Being that half of my household is British, every Friday is fish and chips night. I make the batter in the afternoon and get the fish ready. My husband busies himself by making the chips from scratch and frying everything to a beautiful, golden crisp. Deep frying things is an art form that he truly excels at. Sometimes I grab my daughter and we watch him while he works, mesmerized at the sight and sound of bubbling oil turning liquid dough to a crunchy coating. It’s a theatre of food porn at it’s best.
The way some people love the sound of cracking a crème brûlé is the same way I love cutting open the beer batter coating on my halibut. That’s the sound I love…
However, being a person who loves vegetables, I always insist that we have something green (or at least greenish) with our fried food. Not a big deal, right? It’s just another side dish. Oh man, I wish it were ‘no big deal’. Instead, it’s ‘What? I’m busying deep frying everything in sight! I can’t be bothered faffing around with another dish!’. Now, I’m not certain if he gives this argument because he doesn’t want to eat vegetables or because he genuinely doesn’t want to deal with the ‘faff’. So, I made it easy for him: just cook this until the liquid has evaporated. That’s it. Easy. Fool proof. You don’t have to wash, dry and cut up fresh mint. You don’t have to wash and shuck the peas You don’t have to wait for the butter to take on the flavor of the scallions, shallots or garlic. You don’t have to keep a watchful eye and constantly stir. Just put it on the stove and let cook until almost dry. Simple. Finish it at the end with some malt vinegar and you’re done. So if you’re busy cooking and a need a quick veggie side dish, or if you are just new to cooking and need a simple and easy recipe, try this out. You’ll be happy you made this plate of tasty peas.
1 mug of frozen peas
1 mug of water
1 garlic clove (crushed)
1 tsp dried mint
pat of butter
pinch of salt
sprinkling of freshly ground black pepper
2 tsp malt vinegar
In a small saucepan, combine peas, water, garlic, mint, butter, salt and pepper together. Heat on medium high flame until the majority of the liquid has been boiled off then switch to low heat and continue cooking until water has evaporated. Take off heat and add 2 tsp malt vinegar, stir and serve!