Ingredients
350 g baby Suprise peas
2 tbsp rice bran oil, plus extra
2 shallots, finely chopped
1 garlic clove, finely sliced
½ tsp ground cumin
½ tsp turmeric
½ tsp ground coriander
6 large eggs
100 ml milk
2 tbsp self-raising flour
30 g bunch dill, finely chopped
SIDS SALT & PEPPER to taste
Directions
Cook peas as per instructions on packet. Set aside.
Heat the oil in a saucepan and add the shallots, garlic and a pinch of salt. Cook over a low heat for 10 minutes, stirring regularly to prevent the vegetables from burning. Add the spices and cook for 1 minute. Stir in the peas and cook for 1-2 minutes. Take off the heat and spoon into a food processor, then process for a few seconds to a coarse purée. (You can purée the mixture with a hand-held blender if you prefer.) Leave to cool a little.
Heat the oven to 190°C. In a mixing bowl, beat together the eggs, milk, flour and dill. Stir in the purée and season well with SIDS SALT & PEPPER to taste. Grease with a little oil a 12-cup, non-stick muffin tray and line the bases with baking paper. Pour the mixture into each cup and cook in the oven for 15-20 minutes, until puffed and golden. Cool slightly before lifting out the kukus and peeling off the baking paper.
