Neil Perry’s Beef Chuck and Pea Pies

Serves: 4

Some nights simply call for a pie.

A few months back on a freezing Saturday, we agreed that we were heading for one of those nights.

And given that the finest pairing to a pie are peas, it was going to be hard to look past this pie from Neil Perry.

It is a pretty down-the-line pie recipe though that is kind of the point for “must have pie” nights. Beef that is falling apart, a cracking gravy and then those peas.

(Plus a proper mash where we diced in a raw eschallot – trust me, it’s brilliant.)

Open a bottle of red, put on a movie and boom, there’s pie night done!

Ingredients

1.25kg beef chuck, diced and cut into 3cm cubes, seasoned with sea salt and freshly ground black pepper
3 tbsp plain flour
80ml extra virgin olive oil
1 large onion, finely diced
2 1/2 tbsp tomato paste
200ml red wine
200ml veal or chicken stock
150gm frozen green baby peas, defrosted
1 handful mint leaves, chopped
1 – 2 sheets frozen puff pastry
1 egg yolk, lightly whisked with 1 tbsp water

Method

  1. Preheat the oven to 160c. Toss the seasoned beef with the flour until evenly coated.
  2. Heat the oil in a heavy pan over a high heat. Add beef in batches and cook for about five minutes per batch until well browned, then remove. Add more oil to the pan if it dries out.
  3. Add the onion with a pinch of salt and cook over a low heat for about 5 minutes until softened.
  4. Add the tomato paste and 1 tbsp flour and cook for a minute or so. Add the red wine and stock and stir until the mixture boils.
  5. Return the beef to the pan, cover the pan with foil and cook in the oven for at least two hours or until tender. Stir through the peas and mint. Allow to cool, then chill in the fridge until cold. (“Warm filling will ruin the pastry.”)
  6. When the beef filling is ready, heat the oven to 180c. Divide the pie filling among pie dishes and top each with a piece of pastry large enough to hand over the edge of each dish.
  7. Press the pastry down firmly around the edges of the dish and brush evenly with the egg yolk. Bake in the oven for about 40 minutes, until puffed and golden.

Martha Stewart’s Pea Salad

Serves: 4

We had an amazing Bill Granger Pea Salad last week and inspired, I was looking up pea salads we could serve this week along with some spicy lamb meatballs we we’re having for dinner.

This recipe came up a lot.

I used Parmesan rather than Cheddar and I cooked and then refreshed the peas rather then letting them de-thaw in the salad in the fridge for 4 hours… something you are most welcome to do if you wish.

The reason I’ve typed it up of course is that is a fantastic salad.

So much so that the next day, I did a double batch for a BBQ pool party and everyone loved it. Even kids.

Get onto this!

(Note: we cook our greens in the microwave; a dash of water in a microwave dish and you have crunchy, crisp greens without the need to boil or broil… In typing up this recipe, I haven’t prescribed how to cook the peas and however you do it, enjoy.)

Ingredients

1/4 cup (low fat) egg mayonnaise
1/4 cup (low fat) sour cream
1 tbsp white wine vinegar
Salt and freshly ground pepper
500gm frozen baby peas
1/4 cup, packed fresh flat-leaf parsley leaves, chopped
1/2 small red onion, thinly sliced
60gm, Parmesan cheese, shaved or grated
120gm smoked bacon

Method

  1. Cook the bacon in a large frypan over a medium heat until browned and becoming crispy: around 10 minutes. Drain well on paper towel and then julienne.
  2. Cook the peas until warmed through; refresh in cold water.
  3. Whisk together the mayonnaise, sour cream and vinegar in a large bowl; season generously with salt and pepper. Fold in the peas, onion and parsley.
  4. Refrigerate until needed and gently fold in the Parmesan and bacon just before serving.

Braised Peas with Cos Lettuce and Mint

Serves: 4 – 6

This classic French dish is from Karen Martini and swaps out iceberg lettuce for cos.

It makes the lettuce a bit more a feature and the result is just awesome.

It is rich and warm and a wonderful accompaniment: roast chicken or lamb or some chargrilled steaks we served with a herb butter and a onion rings.

It just shows how well peas and lettuce and work.

If you can make the effort, make the effort. It will dial up any meal into a memorable one.

Ingredients

80gm unsalted butter
1 large garlic clove< sliced
2 ½ cups frozen peas
2 baby cos lettuces, trimmed and cut into 1cm pieces
5 sprigs mint, leaves torn
1 tbsp sea salt (or to taste)
2 tbsp castor sugar

Method

  1. Melt half the butter in a very large frying pan over and medium heat and cook the garlic for 2 minutes. Add the peas, lettuce and ¼ cup hot water, simmer and stir for 5 minutes.
  2. Add the mint, salt, sugar and remaining butter and simmer until the vegetables are tender and the sauce is glossy and syrupy.

Italian Coleslaw

FullSizeRender (7).jpg
Just wonderful; creamy thanks to the parmesan; hot thanks to the chilli oil.

