Paul Carmichael's peas and rice


"It's crazy to imagine being so poor that you would have to use more peas than rice when cooking for your family because peas grew abundantly and were free, thus the name peas and rice traditionally, and not rice and peas as it has come to be known," says Momofuku Seiobo chef Paul Carmichael.

"Traditionally pigeon or field peas would be used here, but we will be using black-eyed peas because they're readily available in Australia. In other parts of the English-speaking Caribbean, coconut is used in the cooking process, too."

Carmichael uses salted beef, a stewing cut of beef such as blade or chuck, coated in salt and refrigerated for a week to cure; we've substituted corned beef.

Pictured with curried lamb leg.

You'll need

2 celery stalks, finely chopped 3 garlic cloves, bruised 1 small habanero chilli 3 cloves 3 fresh bay leaves 4-5 black peppercorns 250 gm corned beef, diced 2 onions, finely chopped 300 gm (1½ cups) black-eyed peas, soaked overnight, drained 1½ tbsp olive oil 160 gm long-grain rice, rinsed   Green seasoning 1 onion, coarsely chopped 2 small or 1 large spring onion, chopped 3 small garlic cloves 1 cup (loosely packed) flat-leaf parsely 3 tsp (loosely packed) thyme 3 tsp marjoram ½ habanero chilli ½ tsp Worcestershire sauce

Method

  • 01
  • For green seasoning, process ingredients in a food processor to a slightly coarse paste. Adjust seasoning with salt and pepper. Makes 1 cup, you'll need 20gm, about 1½ tbsp.
  • 02
  • Tie celery, garlic, chilli, cloves, bay leaves and peppercorns in a piece of muslin. Rinse corned beef, place in a saucepan and cover with water (about 1 litre). Add celery parcel, green seasoning and half the onion, bring to the boil, then reduce heat to low heat and simmer until meat is tender (45-50 minutes). Discard celery bundle.
  • 03
  • Meanwhile, simmer peas in a large saucepan of water to par-cook (18-20 minutes). Drain.
  • 04
  • Return salted meat and stock to a simmer, then add peas and simmer gently until soft enough to squeeze between your fingers (15-20 minutes). Strain and reserve stock and meat and peas separately. Sauté remaining onion in olive oil in a large saucepan over medium heat until softened (5-6 minutes). Add rice, meat and peas, and enough stock to cover by 1cm (about 300ml), bring to the boil, then reduce heat to low, cover and simmer until liquid is absorbed and rice is tender (25-30 minutes). Fluff up with a fork and serve.

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Dec 2016

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