Linkedin NewsPleased with peasBy admin – February 13, 2009 535 Print Facebook WhatsApp Advertisement Previous articleUnited IrelandNext articleThe expert view admin Email Pleased with peasMOST of you will have the plans for this your Valentines weekend completely sorted and will be in the throws of it come Saturday evening, (cooking that is). So moving on, here’s some great ideas for the humble pea. Granted, you may not all like at once but do give them a try as the ease of preparation is only beaten by the taste the final dish gives.Chilled Pea VichyssoiseWHAT YOU NEED400g frozen petit pois1 leek roughly sliced, washed to remove all grit2 spring onions2tbsp butter1 litre good vegetable stock280ml double cream75ml crème fraicheSea salt and freshly ground black pepper Optional garnish: 4 slices prosciutto roughly chopped Chopped chivesWHAT TO DOMelt the butter in a saucepan. Add spring onion and leek, cover and cook for 4 minutes. Add petit pois and stock. Bring to the boil and simmer uncovered for approximately 5 minutes. Add the cream and pour the soup into a blender and process until smooth. Adjust seasoning. Chill for 2-3 hours.To serve: ladle soup into bowls and garnish with a good dollop of crème fraiche.Optional: scatter over the chopped prosciutto ham and garnish with chopped chives.Sign up for the weekly Limerick Post newsletter Sign Up Twitter Seafood and pea Paella WHAT YO NEED300g frozen garden peas1 tbsp olive oil½ fennel, sliced thinly1 leek, chopped2 large garlic cloves, finely chopped1 courgette, diced600g mixed fish (e.g.: squid, haddock, monkfish, hake) 10 king prawns24 mussels4 large tomatoes, skinned and chopped300g brown rice½ tbsp paprikaA few strands of saffron soaked in 50ml warm water1 tbsp flat leaf parsley750 ml vegetable stockSea salt and freshly ground black pepperWHAT TO DOHeat the oil in a large frying pan. Add the garlic, fennel and leek and fry gently for 1 minute. Sprinkle in the paprika add the tomatoes and stir well. Add the rice, saffron liquid, stock and bring to the boil. Reduce the heat and simmer gently for about 25 mins until the rice is nearly cooked then add the fish and diced courgette stirring into the rice and cooking for three minutes then add the peas, mussels. Add the Tiger prawns, half of the parsley and a little more stock if necessary. Bubble gently until the liquid has been absorbed and all the fish is cooked. Serve with wedges of lemon and black pepper and garnish with the remaining parsley.Pea Ice CreamAT first I wasn’t too sure about this until I tried it but the surprise that I got when I tasted the surprisingly sweet peas was worth offering it to you to try.Good quality vanilla ice-cream, drizzled with mint flavour honey (or honey with fresh mint chopped through it), and topped with blanched peas refreshed in cold water.