French-style peas

French-style peas

By
From
The Beef Club
Serves
4-6
Prep
30 mins
Cooking time
30 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1.5kg fresh peas, un-podded
125g smoked streaky bacon
1 salad or little gem lettuce
4-5 small spring onions
200ml chicken stock
15g butter

Method

  1. Pod the peas. Boil in a large saucepan of salted water for about 4 minutes; they should remain firm and crunchy.
  2. Drain and cool immediately in iced water.
  3. Cut the smoked streaky bacon into lardons and thinly slice the lettuce and spring onions. Sweat the lardons gently in a large frying pan for 3–4 minutes over a low heat, then add the onions and the lettuce and cook very gently for 4–5 minutes until translucent.
  4. Add the peas to the pan and pour in the chicken stock and butter, mix well. The sauce should be slightly thickened, neither too thick nor too runny. Cover and allow to cook gently for 10 minutes. It should be a syrupy consistency; if it’s too thin, continue cooking a little longer.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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