Green Pea Sauce Food

GREEN PEA SAUCE

Steps:

• Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
• Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

GREEN PEA PESTO

Steps:

• Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
• Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while the it blends, stream the olive oil into the mixture.

GREEN PEAS IN TOMATO SAUCE

Steps:

• 1. Stew chopped onion and garlic in oil.
• 2. Drain the preserve well,and,wash gentle,and drain.
• 3. Add green peasover onion,mix and add tomato juice,and spices.
• 4. Boil till is thick.
• 5. Serve with meat,or add fryed chicken .

FRESH OYSTERS AND SHIITAKE CUSTARD WITH GREEN PEA SAUCE

Steps:

• Set up a steamer. Place oysters and eggs in a food processor. Mix and add cream while moving. Season. Pour mix into a large mixing bowl. Fold in mushrooms, chives, peas, and truffle oil. Cook a little bit in the microwave to check seasoning. Fill tea cups half way with the mixture add 1 whole oyster and then top off with the mixture. Place in the steamer for 25 to 30 minutes or until custards are set.
• Coat a hot saucepan with oil and cook onions and garlic until soft, about 3 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the peas and cook until soft, about 15 minutes. Do not over cook. During the last minute, add the spinach. Immediately transfer to a blender and blend at high speed. Add the butter, blend and check for seasoning. Mix in the juice and reserve hot.
• PLATING: Place bowl on doiled plate. Ladle sauce on top of hot custard to completely cover.

GREEN-PEA SAUCE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the leek and scallions and cook, stirring occasionally, until translucent, about 6 minutes. Add the thyme and 3 cups of chicken stock, and bring to a boil. Reduce the heat and simmer, uncovered, until the stock is thick and reduced by half, about 20 minutes. Season to taste with salt.
• Add the peas, bring the stock back to a simmer, and cook until tender but still bright green, about 4 minutes.
• Remove the thyme. Working in small batches, puree the mixture in a blender or food processor. Pass the pureed pea mixture through a fine-mesh strainer into a bowl set over ice. Thin the sauce with chicken stock, 1 tablespoon at a time, until the sauce is just thicker than heavy cream. Stir it over ice until it is cool, about 5 minutes. Remove from the ice. Set aside until ready to use. Serve with sturgeon and spring vegetables (see above).

CREAMED PEAS

Steps:

• Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

GOLDEN EGGPLANT WITH GREEN PEA SAUCE

Steps:

• In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well. The mixture should have a pancake batter consistency. If it seems too thick, add a little water to thin it out.
• Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil. Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the Green Pea Sauce.
• To make Green Pea Sauce:
• Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick.
• Yield: Approximately 3 cups

GREEN PEA SAUCE FOR RAVIOLI AND PASTA (VEGAN)

Steps:

• Put all the ingredients into a pot together and bring to a boil.
• Cook uncovered for 3-5 minutes, until the peas have turned tender. Fresh peas won't take long; if you're using REALLY frozen ones like I did you might at least 6-7 minutes.
• Puree in a blender or food processor until totally smooth; it will be a thin sauce. Can be eaten right away or chilled for future use. Keeps for about a week, but freezes well.

SECRET GREEN SAUCE SPAGHETTI

Steps:

• Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
• Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.

BEST PEAS RECIPE

Steps:

• Rinse the peas under warm water and shake off excess liquid.
• Smash and peel the garlic cloves.
• Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green.
• Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.

GREEN PEA RAVIOLI WITH TRUFFLE BUTTER SAUCE

Steps:

• Force peas through the fine disk of a food mill into a bowl to remove skins.
• Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea puree with cheese and crumbs. Season filling with salt and pepper.
• Fill ravioli with a level teaspoon of filling in each. Transfer to a baking sheet lined with a dry kitchen towel. Ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen.
• To make the sauce: Simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). Add the cream and reduce heat to low. Whisk in butter pieces one at a time, until emulsified. Add truffle oil, if using. Salt to taste. Set aside and keep warm until ravioli are cooked.
• Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Toss with sauce then serve immediately.