Wasabi, Pea and Soybean Smash is a colourful mix, subtly flavoured with garlic and wasabi, which makes it a fabulous accompaniment for fish, poultry or meat and an excellent choice for Christmas.
For our Christmas menu we’ve paired it with Ocean Trout with Dashi Rice Pilaf.
It’s another make-ahead recipe, giving it a gold star for The Big Day.
Rosie
WASABI, PEA AND SOYBEAN SMASH
Serves 10-12
350 gm shelled, frozen soybeans
350 gm frozen peas
50 gm unsalted butter
2 leeks, washed, trimmed and chopped
2 cloves garlic, crushed
150 gm crème fraiche
Reserved soy bean water
Fresh wasabi, finely grated, to taste, or gluten-free purchased wasabi paste, to taste
Salt and pepper, to taste
Sesame oil to drizzle
Bring a saucepan of water to the boil and add the soybeans. Simmer for 5 minutes. Add the frozen peas, bring the water back to the boil, strain immediately, reserving a cup of the water.
Melt the butter in a frying pan over a medium heat. Add the leeks and garlic and sauté
until soft but not brown. Add the soybeans and peas and toss until combined. Cool a little.
Transfer to a food processor along with the crème fraiche and process until you have a textured puree, adding reserved soybean/pea water as needed to achieve your required consistency. Add wasabi to taste then season with salt and freshly ground black pepper.
Serve warm drizzled with sesame oil.
TIP: This recipe can be made a couple of days ahead, stored in the fridge, and gently reheated over a low heat or in the microwave and it freezes well.