Braised Lettuce Food

BRAISED LETTUCE

Steps:

• Trim about 1/2 inch of stem and many outer leaves from lettuce heads, leaving tight, fairly firm centers about the size of large lemons. Reserve about 15 unbruised outer leaves. Rinse lettuce heads and leaves, and shake lightly to remove excess water.
• Grease bottom and sides of a heavy 3-quart casserole with 1 tablespoon butter. Line casserole bottom and sides with outer leaves. Place trimmed heads standing up snugly in casserole. Dot with remaining butter, season with salt and pepper, cover and place over very low heat until lettuce is tender when poked in center with a small knife, about 1 hour. Swirl casserole from time to time to keep butter emulsified.
• Remove lettuce to a serving dish. Discard loose leaves. Swirl sauce in pan, whisk in lemon juice, check seasoning and spoon sauce over lettuce. Serve.

BRAISED LETTUCE WITH PEAS

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

BRAISED LETTUCE

Steps:

• In a large saucepan of boiling salted water, blanch lettuce for 3 minutes and refresh. Drain gently, squeeze dry. Slice each head in half lengthwise. Sprinkle with salt and pepper. Fold in half crosswise and shape with your hands to make fat triangles.
• Preheat oven to 350 degrees F and set rack in lower third of oven.
• In a casserole, cook the scallion and carrot in the butter until tender but not browned. Arrange the lettuce in the casserole, and spoon the vegetables over the lettuce.
• Pour in enough liquid barely to cover the lettuce. Add the thyme and bay leaf. Bring to a simmer on top of the stove. Place the buttered paper over the lettuce to cover the casserole.
• Place casserole in center of preheated oven. Regulate heat so lettuce simmers slowly for 1 hour. Remove the lettuce to a serving dish and keep it warm. Quickly boil down the braising liquid until it has reduced to a syrup (about 1/2 cup).
• Sprinkle with parsley and serve
• Round of buttered paper to cover casserole.

BRAISED LETTUCE

Steps:

• In a large saucepan of boiling salted water, blanch lettuce for 3 minutes and refresh. Drain gently, squeeze dry. Slice each head in half lengthwise. Sprinkle with salt and pepper. Fold in half crosswise and shape with your hands to make fat triangles.
• Preheat oven to 350 degrees F and set rack in lower third of oven.
• In a casserole, cook the scallion and carrot in the butter until tender but not browned. Arrange the lettuce in the casserole, and spoon the vegetables over the lettuce.
• Pour in enough liquid barely to cover the lettuce. Add the thyme and bay leaf. Bring to a simmer on top of the stove. Place the buttered paper over the lettuce to cover the casserole.
• Place casserole in center of preheated oven. Regulate heat so lettuce simmers slowly for 1 hour. Remove the lettuce to a serving dish and keep it warm. Quickly boil down the braising liquid until it has reduced to a syrup (about 1/2 cup).
• Sprinkle with parsley and serve.

BRAISED LETTUCE WITH PEAS AND LEMON

Steps:

• Heat the oil in a large skillet over moderate heat.
• Sauté the shallots until tender, about 5 minutes.
• Add the lettuce, chicken broth.
• thyme, and sugar and simmer covered over low heat for about 5 minutes, until the lettuce is tender.
• Add the peas and cook an additional 5 minutes.
• Add the lemon zest, salt, and pepper, and serve immediately.

BRAISED PEAS WITH SPRING ONIONS AND LETTUCE

Steps:

• Slowly heat the butter(he says a nob of butter not a TB) and a good glug of olive oil in a pan.
• Add the flour and stir around.
• Slowly add the stock.
• Turn up the heat and add the spring onions, peas and lettuce with a pinch of salt and pepper.
• Put the lid on and simmer for five minutes or until tender.
• Salt and pepper to taste, squeeze in a bit of lemon juice, and drizzle with oil. Serve!