arge pan of boiling water for 12-15 minutes, until tender
Cover and leave to stand for 30 mins. Meanwhile, toss cod
Heat olive oil in pot and fry onion for 5 minutes.
Add sage, celery and peas.
Combine and cover, cook for 15 minutes.
Stir regularly.
Uncover, add cream and heat through.
Then gently mash to a course mash.
Season.
Put the peas in a bowl, add baking soda, pour on the boiling water and soak overnight.
Next day drain and barely cover the peas with water, bring to a boil and simmer until tender and soft apprx 15-20 minutes, drain.
Add salt pepper pinch of sugar and the butter, stir and serve.
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender.
Drain, but save about 200 ml of the cooking water.
Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes).
Leave a few chunks. Test for seasoning and adjust as needed.
Reheat gently in saucepan if needed.
Heat oil in a skillet over medium heat. Add green onion, mint, and peas. Cover, and cook for 3 to 4 minutes. Mash peas with a potato masher. Stir in butter, and season with salt and pepper.
(For the bean mix you can
Follow recipe for Creamy Macaroni and Cheese.
Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
he black soybeans and green peas.
Add the onion, leek
iquid from salmon and reserve for sauce.
Remove bones and
o use the dried peas in this recipe for their nutlike flavor.
Pour over pea and bean mixture.
Chill 24 hours.
Drain well. Serves 8 to 10.
A hit with all!
(Double recipe for a large crowd).
emaining spices and stir. Saute for about 1 minute, cooking spices
Place peas with cold water in a pot; leave to soak for 24 to 48 hours.
Bring peas to a boil in the soaking water. Reduce heat to low and simmer until peas are very soft, stirring occasionally, about 1 1/2 hours, adding water if needed.
Stir butter, salt, sugar, and parsley into peas. For thicker peas, add flour and cook and stir until thick, about 5 minutes.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
limey!
Add the green peas, broth, and the remaining lemon
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas.
Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes w/ green chiles, salt, chili powder, pepper and water.
Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Watch your peas closely and add additional water, if necessary. Serve garnished with crumbled bacon.
Peel the carrots.
Cut in half lengthwise, then cut each half into slices.
String the snap peas.
Cook the carrots and peas separately in boiling water until tender, about 10 minutes for carrots and 5 minutes for snap peas.
Drain.