There is no better way to eat Peas than fresh from the pod. The first time we went to a market for vegetables in Spain, we saw a big pile of Peas for sale on a stall. My husband bought 1 kilo saying we could freeze what we don’t use. I was more concerned about who was going to pop all the pods, but I didn’t need to worry. By the time we got to the end of the market he had eaten the lot! Lesson learnt and now we buy 3 kilos; one to eat on the way round, one for tea and one to freeze! Peas go very well with mint, but of course can be added to most things for great taste and colour. I have added a few BBQ recipes as it’s that time of year and the kebabs were very easy to make, but taste delicious.
Pork and Snap Pea Kebabs with Ginger Hoisin Glaze
- ¼ cup hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp finely grated peeled fresh ginger (from a 1” piece)
- 1 tbsp rice vinegar
- 1 pork tenderloin (about ¾lb), cut into ¾” cubes
- 2 green peppers, cut into 2” pieces
- ½lb Snap Peas, trimmed
Heat a grill to medium. Clean and lightly oil hot grill. In a small bowl, stir together hoisin sauce, soy sauce, ginger and rice vinegar. Alternately thread pork tenderloin, green peppers, and Snap Peas onto four 8” skewers. Grill, turning occasionally, until pork is cooked through and vegetables are charred; about 9 minutes. Brush kebabs with hoisin mixture and cook for 1 minute more, turning once, until mixture begins to bubble.
- 700g Peas
- ½ bunch parsley
- 2 onions
- 2 tbsp olive oil
- Salt and pepper
- 6 eggs
Wash and shell Peas. Finely chop parsley and peel and dice onions. Heat 1 tbsp oil in a large frying pan. Add onions and cook slowly for 5 minutes until transparent. Remove onions and add remaining oil and cook Peas for 5 minutes and season with salt and pepper. Beat the eggs for two minutes, add onions to the Peas and stir gently. Pour the egg evenly over the vegetables. Cook the tortilla on a very low heat for 5 minutes or until underneath is golden brown. Place a plate the size of the frying pan over the mixture and turn over, sliding the tortilla back into the pan and cook slowly for a further 5 minutes. Serve hot or cold.
Pea and Ham Soup
- 2 tbsp butter
- 2 cups chopped leeks,
- 1 cup chopped onion
- 4 cups chicken stock
- 5 cups freshly shelled Peas/frozen Peas
- 2/3 cup chopped fresh mint leaves, loosely packed
- 2 tsp salt
- ½ tsp freshly ground black pepper
- ½ cup crème fraiche
- ½ cup freshly chopped chives
- Garlic croutons, for serving
Heat the butter in a large saucepan, add the leeks and onion and cook over medium-low heat for 5-10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high and bring to a boil. Add the Peas and cook for 3 to 5 minutes, until the Peas are tender. (Frozen Peas will take only 3 minutes.) Turn off the heat, add the mint, salt, and pepper. Serve coarse or blend until smooth. Add crème fraiche and chives before serving.
Couscous with Peas, Lemon, and Tarragon
- I pkt of couscous
- 2 lemons
- Small packet of Peas
- 3 tbsp butter
- Salt and pepper
Soften a few tablespoons of butter in the microwave, then stir in some lemon juice, grated lemon zest and chopped tarragon. Season with salt and pepper. Prepare couscous according to package directions, adding a cupful of frozen Peas. Before fluffing the couscous and Peas, add the seasoned butter, then fluff with a fork to combine. Cover and let it stand a few minutes before serving.
Peas and Bacon in Lettuce Cups
- 4 slices bacon, cut into ½” pieces
- 2 tbsp unsalted butter
- 2 leeks (white and pale-green parts only), halved, thinly sliced into half-moons and rinsed well (2 cups)
- Coarse salt and freshly ground pepper
- 20 oz spinach, tough stems removed, washed well (8 packed cups)
- 2 cups shelled fresh garden Peas (from 2lbs in pods)
- ½ cup chicken broth
- 1 tbsp finely chopped mixed fresh herbs (dill, chervil, tarragon)
- 12 lettuce leaves
Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Melt butter in a large pot over medium-high heat until foamy. Add leeks and 1 tsp salt. Cook, stirring occasionally, until leeks are translucent; about 3 minutes. Add spinach, cover and cook 2 minutes, stirring halfway through. Add Peas and broth and cook, stirring occasionally until Peas are tender and bright green; 3-4 minutes. Stir in herbs and bacon and season with salt and pepper. Divide lettuce leaves among 6 plates and top with Pea mixture. Serve immediately.