pea puree

There's no need to resort to shop-bought when making your own is so easy – use sustainable pollock and add mint and lemon to your peas

Fish fingers & mushy peas

sustainable firm, skinless white fish,

plain flour, seasoned

egg,

fine fresh breadcrumb

vegetable oil

frozen peas

butter

lemon, then

mint,

new potatoes, to serve (optional)

Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.

Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.

Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.

Basic recipes will call for just boiling peas then pureeing. The fine dining restaurant way is to saute garlic and eschalots in butter before adding peas and stock to simmer until soft, blitzing into a puree then pressing through a colander to make it silky smooth. It tastes luxurious!Wonderful side dish with any protein - meats, roasts, fish, prawns/shrimp - for both the splash of colour and the dual purpose it serves as a side dish as well as a semi-sauce. Nice change from the usual mash!

Pea Puree

kg / 2 lb frozen peas

/ 8 tbsp butter (, unsalted)

garlic cloves, (minced)

eschalots

chicken

tsp salt

white pepper

mint leaves ((optional))

Aromatics: Melt butter in a saucepan over medium heat. Add garlic and eschalots, saute 3 minutes until soft, but don&#039;t let them go golden.

Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.

Reserve Liquid: Remove 1/3 cup liquid from the saucepan, reserve.

Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.

Optional straining: For extra smooth, press through a mesh colander with a rubber spatula (it&#039;s easy).

Adjust consistency: Use Reserved Liquid as needed to achieve the desired consistency - I like a soft, dolloping consistency. Sometimes people want it looser. Add more salt and pepper if desired - remember, this is not supposed to be strongly flavoured or seasoned!

Serve warm. Either dollop/smear onto plates, or serve in bowls for people to help themselves.

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chorizo crumbed chicken breast, pea puree, parmesan gnocchi, sautéed spinach and broccoli, chorizo oil recipe a try?

Easy recipe for chorizo crumbed chicken breast, pea puree, parmesan gnocchi, sautéed spinach and broccoli, chorizo oil by Charles Lee

Boneless Chicken Breast

Teaspoon Smoked Paprika

Chorizo

Panko Breadcrumbs

Garden Peas

Pint Whole Milk

Clove of Garlic

Rosemary

Baked Potato (100 grams)

Parmesan

Sieved Flour

Whole eggs (1 for egg wash 1 for Gnocchi)

Tenderstem Broccoli

Spinach

Watercress Leaves

Reserved Chorizo oil

Roast half a chorizo sausage in the oven at 180°C until it starts to crisp, leave to cool (make sure to keep excess fat for later use).

Afterwards, blend until you have a crumb-like texture. Add into a bowl with panko bread crumbs and a teaspoon of smoked paprika. Season the chicken breast with salt and pepper then place in flour, then put into the egg wash followed by the chorizo, paprika and panko crumb mix. Shallow fry for a minute until golden brown and finish in the oven - 8 minutes at 180°C.

Boil garden peas with milk, garlic and rosemary until it comes up to the boil. Add peas into a blender adding a bit of the excess milk as needed for the required consistency. Blend for 6 minutes until peas have completely broken down and completely smooth and then pass through a fine sieve.

Pierce potato all over, drizzle over olive oil, season and bake in the oven on 180°C for 45 minutes until cooked. Once cool enough to handle, remove skin, put the potato into a potato ricer. Make a well using the potato putting the one whole egg in the middle and work it into the potato, add sieved flour and fold it until it comes together. Add Parmesan, season and mix all in. On kitchen top, sprinkle some flour and roll gnocchi into a sausage-like shape and cut into small rectangles. Place into salted boiling water, once the gnocchi start to float to the top, they're done. Add to a hot pan with unsalted butter to get a nice colour and crispy texture.

Sautéed spinach and broccoli, watercress, chorizo oil

Using a squeezable bottle, make a couple of swipes of the pea puree around the plate. Layer the gnocchi, spinach and broccoli in the centre. Slice the chicken breast and place on top of the gnocchi with a bit of the chorizo crumb, drizzle chorizo oil around the plate and finish with watercress.

This is an easy homemade baby pea puree recipe. All you need is frozen peas and water (or formula/breast milk). This is a good Stage 1 puree to start serving at 4-7 months old.

Homemade Baby Food: Peas

peas

water (or formula or breast milk)

Bring a medium-sized pot of water to a boil.  Add peas and cook until super softened, about 6-8 minutes.

Drain peas, keeping 1/2 cup of the water the peas were cooked in.

Place peas and water in a food processor and pulse until the consistency forms that you want. If your baby is just starting food, you want it super smooth. If they&#39;re a little older and can handle it, you can leave it a little thicker.  Use 1/2 cup of the water to create a thin puree, or use 1/4 cup of the water for a thicker puree.   If you still think it&#39;s too thick, add additional water.   If you are using formula or breast milk, just replace the water with that. Always double check to make sure there are no large clumps remaining.

Serving today: Allow to cool down before serving to baby, or keep in the refrigerator for up to 24 hours.  For freezer storage: Add pea puree mixture into a ice cube tray, cover with a lid or plastic wrap and freeze.  Once frozen, remove from ice cube tray and place in freezer bags.   When ready to serve, remove 1-3 cubes and heat up.  Make sure to test so it&#39;s not too hot before serving baby. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682017787/lwijow14lfhzkn3vqacz.mp4

Rich in protein, fiber, vitamins, and minerals, my peas baby food is the ideal stage one baby food for infants as young as 4 months old. Made with just two simple ingredients, it has a fresh, mild flavor, and learning how to make pea puree for baby is easy!

Peas Baby Food (Stage One)

lbs organic frozen peas (about 2 (16 oz) bags)

oz water (more

Steam your peas for 3-5 minutes

Once the peas are green and soft, pour them into a blender and add 8oz water. Puree until smooth. (You may want to start with less water and keep adding more until your puree has reached its desired consistency).

Pour into ice cube trays, allow to cool, wrap/cover, and freeze.

Thaw in the fridge the night before use, or thaw by putting the ice cube in a bowl over a bowl of hot water on the counter to defrost.

So easy and I feel good about giving this to my one and only grand baby. :-)

The texture was smooth and perfect for introducing new flavors to my baby's diet. Plus, I love knowing that it's made with wholesome, natural ingredients.

This pea puree recipe looks fantastic! I don't have a baby myself, but I'll definitely be sharing it with my friend who does – she's always on the lookout for healthy and easy meal ideas for her little one.

Firstly, I hope this message finds you well. Your blog has been so incredibly helpful on my baby food journey. I did not even know where to start before finding you &amp; you’ve become my go-to resource. I really appreciate how you make everything so simple and every recipe has turned out great!! I have one question- our frozen veggie selection has been very slim since the pandemic. Would you recommend making my own non-organic pea and green bean purées or opt for organic pre-made until I’m able to get organic frozen veggies? I’m a bit torn &amp; would appreciate your input. Thank you!

https://www.youtube.com/watch?v=DL6Cz880WYg

Simple to make baby food with peas, a pea puree for baby, that is rich in protein, folic acid, and vitamins and minerals. This stage one baby food can be served to your baby as young as 4 months. It has a fresh flavor and can be combined with fresh herbs for an earthy flavor.
Recipe -- https://pickyeaterblog.com/homemade-baby-food-recipes-pea-puree/

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The most viewed pea puree recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine