Latest news with #petitspois

Telegraph

Peas with onions and lettuce

This dish is similar to the French classic petits pois à la française, in which peas are gently cooked with baby onions – or shallots – and lettuce. If you're used to plain, boiled peas, preparing them in this way gives them a whole new lease of life. It's also a fantastic use for frozen peas. I've served this alongside a mixed grill, but it pairs beautifully with almost any meat or fish and makes a wonderful accompaniment to a Sunday roast. Overview Prep time 10 mins Cook time 15 mins Serves 5 Ingredients 300-350g fresh or frozen peas (podded weight) 75g butter 2 tsp sugar 200g silverskin onions, or bulbous spring onions (the green tops removed and saved for another recipe) 2 little gem lettuces, leaves separated Method Step Put 300-350g fresh or frozen peas into a saucepan and cover with boiling water. Step Add 25g butter, season well and add 2 tsp sugar. Bring back to the boil and cook on a medium heat for 3-4 minutes (2 minutes only for frozen peas), or until tender. Step Strain the peas over a bowl, reserving the cooking liquid, then refresh the peas under cold running water and set aside in a separate bowl. Step Put 200g silverskin onions or spring onions in the pan and pour just enough of the pea cooking liquid back into the pan to cover them. Step Boil rapidly until most of the liquid has evaporated, then add 50g butter and 2 little gem lettuces. Let it cook for 1-2 minutes, until it just starts to wilt, before mixing in the peas. Season again, if necessary.