Auntie Fannys Pea And Mint Mash Recipes

SMASHED MINTED PEAS

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

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.

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.

SUPER QUICK PEA AND MINT SOUP

Steps:

• In a pan heat the peas and chicken stock together and once boiling take off the heat.
• Blend in the blender until smooth with the mint.
• Add salt and pepper and enjoy enjoy enjoy!

PEA AND MINT SOUP

Steps:

• Pour the broth into a medium saucepan and heat until boiling.
• In a separate, large saucepan on medium heat, add 2 T. of olive oil.
• Add the prepped carrots, celery, onions and garlic and mix together. Put a lid on, slightly off center so some steam can escape. Cook this for about 10 minutes, until the carrots are tender but still holding their shape and the onions are golden.
• Add the boiling broth to the veggies.
• Add the peas.
• Stir and bring to a boil.
• Once boiling, bring the soup to a simmer. Simmer for about 10 minutes, until peas are softened.
• Take the pan off the heat and season with salt and pepper and add some mint leaves. *Jamie says to use a small bunch. I think this is a matter of personal taste, in terms of how much mint flavor you like to shine through. Start out small and increase until your taste buds are pleased! I added about half a bunch of chopped mint and thought it was enough for my tastes.
• Using an immersion blender (or blender), blend the soup until smooth. (If you are using a regular blender, do it in batches so the hot soup won't come out the top of your blender).
• Optional:.
• If you are using ham, chop it up into bite-size pieces and stir it into the blended soup.
• Heat the soup through before serving OR let it cool, store it in your fridge and eat it cold anytime you'd like!

PEA & MINT MASH

Steps:

• Cook peas in a saucepan of boiling water for 7 minutes or until tender. Drain.
• Place peas, butter and mint in the bowl of a food processor and process until smooth. Transfer to a heatproof bowl and add the cream and nutmeg. Stir until well combined.
• Season with salt and pepper.

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.

AUNT MAMIE'S

Steps:

• Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.
• In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency.
• Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
• Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners' sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners' sugar before serving.
• Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.