Frozen Peas

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Woman’s Day (Australia) - - Everyday Food -

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.

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