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Top 5 dishes made from petit pois peas,
1 . Nourishing Chicken Broth (Using Chicken Carcass/Bones)
Nourishing Chicken Broth (Using Chicken Carcass/Bones)
Perfect for when you're feeling a bit under the weather, this simple chicken broth made using chicken bones is like the one my Mother made me if I was unwell as a child, or as a very budget friendly family meal, simply eaten with some crusty buttered bread.
Ingredient
1.5 litres
boiling water,
2 handfuls
pearl barley,
1 handful
petit pois peas,
1/2 tsp
whole black peppercorns,
1 tsp
dried rosemary,
1/2 tsp
cumin,
1 clove
garlic, peeled, left whole,
1 pinch
salt
Cooking instructions
* Step 1
Add the boiling water & chicken bones into a large saucepan along with the pearl barley, over a medium high heat. Bring to a gentle boil. Add in the garlic clove, black pepper, cumin, rosemary & salt.
* Step 2
Next add in the carrot and onion. Place on the lid and boil for 20 mins until the chicken comes away from the bones. Turn the heat down a bit. Simmer for a further 30 mins.
* Step 3
Remove any chicken skin from the broth and fish out the bones and garlic clove plus if you can find them, any whole black peppercorns. Use a fork to shred off any meat that remains. Discard the skin/bones. Add in the cornflour mix and stir well. Then finally add the peas. Simmer for a couple more minutes then it's ready.
Note: if there is a photo you can click to enlarge it
2 . My Quick & Hearty Beef Stew
My Quick & Hearty Beef Stew
This is my easiest beef stew recipe. Hearty, delicious and a comforting family favourite. Dice up the beef into quite small pieces so it cooks quicker and this'll save lots of time as this isn't a slow cooked stew and is ready and on the table within a couple of hours.
Ingredient
400 g
cubed beef steak pieces,
40 g
petit pois peas,
1 tsp
dried thyme,
A few
dashes Worcester sauce,
1 tbsp
vegetable oil for frying
Cooking instructions
* Step 1
Heat a large saucepan up over a medium high heat. Add in the vegetable oil. Add the onion and fry for a few minutes, stirring occasionally until softened. Add in the beef. Brown off on all sides and season with plenty black pepper and a generous pinch of sea salt. Stir.
* Step 2
Next add the carrots. Stir through. Add the dried thyme and bay leaves. Pour over half (600ml), of the beef stock. Bring to a vigorous simmer and after ten minutes, skim off any foam that rises to the top, add the lid to the saucepan. Simmer for 20 minutes.
* Step 3
Add in the pearl barley and stir through. Add the lid to saucepan again. Simmer for a further 20-25 minutes, returning and stirring occasionally until the stock has reduced down and the veg and beef is becoming more tender. Turn down the heat so the stew is at a gentle simmer. Add the diced potatoes and here, add the remaining stock (600ml), to loosen the sauce up again.
* Step 4
Continue to simmer with the lid on for another 20 or so minutes until the potatoes are cooked through and the pearl barley is tender. Add in the peas. cook for a further minute. Add a few dashes of Worcester sauce for extra flavour. Turn off the heat. The stew should now be lovely and thick, if not simmer a little longer until reduced further. Season further to taste then serve up and enjoy. Perfect with crusty buttered bread. :)
Note: if there is a photo you can click to enlarge it
3 . Buttery Lemon Salmon Spaghetti With Spring Greens
Buttery Lemon Salmon Spaghetti With Spring Greens
This dish reminds me of sunny fresh spring days. Beautiful flakey salmon flesh with sweet peas ,asparagus and peppery rocket in a light buttery lemon garlic sauce . It's just bliss to eat and total sunshine on a plate.
Ingredient
160 g
pasta,
60 g
petit pois peas,
3 handfuls
rocket leaves,
Cooking instructions
* Step 1
Add a decent drizzle of oil to a frying pan and once hot begin cooking the salmon fillets over a medium heat. Begin to also cook the pasta according to packet instructions in well salted water. When the salmon fillets are almost cooked, add in the asparagus and begin to sear it. Right at the end of cooking add in the garlic and fry for a few seconds. Remove from the heat and set aside for later.
* Step 2
When the pasta is almost done cooking, add in the peas. They should only take a minute to cook. Drain off most of the water, reserving a little of it in the bottom of the pan, this will help coat the pasta.
* Step 3
Gently flake up the salmon and add it in with the cooked pasta, reserved pasta water, peas and asparagus. Add in the butter and season well with sea salt and cracked black pepper. Next squeeze in the fresh lemon juice and gently stir through. Add most of the rocket leaves and gently incorporate. Scatter a few extra leaves of rocket over the top before serving along with the zest of the lemon. Serve up and enjoy! :)
Note: if there is a photo you can click to enlarge it
4 . King Prawn Curry (Chinese Takeaway Style)
King Prawn Curry (Chinese Takeaway Style)
This for me is an easy go to dish that's really comforting to eat. I use a Chinese Curry Concentrate for this, for convenience. My preferred one to use is 'Goldfish Brand', as I find it to give that authentic takeaway taste, it's usually available to buy in most UK supermarkets.
Ingredient
240 g
king prawns,
100 g
petit pois peas,
1/2 tsp
MSG (optional),
Cooking instructions
* Step 1
Heat up a wok over a medium to high heat. Add in prawns and once the water is released from them remove and set aside for later. Spray the oil into the wok and add the onions. Fry for around 3-4 minutes.
* Step 2
Add in the peas and MSG and toss everything together. Fry for a further minute. Season well with salt. Re-add the prawns. Stir.
* Step 3
Add in the curry paste concentrate. Stir to incorporate. Next add the water in. Using a wooden spoon stir the paste continually until completely dissolved into the water. Bring to a simmer.
* Step 4
Simmer gently, stirring now and then until the water begins to reduce down and the sauce thicken. Once it's thickened so it coats the back of the spoon remove from the heat.
* Step 5
Serve up and enjoy with your choice of sides. :)
Note: if there is a photo you can click to enlarge it
5 . Gnocchi, Mushrooms & Peas In A Garlic Butter Sauce
Gnocchi, Mushrooms & Peas In A Garlic Butter Sauce
This dish is so easy to make and tastes delicious. The sweetness of the peas along with the earthy mushrooms and garlic butter sauce go so well together. Plus, it's ready within ten minutes!
Ingredient
250 g
gnocchi,
20 g
petit pois peas
1 tsp
dried parsley,
Cooking instructions
* Step 1
Bring a medium saucepan of salted water to a boil. When it begins to boil, on another hob melt the butter in a large frying pan over a medium heat.
* Step 2
Add the crushed garlic to the butter and gently fry for around 30 seconds until fragrant. Add the mushrooms and season with pepper. Turn down the heat a little so you don't burn the garlic.
* Step 3
Add the gnocchi and the peas to the boiling water and cook for around 3-4 minutes or until the gnocci float to the service. Give the mushroom mix a good stir and add a touch more butter if you think it's needed.
* Step 4
Drain off the gnocchi and peas in a collender. Once the mushrooms have cooked in the garlic butter season with the dried parsley and some salt. Remove from the heat.
* Step 5
Add the drained gnocchi and peas to the frying pan and toss everything together until the ingredients are evenly distributed.
* Step 6
Serve up and grate over some cheese. Enjoy!
Note: if there is a photo you can click to enlarge it
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