I served this simple Jill Dupleix braise last night with an even simpler Veal Pillard: preheat your grill to hot, brush veal schnitzels in olive oil and season, grill for 1 minute and serve with a dollop of horseradish and juice from a chargrilled lemon half.
What a success!
The flavours married wonderfully, especially for a cold cold night.
Cook this once and this will become a side you do over and over again.
1 tbsp olive oil
3 rashers streaky bacon, diced
2 leeks, trimmed and finely sliced
2 spring onions, trimmed and finely sliced
2 garlic cloves, finely sliced
100ml white wine
150ml chicken stock
200gm frozen baby peas
1 tbsp mint leaves
1 tbsp butter
Sea salt and pepper
- In a pan, cook the bacon over a medium heat until crisp. Set aside.
- Heat the oil over a low heat and add the leeks, spring onions and garlic and cook for 5 minutes until softened.
- Add the wine and bring to the boil. Add the stock and peas and simmer for 3 minutes.
- Return the bacon to the pan with the mint, butter, sea salt and pepper, heat through and serve.