Pea Vegetables with Mint Butter Sauce

1. You start by placing the frozen peas in a sieve and rinsing them once with hot water. From a large pot that was filled with hot water to cover the ground while adding a stick of butter for 5 minutes (put the lid on). Roughen the back of the Kafir lime leaves with a zest scraper and add them to the pot. Also add the lime juice now and stir gently.
2. The peas should now be fully defrosted and ready to be prepared. Add the mint jelly and let it melt slowly. The next step is to prepare the bacon.
3. Place the bacon in a pan that has been spread with olive oil. After searing the first side of the bacon, turn it over and place a piece of baking paper on top. To complain (so that it doesn’t curl up completely) put a saucepan on it. Now set the heat of your stove to a third of the total height and let the bacon sizzle.
4. Now they start, the herbs are washed and plucked. The lemon balm is cut very finely and mixed with the peas. The peas are now sprinkled with the listed spices. The butter is added in the middle. Sprinkle some more spice on top. Set the heat to medium level, mix well once and place the lid on the pot. Let it “simmer” for 5 minutes.
5. In the best case, the following has now happened> All the spices and herbs have slowly migrated downwards – have developed their full aroma and you do not need to do anything more than pull the peas well through the butter brew in the bottom. The peas didn’t pop and have a great bite. No binding is necessary for the “sauce”.
6. Remove the bacon from its pan and let it drain completely on a paper towel. Arrange the plates with the remaining side dishes and ingredients. If you serve the vegetables in a bowl, simply tuck the bacon slices up like small sails. It looks very appetizing and everyone can use it to their liking.

Bon appetit and culinary greetings your Biggi ♥