The Christmas Peas 🎄
Today I am sharing 6 Christmas Pea Recipes.
Crispy Prawns with Sweet Chilli and Pea Puree:
- 300 g Garden Peas
- 1 pack breaded prawns
- 4 tablespoons sweet chilli sauce
- salt, to taste
- Cook the breaded prawns and peas separately, according to their pack instructions.
- Mix the peas, sweet chilli sauce and salt in a blender.
- Arrange the prawns and purée on a plate and serve.
Pea and Ham Hock Salad:
- 80 g Garden Peas
- 20 g alfalfa sprouts
- 20 g lentil sprouts
- 10 g red pepper
- 50 g ham hock
- 1 teaspoon English mustard
- 1 tablespoon vegetable oil
- 1 teaspoon vinegar
- a pinch of sugar
- 100 g mixed salad leaves
- 3 cherry tomatoes
- Cook the peas according to the pack instructions.
- Make a dressing by combining the oil, vinegar, mustard and sugar. Season to taste.
- Mix most of the dressing with the drained peas, peppers and sprouts.
- Arrange the mixture in a ring on a plate, garnish with salad leaves and top with the ham hock.
- Drizzle over the rest of the dressing and serve.
- Perfect with crusty bread.
Pea Ice Cream with Bacon Wafers:
- 225 g Garden Peas
- 220 g semi-skimmed milk
- 250 g single cream
- 100 g sugar
- 50 g water
- 4-5 mint leaves
- 2 slices streaky bacon
- Pour the milk, cream, sugar and peas into a pan and heat to 85°C.
- Add the water and mint and blend until smooth.
- Cover with a lid or cling film and let stand in the fridge until cold.
- Fill your ice cream maker with the mixture and freeze.
- To make the wafers, bake the bacon at 200˚C for 7–8 minutes until crispy.
- Remove the bacon from the oven and pat dry with kitchen paper.
- Insert the wafers into the ice cream and serve.
Peas and Brussels Sprouts with Hazelnut and Orange Glaze:
- 400 g Garden Peas
- 200 g prepared Brussels sprouts
- 50 g butter
- 50 g hazelnuts, roughly chopped
- zest and juice of one orange
- 1 teaspoon sugar
- sea salt and black pepper
- Cook the Brussels sprouts in boiling, salted water for 5 minutes, add the peas, bring back to the boil and simmer for a further 2 minutes. Drain and place in a warm serving dish. Melt the butter in a small heavy-based frying pan. When the butter is foaming add the chopped nuts and fry for 1 minute until golden. Add the orange juice and the sugar and cook for a further minute. Add the grated orange zest. Season and toss the vegetables in the sauce.
- Melt the butter in a small heavy-based frying pan. When the butter is foaming add the chopped nuts and fry for 1 minute until golden. Add the orange juice and the sugar and cook for a further minute. Add the grated orange zest.
- Season and toss the vegetables in the sauce.
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Peas in Blankets:
- 200 g Garden Peas
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 12 cherry tomatoes
- a few leaves of fresh mint
- 150 g breadcrumbs
- 12 rashers of streaky bacon
- Preheat oven.
- Sauté the onions in oil until soft.
- Add the tomatoes and stir for 2 minutes, then repeat with the peas for a further 2 minutes.
- Season to taste, take off the heat and mix in a blender.
- Drop in the mint leaves and fold in the breadcrumbs.
- Form the pea mixture into 12 sausage shapes and wrap each one in bacon.
- Place in the oven and bake for 15 minutes.
- Serve as a snack, side or with a mixed salad
Smoked Duck Breast with Pea Cream and Mint Air:
- 60 g edible sprouts
- 100 g smoked duck breast, thinly sliced
- 150 g Petits Pois
- 2 g soy lecithin
- 20 g mint leaves
- Infuse the mint in 250g of hot water for 15 minutes, strain and let it stand, discarding the leaves.
- Once cooled, add the lecithin, blend and allow to rest in the fridge.
- Cook the peas according to the pack instructions and blend with a little water until smooth and thick.
- Arrange the sprouts in the centre of a plate and top with the duck slices. Decoratively drip the pea cream around the edges.
- Remove the mint water from the fridge and, with the blender blade half in the liquid, make some air bubbles on the surface. Use some cling film as a lid to avoid the mess.
- Skim the bubbles with a spoon, add as a finishing touch to the dish and serve.
- This is perfectly complemented by a glass of sparkling wine.
Recipes c/o Peas and Brussel Sprouts with hazelnut and orange glaze.This recipe is made using Birds Eye Peas. Special thanks for this recipe go to Yes Peas!And for all others: Birds Eye: This recipe is made using Birds Eye peas, for more delicious recipes visit Birdseye. No payment was received.