Peas

[Admin]

We were given a bag full of peas. I blanched them today and got 8 quarts for my freezer. Sure will taste good this winter.

Also, I saved enough out to finish cooking them for dinner tonight.

Yum...

What are you putting up in your freezer?

[Deed]

Nothing yet, our growing season is almost a month later than yours Car.

[ellise]

Right now just fruit they will be quite refreshing this winter! My neighbor has a lot of things planted and said for us to pick whatever we wanted but I just fell out of place picking someone elses stuff!

[braided-rug]

Pea Recipe

Pea Soup

1.2kg peas in the pod (4 cups shelled)
1/4 cup (60ml) extra virgin olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
1 celery heart, finely chopped
100g peice pancetta, not too fatty, finely chopped
1/2 cup mint leaves, finely chopped
Juice and finely grated rind of 1/2 lemon
Toasted crusty bread, to serve

Remove peas from pods. Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add onions, garlic, celery and pancetta. Cook, stirring occasionally, for 6 minutes or until soft. Add 3 cups water. Bring to the boil. Add peas. Cook for 6-8 minutes or until tender. Meanwhile, combine mint with remaining oil, lemon juice and rind. Transfer 2 cups of soup to a food processor and process until smooth. Stir pureed mixture back into soup, then bring to a simmer. Season to taste with salt and pepper. Remove soup from heat. Stir in mint mixture. Ladle soup among bowls. Serve immediately with toasted crusty bread.

From: Notebook Magazine September 2005.

[braided-rug]

Mushroom and Pea Risotto
Chef: Kim Mullins


Risotto is a simple, yet wonderful dish that’s great all year round. Use whatever vegetables are in season, for fresh, flavoursome combinations. Try smoked salmon and asparagus, Pancetta and fresh peas, or chicken and mushroom.

Degree of difficulty: Low

You need:

1 cup Arborio Rice or White Calrose Rice
3 tbs olive oil
4 cups of chicken or vegetable stock
1 clove garlic
2-3 field mushrooms, sliced (you can use alternative mushrooms if you prefer)
1 cup peas (fresh or frozen)
Salt and pepper to taste
Parmesan or Pecorino cheese (to taste)

Method:

In a saucepan, bring stock to the boil, and leave to simmer very gently, with the lid on.

In a separate, heavy based saucepan, heat the oil. Add garlic to the olive oil, and gently fry until transparent. Add the rice, and stir to coat all the grains with the oil. Add around ½ cup stock to the mixture, and stir until the liquid has been absorbed. Continue the process of gradually adding stock; ensuring the liquid is absorbed before adding any more.

When you have 1 cup of stock left to combine, add the mushrooms and peas the risotto mixture, and continue to gradually add the stock until all stock has been used, the rice is cooked, and the mixture is quite wet. Season to taste, and grate Parmesan cheese over the top. Stir to combine and serve immediately. Bellisimo!

From: www.abc.net.au/farnorth/stories/s944033.htm