Pea Mint Mash Recipes

SMASHED MINTED PEAS

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.

MINTY MUSHY PEAS

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.

MINTED PEA PURéE

Steps:

• Gather the ingredients.
• Add the water to a medium pot and bring to a boil. Add the peas, fresh mint, and a pinch of salt and bring to a boil. Reduce the heat and simmer until the peas are tender, about 5 minutes.
• Drain the peas and mint in a colander.
• Using an immersion blender , quickly purée the peas and mint to create a smooth paste. If you don't have an immersion blender, use a food processor instead or mash the peas well with a potato masher or fork. Taste for seasoning and add salt and pepper to taste.
• You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve.
• Stir in the butter and chopped mint leaves (if using) until all the butter has melted and is incorporated into the purée.
• Serve minted pea purée warm alongside your favorite meat or fish dish.

PEA MASH & MINT VINAIGRETTE TO SERVE WITH FISH

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.

PEA & MINT MASH

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.

MASHED PEAS

Steps:

• Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

MINT-PEAS MASHED POTATOES

Steps:

• Boil potatoes in salted water until tender when pierced.
• Drain, return them to the pot, cover and let dry a few minutes.
• In a little saucepan, heat the milk with peas and mint.
• Mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. Add salt and pepper if you want. And serve.