Recipe Review: I wasn't sure what I'd do with this until I saw that it can be served on top of fish, pasta or as a toast topper. So I went on to make it with fish and used the leftovers as a toast/sandwich topper sprinkled with soft goats cheese or feta, delish!
In the first photo the fish is topped with the pea crush, and served with left-over 'Roasted Fennel and Mint'.
In the second picture I was aiming for gourmet fish and chips (think fish'n'chips with mushy peas).
I served the pea crush on the side to some crispy skinned fish, I also attempted to make the I Quit Sugar 'Daikon Chips', nothing crispy about them sadly - I blame our oven. I do recommend trying the Daikon recipe if you have the book, pg 151.
Cooking time: 10 – 20 minutes Serves: 4 - 6
Preheat oven: Stove top only
- 400g fresh or frozen peas
- 1 garlic clove
- small bunch (5 tablespoons) chives, roughly chopped
- 1/2 cup blanched, slivered almonds
- 1/4 water
- small pinch of sea salt
- freshly ground black pepper
- big handful of fresh, mixed herbs (mint, basil, oregano, marjoram)
- zest and juice of one lime
- 1 tablespoon extra-virgin olive oil
1. Place the peas, garlic clove, chives and almonds in a saucepan. Add 1/4 cup of water and bring to boil. Season with salt and pepper and let simmer for 5-10 minutes or until the peas are tender.
2. Place the herbs, lime zest and juice along with one tablespoon of olive oil in a food processor. Purée into a fine paste. Add the herb paste into the peas and mash roughly to mix.
3. Serve the crush with fish or pasta or use as a spread on a toast.
No suggestions needed