Braised Peas

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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.

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Braised Peas

* 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.

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Serve immediately hot with a good roast chicken or lamb.

Happy Cooking and Happy Eating,

Leah

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12 Comments Add yours

  1. Leah says:

    Reblogged this on The Cookbook Guru and commented:

    A Sunday roast calls out for delicious vegetables to accompany it and these braised peas are a wonderful new way to mix up your options. Simple to make and very different and tasty.
    Check them out,
    Leah

    Like

  2. Francesca says:

    Wonderful and easy recipe with my favourite extra ingredient, anchovies..

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    1. Leah says:

      yeah, I loved the addition of anchovies, although my other half wasn’t such a fan. I think it would still be delicious without them for the non-anchovie fans 🙂

      Like

  3. I was unsure about braised peas, but when I saw anchovies and butter, I was sold. I bet there are lots of vegetables that could do with anchovy butter treatment.

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    1. Leah says:

      Oh I so agree Genie… I’m thinking perhaps brussel sprouts, or even some parsnip would be yummy cooked this way. 🙂

      Like

      1. And if all else fails, potatoes.

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      2. Leah says:

        Mmmmm….very true

        Like

  4. marymtf says:

    It would have to be frozen peas. The fresh ones are too tasty to cook. 🙂

    Like

    1. Leah says:

      Lol, too true, although it does make a difference to the texture if you can bear to spare a few fresh ones 🙂

      Like

  5. Wonderful way to cook peas. I love the addition of the anchovy. I wonder if a few crisp cos lettuce leaves might be nice, added near the end of cooking to just wilt them. Yummy!

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    1. Leah says:

      Thank you. Good idea with the lettuce, it would add a nice crunch and texture 🙂

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      1. It’s a French thing, I think, cooking peas with lettuce. I had always thought it odd to cook lettuce until I tried it. There is something to be said for that continental flair!

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