I can remember the rows of peas I used to plant in my garden that never made it into the kitchen they were as I called it my reward for toiling with the soil I would stand or sit there cracking one after another open running my finger down the spine popping the sweat treats into the palm of my hand popping them into my mouth one pod after another a virtual pea eating machine. I love beansand pea salads especially when the peas and green beans are picked of the vine but when my wife showed me this recipe I could not wait it is still a month away before the peas might even be close so we were off to the grocery store and we found everything but fresh peas so frozen it was.
Adapted from here.
After we made we added the feta and decided we like it so i incorporated in the recipe below. (pictures do not show feta cheese)
- 1 1/4 cup green beans
- 2 1/4 cups snow peas
- 1 3/4 cup green peas
- 2 teaspoon coriander seeds, roughly crushed
- 1 teaspoon mustard seeds
- 3 tablespoons olive oil
- 1/2 small red onion, finely chopped
- 2 mild Peppadew finely diced
- 1 garlic clove, minced
- Zest of 1 lemon, grated
- 2 tablespoons chopped tarragon
- Pinch of Red hot pepper flakes
- 1 Tbsp. fresh squeezed Myer lemon juice
- 1 cup baby lettuce
- Crumble feta cheese – if you don’t like feta just use a shake or two of sea salt
Prepare an ice bath (a large bowl of cold water and ice). Set aside.
Fill medium saucepan with cold water and bring to a boil. While you are waiting for the water to boil, trim green beans and snow peas. Blanch the green beans for 4 minutes. Lift them from the pan with a slotted spoon and transfer to the ice bath. Then blanch the snow peas for 1 minute. Transfer snow peas to the ice bath. Blanch the green peas in the same pot for just 20 seconds (if using frozen peas just put in ice bath to defrost). Transfer green peas to the ice bath. Drain all beans and peas, dry thoroughly then place in a large mixing bowl.
Place the crushed coriander seeds, mustard seeds and olive oil in a small frying pan and warm over medium heat. When the seeds start to pop, pour the oil and spices over the beans and peas. Toss, then add red onion, Chile, red pepper flakes, garlic, lemon zest and tarragon, mixing to combine. Gently fold in baby lettuce and season with flaky sea salt.
This is the receipe I adpated from
Makes 4 servings.
As I mentioned in my last post International Night – Makeshift Chili and Quesada we are working on a new idea for planning meals at least for us, and although Saturday is supposed to be fish night I went with corned beef and Guiness in honor of St Patrick’s Day. My son used to go crazy for corned beef NY York style deli sandwich so thick that you had to attach hinges to your jaws. In my family we call that a “Muriel Saver Sandwich”. She and Dagwood had that in common.
Anyway I tell you 60 minutes into the dish and the house started to smell soooooo good my stomach started to growl and the end results were great. We had tried Dijon mustard and brown sugar glaze a few years ago and I think I like that slightly better but this one was really good.
- 1 Tbs. Peppercorns
- 1 Tbs. Mustard Seeds
- 4 bay leaves crushed
- 1 cinnamon Stick broken into pieces
- 2 tsp. whole cloves
- ½ tsp. red-hot pepper flakes
- ½ tsp. ground ginger
- ¼ tsp. ground coriander
- 1/8 tsp. ground allspice
- 4 lb. corned beef brisket first cut (we prefer low sodium) you can use whatever cut you prefer.
- 2-3 cloves of garlic crushed (depending on size)
- ¼ cup honey
- ¼ cup chili sauce
- 4 tsp. horseradish drained
Place oven rack on bottom third and preheat oven to 350◦
Combine the first 9 ingredients in a plastic storage bag and crush with rolling pin.
Empty into Dutch oven and place corned beef (I rinse but your choice), fat side up add the garlic and pour in enough water to cover with water. Discard the spice packet that comes with the meat. Cover and place in oven for 3 hours turning meat halfway. I used the Le Creuset Dutch oven and I am still trying to get used to cooking with so I turned the oven down to 300◦ at half way point. Any hints on using these are welcomed.
In a small bowl combine the 3 ingredients for glaze
Remove beef from oven, move the rack to middle and preheat to 450◦
Line a baking sheet with foil and place the cooked corned beef fat side up.
Brush about ½ of glaze over the top and sides of the corned beef. Roast in oven for 15 minutes brushing with remaining glaze about half way through. Glaze should start to caramelize.
Let stand cover loosely for 5-15 minutes before slicing against the grain.
Now we chose to serve with smashed garlic potatoes and oven roasted Brussels sprouts but you could choose to go more traditional with cabbage wedges and some carrots on the second turning but you may have to adjust cooking time up slightly.
Lyn found this in Woman’s day magazine