Food, glorious food! Hot sausage and mustard!

Friday, 16 December 2016

6 Christmas Pea Recipes..

The Christmas Peas 🎄

Today I am sharing 6 Christmas Pea Recipes.

Crispy Prawns with Sweet Chilli and Pea Puree:

  • 300 g Garden Peas
  • 1 pack breaded prawns 
  • 4 tablespoons sweet chilli sauce 
  • salt, to taste 
  1. Cook the breaded prawns and peas separately, according to their pack instructions. 
  2. Mix the peas, sweet chilli sauce and salt in a blender. 
  3. Arrange the prawns and purée on a plate and serve.

Pea and Ham Hock Salad:

  • 80 g Garden Peas 
  • 20 g alfalfa sprouts 
  • 20 g lentil sprouts 
  • 10 g red pepper 
  • 50 g ham hock 
  • 1 teaspoon English mustard 
  • 1 tablespoon vegetable oil 
  • 1 teaspoon vinegar 
  • a pinch of sugar 
  • 100 g mixed salad leaves 
  • 3 cherry tomatoes 
  1. Cook the peas according to the pack instructions. 
  2. Make a dressing by combining the oil, vinegar, mustard and sugar. Season to taste. 
  3. Mix most of the dressing with the drained peas, peppers and sprouts. 
  4. Arrange the mixture in a ring on a plate, garnish with salad leaves and top with the ham hock. 
  5. Drizzle over the rest of the dressing and serve. 
Serving tip:
  • Perfect with crusty bread.

Pea Ice Cream with Bacon Wafers:

  • 225 g Garden Peas 
  • 220 g semi-skimmed milk 
  • 250 g single cream 
  • 100 g sugar 
  • 50 g water 
  • 4-5 mint leaves 
  • 2 slices streaky bacon 

  1. Pour the milk, cream, sugar and peas into a pan and heat to 85°C. 
  2. Add the water and mint and blend until smooth. 
  3. Cover with a lid or cling film and let stand in the fridge until cold. 
  4. Fill your ice cream maker with the mixture and freeze. 
  5. To make the wafers, bake the bacon at 200˚C for 7–8 minutes until crispy. 
  6. Remove the bacon from the oven and pat dry with kitchen paper. 
  7. Insert the wafers into the ice cream and serve. 

Peas and Brussels Sprouts with Hazelnut and Orange Glaze:

  • 400 g Garden Peas 
  • 200 g prepared Brussels sprouts 
  • 50 g butter 
  • 50 g hazelnuts, roughly chopped 
  • zest and juice of one orange 
  • 1 teaspoon sugar 
  • sea salt and black pepper 

  1. Cook the Brussels sprouts in boiling, salted water for 5 minutes, add the peas, bring back to the boil and simmer for a further 2 minutes. Drain and place in a warm serving dish. Melt the butter in a small heavy-based frying pan. When the butter is foaming add the chopped nuts and fry for 1 minute until golden. Add the orange juice and the sugar and cook for a further minute. Add the grated orange zest. Season and toss the vegetables in the sauce. 
  2. Melt the butter in a small heavy-based frying pan. When the butter is foaming add the chopped nuts and fry for 1 minute until golden. Add the orange juice and the sugar and cook for a further minute. Add the grated orange zest. 
  3. Season and toss the vegetables in the sauce. 

Serving tip:
  • The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Peas in Blankets:

  • 200 g Garden Peas 
  • 1 teaspoon vegetable oil 
  • 1 small onion, chopped 
  • 12 cherry tomatoes 
  • a few leaves of fresh mint 
  • 150 g breadcrumbs 
  • 12 rashers of streaky bacon 

  1. Preheat oven. 
  2. Sauté the onions in oil until soft. 
  3. Add the tomatoes and stir for 2 minutes, then repeat with the peas for a further 2 minutes. 
  4. Season to taste, take off the heat and mix in a blender. 
  5. Drop in the mint leaves and fold in the breadcrumbs. 
  6. Form the pea mixture into 12 sausage shapes and wrap each one in bacon. 
  7. Place in the oven and bake for 15 minutes. 
  8. Serve as a snack, side or with a mixed salad 

Smoked Duck Breast with Pea Cream and Mint Air:

  • 60 g edible sprouts 
  • 100 g smoked duck breast, thinly sliced 
  • 150 g Petits Pois 
  • 2 g soy lecithin 
  • 20 g mint leaves 

  1. Infuse the mint in 250g of hot water for 15 minutes, strain and let it stand, discarding the leaves. 
  2. Once cooled, add the lecithin, blend and allow to rest in the fridge. 
  3. Cook the peas according to the pack instructions and blend with a little water until smooth and thick. 
  4. Arrange the sprouts in the centre of a plate and top with the duck slices. Decoratively drip the pea cream around the edges. 
  5. Remove the mint water from the fridge and, with the blender blade half in the liquid, make some air bubbles on the surface. Use some cling film as a lid to avoid the mess. 
  6. Skim the bubbles with a spoon, add as a finishing touch to the dish and serve. 

Serving tip:
  • This is perfectly complemented by a glass of sparkling wine.

Recipes c/o Peas and Brussel Sprouts with hazelnut and orange glaze.This recipe is made using Birds Eye Peas. Special thanks for this recipe go to Yes Peas!And for all others: Birds Eye: This recipe is made using Birds Eye peas, for more delicious recipes visit Birdseye. No payment was received. 


No comments

Post a Comment

Blogger Template Created by pipdig