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Archive for the ‘Peas’ Category
October Seasonal Produce
Posted in Almonds, Apples, Aubergine, Basil, Beans, Beetroot, Blackberries, Broccoli, Butternut Squash, Cabbage, Cauliflower, Celery, Cherry Tomatoes, Chestnuts, Chives, Citrus, Clementines, Cod, Cooking Apples, Courgette, Crab, Cranberries, Cucumber, Damsons, Dates, Dover Sole, Duck, Eating Apples, Figs, Fish, Flat Fish, Fruit, Game, Garlic, Ginger, Goose, Gooseberries, Haddock, Hare, Herbs, Herring, Kiwi Fruit, Lamb, Leeks, Lemons, Lettuce, Lobster, Mackeral, Main Crop Potatoes, Marrow, Meat, Monkfish, Mushrooms, Mussels, Nuts, Oily Fish, Onion Family, Onions, Oranges, Oyster Mushrooms, Parsley, Parsnips, Partridge, Pea Family, Pear, Peas, Peppers, Persimon, Pheasant, Pineapple, Pistachio, Plaice, Plums, Pomegranates, Potatoes, Poultry, Pumpkin, Rabbit, Radishes, Raspberries, Root Vegetables, Runner Beans, Salad Onions, Salmon, Sardines, Savoy Cabbage, Sea Fish, Shallots, Shellfish, Shitake Mushrooms, Sole, Spices, Spinach, Squashes, Squid, Swede, Sweet Potato, Sweetcorn, Tomato, Tuna, Turbot, Turnip, Vegetables, Venison, Walnuts, White Cabbage, Woodcock, tagged Fish, Fruit, Herbs, Nuts, Spices, Vegetables on 01/10/2009| Leave a Comment »
Crafty Cookies Mushroom Risotto
Posted in Butter, Cheddar Cheese, Cheese, Chestnut Mushrooms, Comfort Food, Dairy, Easy Recipe, Field Mushrooms, Gluten Free, Main Course, Meals, Mushrooms, Parmesan, Pea Family, Peas, Porcini Mushrooms, Rice, Risotto, Special Diets, Vegetables, Vegetarian, tagged Cheddar Cheese, Cheese, Comfort Food, Easy Recipe, Gluten Free, Main Meal, Mushrooms, Recipe, Rice, Vegetables, Vegetarian on 06/09/2009| Leave a Comment »
A lot of people balk at the word risotto. They are time consuming to make but they are not really hard. I have tried so many mushroom risottos and they are failed to have that certain something. As I do not mushrooms and garlic or too much onion, this recipe really suits me down to the ground, but it is so easy to add them if you wish. The only real secrets to make it creamy is not to add cream (although you can) is to really coat the rice before the stock is added and to stir, stir and keep on stirring.
Ingredients
250g wiped, peeled and chopped chestnut or brown skinned field mushrooms
2 heaped tablespoons arborio, carneroli or risotto rice
a few soaked dried porcini mushrooms
30g unsalted butter
2 to 3 tablespoons good olive oil
20fl oz good hot vegetable stock
4 heaped tablespoons of defrosted frozen peas
30g grated mature cheddar cheese
salt and pepper to taste
shavings of parmesan to serve
Method
1 Heat a large saucepan on medium to high heat.
2 Add the olive oil and about half of the butter.
3 Add the mushrooms to the saucepan and cook until lightly coloured on all sides.
4 Add the rice.
5 Stir the rice until all of the rice is well coated with the oil and butter mixture.
6 Continue to stir until the rice literrally sings.
7 Add the soaked mushroom stock and stir.
8 Add a ladle or 2 of stock and stir.
9 Keep on stirring until nearly all of the stock has disappeared, then add only a ladle or two of stock at a time and keep on repeating until there is only 3 ladle fulls of stock left.
10 Add the dried, soaked mushrooms and peas to the risotto mixture and stir.
11 Keep adding the stock and stirring until the risotto is the consistency you require.
12 Add the remaining butter and cheese, stir.
Serve immediately on warmed bowls/plates with shavings of parmesan cheese.
Serves 2 people
Sweet Peas
Posted in Basic Recipe, Butter, Dairy, Easy Recipe, Gluten Free, Herbs, Mint, Pea Family, Peas, Pure Indulgence, Special Diets, Vegetables, tagged Easy Recipe, Gluten Free, Peas, Recipe, Vegetables on 16/08/2009| 1 Comment »
Does anyone else think that frozen peas and even petite pois are not as sweet as they used to be? Even though I buy the brand that is supposed to be picked and frozen within an hour and a half, sometimes they taste old. In desperation I cooked them almost “Vichy Style” one night and they were terriffic. It is such an easy recipe to do, it really is worth it.
Ingredients
3 tablespoons frozen peas
small knob of butter
1 tablespoon of water
1 small sprig of mint
Method
1 Place all of the ingredients into a saucepan.
2 Bring the liquid to the boil with no lid on the saucepan.
3 Reduce the heat to a simmer and cook for nearly 5 minutes (anymore and the peas go hard and wrinkly).
Serve