{"id":134,"date":"2008-07-31T09:30:02","date_gmt":"2008-07-31T09:30:02","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=134"},"modified":"2008-07-31T09:30:02","modified_gmt":"2008-07-31T09:30:02","slug":"garden-peas-a-la-jc","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=134","title":{"rendered":"Garden Peas \u00e0 la JC"},"content":{"rendered":"<p class=\"bodytext\"> Fresh garden peas, in their all-too-brief season, are a complete delight. For a bit of variety over and above plain boiled peas (which are excellent), especially when the season is getting advanced and the peas are a little older, this is my version of the classic <cite>Petits Pois \u00e0 la Fran\u00e7aise<\/cite> .<\/p>\n<p class=\"bodytext\"> For those who would prefer the original, my variations are the initial light browning of the onion and the use of a light chicken stock instead of plain water. Adjust your methods accordingly.<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">4<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">15 mins<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">15 mins<\/td>\n<\/tr>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>30g butter<\/li>\n<li>1 medium onion, halved and thinly sliced<\/li>\n<li>2 heads little gem lettuce, cored &amp; coarsely shredded<\/li>\n<li>500g garden peas, weighed in pods then shelled<\/li>\n<li>250ml light chicken stock<\/li>\n<li>beurre mani\u00e9 made with 15g butter &amp; 1 tsp flour<\/li>\n<li>salt &amp; pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\"> Melt the butter in a saucepan over medium heat. When it is foaming, add the sliced onion and cook, stirring occasionally, until it is evenly and lightly browned. Stir in the lettuce and peas and sweat them for a minute without browning. Pour in just enough light chicken stock to barely cover the peas, topping up with a little water if absolutely necessary. (We want just enough liquid to cook them, not to drown them.) Bring to boiling point then reduce the heat to maintain a simmer and cook uncovered, stirring occasionally, for 10 minutes.<\/p>\n<p class=\"bodytext\"> Stir in the beurre mani\u00e9 to thicken the liquid slightly and adjust the seasoning to your liking.<\/p>\n<p class=\"bodytext\"> Serve, preferably with a charcoal-roasted leg of lamb studded with rosemary and garlic.<\/p>\n<\/div>\n<p class=\"bodytext\"> <a href=\"pdf\/GardenPeasALaJC.pdf\" type=\"application\/pdf\" target=\"_blank\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fresh garden peas, in their all-too-brief season, are a complete delight. For a bit of variety over and above plain boiled peas (which are excellent), especially when the season is getting advanced and the peas are a little older, this<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=134\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[13],"tags":[19],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-2a","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/134"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=134"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/134\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}