Graham's peas please
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Salad onions |
| 350 | grams | Frozen peas |
| 25 | grams | Butter |
| 25 | grams | Plain flour |
| 425 | millilitres | Vegetable stock |
| 3 | tablespoons | Chopped fresh mint |
| 3 | tablespoons | Milk |
| 1 | tablespoon | Olive oil |
| 2 | slices | Bread |
| 250 | grams | Easy cook American rice |
| 3 | tablespoons | Chopped fresh coriander |
| Finely grated zest of 1 lime | ||
| 1 | tablespoon | Greek yoghurt |
| 1 | dash | Soy sauce; tomato sauce and |
| ; sesame oil | ||
| Salmon fillet; about 200 g | ||
| 3 | tablespoons | Vegetable oil |
| 7 | Vine ripened tomatoes | |
| Finely grated zest of 1 lemon | ||
| 1 | teaspoon | Chilli powder |
| 1 | Egg; beaten | |
| Salt and pepper | ||
Directions
Preheat the oven to 220c/425f/Gas 7.
1 Chop four of the salad onions. Cook the peas in a pan of boiling water and drain. Heat the butter in a large pan, add 2 chopped spring onions and the flour, stir and cook for one minute.
2 Add the peas and stock and bring to the boil. Pour the mixture into a food processor and blitz until smooth. Return the soup to the boil, add the chopped mint and milk, season and heat through.
3 Heat the olive oil in a griddle pan, add the bread and cook on both sides until browned. Serve the griddled bread with the soup.
4 Cook the rice according to the packet. Drain the rice and divide in half.
To one half add the chopped coriander, lime zest and yoghurt and season.
Pack the mixture into a mould and turn out onto a plate to serve.
5 Mix the soy sauce, tomato sauce and sesame oil and spoon over the salmon.
Heat an ovenproof griddle pan and quickly cook the salmon on both sides to sear. Put the pan in the oven and cook for 5-8 minutes, until cooked.
6 Heat 2 tbsp vegetable oil in a roasting pan, add the whole spring onions and place the tomatoes on top. Season and cook in the oven for about 10 minutes, or until the tomatoes are tender.
7 Heat 1 tbsp vegetable oil in a wok, add 2 chopped salad onions, lemon zest, remaining cooked rice and chilli powder and stir fry for five minutes.
8 Add the beaten egg and stir into the rice until the egg is cooked. Season and serve with the roasted vegetables.
This recipe contains raw or lightly cooked eggs. Because of the slight risk of salmonella poisoning, these should be avoided by the sick, the elderly, the very young, and pregnant women.
Converted by MC_Buster.
Per serving: 728 Calories (kcal); 45g Total Fat; (55% calories from fat); 20g Protein; 62g Carbohydrate; 126mg Cholesterol; 1957mg Sodium Food Exchanges: 4 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.