Monday, December 04, 2006

Creamed Onions and Peas

For Thanksgiving this year I had to write home to Mum to get this recipe as I happened to find what I thought were small onions in the supermarket. They were in fact shallots, but worked at the same...

24 – 28 peeled white onions about 1” in diameter (2,5cm)

2lb (1kg) fresh green peas or 3 packets frozen green peas thoroughly defrosted

2oz butter

4tblsp flour

¾ pint of milk

¼ pint cream

1 teasp salt

pinch white pepper

¼ teasp nutmeg

Place the onions in a 6 pint saucepan with enough water to cover them by about an inch. Bring to the boil, then reduce the heat to its lowest point and simmer the onions partially covered fro about 20 minutes, or until they show only a slight resistance when pierced with the tip of a small sharp knife. Drain the onions in a sieve placed over a small bowl and set aside. Reserve the cooking water to use in making the sauce.

Cook the fresh peas by dropping them into 10 – 12 pints of rapidly boiling salted water. Boil briskly uncovered for 8 – 10 minutes or until they are tender. Then drain the peas and immerse in a bowl of cold water for 2 – 3 minutes. This will stop them cooking and help keep their bright green colour. Drain and put the peas aside with the cooked onions. Frozen peas need not be cooked, merely defrosted.

In a heavy 5 pint saucepan, melt the butter over a moderate heat and stir in the flour. Remove the pan from the heat and pour in about ¾ pint of the reserved onion cooking liquid, beating with a wire whisk until the flour butter mixture is partially dissolved. Add the milk and cream, return the pan to the heat and cook, whisking constantly, until the sauce is smooth and thick.

Simmer for three to four minutes to remove any taste of uncooked flour, season with the salt, white pepper and nutmeg, then add the cooked onions and the cooked peas. Simmer for 5 minutes, or until the vegetables are heated through.

Taste for seasoning and serve.

The super stuffed turkey

The storm that hit on Thanksgiving Sunday

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