Smashed pea, avocado jalapino, potato crisps
Ingredients
100g Smashed pea and avocado
40g Potato crisps
5g. Picked jalapeños
1g Pumpkin seeds
1g Sunflower seeds
1g Picked coriander
MOP
- Add the smashed pea and avocado mix to the side of the plates.
- Garnish with the pumpkin seeds, sunflower seeds, picked coriander and the Jalapeños
- Add the Potato chips to the other side of the plate, serve.
Smashed pea and Avocado
400g blanched and refreshed frozen peas
2 small jalapeños
4g coriander chopped
3 medium ripe avocados, diced
3 spring onions, white and light green parts only, sliced thin
1 lime Zest
lime juice to taste
season with fine salt
MEP
- Blend all ingredients excluding avocado until chunky. Fold in the diced avocado to the pea mix ensuring not to overly smash the avocado
- Scorch the outside of the jalapeño until black, cover in a bowl with cling film to steam, peel the skin off and de-seed, Dice them up and add to the mix, careful not to smash the avocado.
Potato crips
Ingredients
2kg Agria potatoes
9g Fine salt
Oil for frying (150 degrees)
MOP
- Using a mandolin thinly slice the washed potatoes
- Using a fryer set to 150 degrees cook the potatoes for 6-8min until crispy ( you should see very little bubbles coming from the crisp when cooked, it will become crispier as it cools)
- Season with salt while it is still hot
Allergies Sulphites