RECIPE MAGIC!

SWEET PEA CONDIMENT (AKA MUSHY PEAS)

Rich condiments and summer sauces are magical. They're the dress up versions of everyday meats and veggies. Drizzles of velvety aioli, a spoon of herby Chimichurri, a dollop of Spain's Romesco, a nutty Italian pesto or our newest recipe: a garlicky, fresh Mushy Pea sauce and spread. Inspired by the traditional British condiment that's usually accompanies fish and chips, we've made ours from tender peas, barely cooked in garlicky EVOO, then seasoned generously and finished with fresh mint. It deserves a place in the summer cannon of condiments and sauces, a recipe bursting with the natural sweetness of peas.

To enhance Mushy Pea condiment, add a drizzle of tangy balsamic reduction, a sprinkle of fresh herbs like chopped parsley or mint, or a splash of Sicilian Lemon white balsamic. 

INGREDIENTS: 
2 cups fresh or frozen sweet peas
2 tbsp Garlic olive oil
1/4 medium sweet onion (or shallot), very finely chopped
1/4 cup vegetable or chicken broth
1 tbsp fresh mint leaves, very finely chopped
1 tbsp fresh lemon juice
1/2 tsp Kosher salt or to taste
1/4 tsp freshly ground black pepper or to taste 

Optional: For a creamier finish add 1/4 cup sour cream to final mash. 

    DIRECTIONS: 
    If using fresh peas, blanch in boiling water for 2 minutes, then transfer to an ice bath to cool to retain their vibrant green colour. If using frozen peas, skip this step.
    In a sauce pan, add olive oil on medium heat, then add onion. Saute until translucent, about 2 minutes. Add peas and gently stir to coat completely with mixture. Cook for 2 minutes, then add stock and bring to a simmer. Reduce heat to low, cover pan and cook for 5 minutes, until peas are tender. Remove from heat and add lemon juice to retain vibrant colour if using frozen peas. Let cool slightly. Use a hand potato masher for a chunkier consistency or a food processor for a smooth puree. When desired consistency is achieved, stir in mint leaves, lemon juice, salt and pepper. Allow to cool until ready to serve.