Chilli Mint Peas Food

CHILLI MINTED MUSHY PEAS

Steps:

• You don't need to go to the nearest vegetarian restaurant to have vegetarian dishes. You can cook them by yourself with the ingredients you can buy in the supermarket near your home. Get your pan nice and hot, add a tablespoon of olive oil and a nice knob of butter. Then, finely chop shallot. Add shallots into the pan.
• Slice a chilli and crush 2 cloves of garlic and add to the pan.
• Before the peas join those spices, simply blanch in salted water, infused with fresh mint. Cook for 2 minutes, then, drain and add to the shallots. Mix that. Season with salt and pepper.
• Take your peas off the stove and crush. Top with mint. Cook this recipe with a photo!

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.

PEA, MINT & CHILLI DIP

Steps:

• Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.