Pea Velouté - Lavender and Lime (2024)

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I was inspired to make a pea velouté after our lunch at La Mouette. This was served with scallops and a black pudding crumb and I really loved the flavour combination.

Head straight on to the Recipe For Pea Velouté ♥

I didn’t start watching My Kitchen Rules until recently. Dave and I picked up this show well into its existence . We watched the UK one together . And I watched the most recent Australian version to be aired in South Africa. The second season of the South African competition has just started here.Given the three different countries, I personally prefer the Australian version. But in all three, timing is the key to success. I recently hosted a dinner party for eight people. My menu was as follows – scallops served withpea velouté and a black pudding crumb;osso bucco with truffle mash and glazed carrots; lavender and lime crème brûlée with atuile. In MKR for their first instant restaurants the contestants get given time to shop. Then they come home, unpack and set up their tables. After this they get 3 hours to prepare their three courses.

Today’s inspiration ♥ Recipe For Pea Velouté ♥ can be found on Lavender and Lime Click To Tweet

Once the guests arrive they have another slot of time (not given) before the judges arrive. At this stage they are expected to serve up their 3 courses, with no time constraints. As the competition progresses timing becomes more and more critical. With this in mind, I decided to time myself from when I started my prep. This time included me setting the table and washing the dishes and making sure everything was ready to go for when my guests arrived. In 3 hours and 52 minutes I was ready to relax. My guests arrived at 18h30 and we spent time chatting and having drinks before I served my starters. At this stage, Dave helped me with cooking and plating. Dessert was served at 20h30 and at no stage did anyone feel rushed! What amazed me is that if I can do this why can’t the contestants?

Click on the links for conversions and notes.

Dave and I are hopefully back from overseas. As today is my first day back, please be patient while I get to all the comments. Did youfollow our trip by taking a look at our holiday blog?

Inspiration published on Lavender and Lime October 1:

• • 2017 –Nighthawk
  • 2015 –Orange And Ginger Marmalade
  • 2014 –In My Kitchen October 2014
  • 2013 –In My Kitchen October 2013
  • 2012 –Bread And Butter Pickles
  • 2011 –In My Kitchen October 2011
  • 2010 –Meringues

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!View all posts by Tandy