There’s something very comforting about braised lettuce – maybe it’s because I know that lettuce is a soporific? Such a useful vegetable, there’s always, always, a variety of lettuces in my fridge, and as soon as the weather improves, in my garden. I like all varieties, particularly the more fluffy varieties such as lambs lettuce, and pea shoots (though not technically a lettuce)… I’m rather partial to herb salads to, especially those found in Eastern Europe and the Middle East… But I digress – perhaps lettuce makes one too calm, too loquacious…
Today’s variety is baby gem – that old stalwart of prawn cocktails… Personally I usually have mine simply cut in half, with a drizzle of very good olive oil, balsamic vinegar, and a good helping of salt and pepper – delicious just as it is. However todays little gem was destined for the pot! Braised with cumin seeds, white wine, and a tiny dash of cream, it was a perfect accompaniment to my sea trout.
Ingredients:
4 baby gem lettuce
1 glass white wine
Splash double cream
1 Tbsp cumin seeds
Bunch of spring onions
100g petit pois
20g unsalted butter
1 Tbsp olive oil
salt and pepper to taste
Method:
- Trim the spring onions, chopping three or so into a fine dice – retain the others whole
- Cut the baby gems in half lengthways, retaining a little of the stalk to help keep their shape
- Pop the oil and butter into a frying pan or shallow casserole, and soften the chopped and whole spring onions, without colouring them. At this point add the cumin seeds, salt and pepper
- When the onions have softened a little, add the baby gems, cut side down, and cook for around 2 minutes, until they begin to soften
- Add the glass of wine, and cream, and continue to cook for around six more minutes, until the lettuce is tender to a knifepoint, and the wine and cream have thickened
- Add the petit pois, and cook until just tender
Notes:
- This would make a great dish with fresh peas when they’re in season – I can’t digest fresh peas for some reason, but it would work beautifully
- You could actually get away with adding more cumin seeds, they don’t taste as strongly in this as you might imagine
- I added a little fennel herb salad to the bottom of my dish, and chervil, just to boost the anise notes further
