recipe: minted marrow & potato w pea puree

minted marrow & potato w pea puree

minted potatoes & sauteed marrow topped sliced fennel & fennel fronds on a bed of pea puree

IngredientsMakes: 746g (2)

240g		pea puree w cumin & onion	(recipe below)
210g		seared marrow cubes	(recipe below)
128g		boiled potatoes
1g		mint
20g		lemon juice
20g		olive oil
40g		fennel
2g		fennel fronds
5g		parmesan

pea puree w cumin & onion

pea puree w/ a hint of cumin, onion & garlic

IngredientsMakes: 430g

25g		butter
12g		garlic
5g		cumin powder
60g		red onion
260g		peas
100g		semi skimmed milk
25g		butter
3.3g	(2)	gelatine sheets

Method

Sweat down the garlic w/ cumin then add the onion - cook until starting to colour.

Boil the - defrosted - peas for 2 mins, then drop into cold water until needed.

Melt the butter in the milk, add the water soaked gelatine, and finally once all warm add the peas and blend until super smooth, seasoning as you do.

seared marrow cubes

sliced & diced seared marrow - using up GIANT veg from the garden!

IngredientsMakes: 635g (4)

1100g		courgette
60g		olive oil
4g		salt

Method

Slice up the courgette into thick half inch slices so you can remove the centre seeds.

Remove them by cutting the centre out of the ring - the further from the ends towards the centre the larger bit you need to cut out, then cut the rings into cubes.

Toss the cubes in olive oil & season them w/ salt & black pepper - before searing until golden.

Sear ~2mins w/o moving them, then toss them using the pan, repeat until they're golden on a couple of sides at least!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.