Food News: Peas in a pod

Amongst those vegetables that stand highest in nutritive value green peas have a very prominent place.

By LILLIAN CORNFELD
March 31, 2011 22:54
3 minute read.
peas 88

peas 88. (photo credit: Courtesy)

Amongst those vegetables that stand highest in nutritive value green peas have a very prominent place. For not only are they high in calories (being a 15% carbohydrate where other greens are mostly 3 or 6) but they are very high in iron and vitamins. So the housewife gets plenty for her money when she buys peas at the approximately low price of 3 to 4 piastres the rottle. She must, however, choose pods that are full and green. When the pods are dry and the peas lightly yellowish they will be lacking in flavour and take a long time to cook. The Frenchwoman always puts a few of the more succulent pods in her soup for they give body and flavour and cost nothing.

There’s something about the shape and taste of peas that puts them in a category apart from other vegetables and makes them popular with all. A few lettuce leaves added to green peas in the cooking greatly enhances their taste.

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Cream of Pea Soup

Cover 3 okias of shelled green peas with boiling water, add salt to taste and cook until tender. Melt 2 Tbsp. of butter and add 11⁄2 Tbsp. flour and cook for 3 min. then gradually pour in 2 cups of milk stirring all the time. When smooth, strain in the peas and any liquid in which they were cooked.

Mix well together, add a dash of nutmeg, and serve with croutons.

Peas and Potato Cakes

Cook an okiah of potatoes, drain off any liquid and mash. Add 1⁄4 okiah butter, 30 grammes of flour (3 or 4 Tbsp.) add 2 t. baking powder, salt to taste. Roll out like dough and cut into rounds with a glass. Take a spoonful of cold pea puree and spread on top of the dough. Put a small piece of butter on top of each and bake in a hot oven until brown. Can also be shaped by hand into balls filled with puree in centre and fried in deep fat.



Another variation is to add grated cheese for a part of the butter in making the dough. This makes a very substantial meat substitute dish.

Green Peas and Leeks

Shell 2 okias of green peas and slice two leeks in 1⁄2 inch pieces. Add a lump of butter or fat, cover tightly and stew gently until tender.

Add hot water as needed. The older the peas the more water will be required. Very young fresh ones will require practically none at all.

Season with salt and pepper. This is a most delicious dish. Serve with mashed potatoes.

Peas, Rice and Sausage

Mix equal quantities of cooked peas and boiled seasoned rice Cut up sausage in small cubes, fry with onion in oil. Add to the rice. Pour tomato sauce over all. Savoury and appetising.

Salads

This is the time of the year when cucumbers are made a fuss over and a spring tonic will consist of a salad of these plus green onions and radishes with a good dressing of sour cream or “leben.” Peas, of course, are one of the biggest bargains of the day. If you haven’t yet invested a piastre or two in a slaw grater lose no time in doing so now for you will be amply repaid by having thin slivers of cabbage easier to eat and much more delicate to taste.

Red cabbage particularly is very fine served in this way with a dash of onion, celery salt and a good lemon mayonnaise dressing.

Chicken is so low in price that we have been tempted to have the breast sliced and fried in a batter-like schnitzel. Served with a rich brown sauce, what could be more delicious.


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