Chips, here comes the crowd.
The holiday season has a way of blowing large hungry, happy crowds through your door, doesn’t it? Keep your cool, keep it simple, and take another leaf out of Cupcake Richard’s book. Besides being queen of the cupcake, Cupcake Richard also collaborated with us to make this mean chip ‘n dip. A big win, when you have hordes of hungry hangers-on in your kitchen – and frozen peas and chips on standby in your freezer.
RECIPE
MASHED GARDEN PEA PUREÉ
1 cup cooked Natures Garden garden peas
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
juice of one lemon
GARLIC & THYME BAKED CHIPS
500g Natures Garden straight cut ovenbake chips
2 garlic cloves, roughly chopped
2 tsp olive oil
8 – 10 sprigs fresh thyme
METHOD
MASHED GARDEN PEA PUREÉ
Place the cooked peas in a sieve or mesh strainer, over a medium sized bowl. Push peas through with a wooden spoon. A blender or stick mixer can also be used for this.
Depending on the consistency you desire, either discard the skins left in the strainer or, for a textured consistency, spoon remaining skins from sieve into pureed peas and mix until combined.
Stir in olive oil, salt, pepper and lemon juice and refrigerate until needed.
Serve with Garlic & Thyme Baked Fries and fresh pea shoots.
GARLIC AND THYME BAKED CHIPS
Preheat oven grill.
Chop two garlic cloves and combine with olive oil.
Place frozen Natures Garden Straight Cut Oven Bake Chips on non-stick baking tray. Dot with garlic oil mixture.
Scatter fresh thyme over chips.
Grill for 6 minutes, remove from oven and carefully turn chips over to grill opposite side. Grill for another 6 minutes or until cooked through.
Remove from oven.
Scatter with extra fresh thyme sprigs, course sea salt and olive oil.
Serve warm with Mashed Garden Pea Dip.
Serves 4
