Split green pea and avocado whip
This smooth whip can be served as a dip, or as an entree. Add your own touches with herbs like fresh coriander or mint and maybe a hint of chopped green chilli or stuffed olives.
- Cook the shallots and garlic in the olive oil in a medium-sized saucepan over a low heat until very soft. Add the split peas and stock and simmer, covered, for about 30 minutes or until the split peas are soft and most of the liquid has been absorbed. Stir regularly.
- Once the peas have turned mushy and are soft, puree the mixture with a stick blender or in a food processor. Set aside until cool. Dice the bacon finely and cook in a frying pan until the fat runs and the bacon is crispy. Drain the bacon on absorbent paper.
- When the peas are cool, mash the avocado and whip into the split pea mixture with the mascarpone or creme fraiche. Stir in the bacon and season the mixture with salt and maybe a pinch of chilli if you like.
- Pile into glass jars to serve and garnish with extra mascarpone. Decorate as you please. I twisted a rasher of prosciutto and placed on top with a cheesy toast and some herbs.