Peas with liver and mustard
10 ounces partially thawed frozen or fresh shelled peas (1 3/4 cups)
1 onion, thinly sliced
0.5 kg livers
1 tablespoon garlic
1 teaspoon ginger
1/4 cup butter (or oil), divided
3 tablespoon mustard
Salt to taste
In a medium skillet cook the liver with the garlic, ginger, onion, salt to taste and mustard, until the onion is translucent and the liver is cooked.
Add the pea and cook for 3 mins and salt to taste.
Peas with meatballs
Ingredients for the dumplings:
400 g ground beef
4 garlic cloves
1 teaspoon ginger
1 teaspoon persil
1 cube
Pepper
Salt
Ingredients for the sauce:
3 tomatoes puree
250 g of peas
1 onion diced
1 tomato diced
1 clove garlic minced
1 teaspoon of paprika
4 pinch of ginger powder
6 tablespoons olive oil
Pepper
Salt
300 ml of water
Chop the garlic, ginger and persil.
Combine the meat, cube and spices. Mix by kneading the meat for a few moments. Make dumplings the size of a walnut
Put the olive oil in a casserole on medium heat add the meatball. Remove the meatballs and set aside
Add diced tomatoes, onion and cook for 3 mins. Add purred tomatoes, garlic, paprika, ginger, Simmer 10 minutes.
Add the meatballs and cook for 10 minutes.
Add the peas, salt to taste and cook for 10 minutes.
CHICKEN TAGINE WITH POTATOES AND PEAS
Easy tanginess recipe!
