Recipes

Black-Eyed Pea Hash

:20 min

:30 min

Serves 4

3 tbsp Longo’s Unsalted Butter 2 stalks celery, chopped

1 shallot, minced

1 clove garlic, minced

1 grilled shepherd pepper, chopped

1 grilled poblano pepper, chopped

1 cup chopped grilled zucchini

2 cups cooked black-eyed peas or 1 can (540 mL) Longo’s Cannellini Beans, drained and rinsed

1/2 tsp salt

1/4 tsp pepper

2 tbsp Longo’s Cider Vinegar

1 tbsp lemon juice

2 tbsp chopped fresh parsley

1 tbsp chopped fresh Longo’s Thyme

3/4 cup flaked Hard Apple Cider Smoked Trout (if using see recipe)

•Melt butter over medium heat in large skillet until frothing. Add celery, shallot and garlic; cook, stirring, for about 5 minutes or until transparent.
•Stir in both peppers, zucchini and black-eyed peas. Cook, stirring, until vegetables heated through. Add salt and pepper; stir to coat.
•Pour in vinegar and lemon juice and stir to deglaze pan. Stir in parsley and thyme to combine well. Remove from heat and gently fold in trout to serve.

Tip

•Omit flaked trout and simply serve the hash alongside a portion of the smoked trout.
•To grill vegetables brush peppers and zucchini slices with oil and grill over medium-high heat, turning occasionally, for 8 minutes for the zucchini and about 12 minutes for the peppers. Peel peppers and remove seeds. Dice all the vegetables.

Brunch bowl tip

•For added colour and flavour, wilt 1 pkg (142 g) Longo’s Baby Spinach and top each bowl with it. Place 2 poached eggs on top to serve.

Per serving: 300 calories