Cashew fish fingers with mushy minted peas

Ingredients:
1 kg firm white fish fillets, coarsely chopped
2 tbsp coarsely chopped flat-leaf parsley
2 tsp finely grated lemon rind
1 tbsp lemon juice
1 clove garlic, quartered
1/2 cup (75 g) flour
2 eggs, lightly beaten
1/2 cup (70 g) breadcrumbs
2/3 cup (90 g) finely chopped roasted cashews
vegetable oil for frying
2 cups (250g) frozen peas,
20 g butter,
2 tbsp finely chopped fresh mint

1. Grease 19 cm x 29cm slice pan.
2. process fish, parsley, rind, juice and garlic until smooth. Using spatula, press mixture evenly into the pan. Turn onto baking-paper-lined-tray. Cut into 8 slices. Cut each slice in half crossways to make 16 fingers. Cover and refrigerate for 30 minutes.
3. Pat fish fingers with flour, shake off excess. Dip in egg, then in combined breadcrumbs and nuts.
4. Heat oil in large frying pan; shallow-fry the fingers until browned lightly and cooked through. Drain on absorbent paper.
5. Meanwhile, boil, steam or microwave peas until tender; drain. Coarsely crush peas with butter then add mint.
6. Serve fish fingers with mushy peas, and mayonnaise and lemon wedges, if you like. 

Lamb Cutlets, Minted Pea Purée, Ribbons of Parsnip & Carrot

There's no need for sauce with the fresh minty flavour of the purée. If you prefer you can add a little stock to the purée to make it softer and more moist. Serve with Chardonnay or a light red wine.

Ingredients
12-18 small lamb cutlets trimmed of fat
2 tablespoons olive oil
3 sprigs chopped fresh thyme
salt and freshly ground black pepper
1kg frozen minted peas
3-4 sprigs of mint
2 tablespoons vegetable or chicken stock
3 large carrots
3 parsnips
1 tablespoon butter
300mls chicken stock

Method
Put the lamb cutlets in a shallow bowl and toss with the oil, thyme and salt and pepper. Put aside while you prepare the vegetables.

Bring a large saucepan of salted water to the boil and tip the peas in with the mint sprigs. Simmer for 5 minutes until tender. Drain well and place in a blender or food processor with the stock. Blend until smooth, season to taste and then return to the pan to keep warm.

Peel the carrots and parsnips and cut into fine ribbons, using a mandolin or a potato peeler. Melt the butter in a pan, toss in the ribbons of carrot and parsnip and add the chicken stock. Cook for about 2-3 minutes until just starting to wilt.

Meanwhile, heat a heavy-based frying pan and sear the cutlets on each side for 3 minutes or until golden and lightly cooked.

Serve the lamb cutlets on the pea purée with the drained ribbons of vegetables to the side.

Serves 6



Enjoy!