Pea and Parmesan Dip
 
Preparation time
Cooking time
Total time
 
My signature starter dish that will have your guests asking for the recipe
Author:
Recipe type: Starters
Serves: 6
Ingredients
  • 2 heads of garlic (depends on the size or how garlicky you like your dishes or the size of the garlic heads)
  • 400g frozen petits pois
  • 40g butter
  • Drizzle of olive oil
  • 4 tablespoons freshly grated parmesan
  • Freshly ground pepper
Instructions
  1. Preheat the oven to gas mark 6/200ÂșC.
  2. Cut off the top of the head of garlic, revealing the tips of each garlic clove.
  3. Place the garlic in a double square of tin foil, large enough to make a loose parcel of it.
  4. Drizzle the olive oil over the top of the garlic. Bring the 4 edges of the square together and twist. (Alternatively use a terracotta garlic roaster).
  5. Bake in the oven for 30-40 mins, until the garlic is soft, when you push the tip of a sharp knife in. Leave to cool slightly.
  6. At the end of the cooking garlic's cooking time, cook the peas in boiling salted water for about 4 minutes. Drain and tip into a bowl.
  7. Squeeze out the soft, cooked cloves of garlic into the same bowl. If the garlic is still too hot to handle, wrap some kitchen towel around it to prevent you burning your fingers.
  8. Add the butter, parmesan and pepper and blitz using a hand-held electric blender. Alternatively use a food processor. Don't over process it, unless you like a smooth consistency.
  9. Cool before serving.
  10. Serve with Nairns oat cakes, flatbreads or toasted pittas.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2016/05/24/diving-into-dips/