600g Charlotte potatoes
300g frozen peas
Sea salt and black pepper
3 boiled eggs shelled and cut into quarters
2 tsp Cajun spice mix
1/2 tsp paprika
A little olive oil
4 spring onions, finely chopped
1 tsp wholegrain mustard
1 tsp Dijon mustard
1 tsp white wine vinegar
Chopped parsley or Chives to garnish
Cook the potatoes until just tender, about 18 mins. Drain and cut into bite sized pieces. Cook the peas in slightly salted boiling water for two mins and mix with the potato, season with sea salt and black pepper. Cook the Cajun spice and paprika in a little olive oil in a small saucepan for about 1 minute on a low heat. Cool and add to the mayonnaise along with the spring onions, wholegrain mustard, Dijon mustard and white wine vinegar. Toss through the warm potatoes and peas, add the eggs, saving three quarters to garnish along with some chopped parsley or chives.
Serves 4 – 6
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)