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Crushed green peas

Neil Perry
Neil Perry

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Crushed green peas.
Crushed green peas.William Meppem

Possibly the poshest green peas you'll ever have the pleasure of eating.

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Ingredients

  • 2 tbsp extra virgin olive oil

  • 1½ tbsp unsalted butter

  • pinch sea salt

  • 2 eschalots, finely diced

  • 2 anchovies, chopped

  • 1 tsp mild chilli flakes

  • 3 cups frozen peas

  • 1 cup good-quality chicken stock

  • freshly ground black pepper

Method

  1. Step 1

    Heat extra virgin olive oil, butter and sea salt together over a low heat in a frying pan. Add eschalot, anchovies and chilli flakes and gently cook until softened (about 2-3 minutes). Add peas, stir through, then add stock and pepper and bring to a simmer. Cook until very well done, about 20 minutes.

  2. Step 2

    Remove from heat and allow to cool. Crush the peas randomly with a fork, making sure there are mashed peas and whole peas.

  3. Step 3

    For the potatoes, place whole potatoes in boiling salted water and gently boil until tender (about 15-20 minutes), drain and lightly crush. Toss in a large bowl with combined olive oil, lemon juice, mint, salt and pepper.

  4. Step 4

    Serve peas and potatoes at room temperature, or heat them up if you wish.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/crushed-green-peas-20180130-h0qd7h.html