Pease pudding with goat’s cheese

Pease pudding with goat’s cheese

By
From
Arabesque
Serves
6
Photographer
William Meppem

Ingredients

Quantity Ingredient
1 medium brown onion, finely diced
30ml olive oil
2 garlic cloves, finely chopped
200g green split peas, soaked overnight
1 bacon or ham bone
300ml water
1/3 whole nutmeg, grated
salt and pepper
80g goat’s cheese

Method

  1. In a large saucepan, sauté the onion in the oil over medium heat until it is soft and translucent. Add the garlic and sauté for a few more minutes. Add the drained split peas, the bacon bone and the water (300 ml or enough to cover the peas by two finger-widths).
  2. Bring to the boil, then lower the heat and simmer gently for 30–40 minutes, until peas are mushy and water has nearly all evaporated. Remove the bone and season the mixture with nutmeg, salt and pepper. When you are ready to serve, heat the mixture and fold crumbled goat’s cheese through it. Don’t cook further – the heat from the peas is enough.
  3. This makes a delicious accompaniment to grilled lamb or roasts, pickled or boiled ham, or meaty sausages.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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