Auntie Fannys Pea And Mint Mash Recipes

MINTED PEA MASH

Steps:

• In a large skillet, melt butter over medium-high. Add peas and cook, stirring constantly, until warmed through, about 5 minutes. Transfer to a food processor and pulse until coarsely pureed. Stir in mint and season with salt and pepper. Serve warm.

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.

MINTED PEAS

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

PEA MASH & MINT VINAIGRETTE TO SERVE WITH FISH

Steps:

• Shred the spring onions and soften in a pan with the butter. Add the lettuce leaves, peas, half the mint, white wine and a little salt and pepper. Cover and cook gently for 10 mins.
• Stir in the cream, then purée until smooth. Return to a pan to keep warm.
• Finely chop remaining mint leaves. Add vinegar, then whisk in the oil in a steady trickle. Season.
• Cook the fish to your liking and serve on the pea mash with a trickle of mint vinaigrette.

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.

MINT-PEAS MASHED POTATOES

Steps:

• Boil potatoes in salted water until tender when pierced.
• Drain, return them to the pot, cover and let dry a few minutes.
• In a little saucepan, heat the milk with peas and mint.
• Mash the potatoes then add the mixture of peas and butter, to obtain a creamy consistency. Add salt and pepper if you want. And serve.

AUNTIE FANNY'S PEA AND MINT MASH

Steps:

• Peel the onion and potato, and slice, then cut both into quite tiny pieces so they cook quickly.
• Heat a knob of butter in a saucepan. Fry the chopped onion and potato, stirring, until they just soften. Salt lightly.
• Add the peas, frozen or fresh, and add about 1/4 cup (or less) water. Bring to the boil, and stir well as soon as the frozen peas release their icy grip.
• Add more salt, the sugar and the pepper, and stir. Turn heat lower and put on lid.
• Simmer for about 7 - 10 minutes. Stir through at least once.
• Drain in a sieve over a bowl, keeping the cooking liquid. Chuck all into your processor, but the mashing part can be done with any other utensil which will do the job.
• Add the mint, to taste, and process until well mashed but not totally smooth. You will have to add 1 - 2 tablespoons of the cooking liquid, but do not make it watery!
• Taste for seasoning, and add more butter if you like.
• Serve as suggested, with contrasting flavours, which it will need, as it's only a side dish and cannot stand on its own.

SUGAR SNAP PEAS WITH MINT

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

SMASHED PEAS WITH MINT BUTTER

Steps:

• Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
• While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
• Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.

MASHED PEAS

Steps:

• Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.