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Posts Tagged ‘peas’

Risotto Primavera

This risotto isn’t laden with cheese and butter like so many other recipes and so a good option for a weeknight and full of Spring flavours. We left out the chives and rocket as we didn’t have them but we’ve kept them in the recipe as they would make nice additions.

Wine Suggestion: this was delightful with a young white Muscadet from Domaine de la Chauviniere, but we can see it working with youthful Sauvignon Blanc or Grüner Veltliner as well.

Risotto Primavera – serves 4 (easily halved)

  • 350g asparagus, snap of the woody ends and cut into 5cm lengths on the diagonal
  • 2 tbsp olive oil
  • 1 bunch scallions, sliced
  • 175g frozen peas
  • 250g frozen broad beans
  • 2 tbsp shredded basil
  • 2 tbsp snipped chives
  • 1 tbsp finely chopped mint
  • finely grated zest of 1 lemon
  • 1.7 litres vegetable stock (we used Marigold vegetable bouillon)
  • 4 shallots, finely chopped
  • 3 fat garlic cloves, finely chopped
  • 300g carnaroli or arborio rice
  • 150ml dry white wine
  • 25g Parmesan, grated
  • 25g rocket leaves, to garnish

Heat half the oil in a large, deep frying pan. Stir-fry the asparagus over a medium-high heat for about 4 minutes or until browned all over. Add the scallions and fry for another minute or two until browned. Remove these with a slotted spoon, season with pepper, and set aside.

Cook the peas and broad beans in separate pans of boiling water for a few minutes, then drain. Pop the broad beans out of their skins and set both aside.

Mix the basil, chives, mint and lemon zest together in a small bowl and season with pepper.

Pour the stock into a saucepan and keep over a very low heat.

Pour the rest of the oil into the pan that you used to cook the asparagus. Add the shallots and garlic and fry for 3-4 minutes or until soft and slightly browned. Stir in the rice and cook for a minute or two over a medium-high heat or until it starts to sizzle.

Add the wine and stir until it has been absorbed. Now start gradually adding the stock, a ladleful at a time, stirring until absorbed before adding more. Keep adding stock for about 20 minutes or until the rice is al dente. Season with pepper.

Remove the pan from the heat. Add an extra ladle of stock, then scatter over the vegetables, some pepper, half the herb & lemon mixture and half the cheese. Cover with a lid and leave to rest for a few minutes. Gently stir to combine, then serve in warmed bowls some rocket and the rest of the herbs and cheese sprinkled over.

(Original recipe from BBC Good Food)

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Pea & New Potato Curry

We’ve cooked pretty much everything from scratch since lockdown but tonight we treated ourselves to a naan bread from the local takeaway. Every evening they fire up the tandoor and we get the most delicious smells in our back garden. This is an easy curry which is perfect for a weeknight.

Wine Suggestion: a local Lager was our choice tonight, from the White Gypsey Brewery in Tipperary. Their Munich Lager is light and fresh but with a real character and personality.

Pea & new potato curry – serves 4

  • 1 tbsp vegetable oil
  • 2 onions, sliced
  • 3 red chillies, deseeded and finely sliced
  • a thumb-sized piece of ginger, roughly chopped
  • 2 tsp cumin seeds
  • 1tsp Madras curry powder
  • ½ tsp turmeric
  • 750g new potatoes, halved or quartered
  • juice of 1 lime
  • 500ml natural yoghurt, full-fat so less likely to split
  • a small bunch of coriander, stalks and leaves finely chopped, but kept separate
  • 200-300ml veg stock
  • 300g frozen peas
  • lime wedges and naan breads, to serve

Before you start, put the potatoes in a pan and cover with water. Bring to the boil and simmer for about 5 minutes or until slightly tender – they’ll continue to cook in the curry. Drain and set aside.

Heat the oil in a large, deep frying pan. Add the onions and cook for 10-15 minutes over a gentle heat. Add the chillies, ginger and spices, and cook for a few minutes, then stir in the potatoes and lime juice and stir to coat in the spices.

Add the yoghurt, coriander stalks and stock. Simmer gently for 35-40 minutes or until the potatoes are soft and the sauce reduced (we put the lid on for a few minutes at the end as the sauce was reduced enough). Keep the temperature low as the yoghurt can easily split. Stir through the peas and cook for another 5 minutes.

