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Posts Tagged ‘peas’

Lemony pea risotto

A standby, reliable dish; something we make for weekend lunches that is simple, tasty and comforting. We’re always surprised at how good it is!

Wine Suggestion: a fresh, zesty white is our usual choice. Vermentino from  Tuscany like the Poggio ai Ginepri IGP Bianco works a treat, or a crisp Sauvignon Blanc or a Chablis would be great too.

Pea & Parmesan risotto – serves 4

  • 1.2 litres chicken stock/veg stock
  • 100g unsalted butter
  • 2 medium onions, finely chopped
  • 1 garlic clove, crushed
  • 225g arborio rice
  • 100g frozen peas
  • 50g Parmesan cheese, finely grated

Put the stock into a saucepan and bring to the boil, then keep over a low heat.

Melt the butter in a sauté pan, and the onion and garlic, then cook for 5 minutes. Add the rice and stir over a low heat until translucent and starting to soften. Increase the heat to medium and begin adding the hot stock, a ladle at a time. Keep adding ladles of stock when the one before has been completely absorbed by the rice.

Continue like this for about 15-20 minutes or until the rice is al dente.

Tip the frozen peas into the risotto and stir. Keep stirring for about 3 minutes or until the peas have defrosted and the rice is bubbling. Finally, stir in the Parmesan and serve immediately with a few shards of Parmesan over the top.

(Original recipe by Tana Ramsey in BBC Good Food Magazine, July, 2007.)

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Salmon with greens & creme fraiche

Spring is such a lovely time for fresh ingredients, encapsulated by greens like peas and broad beans. It’s broad beans with pretty much everything in our house at the minute. Serve with steamed new potatoes or mash.

Wine Suggestion: We went with a fresh Chablis that had a similar Spring vitality to the food; a Domaine Gueguen from 2015 which had hints of white flowers and smokiness with green apple skins. It was crisp with a wonderful chalky, flinty, limestone character – a good match.

Salmon with greens & crème fraîche – serves 4

  • 1 tbsp olive oil
  • 1 leek, thinly sliced
  • 250ml chicken stock or fish stock
  • 100g crème fraîche
  • 140g frozen peas
  • 140g frozen broad beans
  • 4 skinless salmon fillets
  • small bunch of chives, snipped

Heat the oil in a deep frying pan with a lid. Cook the leek until soft but not coloured, about 5-10 minutes. Pour in the stock and simmer until reduced slightly, then add the crème fraîche and season. Cook for another minute.

Add the peas and beans, then gently add the salmon fillets, nestling them in amongst the veg. Turn down to a simmer, then cover and cook for 12-15 minutes or until cooked through. Sprinkle with chives and serve with mash or steamed new potatoes.

(Original recipe from BBC Good Food)

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Pesto Lasagne

A really quick and easy lasagne full of Spring flavours. You don’t have to buy fresh pesto from the fridge as this tends to be more oily and makes this dish very rich; we successfully used a jar from a shelf instead.

Wine suggestion: A grassy European styled Sauvignon Blanc which tends to have a longer, if cooler, growing season is a good match. Avoid the big flavoured Sauvignon’s with the kiwi / tinned asparagus flavours that you might typically find from NZ and Chile as these flavours clash a bit. Exceptions to this always exist like the Dog Point Marlborough Sauvignon, but a good Touraine or Sancerre would be our match.

Pesto Lasagne – serves 4 to 6

  • 190g jar of pesto
  • 500g tub mascarpone
  • 200g bag spinach, roughly chopped
  • 250g frozen peas
  • small pack of basil
  • small pack of mint
  • 12 fresh lasagne sheets
  • 85g Parmesan, finely grated
  • 50g pine nuts
  • Green salad & garlic bread to serve

Heat the oven to 180C/160 fan/gas 4.

Put the pesto, half the mascarpone and 250ml vegetable stock in a saucepan. Heat, stirring, until smooth and bubbling. Add the spinach and peas and cook for another few minutes until the spinach has wilted and the peas have defrosted. Add the herbs and season but go easy with the salt.

