Petits pois à la Française

AT A GLANCE

  • Serves 6 people

  • 250 gm speck, cut into lardons
  • 6 spring onions, white part only, trimmed, halved
  • 80 gm unsalted butter, coarsely chopped
  • 500 gm frozen peas, defrosted
  • 60 ml (¼ cup) chicken stock
  • ¼ iceberg lettuce, shredded
01   Heat a frying pan over medium-high heat, add speck and fry until golden (3-4 minutes). Add onion and butter and stir occasionally until onion is tender (3-4 minutes). Add peas and stock, bring to the simmer, add lettuce and simmer until lettuce is tender and liquid is reduced to coating consistency (3-4 minutes). Season to taste and serve warm.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

Recipe:

MANU FEILDEL, L'ÈTOILE

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

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