CHEF AYESHA NURDJAJA RECIPES

PEA DIP

Makes about 4 cups

INGREDIENTS

For the dip

• 3½ cups frozen peas
• 5 cups baby spinach
• 1 cup picked mint leaves, plus more for garnish
• 1 clove garlic, minced
• 1 tablespoon salt
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon honey
• 6 tablespoons extra virgin olive oil
• Zest of 1 lemon

To serve:

• ½ cup blanched peas, reserved from above
• ½ teaspoon kosher salt
• ¼ cup extra virgin olive oil
• Mint leaves
• Lemon zest

METHOD

For the dip:

1. Place a large pot of salted water over medium-high heat and bring to a boil.

Meanwhile, put ice in a large bowl of salted ice water near the stove. Add the peas to the boiling water and cook for 1 minute. Add the spinach and mint and cook for an additional 20 seconds. Drain using a colander and immediately place in the ice water to stop the cooking process.

2. Set aside ½ cup of the peas for garnish. Add the remaining peas, along with the spinach and mint leaves to the bowl of a food processor or blender. Add the minced garlic, salt, lemon juice and honey. Process until smooth. Add a little water if needed to get the right consistency. Scrape down the sides with a spatula. Stream in the olive oil to emulsify the mixture. Fold in the lemon zest.

To serve

3. To serve: Combine the reserved peas, salt and olive oil in a bowl. Pile the dip onto a plate. Use the back of a large spoon to level it out with a spoon on the plate. Add the pea mixture on top. Finish with lemon zest and scatter the mint leaves over the dip.

TUNISIAN EGG SALAD

Serves 6; makes 3 cups

INGREDIENTS

• 6 large eggs
• ½ cup mayonnaise
• 4 teaspoons fresh lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 scallions, thinly sliced
• ½ jalapeno, minced (seeds removed or left in depending on your spice preference)
• ¼ cup chopped cornichon or dill pickles
• ¼ cup finely chopped fresh cilantro

METHOD

1. Put the eggs into a large saucepan. Add cold water to cover the eggs by 2 inches. Set the saucepan over high heat. Bring to a boil. Immediately cover the pan and remove from the heat. Set a timer for 8 minutes
2. Meanwhile, set up a large bowl with ice water. As soon as the timer rings, remove the eggs from the pot and plunge into the ice water. Let the eggs cool in the water for 10 minutes.
3. Peel the cooled eggs and rinse away any shell fragments. Set on paper towels to dry Set a wire cooling rack over a bowl. Push the eggs through the rack with a flattened palm. Set aside.
4. Whisk together the mayonnaise, lemon juice, turmeric, Dijon mustard, salt, and pepper in a large bowl. Add the scallions, onion, serrano, garlic, cornichon, and cilantro. Gently fold in the diced eggs, being careful to keep the texture of the eggs intact.

SPRING GARDEN GAZOZ MOCKTAIL

INGREDIENTS

For Pea Cordial

• 2 cups snap peas or snow peas
• 1 large English cucumber
• ¾ cups sugar
• 2 tablespoons fresh lemon juice
• Pinch of salt

For the Gazoz

• 1 ounce fresh lemon juice
• 3 ounces pea cordial
• Club soda (to top off)

Garnish

• Cucumber ribbon
• Mint
• Snap pea

METHOD

1. Make the cordial: Roughly chop the cucumber. Do not remove the peel. Add the chopped cucumber and peas to a blender. Process until completely smooth.
2. Pour the mixture through a fine strainer, cheesecloth or a coffee filter. Press on the solids to extract as much liquid as possible.
3. Add the sugar, lemon juice and salt to the strained juice.
4. Make the Gazoz: Add the lemon juice and cordial to a shaker with ice. Shake lightly. Strain into a glass with fresh ice. Top with club soda. Garnish with the cucumber ribbon, a bouquet of mint and one snap pea split open.