Sherried Peas Recipes

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

SPLIT PEA SOUP WITH SHERRY

Steps:

• Chop onion, celery, carrots, mushrooms and garlic and set aside.
• Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
• When peas have cooked for 1 hour, stir in chopped vegetables.
• Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender.
• Discard bay leaf.
• Stir in Sherry.

CHICK PEAS WITH ROCKET AND SHERRY

Steps:

• Heat the oil and cumin seeds in a wok.
• Add the chick peas, salad, salt and sherry and give a good stir, and continue stirring over heat until the rocket and any other leaves have wilted, the chick peas have warmed through and the liquid has reduced a little.

SHERRIED PEARS

Steps:

• Peel, core and halve the pears. Toss them with the lemon juice.
• Bring the water and sugar to a boil in a saucepan. When the sugar has dissolved, add the pears, lower the heat and simmer until the pears are just tender, about 10 minutes.
• Drain the pears, transfer them to a shallow serving dish and pour the sherry over them. Turn them in the sherry once or twice. Serve the pears while they are still warm.

SHERRY TOFU AND SNOW PEAS

Steps:

• Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
• In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
• Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
• Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
• In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
• Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
• Serve immediately with rice or noodles.

SHERRIED CHICKEN WINGS WITH MUSHROOMS AND PEAS

Steps:

• Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a shallow bowl dredge the wings in the flour, shaking off the excess. In a heavy skillet large enough to hold the wings in one layer without crowding heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in it brown the wings. With a slotted spoon transfer the wings to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is softened. Add the mushrooms and the thyme and cook the mixture, stirring, until the mushrooms are tender. Add the Sherry and boil the mixture until the liquid is reduced by half. Add the broth, the juice, and salt and pepper to taste, return the wings to the skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in the peas and simmer the mixture, covered, for 5 minutes, or until the peas are tender. Serve the wings and the sauce with the noodles.

SHERRIED PECANS

Steps:

• Cook first four ingredients to a soft ball stage at medium heat.
• Stir Constantly!
• When this comes to a rolling boil, begin checking.
• When reaches soft ball stage, remove from heat and stir in pecans until it turns a milky color.
• Immediately pour onto wax paper and separate with forks.
• You must work quickly, because they set up fast!