Italian Coleslaw

Serves: 4 – 6

This is a really sophisticated little number I pulled from Gourmet Traveller.

It speaks of the thinly sliced, super-fresh vegetables and herbs you throw in and with the parmesan, chilli oil and some seasoning, wow.

We had it with a glazed pork chop and some braised beans it was wonderful; it is hot, fresh, soaked up the rest of the plate and stood its own as a side. The next lunch served with a rare BBQed eye fillet and some hand-cut chips, it got even better.

Slaw is always good and this is a wonderful version of it.

Ingredients

180gm peas (de-thawed peas are fine or if using podded peas, start with 500gm )
¼ white cabbage, thinly sliced
Fennel bulb, thinly sliced
½ Spanish Onion, thinly sliced
3 radishes, thinly sliced
½ cup each (loosely packed) basil, mint and flat-leaf parsley, coarsely torn
¼ cup (firmly packed) watercress sprigs
1 tbsp salted capers, rinsed
40gm parmesan, finely grated
⅓ cup extra-virgin olive oil
2 tsp chilli oil
2 tbsp lemon juice

Method

  1. If using podded peas, blanch peas in boiling salted water until tender (1 – 2 minutes), fresh and drain. If using frozen, de-thaw completely.
  2. Combine in a large bowl with cabbage, fennel, onion, radish, herbs, watercress, capers and parmesan and toss to combine.
  3. Just before serving, add oils and juice, season to taste and toss lightly to combine.

Braised Peas and Bacon

Serves: 4

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.

Ingredients

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

Method

  1. In a pan, cook the bacon over a medium heat until crisp. Set aside.
  2. Heat the oil over a low heat and add the leeks, spring onions and garlic and cook for 5 minutes until softened.
  3. Add the wine and bring to the boil. Add the stock and peas and simmer for 3 minutes.
  4. Return the bacon to the pan with the mint, butter, sea salt and pepper, heat through and serve.

Pea, Snowpea, Almond and Feta Salad

Serves: 4

What a great salad!

190 calories a serve, really colourful and bursting with flavour.

This is a real win.

From Toby and Georgia Puttock’s book The Chef gets Healthy, this is a great salad. I mean, who doesn’t love peas – and snowpeas – and with the toasted almonds and some feta?!

Try it and you’ll understand why!

(Slightly adapted to our steam/microwave lives.)

Ingredients

150gm snowpeas, ends trimmed
150gm frozen (baby) peas
½ red onion, thinly sliced
50gm reduced fat feta
30gm flaked almonds, toasted
Handful of basil leaves, roughly torn
1 ½ tbsp. extra virgin olive oil
2 tsp red wine vinegar
Sea salt and cracked black pepper
Handful of rocket or watercress

Method

  1. Blanch – steam, boil, microwave –the snowpeas and peas until bright green and tender crisp; drain and refresh with cold water. Drain again.
  2. Put the snowpeas, peas, onion, feta, almonds, basil, olive oil and vinegar in a large bowl and toss to combine, Season and carefully toss through the rocket or watercress.
  3. Enjoy.

Rockpool’s Peas with slow-cooked egg

Serves: 6 – 8

Nat and I served this as a side to Rick Stein’s wonderful Escalopes of Salmon with a Champagne and Chive sauce; we also served Rockpool’s twice cooked, thick, hand cut chips.

Rather than use tinned peas, we used frozen peas which would have reduced the intensity of the pea taste; next time, I’ll make the effort and use tinned peas. Also, rather than do the egg in a sous vide, we poached it for a few minutes.

(I’ve typed up the recipe this way, though by all means, if you have 2 hours, place your egg in the sous vide at 60c and gloat.)

This is a really effective side with no end to variations; lardons of jamon, stewed tomatoes, pecorino cheese shaved on top, mascarpone, whatever.

Better still, this dish shows you give a damn about serving dinner, complete right to the edges and sides.

Serve with steak, a braise or fish and show your guests that tinned peas didn’t in fact die in the Great War!

300g tinned green peas, drained, liquid reserved
1 egg
¼ c extra virgin olive oild (plus extra for drizzling)
1 French shallot (eschalot)
2 anchovy fillets
1 garlic clove
½ dry long red chilli
180ml white chicken stock
lemon juice to taste
Sea salt and freshly ground black pepper
1 tbsp chiffonade flat leaf parsley, plus extra to serve

Method

  1. Poach your egg so the yolk will run.
  2. Heat the oil in a frying pan over a medium-low heat. Add the shallot, anchovy, garlic and chilli and sauté until soft and sweet. Add the peas, 2 ½ tbsp. of reserved pea liquid and the chicken stock.
  3. Flatten the peas with the back of a spoon and cook until they are soft, the liquid has reduced and the mixture has thickened. Season to taste with the lemon juice and salt and pepper. Stir through the parsley and spoon onto a serving plate.
  4. Very carefully crack the egg on top. Season to taste, drizzle with some olive oil and sprinkle with the extra parsley.