serves
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
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Pantry Improv
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 200 g speck, rind removed, cut into thick lardons
- 2 baby cos lettuce, halved
- 4 pickling onions, halved
- 3 cups (500 g) frozen baby peas
- ¼ cup (60 ml) white wine
- 100 g butter, cubed
Serves 4 as part of shared meal.
Instructions
- Heat a large frying pan over medium heat, then add the speck and pan-fry, until golden. Remove the lardons to a plate and set aside. Add the halved cos lettuce and pickling onions, cut-side down and fry until well-browned and slightly blackened.
- Add the peas and wine and bring to a simmer. Add the butter, cover and simmer for about 15-20 minutes, or until the onions are tender and the sauce is reduced to a coating consistency. Toss the lardons back through the pan, transfer to a serving dish and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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