Serve with the coriander leaves sprinkled over and lime wedges and naan breads on the side.

(Original recipe from BBC Good Food)

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Minty Pea & Prawn Risotto

We were looking for freezer inspiration when we made this. We have not stockpiled at all, but we keep putting all our leftovers in the freezer in case we have to stay home for a fortnight and can’t get to the shops. The problem now is that we’ve lots of delicious dinners in the freezer but the most enjoyable bit of our day is cooking dinner together. Reheating doesn’t quite have the same effect. So, if you’ve got some frozen prawns and frozen peas, you can have a go at this and enjoy stirring it – it’s certainly effective therapy for us. Let’s cook through this.

Wine Suggestion:  go a dry rosé or white, which will also be used in the dish, so nothing too over the top. Tonight the Chateau Vignelaure “La Source” Rosé which to our tastes is the equal of the couple of “BIG” names from Provence without the ego prices. Refreshing on it’s own and a great food wine. Dry Rosé Wine is very underated in our minds.

Minty pea and prawn risotto – serves 4

  • 400g frozen peas
  • 750ml fish stock or veg stock
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 300g risotto rice
  • 120ml white wine
  • 300g cooked frozen prawns, defrosted
  • 30g grated Parmesan, plus a bit extra to serve
  • a handful of chopped mint
  • 1 tbsp butter

Start by cooking the peas in boiling water for 2 minutes, then drain and refresh under cold water. Add 200ml of the stock to the peas and whizz with a stick blender (or whatever your whizzing option is) until smoothish. Put the rest of the stock in a pot and keep simmering over a low heat.

Heat the oil in a large, deep pan, then cook the onion for about 5 minutes over a lowish heat, until softened but not browned. Add the garlic and cook for another minute.

Add the rice and stir until the grains are glistening. Add the wine and stir until evaporated. Add the stock, a ladleful at a time, stirring until each one is absorbed before adding another. You will need to keep at this for about 20 minutes. Season well.

Add the whizzed up peas and cook for another couple of minutes, or until most of the liquid had gone. The rice should be al dente by now. Add the prawns and an extra ladle of stock and heat for a couple of minutes.

Remove the pan from the heat and stir in the Parmesan, mint and butter. Check the seasoning and serve with some extra Parmesan.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013)

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Fish Pie

Fish Pie

This is an excellent fish pie recipe by Marcus Waring. It makes a generous portion so great for feeding a crowd or you can divide it between two dishes and freeze some for later.

Wine Suggestion: A full-bodied Chardonnay is our choice for rich fish pies. Tonight it was Domaine Labet’s “en Billat” an ancient vine, jurassic soiled classic we are fortunate to have a few bottles of from holidays last year. Think of a majestic white Burgundy with altitude, and a concentration that 100 + year old vines can achieve.

Fish Pie – serves 6, generously

  • 1kg fish fillets (a mix of salmon & cod/haddock), skinned
  • 600-800ml whole milk
  • 2 bay leaves
  • 75g butter
  • 1 small onion, diced
  • 1 leek, white part only, sliced
  • 50g plain flour
  • 100ml white wine or white vermouth if you have it
  • 2 tbsp crème fraîche
  • 150g frozen peas, defrosted
  • 300g raw tiger prawns, shelled
  • 2 tbsp chopped flat-leaf parsley
  • 3 hard-boiled eggs, peeled and cut into chunky pieces
  • 2 tbsp capers, rinsed

FOR THE TOPPING:

  • 1.2kg potatoes, cut into chunks
  • 50g butter
  • splash of milk
  • 100g grated Cheddar cheese

Remove any bones from the fish with tweezers, then put into a large pan and pour in enough milk to cover. Add the bay leaves and some salt and pepper. Gently bring to the boil over a medium heat, then simmer for 5 minutes or until just cooked. Remove from the heat.

Melt a third of the butter in a large saucepan. Add the leeks and onion and cook gently until softened. Remove the leeks and onions from the pan and set aside. Melt the rest of the butter in the same pan and when it bubbles stir in the flour and cook for about 30 seconds, then add the wine or vermouth and stir to form a thick paste. Tip the leeks and onions back into the pan.

