CookEat Recipe
Peas and Cheddar with Horseradish
Tender peas and savoy cabbage are cooked with egg and cheddar, then folded with yogurt, cider and a measured spoonful of grated horseradish. Serve warm with crisp pita.
Method
Steps
Step 1
Use fresh or frozen shelled green peas, not dried peas. Wash savoy cabbage, remove tough ribs and shred finely. Grate cheddar. Weigh 100 g beaten raw egg without shell. Peel and finely grate enough fresh horseradish to measure 1 tablespoon.
Step 2
Heat the olive oil in a frying pan over medium heat. Cook cabbage for 5 minutes, stirring, then add peas and the measured 30 ml water. Cover and cook for 3–5 minutes until tender; uncover and stir until excess liquid evaporates.
Step 3
Reduce heat to medium-low. Add beaten egg and cheddar and stir gently for about 3–5 minutes until egg is set and the mixture reaches 74°C in several places on a clean digital thermometer. Remove from heat.
Step 4
While vegetables cook, split pita into small wedges and crisp in a dry pan over medium heat for 1–2 minutes per side. Let the cooked mixture stand for 3 minutes, then fold in yogurt, cider and grated horseradish. Lightly mash half the mixture and recombine. Serve six small plates immediately with pita.
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