Ma Leetle Petit Pois Recipes

Steps:

• Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.
• Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

Steps:

• Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
• Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
• Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
• Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
• Serve immediately with the sprigs of fresh mint on top.

Steps:

• In a heavy pot, melt the butter, then add the onion, celery, and seasonings.
• Cook, uncovered, over medium heat, until onions are wilted.
• Add peas.
• Dissolve cornstarch in cold water and add to pot, stirring constantly.
• Cook, uncovered, over medium heat for about 10 minutes.
• Add pimiento.

Steps:

• Melt the butter in a saute pan. Add the onions and cook 2 minutes, then add the bacon and continue cooking until done. Add the peas and stock. Season. Cover and cook until the peas are almost tender. Add the lettuce and stir through. Cover 1 minute to wilt. Check the seasonings, and serve.

Steps:

• Slice the scallions finely, and cook them in the butter and oil until soft. Shred the lettuce and stir into the scallion, and when it's wilted add the frozen peas and stock.
• Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

Steps:

• Line a heavy skillet or Dutch oven with 3 to 4 large lettuce leaves.
• Add peas; sprinkle with sugar, salt and pepper.
• Dot with butter over the top of peas.
• Top with another lettuce leaf or two.
• Cover tightly and cook over medium low heat for 8 to 10 minutes or until peas are JUST tender.
• Check and add small amounts of water if the peas are drying out.
• Lettuce may be chopped and served with peas, if desired.