POSH PEAS

Posh Peas

Twice last week I enjoyed a big bowl of peas for dinner. The first night was my usual microwaved baby peas with butter and pepper - so simply delicious. The next night, I figured that if I was actually going to have peas again I should probably mix things up a bit. Cue French inspiration the July issue of Australian Gourmet Traveller! The recipe I spotted had a big long French name and a few ingredients I didn't have so (once again,) I strayed from the recipe… only to create something quite scrumptious!


My new posh pea dish took a little more effort than 4 minutes in the microwave, but it was easy enough to make on a rainy Thursday night when I didn't want to leave the couch. I could probably have eaten all 500g of this dish but Josh (who doesn't usually like peas,) enjoyed it too. Soften the onions and crisp up the bacon to combine with those beautifully sweet little peas. The chicken stock is a flavoursome soup-like addition which is perfect for lazy winter nights.


What you'll need:
1 red onion, sliced thinly
2 rashers bacon, fat and rind removed, diced
50g butter
1 cup chicken stock
500g frozen peas
Pepper
Parmesan


What to do:
Fry the onion and bacon in a large frypan until the onions have softened and the bacon has caramelised.


Add the butter and let it melt. Pour in the stock and add the peas. Let it cook for 5-7 minutes or until the peas are soft and cooked.


Season with pepper and grate over some parmesan cheese. Enjoy! 


NOTE: For anybody who isn't that keen on peas - I hate normal/adult peas because of their thicker outer and almost chalky inside but I love baby peas! They are so sweet and fresh and they just explode in your mouth. I'm definitely not getting paid for it when I say that my Mum is right, McCain's snap-frozen baby peas are the best!

LEMON MYRTLE CHICKEN WITH RUSTIC THYME CHIPS

Lemon Myrtle Chicken with Rustic Thyme Chips


This is the perfect finger lickin' friday meal. You can just chuck it all in the oven and, after 45 minutes, tuck into this takeaway-at-home kind of meal. Much better than anything deep-fried you get in a box; the chips are crunchy on the outside but soft on the inside and, having been cooked in wine and all those delicious lemon juices, the chicken falls off the bone. The lemon myrtle is quite a subtle flavour but it gives the zingy bitterness of lemon rind. Serve with a baked lemon wedge to amp up the flavour.


What you'll need:
4-6 chicken pieces, skin on
2 teaspoons lemon myrtle (powdered)
3 cloves garlic, chopped finely
1 lemon, cut into wedges
1 cup dry white wine
1 bunch lemon thyme
Olive oil
Salt and pepper


What to do:
Preheat the oven to 200C.


Pour a few glugs of olive oil into the bottom of a baking tray. Add the chicken and roll each piece around to coat. Pour in the wine.


In a bowl, combine the lemon myrtle, garlic and salt. Sprinkle it over each piece of chicken and use your hands to rub it in. Throw the lemon wedges in and then season once more with salt and pepper. Bake for 45 minutes or until the chicken is golden and cooked through. 


While this is baking, peel the potatoes and cut them into big, chunky chips. Wrap them in a clean tea towel and rub to dry. Place them out on a lined baking tray and season with salt. Sprinkle some thyme leaves over the top and bake for 30 minutes or until nice and crispy.


Serve the chicken with a sprig of thyme, a good squeeze of a baked lemon wedge and a stack of chunky chips. Enjoy!


NOTE: If you can't find lemon myrtle, use lemon rind but chop it up really finely.