Sugar Snap Peas are the more developed variety of Mangetout (which in French means eat-all). Sugar Snaps can be eaten raw and can be eaten whole. Although we believe that to get the best out of these sweet crunchy peas is to give them a little sautee or boil. If you have never tried cooking Sugar Snap Peas, we have two recipes below for you to have a go at:
Veal Fillets with Sugar Snap Peas
- 2 Servings
- Preparation time: 15 minutes
- Cooking time: 20 minutes
Ingredients
- 250g veal fillets
- All-purpose flour, for coating meat
- 150g sugar snap peas
- 1 teaspoon tomato paste
- 150ml tomato sauce
- 5 fresh basil leaves
- ½ tablespoon fresh coriander, chopped
- 1 garlic clove, sliced
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil, and blanch sugar snap peas for a couple of minutes. Drain them.
- Pass the meat into the flour and coat well.
- Heat extra virgin olive oil in a non-stick skillet and brown the meat on both sides for three minutes.
- Transfer the slices onto a plate and season with salt and pepper.
- Add sugar snap peas and sliced garlic clove into the same skillet. Stir in tomato paste and add some water if needed.
- Cook for one minute, then add tomato sauce, basil leaves, cilantro, salt and pepper.
- Transfer the meat into the skillet and cook for an additional 3 to 4 minutes.
- Serve and enjoy.
Additional tips
- You can replace veal fillets with chicken or turkey.
- Combine the flour with herbs and spices like smoked paprika, cumin, rosemary or dried oregano and thyme.
Sugar Snap Peas with Shrimps
- 2 Servings
- Preparation time: 10 minutes
- Cooking time: 20 minutes
Ingredients
- 150g shrimp tails
- 200g sugar snap peas
- 1 garlic clove, sliced
- 80ml dry white wine
- ½ teaspoon fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- Chilli powder, to taste
- ½ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil, and blanch sugar snap peas for a couple of minutes.
- Heat extra virgin olive oil in a non-stick pan over medium heat.
- Sautee sliced garlic for one minute.
- Add drained sugar snap peas, and shrimp tails.
- Blend with wine and cook until it evaporates.
- Season with garlic powder, chilli powder, salt and pepper.
- Stir and cook for 5 minutes.
- Serve and enjoy.
Additional tips
- For more flavour, you can add washed, cleaned and sliced okra.
- Serve with mashed cauliflower or butternut squash.
