Recipe: Pork with pea purée

Recipe uses 140g/5oz pork fillet, salt and freshly ground black pepper, 2 tbsp olive oil, Roast pork with apple sauce, pea purée and roast potatoes Pea Purée should not be mistaken for Mushy Peas. A Pea Purée recipe is made using fresh or frozen garden peas and fresh mint which Pea Puree Recipe About Food Preparation method. Marinate the pork in the soy, honey and mustard for up to 12 hours. Heat the oven to 200C/400F/Gas 6. To make the pea purée, place the peas in a

I've been watching a bit of 'Good Chef, Bad Chef' on Foxtel at the moment and I've been thinking about cooking in a healthier manner (not that I really cook unhealthy at the moment). But in this dish I tried making my own hummus from scratch and using some organic tahini paste that I saw on the show. Sorry Janella - I went with the hulled tahini rather than the unhulled. This is something simple and light, and you don't need to turn the oven on so it's perfect for summertime.

It uses fresh mint and I love that this is something that we grow in our garden. I think if you don't grow much - grow herbs...they are wonderful and bring so much to the meal. Mint, parsley and basil - they are my basics, but I also love corriander, tarragon, thyme and rosemary.

PORK WITH PEA PURÉE
500 grams of pork fillet
1 can of chick peas
1 tablespoon of tahini paste
2 cups of peas
1/4 cup of mint
1 bulb of fennel
1 teaspoon of fennel seeds
2 cloves of garlic
1 lime
1/4 cup of olive oil
1 tablespoon of dijon mustard
Salt and pepper

Place the chick peas and tahini in a food processor and blitz for 3 minutes. Add the oil slowly - keeping a drizzle for the frying pan. Add 1 cup of blanched peas and the mint to the food processor and blitz until smooth. Stir through the second cup of peas to finish the purée.

In a frying pan, place the sliced fennel, fennel seeds and crushed garlic. Drizzle with a little oil and season with salt and pepper. Toss until golden. Add the pork, thinly sliced to the pan and then top each slice with a little mustard before turning over.

To serve, place a dollop or two of purée on the plate, top with the fennel mix and pork slices and then garnish with extra mint leaves and fennel greens.