Auntie Fannys Pea And Mint Mash Recipes

Steps:

• Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

Steps:

• In a large skillet, melt butter over medium-high. Add peas and cook, stirring constantly, until warmed through, about 5 minutes. Transfer to a food processor and pulse until coarsely pureed. Stir in mint and season with salt and pepper. Serve warm.

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

Steps:

• Cook peas in a saucepan of boiling water for 7 minutes or until tender. Drain.
• Place peas, butter and mint in the bowl of a food processor and process until smooth. Transfer to a heatproof bowl and add the cream and nutmeg. Stir until well combined.
• Season with salt and pepper.

Steps:

• In a large saucepan, cover the split peas with water, bring to the boil, then simmer until the peas are soft but still holding their shape. Don't turn it into soup! This stage usually takes me 35-40 minutes, but varies according to the type and age of the split peas.
• Drain the peas then return them to the pan and mash them with a large fork (laborious) or a potato masher (much easier). The texture will be like very dry mashed potatoes.
• Add the frozen peas (still frozen), the olive oil, the juice of a lemon, the garlic and the mint, and beat furiously with a wooden spoon over a low heat. The liquids will loosen the texture up a bit.
• When the Double Pea Mash has heated up again and the frozen peas are frozen no longer, season to taste with salt and freshly ground pepper.
• Taste the mixture, and if you think it could benefit from more olive oil, garlic, mint or lemon juice, then add them.
• Serve! Enjoy! Go back for seconds! (That is, if there is any left to go back for. My children eat vast quantities of this, given the chance.).

Steps:

• Shred the spring onions and soften in a pan with the butter. Add the lettuce leaves, peas, half the mint, white wine and a little salt and pepper. Cover and cook gently for 10 mins.
• Stir in the cream, then purée until smooth. Return to a pan to keep warm.
• Finely chop remaining mint leaves. Add vinegar, then whisk in the oil in a steady trickle. Season.
• Cook the fish to your liking and serve on the pea mash with a trickle of mint vinaigrette.