Wednesday, November 27, 2019

Peas & Ham in Lemon Butter Cream Sauce

Peas & Ham in Lemon Butter Cream Sauce

This recipe kind of happened by accident. I needed to do something for the Friendsgiving dinner I attended when I couldn't get some ingredients I required for another peas dish I make all the time, so I improvised with ham. What I made for Friendsgiving was basically peas, ham and butter and that was incredible, but I found myself wondering what it was missing...

I think any type of ham you want to use could work here. I buy smoked ham batons from Waitrose because they're easy and already chopped up, but this is a great dish to make if you have any leftover ham after Thanksgiving or Christmas. Similarly, if you're making a ham for the holidays, chop off an end before serving dinner and use it for this peas recipe as a side dish... It's delicious, indulgent and pretty easy to make. For additional ease, boil the peas the day before or a few hours early, store them in the fridge and simply add them cold to the sauce, but just make sure to give the mixture time to heat them up until everything is piping hot.

300g frozen petit pois
50g butter
1 eschalion shallot, finely chopped
Zest of 1 lemon
Generous pinch of dried mint
180g cubed ham
100ml double cream
Sea salt flakes & freshly ground pepper to taste
Freshly grated Parmesan cheese for serving

1. Add the peas and plenty of water to a saucepan and boil according to package instructions or until they reach the desired softness. Strain and set aside.

2. Meanwhile, melt the butter over medium heat in a saucepan or frying pan big enough to fit everything until it starts to sizzle before adding the chopped shallot. Cook, stirring occasionally for about 5 minutes or until soft and translucent.

3. Add the lemon zest, mint and ham and continue cooking, stirring occasionally for 2-3 more minutes. Add the double cream and stir until combined before adding the peas.

4. Toss to coat and keep on the burner until the entire mixture is piping hot. Salt & pepper to taste and serve hot. Sprinkle with some Parmesan cheese before serving and if you want it to melt, simply place the dish back on the burner, but leave it turned off (it's still hot) with the lid on for a few minutes until it melts.

* Cooks Notes
If you have some fresh mint on-hand, chop up about a tablespoon or two and sprinkle on top along with the Parmesan cheese for some added colour and flavour.


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