Recipe FARM STREET LARDER | Images BRYDIE THOMPSON
5 cups of frozen peas
1 red onion, medium
2 cups self-raising flour
400g haloumi, 0.5–1cm diced
salt & pepper
1 cup cream cheese
¼ cup mixed fresh herbs (parsley, chives etc)
Cook peas in boiling water until soft, approx. 2 minutes.
Place red onion and half of the peas in a food processor and whizz well.
Add flour and eggs and pulse until combined. Season with salt and pepper.
Fold through remaining peas and haloumi.
Cook in a pan over a medium heat until golden on each side and well cooked through.
Finely chop mixed herbs and fold well into cream cheese.
Served with herbed cream cheese, chilli jam and poached egg.
4 ripe tomatoes, medium size
1 red onion, finely diced
3–5 red chillies
5 garlic cloves
1 tbsp ginger, peeled & roughly chopped
2 tbsp fish sauce
1½ cups sugar
⅓ cup white vinegar
Finely dice the red onion.
Take 2 tomatoes and quarter. Remove the seeds and finely dice the skin and add to red onion. Keep the seeds.
Roughly chop the remaining 2 tomatoes and place in a food processor along with the rest of the tomato seeds, chilli, garlic and ginger and process until it becomes a pulp.
Pour mixture into a pot and add fish sauce, sugar and vinegar.
Bring to a boil.
Add diced tomatoes and onion.
Turn heat to low and simmer for 40–50 minutes.