Pea Puree Food

PEA PUREE

Steps:

• To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle.
• Transfer the pea puree to a small bowl and stir in the Parmesan.

FIRST BABY FOOD: PEAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes.
• Place peas and breast milk in a blender or food processor and puree until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps.
• Spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
• To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.

PEA PUREE

Steps:

• Throw all the ingredients into a food processor and whizz until smooth. Done!

ENGLISH PEA PURéE

Steps:

• Heat oil, butter, chile, and mint in heavy medium saucepan over medium heat 2 minutes. Add garlic and stir 1 minute. Stir in peas and sugar; cook until peas are just tender, stirring occasionally, about 5 minutes. Discard chile and mint sprig. Transfer pea mixture to processor and puree until almost smooth (some texture should remain). Season puree to taste with salt and pepper. (Can be prepared 2 hours ahead. Let puree stand at room temperature. Rewarm in microwave oven on high about 2 minutes.)
• *A small, bright red chile that's available at some supermarkets and specialty foods stores and at Latin markets.

PEA PUREE

Steps:

• Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm.

PAN-FRIED COD ON A BED OF PEA PURéE WITH SMOKED BACON AND SHALLOT CREAM SAUCE

Steps:

• To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while.
• Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan.
• Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve.
• To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil.
• Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes.
• Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes.
• Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois.
• Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve.
• To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil.
• Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water.
• Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots.
• Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft.
• Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use.
• To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up.
• Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook.
• Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish.

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 AND PECORINO PUREE

Steps:

• Put the peas into a bowl.
• Peel and finely chop the garlic.
• Grate the pecorino.
• Heat 2 tbsp olive oil in a skillet.
• Add garlic, stir for a minute.
• Add partly defrozen peas.
• Stir for about 5 minutes over high heat.
• Season.
• Mash the peas.
• Add 2 tbsp olive oil and the grated pecorino.
• Stir.