Peas With Mint And Tomatoes Food

ENGLISH PEAS WITH MINT

Steps:

• Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

SMASHED MINTED PEAS

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

MINTED PEAS

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

PEAS WITH MINT AND TOMATOES

Steps:

• In medium frying pan, melt butter. Sauté onions. Add tomatoes and cook 5 minutes.
• Add peas and mint. Cook until most of the liquid has evaporated, 3-5 minutes.

POTATOES, PEAS, AND MINT

Steps:

• Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.

SNAP PEAS WITH MINT

Steps:

• Pluck off and discard the end of each pea pod.
• Bring enough water to boil to cover the peas. Add salt to taste.
• Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
• Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
• Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.

CHILLI & MINT PEAS

Steps:

• Heat the butter in a small frying pan, once bubbling, add the shallot and fry for 1 min. Add the garlic and chilli and cook for 1 min more, then tip in the peas and reheat. Take off the heat and stir in the mint, season and serve. Sprinkle over the pork scratchings, if using - they add a nice crunchy texture.

FARFALLE WITH CHERRY TOMATOES, PEAS, FRESH MINT AND FETA

Steps:

• Brin a large saucepan of salted water to a boil.
• Add pasta and cook until al dente, 10-12 minutes.
• Set aside 2 tbsp of pasta cooking water.
• Then drain pasta.
• Meanwhile, heat oil in a large deep frying pan on medium.
• Add pancetta, stir occasionally, and cook until crisp.
• Add onion and cook, stirring occasionally, until tender.
• Add tomatoes, stirring until they begin to soften and release juice, 5 minutes.
• Stir in peas and salt.
• Cook until peas are hot.
• Add a generous sprinkling salt.
• If pasta is not cooked, reduce tomato mixture to low.
• Add drained pasta and reserved cooking water to tomato mixture.
• Stir to mix.
• Stir in feta until pasta is evenly coated and feta begins to melt.
• Stir in mint.
• Season with salt and pepper.
• Serve with additional Parmesan.

CHICKEN WITH TOMATOES, AVOCADO, PEAS AND MINT

Steps:

• Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
• Meanwhile, preheat the oven to 400°F Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
• Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
• Scatter the lettuce, arugula, mint and scallions over 4 plates.
• Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
• Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
• Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.