Latest news with #Peas
CTV News
6 days ago
- Climate
- CTV News
Out-of-control wildfire prompts evacuation of Alberta hamlet for a second time in 2 years
The residents of the Alberta hamlet of Peers is praising fire crews for saving their homes from a potentially devastating wildfire. Kathy Le has their story.
Telegraph
06-05-2025
- General
- Telegraph
Pork fillet with crushed peas and mange-tout salad
Here, I'm using pork neck fillet instead of the more commonly known tenderloin. Neck fillet is a highly prized cut in Spain. It's beautifully marbled and, while not as tender as the tenderloin, packed with flavour. I highly recommend asking your butcher for neck fillet – it's a cut well worth seeking out. Ingredients 4x 1in-thick pork neck fillet steaks (150-180g each) 1 tsp crushed fennel seeds vegetable or corn oil 120g frozen peas 120ml vegetable stock 2 sprigs of mint 2 good knobs of butter ½ tbsp red wine vinegar 2 tbsp rapeseed oil 4 handfuls of salad leaves preferably with some pea shoots 150g sugar snap peas and mange tout, trimmed and halved into lozenges Method Step Season 4 x 1in thick pork neck fillet steaks with 1 tsp crushed fennel seeds and some salt and pepper. Step Heat and oil a ribbed griddle pan (or heavy duty pan) and cook the pork over a medium heat for about 5-7 minutes on each side. Cook the pork for a few more minutes if you prefer it a little more well done. Remove from the griddle and set aside to rest for a few minutes. Step Meanwhile, in a saucepan cook 120g frozen peas with 120ml vegetable stock for about 2 minutes. Add a couple sprigs of mint and cook for 1-2 minutes more. Drain, reserving 1-3 tbsp of the stock. Step Add the drained peas with a couple of knobs of butter to a processor and pulse briefly to crush the peas and create a rough puree – adding a little stock if necessary. Season to taste and transfer to a pan to warm back up. Step Mix ½ tbsp red wine vinegar and 2 tbsp rapeseed oil with some seasoning. Step In a large bowl, add 4 handfuls of salad leaves with 150g sugar snap peas and mangetout and toss through the dressing to coat.
