French Style Peas With Lettuce Recipes

Steps:

• Cook the scallions in the butter and oil until soft. Stir in the shredded lettuce, and when it is wilted add the frozen peas and stock.
• Cook at a robust simmer, uncovered, until everything is tender and the liquid flavorful and reduced.

Steps:

• Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
• Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
• With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.

Steps:

• Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.

Steps:

• Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
• Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
• Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
• Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
• Serve immediately with the sprigs of fresh mint on top.

Steps:

• Line bottom and sides of pan with lettuce, leaving one leaf for top.
• Place remaining ingrediants in pan and cover with remaining leaf.
• Cover pan and simmer over low heat 10-15 minutes.
• Discard lettuce before serving.

Steps:

• Melt butter in a small saucepan; add all remaining ingredients. Cover and cook until the peas are tender, stirring occasionally.

Steps:

• Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.

Steps:

• Heat oil in large nonstick skillet over medium heat. Cook onion in oil 1 minute, stirring occasionally. Stir in mushrooms and frozen vegetables; cook 3 minutes, stirring frequently. Stir in salt and pepper.
• Stir in lettuce; cook 1 minute, stirring constantly, until lettuce is wilted. Sprinkle with tarragon.

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.