Put a third of this pesto mixture into the base of a baking dish (approx. 18 x 25cm). Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix some milk into the remaining mascarpone to make a sauce consistency, season then pour over the top of the dish. Sprinkle with the Parmesan and pine nuts, then bake for 35-40 minutes or until brown on the top and bubbling. Scatter over a few basil leaves before serving.

(Original recipe from BBC Good Food Magazine, February 2014.)

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Herb roast chicken

This is an easy solution for feeding a crowd and almost everyone likes roast chicken. All you need is some new potatoes or creamy mash on the side. We love the fresh tarragon with the peas but you could use mint if you prefer. The combination of the peas, shallots, herbs and pancetta really add extra depth to the chicken and lift even ordinary chickens to feast-like levels. Of course, if the budget allows, get a good, free-range one as the extra flavour is really worth it.

Wine Suggestion: As this dish is a bit richer than your standard roast chicken it demands more than most white wines can deliver. We find Pinot Noir a good choice. This time we chose the Justin Girardin Santenay 1er Clos Rousseau and the earthy flavours danced with the salty, crispy pancetta and sweet peas. The tarragon made it all the more reminiscent of holidays in France.

Herb-Roast Chicken – serves 8-10 (easily halved)

  • 200g cubetti di pancetta
  • 800g shallots, trimmed
  • 2 tbsp olive oil
  • 2 chickens (about 1.5kg each)
  • 500ml hot chicken stock
  • 800g peas (frozen will be fine)
  • small pack tarragon, roughly chopped

Heat oven to 190C/170C/gas 5.

Fry the pancetta gently in a heavy frying pan until crisp – if you start with a cold pan you shouldn’t need to add any oil. Remove with a slotted spoon and set aside. Add the shallots to the pan and fry in the pancetta fat for 10-15 minutes or until golden and starting to soften. Tip the shallots into a very large roasting tin.

Rub the olive oil over the chickens and season well with salt and pepper, then place the chickens into the roasting tin with the shallots. Roast for about 1 hour 20 minutes or until golden and cooked through. Remove the chickens from the tin and cover with foil.

Put the roasting tin directly onto the hob and stir in the stock. Bubble for a few minutes and scrape any sticky bits off the bottom of the tin with a wooden spoon. Add the peas, pancetta and most of the tarragon to the stock and bubble for a few minutes or until the peas are cooked, then season.

Meanwhile carve the chicken into large pieces. Transfer the peas to a warm serving platter and serve the chicken on top with the rest of the tarragon sprinkled over.

(Original recipe from BBC Good Food Magazine, April 2010.)

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Summer risotto

On a balmy summer evening we podded local broad beans and picked some french beans from the vines in our back yard. We used a stock made from a previously roasted chicken which was subsequently used to poach chicken fillets for a Coronation Chicken. The only thing out of place were the frozen peas, but we think unless you pick the pods fresh and eat them almost immediately, frozen is often best. This is based on a risotto primavera or Spring risotto which usually contains asparagus.

Wine Suggestion: a fresh, summery Godello caught our eye. The La Sonrisa de Tares from Bierzo had enough weight to balance the starchy creaminess and depth of the Parmesan while a lovely textural freshness and summery zing made the beans and peas sing with all their fresh flavours.

Summer Risotto – serves 4

  • 200g shelled broad beans (you will need about 800g of broad beans in their pods to get this quantity or you can use frozen broad beans, defrosted)
  • 2 large shallots, finely chopped
  • 4 scallions, trimmed and finely chopped
  • 1 small garlic clove, finely chopped
  • 250g green beans, trimmed and cut into short lengths
  • 1.5 litres home-made chicken stock (you might not need it all)
  • 1 tbsp olive oil
  • 80g butter
  • 350g Carnaroli or other risotto rice
  • 100ml dry white wine
  • 140g frozen peas
  • 100g Parmesan, finely grated

Start by double podding the broad beans so you are left with bright green beans. To do this just blanch them in boiling water for 2 minutes, then drain and squeeze to remove the papery skin. If you’re using frozen beans you might be able to remove the skins when defrosted without having to blanch first.

Put the stock into a large pot and bring to a simmer.

