Give peas a chance in this new Adam Liaw French-style weeknight winner
Petits pois à la française is one of my favourite dishes at the moment. Thick bacon is fried and the rendered fat used to brown and braise lettuce, onions and peas. Cook it long and low.
Ingredients
200g speck, cut into thick lardons
2 heads baby cos lettuce, halved
4 pickling onions, peeled and halved
¼ cup white wine
3 cups frozen baby peas
½ cup chicken stock
100g butter, cut into cubes
salt and pepper, to season
Method
Step 1
Heat a large frying pan over medium heat, add the speck and fry until golden. Remove the lardons and set aside. Add the cos and pickling onions cut side down and fry until well-browned and slightly blackened.
Step 2
Add the wine and bring to a simmer. Add the peas, stock and butter, cover and simmer for about 15-20 minutes until the onions are tender and the sauce is reduced to a coating consistency. Toss the lardons back through the dish, season with salt and pepper, and serve.
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- Comfort food
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
