Food & Wine
The Wine Cellar
Meet the Chef
Contact & Inquiry
Pea & Wasabi Sauce
500g Watties Baby peas
30g onions finely diced
10g garlic, finely chopped
2 tbsp oil
1 tsp wasabi powder
10 big leaves of raw spinach
2 cup chicken stock.
Heat pan add oil. Add onion and garlic and sauté until soft without colour
Add the peas and chicken stock to the onion & garlic pot stock and bring to a simmer.
Then add washed spinach leaves and cook until just wilted.
Strain out most of the liquid, keep the liquid.
Place pea and spinach mixture and butter in the blender and blend to smooth. You might have to add a little cooking liquid to enable the pea mixture to puree
Pass through sieve if your blender doesn’t puree it smooth enough
Place in plastic container and place in fridge until required
When ready to use, place in pot and warm up slowly, add wasabi powder, mix thoroughly. Check seasoning.
Serve with pan fried salmon or snapper or Lamb
Garnish with pea tendrils, reduced soya sauce and tomatoes
Breckenridge Lodge © 2021 | Website made by Sam Redmond