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Fresh Pea Timbales

Timbales are a light start to a summertime dinner party, A timbale is similar to a soufflé or custard and is cooked in a mould called a timbale; the mould is round with a straight sloping side. Timbales can be served warm or at room temperature and should be made on the day of serving. You will need about 3 cups of fresh peas for this recipe; frozen peas can also be used. The mint hollandaise and the tomato coulis can be made up to several hours before serving. Re-heat sauces over a low heat; stir hollandaise constantly to prevent curdling, do not boil

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750g fresh peas, shelled
4 eggs
300g carton sour cream
¼ cup grated parmesan cheese

Mint hollandaise:

¼ cup white vinegar
2 egg yolks
2 tablespoons chopped fresh mint
2 teaspoons lemon juice
125g butter, melted

Tomato coulis:

1 tablespoon oil
1 clove garlic, crushed
1 onion, chopped
400g can tomatoes
½ teaspoon sugar


Serves: 6


  1. Steam, boil or microwave peas until just tender; drain. Blend or process peas until smooth. Push pea puree through a fine sieve; you will need about ½ cup purée.

  2. Combine eggs, cream and cheese in bowl, whisk until well combined; stir in purée.

  3. Pour pea mixture into 6 lightly greased ovenproof moulds (½ cup capacity). Cover each mould with a piece of lightly greased foil. Place moulds in baking dish with enough hot water to come halfway up sides of moulds. Bake in moderately slow oven for about 30 minutes or until timbales set. Remove moulds from dish, stand a few minutes before turning onto serv­ing plates. Serve with mint hollandaise and tomato coulis; garnish with finely shredded shallots.

Mint Hollandaise: Heat vinegar in small saucepan, boil until reduced by half. Blend or process egg yolks, mint, vinegar and lemon juice until smooth, gradually pour in hot, bub­bling butter while motor is operating.

Tomato Coulis: Heat oil in saucepan, add garlic and onion, cook until onion is soft. Add undrained crushed tom­atoes and sugar, cook, stirring, about 5 minutes. Blend or process until smooth, strain through fine sieve.

Note: This recipe is not suitable to freeze or microwave.

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