Tea Sandwich: Minted Pea Puree, Lemon Quark and Radish
Source: Sarah Henkin, CUESA's Market Chef
This recipe was demonstrated at the CUESA Foodwise Booth on May 19, 2009.
Salt, to taste
1 pound English peas, shelled
1 small bunch mint, leaves picked
½ cup lemon quark
1 small bunch fino verde basil, if available (or a couple regular basil leaves)
1 bunch radishes, scrubbed and green tops removed
8 thin slices bread, crusts removed
- Bring a pot of salted water to a boil. Add peas, wait 30 seconds, add mint leaves and simmer until peas are just tender. Add to a food processor along with 1 tablespoon of the lemon quark and basil and pulse until smooth. The consistency should be spreadable; add a little water to loosen if needed. Taste for salt and set aside.
- Thinly slice radishes, ideally using a mandoline. Set aside. Lay all of your bread slices out on your work surface. Spread a bit of lemon quark on each slice, then a bit of the pea puree. Layer the radishes on top in rows that over lap just a bit. Cut each sandwich into quarters and serve.