Last night we had chicken and waxy new potatoes roasted slowly with lemon zest and olive oil, with scoops of pea puree on the side. My recipe for pea puree is unbelievably moreish and works brilliantly with frozen peas.
Into a food processor tip a tablespoon of live plain yoghurt, half a garlic clove peeled and choppped into chunks, a tablespoon or two of parmesan flaked into shards, a couple of good glugs of olive oil and plenty of salt and pepper. Tip half a bag of frozen peas into a sacepan of cold water, bring to the boil and immediately drain. Tip the peas into the blender and blitz to a chunky paste. Return to the saucepan and very gently reheat it before serving.
Picture from here
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