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Hugh's pea and chorizo canapes recipe
Hugh's pea and chorizo canapes recipe
added by River Cottage summers here

Delicious canapes to impress your friends at any summer party.

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Servings
  • About 20
Ingredients
  • * A handful of fresh peas, plus about 20 empty pea pods for serving
  • * A little rapeseed oil
  • * 100g chorizo sausage, cut into small dice roughly the same size as the peas
  • * Salt and freshly ground black pepper
  • * 1 tbsp finely chopped mint
  •  
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Directions
1. Cook the peas in a pan of boiling water for a couple of minutes, til just tender. Drain, then refresh them by tipping into a bowl of cold, salted water. Drain again. 2. Heat a trickle of oil in a frying pan over a medium-high heat. Add the chorizo and fry until just turning crisp. Add the blanched peas and fry for a minute longer, stirring them in the hot, spicy fat. Season sparingly (the chorizo is already highly seasoned). 3. Spoon the mixture into the empty pea pods, sprinkle with the chopped mint and serve.
1 reply
david87
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