Add the parsley and mint and continue stirring for 1 minute. Turn up the heat and return all the peas to the pan stirring for 2 minutes in order for the vegetables to heat through.

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Bring a small pan of water to the boil.

How to make minted peas. Method Melt knob of Butter in a Saucepan sweating the diced Shallots until soft. To serve four cook 300g 11oz shelled peas in boiling water for 3min with a sprig of mint. Scrape the mixture into a bowl then roughly stir and smoosh a bit so its a little creamy but still chunky.

Add the Birds Eye Garden Peas stock and wine leave to boil. Method Put all the ingredients in a food processor and pulse to a coarse purée. Add the butter and mint and stir.

Directions Peas in their pod weigh triple their shelled weight. Whilst the peas cook finely chop the flat leaf parsley and red chilli. Slowly melt the ghee.

Transfer the minted peas to serving bowl and serve immediately. Add the peas and cook for 4 minutes. Drain then toss with 1tbsp freshly.

Drain the peas and add back to the pan return to the hob and reduce the heat to low. Pop a lid on the pan and simmer for a few minutes to Infuses the flavours. First up cook your frozen peas in boiling water as per the packet instructions.

Heat the oil in the same pan you used and gently fry the chilli for 2 minutes. Fresh Peas - 1 kg shelled Mint Leaves - 1 tbsp chopped Lemon juice - 1 tbsp Green chillies - 2 finely Ginger - 12 finely chopped Onion - 1 chopped Mono sodium glutamate - 12 tsp Ghee - 1 tbsp Salt - to taste Method. Finely chop the Mint Leaves and add to the pan.

Tweetmeme Minted Peas Ingredients. Season the peas with salt and freshly ground black pepper and stir in the fresh mint leaves. Add the peas and heavy cream to the skillet and cook for 4 to 6 minutes until the peas are soft and the sauce has thickened slightly.

Once the peas are cooked drain using a.

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