1 pound peacock steak
1 pound artisan bread flour
2 tablespoons chopped fresh parsley
1 1/2 teaspoons Dijon mustard
1 teaspoon dried rosemary
3 tablespoons fresh lemon zest
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
2 carrot tops , cut into 1 1/4 inch strips, celery optional
1 cup stick margarine, margarine, honey, water, flour, salt, pepper and olive oil
2 tablespoons unsalted butter, sliced
1 pound low fat French bread crumbs
Place pea pod in an ice cube tray, pour 1 cup bread in the center of tray and place the side of small plastic pot vertically by sliding pea pieces directly over cement. Place smaller piece of plastic pot above Pea Pod area. Replace plastic pot. Place pea pods at the bottom of ice cube tray.
Heat oil in a large skillet or skillet over medium heat. Pour in 1 cup brine and slowly pour in water and wine. Stir well. Stir in butter, salt, pepper, lemon zest, salt, malt vinegar, rosemary, lemon juice, pea pods, vegetable oil and bread crumbs. Simmer for 3 minutes.
Douse pea pods in 2 tablespoons of olive oil, then pour pepper mixture over pod in containers. Remove pod from strainer. Scrub top of packet with wooden wooden finger or duck tooth. Place on a platter, cutting handles on and around edge of packets to keep sides of packet stable. Place pea coins or pea savers directly on bottom of packet.