Pea Fricassee Recipes

SPRING CHICKEN FRICASSEE WITH PEAS

Steps:

• Turn oven on 250-300 to warm.
• Cut each large chicken breasts so they are smaller portions. I do this at an angle so they are still not too thick. Season with salt and ground pepper.
• Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick). Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side. Remove from pan and place in a casserole dish in the oven to keep warm.
• In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
• In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
• Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
• Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
• Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
• Serve with rice or potatoes.

RACK OF LAMB WITH SPRING POTATO AND CHEESE GATEAU, ENGLISH PEA FRICASSEE

Steps:

• Cut the rack of lamb in 1/2, just to the right of the 4th bone. Remove the outer layer of fat and the bones from the right sided rack so that when you are finished you just have the eye. In a hot saute pan sear the rack and eye in the olive oil until well-browned on all sides. Remove the eye from the pan. Put the rack in the oven for 5 to 6 minutes or until rare, then put on stovetop. Return the boneless rack (eye) to the pan and add garlic, thyme and butter. Baste for 2 minutes over low heat then remove both and let rest on a cooling rack.
• For the gateau: Starting in salted cold water, cook the potatoes until tender. Drain the potatoes and fork crush them with the butter. Season with salt and pepper. Fill two greased ring molds (2 1/2-inches in diameter by 1 1/2-inches in height) 3/4 of the way with the potatoes and form a well. Put the goat cheese in the center and cover with the potatoes. Smooth the top.
• For the fricassee: Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and Garlic Puree. If the mixture is dry, you may add a few drops of water. Season to taste.
• Assembly: Warm the potato gateaus until warm in the center, about 5 minutes. Lift off the rings and put in the center of the plate. Cut the rack into 4 chops and the eye into 4 slices. Lean two chops and two slices on the gateau. Divide the peas into two portions and spoon onto the plate. Sauce over the top with warm lamb jus.;
• Bring the garlic to a boil, starting with cold water. When water reaches a boil, strain garlic and refresh under gently running cold water. Repeat process 6 to 8 times until garlic is tender and mild flavored. Puree in food processor and pass through chinois.

STOVE-TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM

Steps:

• Preheat broiler.
• Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.
• Chef's Note: You can clean and cut all vegetables and reserve in refrigerator, to be used when cooking fricassee.

RACK OF LAMB WITH SPRING POTATO AND CHEESE GATEAU, ENGLISH PEA FRICASSEE

Steps:

• Cut the rack of lamb in 1/2, just to the right of the 4th bone. Remove the outer layer of fat and the bones from the right sided rack so that when you are finished you just have the eye. In a hot saute pan sear the rack and eye in the olive oil until well-browned on all sides. Remove the eye from the pan. Put the rack in the oven for 5 to 6 minutes or until rare, then put on stovetop. Return the boneless rack (eye) to the pan and add garlic, thyme and butter. Baste for 2 minutes over low heat then remove both and let rest on a cooling rack.
• Spring Potato and Cheese Gateau: 10 ounces yellow flesh spring potatoes, peeled 4 tablespoons butter, cold and cubed 1-ounce goat's cheese, rolled into balls Salt and pepper
• Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.
• Garlic Puree: 20 garlic cloves, peeled 2 cups water
• Bring the garlic to a boil, starting with cold water. When water reaches a boil, strain garlic and refresh under gently running cold water. Repeat process 6 to 8 times until garlic is tender and mild flavored. Puree in food processor and pass through chinois. Note: This recipe will make more than you need, but may be frozen for use at a later date. Assembly: Warm the potato gateaus until warm in the center, about 5 minutes. Lift off the rings and put in the center of the plate. Cut the rack into 4 chops and the eye into 4 slices. Lean two chops and two slices on the gateau. Divide the peas into two portions and spoon onto the plate. Sauce over the top with warm lamb jus.

PAN-FRIED SEA TROUT, PEAS & CHORIZO FRICASSéE

Steps:

• First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
• For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
• Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
• Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
• Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
• Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like.
• Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.