Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘peas’

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)

 

Advertisements

Read Full Post »

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)

Read Full Post »

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)

Read Full Post »

 

Braised Lamb with Spring VegetablesA great dish for when you want to eat spring food but it’s chilly outside. Leftovers taste great the next day too. Serve with new potatoes.

Wine Suggestion: This works superbly with Syrah and if you’d like to taste something different then the Insolgio del Cinghiale from Tenuta Biserno which is a Syrah, Cabernet Franc blend from the Maremma in Italy is well worth finding. A wine that shows a new side to Syrah and that Italy also has some superb sites for this grape, especially in a blend.

Braised lamb with spring vegetables – serves 4

  • 2 tbsp plain flour
  • 600g lamb neck fillet, trimmed of excess fat and cut into 3cm pieces
  • 2 tbsp olive oil
  • 6 baby leeks, sliced
  • 4 shallots, halved
  • 2 garlic cloves, finely sliced
  • 700ml lamb stock or chicken stock
  • 1 bay leaf
  • 2 sprigs of rosemary
  • finely grated zest of 1 lemon
  • 150g Chantenay carrots, halved lengthways if large
  • 100g fine green beans, halved
  • 150g fresh or frozen peas
  • 150g fresh or frozen broad beans
  • new potatoes, to serve

Put the flour into a large freezer bag and season well with salt and pepper. Add the lamb pieces to the bag and shake to coat in the flour. Tip the lamb out into a sieve to get rid of excess flour.

Heat 1 tbsp of the oil in a flameproof casserole over a medium heat. Brown the meat in batches, then remove with a slotted spoon onto some kitchen paper.

Add the remaining tablespoon of oil to the casserole and add the leeks, shallots, and garlic. Cook over a medium heat for a few minutes.

Return the meat to the casserole and add the stock, bay leaf, rosemary, and lemon zest. Season well and bring to a simmer, skim off any scum, then cover and simmer gently for 1½ hours.

Add the carrots, return to the boil, then simmer gently, uncovered, for 10 minutes to reduce the sauce. Add the green bean, peas, and baby broad beans. Return to the boil and simmer for another 10 minutes, or until the vegetables are just tender and the sauce has thickened slightly.

Remove the rosemary and bay leaf and serve with new potatoes.

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

Read Full Post »

New potatoes with peas and corianderWe’ve just had a sunny Easter weekend, so we cooked lots of Spring side dishes from Ottolenghi Simple. These potatoes are lovely and fresh and tasted good with some barbecued lamb gigot chops. We’re binge eating Jersey Royals while we can get them.

New potatoes with peas & coriander – serves 4

  • 300g fresh or frozen peas
  • 2 green chillies, finely chopped
  • 1 small preserved lemon, pips discarded
  • 15g coriander, roughly chopped, plus an extra 5g leaves to garnish
  • 60ml olive oil
  • 1 small lemon, finely grate the zest, then juice to give 1 tsp
  • 750g new potatoes, halved if large

Blanch the peas in a saucepan of boiling water for 1 minute, then drain and set a third of them aside.

Put the remaining peas in a food processor with the chillies, preserved lemon, coriander, olive oil, lemon zest, ½ tsp of salt and plenty of pepper. Blitz to a rough paste and set aside.

Cook the potatoes in a large pan of boiling salty water for about 15 minutes or until soft. Drain and steam dry in the warm pot.

Roughly crush the potatoes, leaving about a third of them whole. Add the reserved peas, the pea mixture, the lemon juice and the coriander leaves. Gently stir and serve warm (though we found the leftovers were quite nice cold the following day).

(Original recipe from Ottolgenghi Simple by Yotam Ottolenghi with Tara Wigley & Esme Howarth, Ebury Press, 2018.)

Read Full Post »

Baby Octopus and Peas

At last we’ve got our hands on The Modern Italian Cook by Joe Trivelli and what a treat it is! Our local fish shop often has baby octopus on the counter but you can also buy it frozen. This was Jono’s pick for his birthday dinner and he wasn’t disappointed.

Wine Suggestion: as befits a birthday dinner, it was Champagne to match and tonight we drank the Billecart-Salmon Blanc de Blancs Grand Cru NV which plays a delightful balance of delicacy, elegance, depth and bags of character. Both the dish and Champagne a wonderful treat.

Baby Octopus & Peas (Polipetti e Piselli) – serves 4

  • 1 kg frozen baby octopuses, defrosted (or fresh if you can find them)
  • extra virgin olive oil
  • 1 red onion, finely diced
  • 2 cloves of garlic
  • 3 bay leaves
  • 2 dried chillies
  • 50g small black olives, pitted
  • 300g shelled peas (we used defrosted frozen peas)
  • 600g new potatoes, peeled and cut into 1cm dice
  • 175ml dry wine – red or white

Rinse the octopuses under the tap then transfer to a heavy-based casserole dish or pan. Coat with a few tablespoons of extra virgin olive oil. Add the onion, garlic, bay leaves and chillies, cover with some baking paper and place over a high heat with the lid on.

When everything is hot and cooking, turn the heat down and continue to cook the octopuses for 15 minutes. Remove the lid and add the olives, peas, potatoes and wine. Bring to a simmer and continue to cook until the peas and octopuses are soft, about 20 minutes more.

(Original recipe from The Modern Italian Cook by Joe Trivelli, Seven Dials, 2018.)

Read Full Post »

Pea & Mint Soup

It’s getting close to that time of year when we start to really crave some daylight and spring veg. Fresh peas are a long way off yet but this hearty pea and mint soup is full of promise. Leave out the swirl of cream to keep it vegan.

Pea & Mint Soup – serves 4 generously

  • 80g yellow split peas
  • 1 tbsp olive oil
  • 2 large onions, finely diced
  • 3 garlic cloves, finely chopped
  • 1.2 litres vegetable stock
  • 700g frozen peas
  • 2 handfuls of mint leaves, roughly chopped
  • 4 tsp single cream (optional to garnish)

Put the split peas into a saucepan and add 800ml of water. Bring to the boil, then lower the heat and simmer for 30-45 minutes, or until just tender. Remove any scum from the surface as they cook.

10 minutes before the split peas are cooked, heat the oil in a large saucepan over a medium heat. Add the onions and cook for 5 minutes to soften, add a splash of water if they start to stick. Add the garlic and cook for another 2 minutes.

Drain the split peas and add to the onions along with the vegetable stock. Bring the boil, then simmer gently for 5 minutes.

Stir in the frozen peas and chopped mint and season with salt and black pepper. Simmer for another 5 minutes, then remove from the heat.

Whizz the soup with a blender until smooth (or smoothish if you prefer) – you might have to do this in batches.

Ladle into warm bowls and drizzle with cream if you like.

(Original recipe from Lose Weight for Good by Tom Kerridge, Absolute Press, 2017.)

Read Full Post »

Older Posts »