Versatile relish to use in the summer months spread on bruschetta, used as a vol au vent filing or canapés.
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Ingredients
- 400 g frozen peas
- 200 ml olive oil
- 1/2 tsp salt
- 1 clove garlic finely chopped
- pinch chilli flakes (optional)
- 10 leaves mint roughly chopped
- 1.2 lemon zest
Instructions
- Pour boiling water over the peas, leave for a couple of minutes and drain. Pour the olive oil into a saucepan and heat very gently to 80C. Tip in the peas along with the salt and continue to cook for 5 minutes making sure the oil does not heat above 65C. Use a spider strainer or slotted spoon to remove the peas to a dish.
- In a small pan, gently heat 2 tbsp of the oil in which you cooked the peas. Don't let it get too hot. Add the garlic and chilli flakes if using. Cook very gently for a few minutes making sure the garlic does not get any colour. It should be soft and sweet. remove from the heat.
- In the bowl of a food processor put the peas, 60ml of the cooking olive oil (you will have some left over - this can be used in salad dressings) garlic, chilli along with the oil, lemon zest (do not be tempted to replace zest with juice as this will discolour the peas), mint leaves and season with some black pepper. Pulse a few times to make a rough paste. Taste and add more salt if necessary.
- Store in a sealed container in the fridge for up to 2 days.
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