FROZEN PEAS RECIPE RECIPES

Name: Minted peas under oil
Total time: 40 min
Yield: 4
Ingredients: 4-6 big handfuls fresh or frozen peas; 1 small bunch fresh mint; sea salt; freshly ground black pepper; 1 lemon juice of, or a swig of red or white vinegar; 200 ml good-quality extra virgin olive oil

MINTED PEAS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

Minted Peas | Vegetables Recipes | Jamie Oliver Recipes image

Try these minted peas as a cold side dish when it's hot – they're lovely on bruschetta too

Total Time 40 minutes

Yield 4

Number Of Ingredients 6

Ingredients

4-6 big handfuls fresh or frozen peas
1 small bunch fresh mint
sea salt
freshly ground black pepper
1 lemon juice of, or a swig of red or white vinegar
200 ml good-quality extra virgin olive oil

Steps:

1. Add the peas to a cold pan. Put the small bunch of mint on top of the peas, then boil the kettle. Pour just enough boiling water over the peas and mint to cover them, then put the pan on a high heat with a lid on. Bring back to the boil and cook until the peas are just perfect and tender – this should only be a couple of minutes. Immediately drain in a colander, then place the peas and mint into a salad-type bowl. Sprinkle with a little sea salt and freshly ground black pepper and a good squeeze of lemon juice or a swig of good-quality red or white wine vinegar. Cover the peas and mint with the olive oil (it’s important to use the best you can get, as the better the quality, the better the dish) and mix around. Put to one side for half an hour, after which the flavours will really have started to develop.
2. There are so many things you can serve these peas with: from grilled fish to bruschetta or crostini, roasted or grilled lamb cutlets or pork, or served next to a hearty roast chicken. It’s always exciting to see lovely green peas under golden green oil.

Nutrition Facts : Calories 103 calories, FatContent 5.9 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 4.3 g protein, CarbohydrateContent 6.6 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

LAZY DAY BEEF STEW (FRESH OR FROZEN ... - INSTANT POT RECIPES

Lazy Day Beef Stew (Fresh or Frozen ... - Instant Pot Recipes image

Lazy Day Beef Stew (Fresh or Frozen Beef) I am now officially a convert. I had never cooked stew with frozen beef... In. My. Life. But a while ago, I had the flu for three days. Then I got hungry but had no energy. I decided to take a chance and make a “dump” stew using a solid block of frozen stew beef and go back to bed. The result was unbelievable. Tender, brown beef and great flavour. I still do it the old-fashioned way as I describe in my real Beef Stew recipe, but this is a quick and very good alternative for sick days, or just “those days”.

Provided by The Rootitoot Cookbook by Ruth McCusker

Total Time 45 minutes

Yield 4 people

Number Of Ingredients 16

Ingredients

1 large onion (chopped)
3 garlic cloves (minced)
1 1/2 cup beef or chicken broth
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vinegar (any kind)
1 tsp salt
1/2 tsp pepper
1 - 1.5 lbs stew beef (frozen or fresh)
3 - 4 red-skinned potatoes (cut into 1 inch pieces)
2 to 3 carrots (cut into 1 inch pieces)
1 cup frozen peas
2 tbsp cornstarch
3 tbsp Water
2 tbsp chopped fresh parsley (optional)

Steps:

Toss the first ten ingredients, up to and including the frozen stew beef, into the Instant Pot. Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/– button to get to 25 minutes.
While it's cooking, cut the potatoes and carrots into 1” pieces, with or without the skins. Make a slurry by stirring the cornstarch into the water until smooth.
When the pot beeps that it's done, leave it for a 10-minute natural release. Then flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, open the pot.
Toss in the potatoes and carrots (not the peas) and gently push them into the liquid. Close the lid again and hit Pressure Cook (or Manual) . Set the cook time to 4 minutes. When it's done, do a quick release - pin drop - open the pot.
Hit Cancel, then Saute. Give the cornstarch slurry a stir and when the stew is boiling stir in about half the slurry. Boil to thicken it and if you want it thicker, add more of the slurry.
Hit Cancel and stir in the frozen peas. The heat of the stew will be enough to cook them without turning them to mush. Taste and add salt and pepper if needed. Add the parsley, if using, and You. Are. Done.
Go back to bed. And I hope you feel better soon.

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I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.
From jamieoliver.com
Total Time 3 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 567 calories per serving

1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
2. The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
3. Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
4. Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
5. Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
6. Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
7. When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

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1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
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