Fermented pea and mint purée
This mint purée is a posh version of the British dish mushy peas. Once made you can keep this in the fridge for a number of weeks if it lasts that long. Use it as a side garnish or as a base for soup. It is so yummy that you may just want to eat it all by its self.
Ingredients
- Frozen peas
- Fresh (around 10 leaves) or dried mint leaves (1 tsp)
- 15 mls Shiokoji
Method
- Boil the peas until soft
- Drain off half of the water and allow to cool down
- Add the mint and Shiokoji, cover and leave to ferment for 8-24 hours
- Blend to a smooth purée in a food blender.
- Enjoy!