MINTED PEA DEVILED EGGS
Provided by Katie Lee Biegel
Time 40m
Yield 12 deviled eggs
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and prepare an ice water bath. Add peas to boiling water for 30 seconds. Use a slotted spoon to remove the peas and immediately transfer to ice water bath to stop cooking. Drain and transfer peas to a clean dish towel to dry. Finely chop peas and transfer to a medium bowl.
- Carefully add the eggs to the same pot of boiling water. Reduce heat to a low boil and let eggs cook 8 minutes. Drain and rinse with cold water. When eggs are cool enough to handle, peel them, then slice in half lengthwise and remove yolks. Finely chop egg yolks and add to bowl with peas.
- Stir in mayo, chopped mint and Dijon. Season to taste with salt and pepper. Use two spoons or a piping bag to transfer mixture to cavities in egg whites. Garnish with mint leaves and serve.
MINTED GREEN PEA TIMBALES
Steps:
- Dissolve all but 1/4 teaspoon salt in large pot of boiling water. Add peas. Blanch 2 minutes. Drain and rinse under cold water. Chill and drain thoroughly. Puree in blender or food processor the peas, mint, and sugar remaining salt and pepper until smooth. Continue to puree while adding egg whites 1 at a time. Pour in cream. Blend until combined.
- Divide mixture among 6 greased 1/2 cup ramekins or custard cups. Set ramekins in baking pan. Add boiling water to pan to halfway up sides of ramekins. Cover with foil and vent. Bake in a preheated 350 degree oven for 30 minutes or until toothpick inserted in center pulls clean. Let set a few minutes. Run sharp knife around edges and invert onto serving dish. Garnish with mint sprig and dollop of sour cream or creme fraiche.
GREEN PEA TIMBALES
Make and share this Green Pea Timbales recipe from Food.com.
Provided by Mimi Bobeck
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs slightly, just so the yolk and whites are mixed.
- Add the milk which has been mixed with the seasonings.
- Add the rest of the ingredients.
- Mix well.
- Pour into greased timbales mold or muffin cups.
- Bake at 300 degrees for 30-40 minutes or until firm.
- Serve with tomato sauce, sweet corn, red sweet peppers.
VEGETABLE TIMBALES
Steps:
- Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
- Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
- Cover with foil and bake until the custards reach a temperature of 150 degrees F.
- Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.
SUMMER GREEN PEA SALAD
Provided by Food Network
Yield 6 servings (about 5 1/2 cups)
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.;
TOURNEDOS OF BEEF FORESTIERE
Steps:
- Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
- For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
- Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).
MINTED PEA PUREE CROSTINI
Provided by Claire Robinson
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
- Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
- Spread the pea puree over the toasts and serve.
SMASHED MINTED PEAS
Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
- Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
MINTED PEAS
Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
- Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
- Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.
More about "minted green pea timbales recipes"
SUPER EASY GREEN PEAS WITH MINT RECIPE - THE BOSSY …
From thebossykitchen.com
PEA TIMBALES RECIPE ON FOOD52
From food52.com
MINTED PEAS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
TITANIC'S MINTED GREEN PEA TIMBALES - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
- In large saucepan of boiling water, dissolve all but 1/4 teaspoon of the salt. Add peas and blanch for 2 minutes. Drain and rinse under cold water until chilled through; drain well.
- Place peas, mint sugar, remaining salt, and pepper in blender or food processor; puree until very smooth. With motor running, add egg whites one at a time; pour in your dairy product and blend until well combined.
- Divide pea mixture among 6 greased 1/2 cup ramekins or custard cups lined with parchment rounds. Place ramekins in baking pan; pour in enough boiling water to come halfway up sides of dishes. Cover with foil and using sharp knife, make vent holes at random intervals.
- Bake in 350° F/180°C/Gas Mark 4 oven for about 30 minutes or until tester inserted into enter of timbale comes out clean.
PEA PURéE WITH FRESH MINT RECIPE - THE SPRUCE EATS
From thespruceeats.com
MINTED PEAS - AN IRISH AND ENGLISH SIDE DISH - IRISH AMERICAN MOM
From irishamericanmom.com
MINTED PEAS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
BEST GREEN PEA TIMBALES RECIPES
From alicerecipes.com
MINTY BUTTERY GREEN PEAS RECIPE - STREETSMART KITCHEN
From streetsmartkitchen.com
MINTED GREEN PEA TIMBALES - PERFORMANCEFOODSERVICE.COM
From performancefoodservice.com
MINTED GREEN PEA TIMBALES – RECIPES NETWORK
From recipenet.org
MINTED GREEN PEA TIMBALES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GREEN PEA & MINT HUMMUS RECIPE - NDTV FOOD
From food.ndtv.com
MINTED GREEN PEAS RECIPE| BIRDS EYE
From birdseye.co.uk
You'll also love