This spread is perfect for spring and summer gatherings, offering a burst of fresh flavors complemented by the warmth of curry and cumin. The creamy texture of farmer’s cheese provides a lovely base for the peas and spices. Enjoy your culinary creation!
Ingredients
- 2 cups fresh spring peas (or frozen, thawed)
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ¼ teaspoon Grains of Paradise or cracked black pepper
- Salt, to taste
- 1 cup farmer’s cheese
- Zest and juice of 1 lemon
- Fresh culantro (or cilantro) leaves, finely chopped (optional for garnish) Extra virgin olive oil, for drizzling
- 3½ tablespoons (1¾ ounces/50g) unsalted butter
- ¾ cup milk
- 2 cups all-purpose flour (level cups, unsifted, not packed) + ¼ cup extra for dusting and adjusting dough
- ½ teaspoon salt
Preparation
METHOD
Prepare the peas: If using fresh peas, blanch them in boiling water for about 2 minutes until just tender, then plunge into ice water to stop the cooking process. Drain well. If using frozen peas, ensure they are fully thawed and drained.
Sauté aromatics: In a small skillet, heat the olive oil over medium heat. Add the chopped shallot and garlic, sautéing until they are soft and fragrant but not browned, about 3–4 minutes.
Spice it up: Stir in the curry powder and cumin, cooking for another minute to release the flavors of the spices.
Blend the spread: In a food processor, combine the cooked peas, farmer’s cheese, lemon zest and lemon juice. Add the sautéed shallot, garlic and spices. Blend until smooth. Season with salt and pepper to taste.
Adjust consistency: If the spread is too thick, add a little more olive oil or a splash of water.
Chill: Transfer the spread to a bowl, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve: Before serving, drizzle with a little extra virgin olive oil and garnish with fresh culantro leaves, if desired.
METHOD
Melt butter in milk: Combine butter and milk and heat on stove or in microwave until butter is just melted.
Combine dry: Combine butter and milk mixture in a bowl with 2 cups flour and the salt.
Knead 2 minutes: Sprinkle work surface with flour, then knead for a few minutes until it is smooth—it doesn't need much kneading. Add extra flour if the dough is too sticky.
Rest 30 minutes: Wrap with cling wrap and rest at room temperature for 30 minutes or so.
Roll into rounds: Dust bench top with flour, cut dough into 24 pieces, roll into balls, then roll out into 2-inch rounds, 2–3mm thick.
Heat pan: Heat a nonstick pan over high heat (no oil).
Cook: Place one flatbread in the pan, cook for around 1–1½ minutes—it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute, until the underside has golden spots and it puffs up again.
Keep wrapped in tea towel: Stack the cooked breads and keep wrapped with a tea towel—the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces.
Brush with butter or oil (optional):
For a more luxurious finish, brush or spray bread with olive oil or melted butter—or even with melted butter mixed with minced garlic for a garlic butter version.
