GREEN PEA TIMBALES
Make and share this Green Pea Timbales recipe from Food.com.
Provided by Mimi Bobeck
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs slightly, just so the yolk and whites are mixed.
- Add the milk which has been mixed with the seasonings.
- Add the rest of the ingredients.
- Mix well.
- Pour into greased timbales mold or muffin cups.
- Bake at 300 degrees for 30-40 minutes or until firm.
- Serve with tomato sauce, sweet corn, red sweet peppers.
VEGETABLE TIMBALES
Steps:
- Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
- Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
- Cover with foil and bake until the custards reach a temperature of 150 degrees F.
- Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.
GREEN PEAS WITH MINT
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium meat. Add peas and cook 2 minutes, until crisp-tender. Add salt and pepper and stir to coat. Remove from heat and stir in mint.
MINTED PEA PUREE CROSTINI
Provided by Claire Robinson
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
- Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
- Spread the pea puree over the toasts and serve.
SMASHED MINTED PEAS
Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
MINTED PEAS
Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
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.
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TITANIC'S MINTED GREEN PEA TIMBALES - DOWNTON ABBEY COOKS
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4.5/5 (2)Category Side DishCuisine Edwardian, French, TitanicTotal Time 54 mins
- In large saucepan of boiling water, dissolve all but 1/4 teaspoon of the salt. Add peas and blanch for 2 minutes. Drain and rinse under cold water until chilled through; drain well.
- Place peas, mint sugar, remaining salt, and pepper in blender or food processor; puree until very smooth. With motor running, add egg whites one at a time; pour in your dairy product and blend until well combined.
- Divide pea mixture among 6 greased 1/2 cup ramekins or custard cups lined with parchment rounds. Place ramekins in baking pan; pour in enough boiling water to come halfway up sides of dishes. Cover with foil and using sharp knife, make vent holes at random intervals.
- Bake in 350° F/180°C/Gas Mark 4 oven for about 30 minutes or until tester inserted into enter of timbale comes out clean.
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