I found this recipe while looking for monkfish recipes – it’s from James Martin – and I thought it seemed an interesting concept. Mr Eats whipped it up as I dealt with the monkfish, and it turned out early nicely. We made a couple of variations – and while the recipe called for popping it in a food processor, we were cooking this while dog-sitting at my mum’s, and couldn’t get her processor to work. It’s a nice, fresh tasting dish. While I love homemade guacamole, this version works well as a bit of a lighter flavour, with dishes where you wouldn’t necessarily get away with a proper guacamole.
- 450g frozen petit pois, defrosted and drained
- ½ red onion, finely chopped
- 1 clove garlic, finely chopped/crushed
- A little handful of fresh coriander, chopped
- 1 red chilli, deseeded and finely chopped
- 1 tsp ground cumin
- 1 tsp dried coriander
- Juice of 1 lime
- 2 tblspoons olive oil
- Salt and black pepper, to taste
We mixed everything in a bowl and crushed/mashed it up. I added the mixture to a hot pan very briefly (maybe a minute or two) to further break down the peas. If you’d prefer, just pop the lot in your processor and break it down to a coarse purée.
It made quite a lot so we had it with fish tacos, then used the leftovers as a side dish to some Moroccan-spiced quail the next day.