Strain the milk from the fish fillets into a measuring jug. Gradually add about 600ml of the milk to the leek mixture, stirring until the sauce bubbles and coats the back of a spoon. Stir in the crème fraîche and season again.

Flake the fish into chunky pieces and gently fold through the sauce along with the peas, prawns and parsley.

Spoon the mixture into a large ovenproof dish. Scatter the eggs and capers evenly over the top.

Preheat the oven to 200C/180fan/gas 6.

To make the topping, put the potatoes into a large saucepan, cover with water,  add a generous pinch of salt, and bring to the boil. Simmer for 15-20 minutes or until cooked through. Drain the potatoes and mash with the butter and enough milk to make a spreadable mash. Season.

Spread the potato over the fish and sprinkle with the grated cheese.

Bake for 20-30 minutes or until the top is golden and the sauce is bubbling.

(Original recipe from Marcus At Home by Marcus Wareing, HarperCollinsPublishers, 2016.)

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Chicken with Mushrooms

This is a great one-pan dish for mid-week. Tasty, economical and good for you too. We’re all into healthy stuff now that we have a kitchen and no longer need to eat out so much. We served with buttery mash (not so healthy) but a salad or extra greens would also be appropriate.

Wine Suggestion: Given it’s mid-week, we’d suggest the Domaine Ventenac Cuvée Carole which is mostly Chardonnay, but has a touch of Gros Manseng to brilliant effect. Fresh and easy, and yet textured, savoury as well as full of joyful fruit.

Chicken with Mushrooms – serves 4

  • 2 tbsp olive oil
  • 500g boneless, skinless chicken thighs
  • flour, for dusting
  • 50g pancetta cubes
  • 300g small button mushrooms
  • 2 large shallots, chopped
  • 250ml chicken stock
  • 1 tbsp white vinegar
  • 50g frozen peas
  • small handful of parsley, finely chopped

Heat 1 tbsp of the olive oil in a frying pan. Season and dust the chicken with flour, then brown on all sides. Remove the chicken from the pan and set aside.

Fry the pancetta and mushrooms in the same pan until softened, then remove.

Add another tbsp of olive oil and cook the shallots for a few minutes until soft. Add the stock and vinegar then bubble for a couple of minutes before returning the chicken, pancetta and mushrooms to the pan. Cook for 15 minutes.

Add the peas and parsley and cook for 2 minutes more before serving with mash, salad or veg.

(Original recipe from BBC Good Food)

 

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This veggie pasta dish uses shop-bought ravioli and the whole thing cooks in one pan in the oven. Couldn’t be simpler and really tasty on a night when time is short (which is every night for us at the minute).

Wine Suggestion: a lemony, fresh white like the Umani Ronchi Ca’Sal di Serra Verdicchio which is crisp and pure with lovely vibrant fruit. It tastes of summer which we’ve had a reprise of these last few days.

Creamy Lemon & Spinach Ravioli – serves 2

  • 250g pack spinach & ricotta ravioli (or another flavour if you prefer)
  • 100g frozen peas
  • 100g baby spinach, chopped
  • 200ml hot vegetable stock
  • 4 tbsp soft cheese, we used Philadelphia
  • 1 lemon, zested and juiced
  • 50g Parmesan, grated

Heat the oven to 200C/fan 180C/gas 6.

Spread the ravioli over a baking dish and scatter over the peas and spinach.

Whisk the hot stock, soft cheese, lemon zest and juice and half the Parmesan together in a jug. Season well, then pour over the ravioli. Cover the dish with foil and bake for 10 minutes.

Remove the foil, scatter over the rest of the cheese, then bake for another 5 minutes before serving.

(Original recipe by Janine Ratcliffe in Olive Magazine, September 2019)

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Spicy potatoes

We loved these Indian spiced potatoes and they were great for bulking out some leftover saag paneer that definitely would not have satisfied our hungry bellies.

Spicy Potatoes – serves 4

  • 800g potatoes, peeled and cut into small chunks
  • 2 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 140g frozen peas

Cover the potatoes in cold salted water and bring to the boil. Simmer for 5 mins or until just tender, then drain and allow to steam dry for a few mins.

Heat the oil in a frying pan and fry the spices for a minute until fragrant. Throw in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until golden, then add peas, mix well and cook for another 3-4 minutes. Season well before serving.

(Original recipe from BBC Good Food)

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