I'm an intuitive cook. I dream about combining flavours and colours and like to see what I can create with whatever is to hand . The cos lettuce, lemon grass, spring onions and mint were growing in our veggie patch, and there was a bag of green peas in the freezer. I put them together to make this comforting and sustaining vegetable dish in a Spring palette of various shades of green.
When I pulled out the lemon grass the bulbs were covered in soil. I had to peel off the outer layer to find the white bulbs inside. Only these were used for this srecipe, not the stems,
It's quite a soupy dish, but it can be thickened a little by mixing a teaspoon of cornflour into a couple of tablespoons of water and stirring this in at the end.
This recipe could also be made with roughly chopped larger cos lettuce leaves but it will take a few more minutes to cook them until they are done.
200 gm of frozen peas
A handful of baby cos lettuce leaves
2 spring onions (white parts only chopped)
2 bulbs of lemon grass (very finely sliced)
1 tablespoon of fresh ginger (finely grated)
1/2 cup of chicken/vegetables stock
chopped mint leaves to garnish
1 teaspoon of cornflour (optional)
Bring the peas, lemon grass and spring onions to the boil in a wide bottomed saucepan and simmer for about 5 minutes until the peas are tender and the flavours have had time to mingle.
Add the baby cos lettuce leaves and simmer for another 2- 3 minutes, or until they have softened.
Thicken with a teaspoon of cornflour ( dissolved in a couple of tablespoons of water) if you would like it to be a little less soupy.
Garnish with chopped mint before serving in bowls.