Upgrade this freezer stapleple to hero status!us!
PEA & BACON RISOTTO
SERVES 4 PREP 10 MINS COOK 25 MINS PER SERVE 2555kj
3 cups frozen peas, thawed 1.5 litres (6 cups) chicken stock 30g butter 1 tbsp olive oil 3 green onions, chopped 2 garlic cloves, crushed 2 cups arborio rice ¹⁄3 cup finely grated parmesan, plus shaved, to serve fried shortcut bacon, to serve
1 To make pea puree, place 1½ cups of the peas and ¹/3 cup of stock into a food processor. Pulse until smooth.
2 In a large frying pan, heat butter and oil on medium. Cook onion and garlic 1-2 mins. Add rice and cook, stirring, 2 mins until well coated.
3 Add ½ cup of the remaining stock, stirring until absorbed. Continue adding stock, ½ cup at a time, for about 20 mins until rice is just tender.
4 Add pea puree to rice mixture with remaining peas and parmesan. Stir 1-2 mins until combined and warmed through. Serve risotto topped with bacon and shaved parmesan. Season with pepper.
STICKY CHICKEN WITH PEAS & ASPARAGUS
SERVES 4 PREP 5 MINS COOK 40 MINS PER SERVE 1299kj
2 cups vegetable stock 400g ki kipfler potatoes, cut into 1cm slices 2 bunches asparagus, trimmed 1½ cups frozen peas ¼ bunch tarragon, leaves picked 500g chicken breast fillets, cut into 2cm strips 1 lemon, zest finely grated, juiced, plus wedges to serve 1 tbsp wholegrain mustard 1 tbsp honey 1 Preheat P oven to 200°C. 2 In a large baking dish, combine stock and potato. Bake 25-30 mins until potato is just tender. Add asparagus, peas and tarragon. Bake 8-10 mins until vegetables are just cooked.
3 Meanwhile, in a large bowl, toss chicken with combined lemon zest, juice, mustard and honey. Season.
4 Heat a large lightly oiled frying pan on medium. Cook chicken 8-10 mins, turning, until caramelised and cooked through.
5 Serve chicken with vegetables and lemon wedges.
CHICKEN ORECCHIETTE & PEA PESTO
SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 3313kj 375g orecchiette pasta 1 tbsp olive oil 300g chicken breast fillets, thinly sliced ½ cup sundried tomatoes, chopped PEA PESTO 1 cup frozen peas, thawed t ¹⁄ cup finely grated 3 parmesan, parm plus shaved, to serve se ¼ cup pecans, roasted ¼ cup olive oil ¼ cup picked basil leaves, plus extra, to serve 1 tbsp lemon juice 1 clove garlic, crushed
1 In a large saucepan of boiling salted water, cook orecchiette following packet instructions, then drain.
2 PEA PESTO In a small food processor, pulse peas, parmesan, pecans, oil, basil, lemon juice and garlic until finely chopped. Season to taste.
3 In a frying pan, heat oil on medium. Cook chicken, turning, 5 mins until cooked through. Toss through the orecchiette, sundried tomatoes and pea pesto. Cook 2 mins until heated through.
4 Serve orecchiette topped with shaved parmesan and basil leaves.
GRILLED BEEF WITH PEA HUMMUS
SERVES 4 PREP 10 MINS COOK 5 MINS + SOAKING PER SERVE 2446kj 2 cups frozen peas, blanched ¼ cup tahini ¼ cup lemon juice 2 cloves garlic 500g beef rump steak 1½ cups boiling water 1½ cups couscous 1 red capsicum, sliced 1 bunch broccolini, halved, blanched 1 tbsp chopped coriander, plus leaves to serve 1 To make pea hummus, in a small food processor, pulse 1 cup of the peas, tahini, juice and garlic until smooth. Season.
2 Heat a chargrill pan on high. Grill beef 2 mins each side until cooked to your liking. Rest 5 mins, then thinly slice.
3 In a large heatproof bowl, pour boiling water over couscous. Set aside, covered, 10 mins. Fluff with a fork to break up lumps. Toss through capsicum, broccolini and chopped coriander. Serve topped with sliced beef, hummus, remaining peas and coriander leaves.
PEA & BACON OMELETTE
SERVES 4 PREP 5 MINS COOK 10 MINS PER SERVE 1467kj 1 tbsp olive oil, plus 1 tbsp extra 25g butter 2 rindless bacon rashers, chopped 1 leek, sliced 2 cups frozen peas 8 eggs ½ cup milk 20g goat’s cheese, plus extra to serve baby rocket, chopped parsley, to serve
1 In a frying pan, heat oil and butter on medium. Cook bacon and leek 1 min. Stir in peas. Remove pea mixture from pan and set aside.
2 In a large bowl, lightly whisk eggs and milk. Season.
3 Heat extra oil in a 20cm non-stick frying pan on medium. Pour in a quarter of the egg mixture. Tilt pan to cover base with egg mixture. Cook 2 mins until almost set. Scatter over a quarter of the bacon and pea mixture, top with a quarter of the goat’s cheese, then fold omelette. Repeat to make 4 omelettes in total.
4 Serve topped with rocket, parsley and extra goat’s cheese.