Minty Spring Pea Puree

Name: Minty Spring Pea Puree
Ingredients: 3 cups shelled spring peas (You could also use frozen!); 1 cup water; 1-2 tablespoons brown sugar; 1-2 tablespoons vinegar (wine, apple or sherry); 12 - 20 mint leaves; Fresh chili pepper, to taste; 1-2 cloves of garlic, minced; 1-2 teaspoons cumin seeds, dry roasted and crushed; Salt, to taste; Olive oil (optional); Creme fraiche, to serve (optional)

11 ingredients

5 steps

Ingredients

3 cups shelled spring peas (You could also use frozen!)
1 cup water
1-2 tablespoons brown sugar
1-2 tablespoons vinegar (wine, apple or sherry)
12 - 20 mint leaves
Fresh chili pepper, to taste
1-2 cloves of garlic, minced
1-2 teaspoons cumin seeds, dry roasted and crushed
Salt, to taste
Olive oil (optional)
Creme fraiche, to serve (optional)

Directions

1

In a pan, gently cook the spring peas in water, salting to taste. Let cook for 4-5 minutes, till the colour changes to a vibrant green and it tastes 'just cooked'
2

Then add the sugar and vinegar, stir well and let it sit for a couple of minutes.
3

Put the peas in a food processor, with the mint leaves and chili pepper and blitz till you have a chunky paste. If the mixture is too thick, loosen with a little bit of water.
4

Once ready, using a spatula, put puree in a bowl and adjust seasonings. Then stir in minced garlic and a pinch of cumin seeds.
5

To serve, make a circular groove and sprinkle some olive oil and extra cumin seeds. Add creme fraiche if you like