100g pkt. dehydrated peas
1 tspn. sugar
4 cups chicken stock
1 cup milk
15g butter
2 tspns. curry powder
Method: Combine peas, sugar and stock in large bowl, cover, cook on HIGH 20 minutes. Drain peas, reserve stock. Puree peas in blender or processor with milk. Place butter and curry powder in bowl, cook on HIGH 1 minute, add pea puree and reserved stock. Cook on HIGH 2 minutes. Serves 4.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.178.
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