Minty Peas And Onions Food

PEAS AND PEARL ONIONS

Steps:

• Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
• Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

SUPER EASY GREEN PEAS WITH MINT RECIPE

Steps:

• In a pan, add the chopped onion and saute it in oil/butter for a few minutes until becomes translucent.
• Add the green peas and enough water to barely cover them.
• Add salt and pepper to taste and let the peas simmer until they get soft but not mushy.(about 5-7 minutes)
• When peas are soft, add the chopped mint or the dried one.
• Serve the peas as a side dish next to any kind of meat.

PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS

Steps:

• Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
• Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
• To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
• To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.

MINTY MUSHY PEAS

Steps:

• Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

CREAMED PEAS AND ONIONS

Steps:

• In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated.
• Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
• Add the peas and onions and cook until hot. Season with salt and pepper.

MINTY MUSHY PEA QUINOA SALAD WITH FETA & CRISPY RED ONIONS

Steps:

• Minty Mushy Peas:
• Heat olive oil in a medium pan over medium heat. Add the peas, shallots and mint leaves. Cover and steam for five minutes. Transfer to a food processor and pulse until smooth. Season with salt and pepper, to taste. Set aside.
• Quinoa Salad & Onions:
• Cook quinoa according to package directions. Set aside.
• Season the almond meal with salt and pepper. Toss the onions slices in the almond flour. Because I didn't do a liquid coating first, the almond flour won't completely stick to the onions, but it will stick enough for some crispy flavor. Heat three tablespoons olive oil in a medium skillet and fry the onions for 5-6 minutes or until they're starting to brown and crisp. Drain on a paper towel.
• Add the quinoa to a large bowl. Top with the mushy peas, feta and crispy onions. Toss to combine and serve warm or room temperature.

MINTY PEAS AND ONIONS

Steps:

• In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.

COD & TARRAGON FISHCAKES WITH MINTY PEAS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, then cook the potatoes for 15-20 mins until tender. Drain well, then return to the pan and mash with the mustard, anchovies, spring onions, capers and tarragon until combined. Stir through the raw cod.
• Shape into 8 cakes, then coat lightly in the flour - about 1-2 tsp each. Beat the eggs in a shallow bowl. Coat the cakes in the egg, then sprinkle 1 /2 tbsp of the almonds over each one and place on the baking sheet. Bake for 20 mins, turning each over halfway through, until starting to turn golden.
• Meanwhile, put the peas and leeks in a pan, submerge in water, then cover and boil for 10 mins. Drain and stir through the mint. Divide half of the pea and leek mixture between two plates with 2 fishcakes on top for each. Toss half the rocket with half the lemon juice and olive oil, then pile on top of the fishcakes. Chill 4 fishcakes and half the pea and leek mixture, separately, to eat another day. Will keep chilled for up to two days. Reheat the fishcakes on a baking tray at 200C/180C fan/gas 6 for 15-20 mins. Reheat the peas and leeks in the microwave. Dress the remaining rocket just before serving.

FRESH PEAS WITH MINT AND GREEN ONIONS

Steps:

• Bring a large pot of water to a boil. Meanwhile, shell peas (you should have about 4 cups). Cook peas in boiling water until tender, about 2 minutes. Drain well and transfer to a medium bowl.
• While peas are cooking, trim and discard the root ends and dark green leaves of green onions. Halve white and light green parts lengthwise and thinly slice crosswise. Set aside. Chop mint and set aside.
• Add butter to hot peas and toss until butter is melted and peas are coated. Add green onions, chives, and mint and toss to combine. Sprinkle with salt to taste and serve immediately.
• Note: Nutritional analysis is per 1/2-cup serving.

PEAS WITH GREEN ONIONS AND MINT

Steps:

• In 12-inch skillet, melt margarine or butter over medium heat. Add green onions and cook 3 minutes or until tender. Add peas, pepper, and salt and cook, stirring frequently, 3 minutes longer or until hot.
• Remove skillet from heat; stir in mint.

MINTY MUSHY PEAS

Steps:

• Heat oil in a pan and add the chopped onions, mint and peas. Cover and leave for a few minutes to steam.
• Mash with a potato masher (Can use a food processor on pulse)
• When smooth, add butter and seasoning to taste.

MINTY PEAS AND ONIONS

Steps:

• In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.

MINTY PEAS RECIPE

Steps:

• In a medium skillet, melt butter.
• Add onions and cook until translucent.
• Add peas, water, salt, and pepper.
• Simmer until peas are tender and water is almost all evaporated, about 5 minutes.
• Add mint and stir to combine.

FRESH PEAS WITH MINT AND GREEN ONIONS

Steps:

• Bring a large pot of water to a boil. Meanwhile, shell peas (you should have about 4 cups).
• Cook peas in boiling water until tender, about 2 minutes. Drain well and transfer to a medium bowl.
• While peas are cooking, trim and discard the root ends and dark green leaves of green onions.
• Halve white and light green parts lengthwise and thinly slice crosswise. Set aside. Chop mint and set aside.
• Add butter to hot peas and toss until butter is melted and peas are coated. Add green onions, chives, and mint and toss to combine.
• Sprinkle with salt to taste and serve immediately.

FRESH MINT LEAVES AND PEAS RICE PULAO

Steps:

• Wash rice and soak for at least 15-20 minutes.

PEAS WITH ROASTED ONIONS AND MINT

Steps:

• Preheat oven to 450°F. Combine onion rings, oil, and salt in medium bowl; toss to coat. Spread onion rings in single layer on rimmed baking sheet. Roast until golden brown, stirring occasionally, about 20 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Before using, rewarm in 350°F oven until heated through, about 10 minutes.
• Bring 3 cups water to boil. Add peas; simmer until tender, about 5 minutes. Drain. Return peas to saucepan. Mix in roasted onion rings, mint, pepper, and sugar. Transfer to bowl and serve.

MINTY PEAS & ONIONS

Steps:

• In a large skillet, melt butter or margarine over medium or medium-low heat.
• Cook butter until nut brown in color-about 7 minutes (but don't let burn- lower heat if necessary).
• Add peas, onion slivers, salt, pepper, sugar, and mint leaves; cook until onion is wilted and transparent and peas are tender, approximately 10 minutes.
• Serve immediately.
• Variation: You may substitute some fresh tarragon and orange zest for the mint- measure to taste.

MINTY PEAS AND ONIONS

Steps:

• In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.