Heat the oil and 40g butter in a wide heavy pan with a lid. Cook the shallot, scallions & garlic for a few minutes until soft and transparent but don’t let them brown. Add the rice and keep stirring for a few minutes until the rice is hot and starting to sizzle, then pour in the wine. Continue to stir until the wine has evaporated.

Now start gradually adding the stock, a ladleful at a time. Only add another ladleful when the previous one has been absorbed by the rice. Continue stirring and adding the stock for 14 minutes, then add the broad beans and peas with some salt and black pepper. Meanwhile, cook the green beans in the simmering stock for 6 minutes or until soft, then add these to the rice too. Continue stirring and adding stock until the risotto has a creamy texture and the rice is soft but retains a little bite.

Remove the pan from the heat and add half the parmesan, the rest of the butter and one last splash of stock to retain the moisture. Put the lid on the pan and leave to rest for a few minutes off the heat. Serve with the rest of the Parmesan sprinkled over the top.

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Gnocchi with peas

Gnocchi – where have you been all our lives? So much easier than we anticipated!

Wine suggestion: We tried a delicious Langhe Nebbiolo by Luigi Pira from Piedmont in Italy which had a great balance between light weight, depth of flavour, dancing acidity and a characterful earthiness. Gnocchi is refined and elegant but also earthy and rustic and the food-wine combo matched really well.

Gnocchi – serves 4

  • 2 large floury potatoes
  • 50g ricotta cheese
  • 90g plain flour
  • 1 egg, beaten
  • 1 thyme sprig, leaves only
  • sea salt and freshly ground white pepper
  • Grated Parmesan – to serve

For the Sauce: 

  • olive oil
  • black pepper
  • 150g frozen peas, defrosted
  • butter
  • 1 thyme sprig, leaves only
  • zest of 1 lemon

Preheat the oven to 200°C/Gas 6.

Bake the potatoes for 1-1¼ hours until tender. While the potatoes are still warm, remove the flesh from the skin and mash until smooth (use a potato ricer if you have one).

Mix in the ricotta, a pinch of salt and white pepper and the flour. Make a well in the middle, add the beaten egg and start to combine the mixture with floured hands. Work in the thyme leaves and continue until you have a smooth dough but don’t overwork or it will become too dense .

Cut the dough in half and shape each piece into a long cigar shape about 1.5 cm thick. Use the back of a floured table knife to cut each length into 2cm pieces to make ‘pillows’ of gnocchi.

Gently press each gnocchi in the middle with a floured finger.

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, them simmer for just 1½-2 minutes or until they start to float.

Drain the gnocchi and leave to steam dry for a couple of minutes.

Meanwhile, heat a frying pan over a medium heat and add a bit of olive oil. Add the gnocchi to the hot pan with a pinch of salt and black pepper and sauté for a minute or two on each side until coloured.

Add the peas to the pan with a knob of butter and the thyme leaves. Toss to heat through, then add the lemon zest. Serve with the grated Parmesan.

(Original recipe from Gordon Ramsay’s Ultimate Cookery Course, Hodder & Stoughton, 2012.)

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Keema with Peas

Keema with peas

This is a simple and cheap curry to whip up and it’s full of flavour. Grab some naan breads from your local takeaway and serve with some mango chutney and extra yogurt.

Keema with Peas – to serve 4

  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 4cm piece ginger, grated
  • 2 green chillies
  • 3 tbsp oil
  • 500g lamb mince
  • 2 tbsp garam masala
  • 2 tsp turmeric
  • 200g chopped tomatoes (from a can or use 2 medium fresh tomatoes)
  • 2 tbsp natural yogurt
  • 200g frozen peas
  • 1 small bunch coriander, chopped

Chop the onion, garlic, ginger and chillies in a food processor.

Heat the oil in a large frying pan and fry the mixture until very fragrant. Add the mince and fry until starting to brown, stirring to break up the lumps.

Add the spices and fry for a minute before adding the tomatoes. Bring to a simmer, cook for a minute, then stir in the yogurt and some salt and pepper. Add a splash of water if the mixture looks dry, then cook for half an hour.

Add the frozen peas and cook for 5 minutes, then stir in the coriander.

(Original recipe from BBC Good Food)

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