{"id":628,"date":"2016-06-27T16:35:18","date_gmt":"2016-06-27T16:35:18","guid":{"rendered":"http:\/\/blondishious.com\/?p=628"},"modified":"2016-06-28T09:33:39","modified_gmt":"2016-06-28T09:33:39","slug":"chicken-surf-turf-on-minted-pea-puree","status":"publish","type":"post","link":"http:\/\/blondishious.com\/?p=628","title":{"rendered":"CHICKEN SURF & TURF ON MINTED PEA PUR\u00c9E"},"content":{"rendered":"

“Mit Pfefferminz bin ich dein Prinz”, <\/a> this is the title of a German song by an artist called Marius M\u00fcller Westernhagen<\/a> Even though I was never a massive fan of his music I couldn’t agree more with this statement. It means “With peppermint I am your prince”. Well, princess in my case \ud83d\ude09<\/p>\n

I love mint in all possible ways. Fresh mint tea is my favourite in the mornings (no, I don’t do coffee…YUCK!). I’m addicted to mint chocolate. Especially After Eights! Mint icecream is most refreshing on a hot summer day. When I go to an Indian restaurant I always order naan bread with mint yogurt. And a British Sunday roast is not a proper British Sunday roast without a good blob of mint sauce. And I could go on and on and on…<\/p>\n

Today I share the recipe for a minted pea pur\u00e9e. No matter if you combine it with meat, seafood or chicken it will always be the prince (or… princess) on the plate.<\/p>\n

In this recipe I have chosen king prawns and chicken to serve and accompany her Royal Highness, the minted pea pur\u00e9e 👸<\/p>\n

And here we go…<\/p>\n

INGREDIENTS:<\/strong> (serves 2)
\nMinted pea pur\u00e9e:<\/em>
\n1 small onion
\n1 garlic glove
\n1 tbs butter
\n500 gr frozen peas
\n1 large handful of fresh mint leaves
\n100 ml chicken stock
\n2 – 3 tbs cream
\npinch of grounded nutmeg
\n1 tbs of lemon juice
\nsalt & pepper<\/p>\n

Surf & chicken turf:<\/em>
\n2 tbs olive oil
\n2 chicken breast
\nking prawns (as many as you like to eat)
\nsalt & pepper<\/p>\n

METHOD:<\/strong>
\nPeel the onion & garlic and chop them
\nHeat the oil in a frying pan over a medium heat
\nAdd the onion & garlic and gently fry until softened and translucent (takes about 5 minutes)
\nAdd peas and chicken stock and let simmer for about 10 minutes
\nIn the meantime heat olive oil in a large frying pan over a high heat and fry chicken breast on both sides until brown. Lower the heat and let them cook (depending on the thickness of the chicken breast) for another 5 – 8 minutes until cooked through
\nWrap the chicken breasts in aluminum foil to keep them hot, set aside
\nNow fry the king prawns in some olive oil for about 2 minutes on each side
\nPut the peas in a blender and add the fresh mint leaves, cream, nutmeg & lemon juice
\nPur\u00e9e until nice and smooth
\nSeason to taste, serve with king prawns & chicken on a plate
\nDecorate with fresh mint leaves.<\/p>\n

Vegetarians could swap meat\/seafood for halloumi cheese or tofu. Also very tasty. <\/p>\n

Enjoy.<\/p>\n

Have a blonDISHious day,
\nSabrina xxx<\/p>\n","protected":false},"excerpt":{"rendered":"

“Mit Pfefferminz bin ich dein Prinz”, this is the title of a German song by an artist called Marius M\u00fcller Westernhagen Even though I was never a massive fan of his music I couldn’t agree more with this statement. It means “With peppermint I am your prince”. Well, princess in my case \ud83d\ude09 I love
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