Puree or mash describes a method where cooked food, usually vegetables or legumes, are blended until they become a smooth, creamy paste. An example is mashed potatoes, where potato is pureed together with butter, milk and seasoning and then served as an accompaniment to meat dishes.
Cod steaks cooked with chorizo served with a courgette puree and a rosemary crumble.
Crisp fillet of sea bass served with parsnip purée and a grape, chestnut and red radish dressing.
Delicious creamy mash, a perfect side dish for a hearty meal on a cold night.
Pan-fried scallops served with a creamy cauliflower purée, crisp pancetta slices and a dash of truffle oil.
Pan seared cutlets of lamb, with a fragrant carrot and cumin puree, buttery salsify and an intense green parsley oil.
Steamed salmon steak with a snail, parsley, caper and crouton garnish served with a winter vegetable purée of parsnip, Jerusalem artichoke and chervil root.
Rump steak flambeed in cognac served with mashed potatoes and confit shallots.
Griddled lobster served with asparagus puree, marinated asparagus, sauce vierge and fresh chervil.
Seared scallops with a sweet corn puree, fresh minty marinated corn and peas and woody fresh black truffles.
A roasted rump of lamb with crushed potatoes, fennel puree and natural pan juices.