French Style Peas Mint Recipes

FRENCH PEAS WITH BACON AND LETTUCE

Steps:

• Heat the oil in a deep frying pan over a medium heat.
• Add the bacon and brown for 3 minutes, stirring occasionally.
• Pour in the wine, sliced onions, and let the mixture bubble for 2 minutes.
• Add in the stock and peas, bring back to the boil and cook for 3 minutes.
• Carefully place the lettuce quarters on top of the peas, with the stalks facing upwards.
• Put the lid on for 2 minutes then turn off the heat. Remove the lettuce and place on a plate then drain the peas.
• Place the peas in a serving dish and arrange the lettuce on the top to serve.

FRENCH STYLE PEAS & MINT

Steps:

• Melt butter in pot over medium heat.
• Stir in flour till smooth and cook 1 minute.
• Slowly whisk in chicken stock.
• Stir till thick.
• Stir in peas and shredded lettuce.
• Cook 3 minutes till lettuce wilts.
• Add mint and serve.

PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS

Steps:

• Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
• Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
• Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
• Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
• Serve immediately with the sprigs of fresh mint on top.

PEAS, MINT & PARMESAN CROSTINI

Steps:

• Grill 12 slices bread and rub with garlic clove.
• Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
• Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.
• Spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.

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.