This recipe might sound boring, but the bacon imparts a delicious, savoury flavour into the peas. It's lovely with boiled ham, but also delicious as cold left-overs the next day, or try adding it to macaroni cheese.
All of the ingredients that you will need. Note the frozen shallots - so much easier then chopping them yourself.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Makes: 6-8 servings (as a side dish)
It doesn't look very appetising at this stage, but it does improve.
Peas, bacon, and plenty of water
Ingredients 1 x 15 ml garlic infused oil
250g thick-cut bacon, cut into small chunks
1 Echalion or banana shallot, finely chopped (I use frozen, ready chopped shallots)
750g frozen peas
75 ml white wine
500 ml water
Fresh parsley, chopped
The liquid is starting to thicken up, and it smells very good.
Warm the garlic infused oil in a small pan, which has a lid. Fry the bacon until it is almost crispy. This should be around 5 minutes, but might be longer or shorter - keep an eye on it until it is done.
Add the chopped shallots and cook them until they are soft, and the bacon is crispy. It will take about 2-3 minutes.
Put the frozen peas in the pan and stir them around a little. It will take about 5 minutes for the peas to defrost a little, then turn up the heat and add the wine. Wait until it starts to bubble then pour in the water, enough to cover the peas (it might not take the whole 500 ml).
Almost there, just a little longer to wait.
Bring to the boil, then pop the lid on (or a plate, which is what I had to use) and turn the heat down so it simmers.
After 15 minutes, remove the lid and turn the heat back up. Let it cook until the liquid starts to thicken up, for about 5 minutes.
Take the peas off the heat, and let them stand for about 10-15 minutes. Then sprinkle over the parsley, and serve straight away.