Vegetables+-+peas


 * Garlicky, minty mushy peas **
 * River Cottage Veg Everyday, by Hugh Fearnley Whittingstall, page 300**
 * Pea, feta & mint mash **
 * Cuisine #149, p116, Celia Harvey**
 * Pea salad **
 * A Sydney chef's recipe passed on by Jane Lilley!**




 * Garlicky, minty mushy peas **
 * River Cottage Veg Everyday, by Hugh Fearnley Whittingstall, page 300**

Serves 4

20g butter 3 shallots or 1 medium onion, finely chopped 3-4 garlic cloves, finely chopped a good handful of mint, finely chopped, plus a sprig 500g fresh or frozen peas sea salt and freshly ground black pepper a handful of chives (optional)

Melt the butter in a saucepan over a low heat. Add the shallots or onion and sauté for 15-20minutes, until very soft. Add the garlic and sauté for a couple more minutes, then set aside.

In a separate saucepan, cook the peas with a sprig of mint in enough lightly salted boiling water to cover them by 2-3cm, until tender. Drain, saving some of the cooking water.

Using a food processor, blender or a stick blender, blitz the peas with the shallots, garlic, mint and a twist of pepper, adding just a little of the pea cooking water, to obtain a coarse purée.

Taste and adjust the seasoning. Serve warm, scattered with chopped chives, if you like.

<><><><><><><><>


 * Pea, feta & mint mash **
 * Cuisine #149, p116, Celia Harvey**

serves 8 - 10 as a side dish

1 kg peas 200g crumbly feta 1/2 cup mint leaves, finely sliced juice of 1 lemon extra virgin olive oil

Place the peas in a saucepan of old water. Bring to a simmer, then simmer for 3 mins. Drain well. Crumble the feta into the peas, then use a fork to mash coarsely. Stir in the mint and lemon juice, then drizzle with oil. Serve warm. <><><><><><><>


 * Pea salad **
 * A Sydney chef's recipe passed on by Jane Lilley!**

1 clove garlic, finely chopped 1 teaspoon dijon mustard salt & pepper

1 teaspoon red wine vinegar 1 teaspoon lemon juice 2 Tablespoons olive oil

Defrost 2 cups of minted peas mint spring onions basil half a block of feta

Mix garlic with dijon mustard & salt & pepper. Then mix in red wine vinegar & lemon juice. Whisk in 2 Tablespoons olive oil. Set aside.

Defrost 2 cups of minted peas. Chop up some mint, basil, spring onions and crumble half a block of feta. Mix together and when ready to serve mix dressing and stir into salad. <><><><><><><>