Pea Roast Recipes

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

ROASTED PEAS

Steps:

• Preheat oven to 175C / 350F and line a baking tray with baking paper or foil.
• Thaw the frozen peas, lay them on a clean dish towel/ paper towel and pat dry.
• Place peas in a mixing bowl, add the olive oil and sumac (or another flavouring you wish to use). Stir to coat the peas.
• Place peas on the prepared baking tray and spread out. Do not overcrowd the pan or the peas will steam and not roast well.
• Bake for 40 mins, checking on them every 10 mins and giving them a little shake to ensure even cooking. Keep a good eye on them after 30 mins for burning.
• Allow cooling on the baking tray before serving.

ROASTED CHICKPEAS 3 WAYS

Steps:

• For the chickpeas: Preheat the oven to 400 degrees F.
• Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
• Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
• Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
• For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
• Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

MAPLE PEAMEAL BACON ROAST

Steps:

• Preheat oven to 350F/180°C.
• Cut six 1-inch slits across roast.
• Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack.
• Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture.
• Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture.
• Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
• Let rest for 5 minutes before slicing.

PEA ROAST

Steps:

• Place the roast in a slow cooker. Mix in the ketchup, sweet peas with liquid, onion, and potatoes.
• Cover, and cook 6 to 8 hours on Low, until meat is tender and easily shredded.

PEAS WITH ROASTED SHALLOTS

Steps:

• Turn oven to 200C/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, and add the shallots. Cook for a few mins to caramelise the outside to a nice golden colour, then transfer to the oven for 5 mins to cook through.
• Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve with your favourite roast.