Not strictly a guacamole, this is a pea purée packed with flavour.
- 450 g (1 lb) shelled fresh or frozen peas
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 2 tbsp finely chopped coriander
- ½-1 red chilli, deseeded, finely chopped
- ½ tsp cumin seeds, ground
- ½ tsp coriander seeds, ground
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook the peas in boiling, salted water for 3-4 minutes for fresh peas, 2-3 minutes for frozen. Refresh under cold running water and drain.
Place in a food processor with the remaining ingredients and a good pinch of salt (or use a hand-held blender) and whiz for 1–2 minutes or until almost smooth. Taste, adjusting the seasoning if necessary, then put into a bowl, cover and refrigerate until required. Bring back up to room temperature before serving, if not using immediately.