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A minted pea purée on your plate is like a breath of spring no matter what time of year you make it. The vibrant green color and the scent of the fresh mint This recipe is made using fresh or frozen garden peas and fresh mint which are cooked quickly and mashed or puréed. The pea purée is quite soft, so it doubles up as a sauce.
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Ingredients Macon Chicken w/ Peach Mint Purée:
- Require of Macon Chicken
- Require 4 Chicken Breast
- You need 4 for Thyme (with stem)
- Prepare 2 tbsp - Olive Oil
- Require 2 tbsp - Unsalted Butter
- Get 2 Green Onions, Chived
- You need 6 - Asparagus
- Get 2 Cloves for Garlic
- Give of Salt and Pepper to season
- Get Peach Mint Peach Mint Purée
- Provide 2 Fresh Peaches
- Prepare 4 for Mint Leaves, Chopped
- You need 1 tsp of Olive Oil
- Need 1/2 tsp of Salt
- Make ready - Pasta
- Provide for Suddenly Salad Pasta of your choice
- Need 4 Sweet Peppers, deseeded destemmed and cut into thin slices
- Get 1/2 for cp Matchstick Carrots
The combination of fruity, refreshing flavors with a bite of ginger really makes this a cocktail to remember. The Best Mango Puree Recipes on Yummly Mango Puree Pound Cake, Chia Pudding With Mango Puree, Coconut Rice Pudding With Mango Puree. Use leftover Peach Puree as a spread for biscuits, a mix-in for warm oatmeal, or a topping for French toast or pancakes.
Macon Chicken w/ Peach Mint Purée start cooking:
- Blanching. In a sauce pan, bring water to a boil Add asparagus and matchstick carrots with salt. Continue to boil for 3-5min. Remove asparagus and place them in a bowl of ice water. Put carrots in a strainer and lay into the bowl of ice water. Meanwhile slice up the sweet peppers and rinse with cool water.
- Cook your choice of Suddenly Salad Pasta according to their directions.
- In a 12” cast iron skillet, heat to medium high heat. Pound the chicken to about 1/4” thick, pat dry both sides with salt and pepper. Coat skillet with olive oil and place chicken breasts in skillet. Do not move. Place garlic gloves in center Watch the sides until about halfway cooked through. Flip and add thyme over the chicken. Add butter and let froth. Used butter to coat the garlic and baste chicken as it continues to cook.
- In another skillet, add butter carrots and peppers and sautée
- Preheat oven for 300°. On a cookie sheet. Place sautéed carrots and peppers, surround with asparagus. Sprinkle with salt and pepper. Place chicken breasts with thyme over and bake for 7min. Remove and let rest for 5min.
- In a blender, add peach halves, mint, a dash of salt, and oil. Pulse until finely chopped and then purée. Stop and stir. Chill in fridge for five minutes.
- When plating, put two spoons of purée down and then spread like a comma. Slice chicken at and angle to create a nice distribution. Top with thyme and chives. Place asparagus on the outside of the purée. On the other side place your portion of pasta and top with sautéed carrots and peppers.
- Serve and enjoy!
Drain the potatoes and the peas, leave too cool slightly and then mash. Stir in the milk, butter and the chopped mint. Season with salt and ground black pepper. Serve garnished with the remaining mint leaves. Peach Mint Gose was brewed with hundreds of pounds of peach puree and just a dash of spearmint.
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