Minted pea purée

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Regular diners will recognise this one. I developed it about 11 years ago when we first put fish and chips on the menu at Le Caprice.

Regular diners will recognise this one. I developed it about 11 years ago when we first put fish and chips on the menu at Le Caprice.

Yes, it is posh mushy peas but it tastes good and everyone loves it. Try it with anything really: grilled meat or fish or chicken.

30g butter
Half a small onion, finely chopped
500g frozen peas
100ml vegetable stock
A few sprigs of mint, stalks removed
Salt and pepper

Heat half of the butter in a pan and cook the onion gently in it until it is soft. Add the peas, vegetable stock and mint leaves, season and simmer for 10­12 minutes. Blend in a food processor until smooth. Check and correct the seasoning. Before serving reheat the purée and stir in the remaining butter.

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