Originally this was to be a turkey recipe, but I stuffed the turkey. Now it is a post about the most delicious peas you will every eat, Petits Pois a la Francaise. Yup, stuffed the turkey in more ways than its cavity. This just proves I am human, doesn’t it? The turkey itself tasted amazing. Sadly it just looked a little on the burnt side in the photos and not the glorious showstopper I wanted it to be. Oven issues are to blame, but we wont go into that right now, I’ll save that one for the New Year.
Vinnies are the reason why I originally wanted to share a turkey recipe with you. To give them a shout out so you can support their Christmas appeal this year.
This year you can join the Vinnies Give A Leg Up Christmas Campaign and help one in 18 Australians in need, by removing a leg from your Christmas turkey and sharing a photo with the hashtag Give A Leg Up (#GiveALegUp). Steggles will make a charitable donation on your behalf when you share a photo of your one legged turkey via Facebook, Instagram or Twitter.
Alternatively you can simply text “Give A Leg Up” to 1999 2323 to personally make a $5 donation.
My tasty but slightly burnt one legged turkey below #GiveALegUp
This recipe for Petits Pois a la Francaise is the only pea recipe you will need for Christmas, or anytime you want fancy pants French peas. Based on a Petits Pois a la Francaise recipe I saw a few years ago from Manu Feildel, I think it appeared in The Gourmet Traveller in the Chef’s recipes section. I haven’t really changed Manu’s recipe that much as it is a brilliant recipe.
Petits Pois a la Francaise is a delicious combination of sweet baby peas with copious amounts of butter and smoky speck lardons. You may find the addition of iceberg lettuce a little unusual, but it adds another dimension to normally basic peas.
- 250 grams speck - cut into lardons
- 1 leek - white part finely sliced
- 80 grams unsalted butter
- 500 grams frozen baby peas - defrosted
- 60 ml water
- ¼ iceberg lettuce - finely sliced
- Heat a large heavy based non stick pot over a medium heat. Add speck lardons and fry until golden, this will take 3-4 minutes.
- Then add leek and butter to the pot. Stir until the butter has melted and the leek is tender, around 5 minutes.
- Add peas and water and bring to a simmer. Add lettuce and continue to simmer until the liquid has reduced to a coating consistency and the lettuce is tender.
- Season as needed with salt and pepper, serve immediately.
I have a little tip for any peas that you may have left over. I made mine into Petits Pois a la Francaise fritters. Add an egg to your leftover peas and a little plain flour. The amount of flour will depend on the quantity of your leftovers. Add just enough flour to create a batter with the peas and egg. This may only be a couple of tablespoons of flour, you are going to have to judge that one yourself.
Spoon tablespoon sized dollops of the batter into a non stick pan and fry them up. These fritters are a very tasty way to use up the leftovers.
Don’t forget to share those one legged turkey photos this silly season to help somebody who is in need this Christmas.
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