Thursday, 10 June 2010
Braised Peas and Lettuce in the French Style
Okay, so this may not be the best-looking dish in the world, but it sure tastes good. If you have really fresh peas, great, but otherwise froze petit pois will do just fine. I had some 'wet' garlic, so started th braise with a head of this, finely chopped, and a white onion, finely diced. Sweat these gently in a spoonful of olive oil, along with some bacon or prosciutto if you have it/want it. Add a bag of peas, and just a little stock, enough to get the dish cooking well, but not enough to swamp the peas - Marigold is fine. Then, take some little gem lettuce, halve or quarter them, and add to the pot. Spoon in a spoonful of cream or creme fraiche. Cover and simmer for about 20 minutes untill all is soft. The peas will lose their vibrant green colour, but will taste mellow and sweet. Adjust seasoning, add fresh parsley and/or mint, and enjoy!