Tuesday, July 24, 2007

M is for Mange Tout

Excuse the two week absence from the blog. We have been on holiday. We were staying in Cornwall, on the South West Coast of Britain. The cottage we rent each year has no available mobile signal, no phone connection and therefore no blogging. That didn't mean though that we left behind the Great Big Vegetable Challenge.
Our journey through M continued with Mange Tout. Mange Tout (‘eat all’ in French) are simply peas cut off in their prime: immature pea pods. For Freddie, a pea-hater, they are a sheep in wolves’ clothing. This is where we came in with our drama over peas, the reason why we started the blog. As we are only four letters away from his worst nightmare - P for Peas, mange tout can be seen as a kind of rehearsal. Instead of sneaking them in under P for Peas we decided to give them their own day of glory. First off, we kept it simple. They make useful crudités for dipping in hummus. Freddie loves hummus and tentatively bit into the mange tout.
Houmous Recipe

400g tin of chickpeas
3 tablespoons of light tahini
2 cloves of garlic
juice of 2 lemons
2 tablespoons of olive oil
pinch of paprika (optional)
Salt and ground pepper to season

The quickest way to make your own houmous is to use a food processor. Wash and drain the chickpeas and place in the bowl of the food processor. Add the tahini, which is made from ground sesame seeds. Peel and chop the garlic cloves and add with the lemon juice and olive oil. Blend until it is smooth and creamy. Every now and again scrape round the sides of the bowl to make sure that everything is being blended. Add a pinch of paprika and season to your taste with salt and ground pepper.


  1. Welcome back Freddie and the gang!

    Glad the challenge continued. Mange tout of course are amazing in a stir fry on their own, with a little chilli, garlic, ginger, peanut butter and lime juice. Nothing new there but lovely.

    As I am the King of the peas, as I use them so much, I've one or two beauties up my sleeve if you want them (that is recipes, not peas).

    Check out the marrow souffle recipe on the Blog - thats the one I sent you, its a winner!

    David x

  2. Anonymous6:17 PM

    Glad that you are back and hope you had a lovely holiday.

    In the US, we call this vegetable "snow peas". I like the crunchiness...and usually any peas inside are very small. Stir-fry dishes are the most common place to use them-- how about a steak, snow pea, and water chestnut stirfry? I also sometimes cut them up into small pieces and add them to sandwiches instead of lettuce, for the crunchiness: maybe grilled turkey and cheese with "mange tout" and sundried tomato spread?

    --Jen M. in Seattle

  3. Hi David - I need your advice about children and chilli and children and peanuts. Is it ok to give kids fresh chilli chopped up in a dish?

    Figs Olives Wine - Hello again. I found scapes on holiday and thought of you. Made linguini with scapes which was delicious.

    Jen M - Thanks! I think we call the slightly poddier mange tout snow peas in the UK. I may be wrong but it is graded - Peas, Snow peas and then mangetout. I will try out your idea of having them in some kind of pitta or wrap.

  4. In the US, the flat, flexible pods are called snow peas and the plump, rigid pods are called sugar snap peas.

  5. Hi Charlotte

    Hmm, difficult one on the peanuts. I'm no food nutritionalist of course, but I have been giving my daughter peanut butter once she hit 1 year old, but NEVER whole nuts. Even now I crush them up in desserts and stirfrys. As for chillis, same again, very mild heat via fresh and dried chillis seems to be fine and had no adverse effect. I've no idea how you would know if your child had a peanut allergy though, I would suggest speakign with your doctor. Hope it helps!



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