Makes: 10 portions. Cooking time: 5-8 minutes.
— 1 kg frozen peas
— 15 grams salt
— 1½ liter boiling water
— 50 grams mint
(1) Remove the mint leaves from the stalks and blanch them. Retain them in a basin of cold water for use when serving. Tie the stalks with string to add flavor to the peas whilst cooking.
(2) Place the peas into the boiling salted water whilst still frozen, add the tied mint stalks and boil steadily until cooked.
(3) Gently remove the peas from the water with a spider, placing them into a colander to drain. Discard the mint stalks.
(4) Serve slightly dome shape in a vegetable dish. Place the blanched mint leaves on top of the peas, each leaf denoting one portion.
(1) If the peas are to be retained refresh them under gently running cold water or transfer them to a container of very cold water using a spider.
(2) To retain them carefully drain them in a colander and store them either on a tray or in a basin covered with a damp cloth. Store in a refrigerator at 8°C.
(3) Boiled peas may be reheated in a chaudfont which may be flavored with mint by placing a small bunch of mint or mint stalks tied with string into the water. However the chaudfont water needs to be changed frequently as it becomes rather dark in color from the continuous cooking of the mint.
(4) Buttered Peas may be quickly reheated with a little sugar and butter in a shallow sided saucepan. Mint leaves may be included but should be removed when the peas are served and used as a garnish.