This month we are cooking from Neil Perry’s The Food I Love and I have to be honest and admit that I’ve owned this book for years and I’m yet to properly cook from it. The Cookbook Guru has given me the perfect excuse to delve in and create some of his beautiful food that is very much focused on the quality of the ingredients and the recipes designed to highlight their texture and flavour.
For me starting with peas and a roast lamb seemed to be something almost so simple I wasn’t sure that I should be blogging about it. Turns out that the flavours were great though and the small changes in technique that I picked up created something delicious and familiar in a whole new way. The roast lamb is a whole other post but for now I want to talk about the peas.
I am fortunate enough to be able to buy preshelled fresh peas at my local farmers market and at $2 for the equivalent of 1 cup I quietly think I’m getting a pretty good bargain. Fresh and in season is always best, but frozen works too if you need to. I braised my fresh peas first time around for a family roast dinner and they were table round winners. A bit slack in my photography I recreated them with frozen ones to see the outcome and I was equally as happy with the results. Slow careful cooking is best, and be prepared for wanting seconds.
I found Perry’s instructions to be straight forward. I actually really enjoyed the layout of the book and its large enough to stay open when I place it on the bench to prepare my food which is something I’ve found frustrating the past few month’s with the epic smaller sized paperback books which shut immediately without some kind of weight to keep them open. I loved reading about the idea’s at the end of the recipe for suggestions on what the pea’s could be served with… it very much reminded me of the way I tend to share with you all… brainstorming on a page and having new idea’s whilst I’m writing which send me scurrying back to the kitchen to try another version. My kind of cook.
* sourced from Neil Perry’s The Food I Love
- 300g freshly shelled or frozen peas
- 1 tsp olive oil
- 30g butter
- 8 roughly chopped anchovies (omit these for a vegetarian version)
- juice of 1/2 lemon
- salt and pepper to taste
Heat a fry pan over a medium heat and melt your butter. Add the anchovies and cook until they have melted. Then add the olive oil and the peas and stir to coat. Add approximately 400ml of water. Cook for at least 20 minutes, stirring occasionally until they are soft. Squeeze the lemon juice and season well.
Serve immediately hot with a good roast chicken or lamb.
Happy Cooking and Happy Eating,