SWEET ENGLISH PEAS
A traditional English recipe. Use either new, small peas, or small frozen peas. This is wonderful served as part of an English Sunday roast dinner! Another gem from Great British Cooking.
Provided by truebrit
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook peas in a small amount of boiling, salted water, until tender (if using frozen peas, follow package instructions).
- Drain, and set aside.
- In another saucepan, heat the butter, and add the peas, mint and sugar.
- Cook over low heat for 2 minutes, tossing to mix.
- Add salt and pepper to taste, and serve.
Nutrition Facts : Calories 198.3, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 107.3, Carbohydrate 17.6, Fiber 5.9, Sugar 7.5, Protein 6.3
ENGLISH PEA AND SWEET ONION RISOTTO
Provided by Geoffrey Zakarian
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
- Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
- In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
- When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.
CREAMY SWEET PEAS
As a child we had this at Beach Road Chicken House. My Sister figured this out. So we have had it in the family for years. It is good and also creamy.
Provided by Braunda
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in saucepan over low heat.
- Blend in flour,salt,pepper.
- Cook over low heat,stirring until mixture is smooth and bubby.
- Remove from heat and add saved liquid.
- Heat to boiling stirring constantly, lower heat and add peas.
- Stir and heat though.
Nutrition Facts : Calories 152.1, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 201.5, Carbohydrate 18.5, Fiber 5.6, Sugar 6.1, Protein 6.3
ENGLISH PEAS WITH MINT
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work
Provided by Russell Moore
Categories Herb Vegetable Side Quick & Easy Mint Pea Spring
Number Of Ingredients 6
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.
ENGLISH PEAS
A different and light way to serve peas. It's wonderful served with Country Ham, tiny biscuits, and corn salad as a great Sunday lunch.
Provided by Penny Stettinius
Categories Greens
Time 20m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large nonstick skillet over medium-low heat.
- Add peas and stir to coat with oil.
- Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes.
- Stir in mint and cook for 30 seconds.
- Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes.
- Remove from the heat and season with salt and pepper.
Nutrition Facts : Calories 70.8, Fat 3.3, SaturatedFat 0.5, Sodium 101.5, Carbohydrate 7.9, Fiber 2.9, Sugar 3.1, Protein 3.1
GLORIFIED ENGLISH PEAS
Make and share this Glorified English Peas recipe from Food.com.
Provided by l0vetw0c00k
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Bake at 325 degrees for about 30 minutes.
Nutrition Facts : Calories 136.2, Fat 7.3, SaturatedFat 1.9, Cholesterol 106, Sodium 526.6, Carbohydrate 11.4, Fiber 2.1, Sugar 3.9, Protein 6.5
STEAMED ENGLISH PEAS WITH BASIL BUTTER
This butter sauce is delicious over fresh English Peas. If you can't find fresh, frozen will do...cooked according to package directions;the ones in the steam-fresh bags work well, just eliminate the steaming step in the recipe! Prep time does not include the butter softening time.
Provided by breezermom
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the first 4 ingredients in a small bowl, stirring until blended. Set aside.
- Arrange the fresh peas in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until the peas are tender. (If using frozen peas, follow package directions!). Remove the peas from the steamer and spread the butter over the peas. Let it melt evenly and stir. Serve immediately.
Nutrition Facts : Calories 163, Fat 9.9, SaturatedFat 6, Cholesterol 25.4, Sodium 93.8, Carbohydrate 14.1, Fiber 5, Sugar 5.5, Protein 5.4
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