serves
10
prep
30 minutes
cook
1 hour
difficulty
Easy
serves
10
people
preparation
30
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- ½ cup (125 ml) extra virgin olive oil
- 2 brown onions, finely chopped
- 1 carrot, finely chopped
- 2 cups yellow split peas, soaked overnight in 1 litre water
- 2 bay leaves
- 2 thyme sprigs
- Salt and black pepper
- 4 eschallots, thinly sliced
- ¼ cup (60 ml) red wine vinegar
- Chargrilled sourdough, capers, to serve
Serves 10 as a starter
Instructions
- Heat 2 tbsp oil in a large, heavy-based saucepan over low heat. Add the onion and cook, stirring, for 15-20 minutes, or until golden. Add the carrot and cook for a further 15-20 minutes, or until tender.
- Drain the split peas, then add to the pan with the bay leaves and thyme. Cover with a litre of water and bring to the boil over high heat. Reduce to a low simmer and cook for 45-60 minutes, until the peas are tender, occasionally skimming any scum that rises to the surface of the water. Keep an eye on the pan as it cooks, as the peas can stick to the base of the pan.
- While the peas are cooking, combine the eschallots and red wine vinegar in a small bowl and allow them to stand for 15 minutes to pickle.
- Once the peas are tender, remove the thyme and bay leaves and discard. Blitz the peas with a stick mixer until smooth, seasoning with the remaining olive oil and salt to taste.
- Spoon the fava into a serving bowl. Top with capers and pickled eschallots, and serve with the toasted bread.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
