RECIPES FOR PEAS RECIPES

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PASTA WITH SALMON & PEAS RECIPE - BBC GOOD FOOD



Pasta with salmon & peas recipe - BBC Good Food image

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Provided by Caroline Hire – Food writer

Categories     Dinner

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield Makes enough for 2 adults + 2 children

Number Of Ingredients 8

240g wholewheat fusilli
knob of butter
1 large shallot, finely chopped
140g frozen peas
2 skinless salmon fillets, cut into chunks
140g low-fat crème fraîche
½ low-salt vegetable stock cube
small bunch of chives, snipped

Steps:

  • Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
  • Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
  • Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
  • Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

Nutrition Facts : Calories 463 calories, FatContent 19 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 7 grams fiber, ProteinContent 25 grams protein, SodiumContent 0.2 milligram of sodium

JERK CHICKEN WITH RICE & PEAS RECIPE - BBC GOOD FOOD



Jerk chicken with rice & peas recipe - BBC Good Food image

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice

Provided by John Torode

Categories     Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 21

12 chicken thighs, bone in
1 lime, halved
hot sauce, to serve (optional)
1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat
½ tsp dried thyme, or 1 tbsp thyme leaves
1 lime, juiced
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice
200g basmati rice
400g can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans, drained

Steps:

  • To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.
  • Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
  • Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
  • If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
  • To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
  • While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
  • Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
  • Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Nutrition Facts : Calories 757 calories, FatContent 43 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 6 grams fiber, ProteinContent 38 grams protein, SodiumContent 2.6 milligram of sodium

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PASTA WITH SALMON & PEAS RECIPE - BBC GOOD FOOD
Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3
From bbcgoodfood.com
Total Time 17 minutes
Category Dinner
Calories 463 calories per serving
  • Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.
See details


JERK CHICKEN WITH RICE & PEAS RECIPE - BBC GOOD FOOD
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice
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Calories 757 calories per serving
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PASTA WITH SALMON & PEAS RECIPE - BBC GOOD FOOD
Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3
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See details


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