Mashed peas are not mushy peas. Mushy peas are made with marrowfat peas and do not require a potato masher. Info per serving. Personal requirements vary depending on age, sex, weight and physical activity.
Our Favorite Recipes All recipes. Pea and Mint Risotto. Pea and Bacon Risotto Recipe. Pea and Ham Risotto Recipe. Chicken and Chorizo Jambalaya. Pea and Ham Hock Salad. Pea And Prawn Laksa. Pea and Roasted Garlic Soup. They are different from young garden peas because they contain a high proportion of starch, giving them their signature texture. Baking soda added to the simmering peas causes them to explode and create the desired mush. Some dislike the result, but fans insist that the soft, melting texture of the peas tastes lovely when eaten with freshly cooked hot chips or a meat pie straight from the oven, preferably with a delicious drizzle of mint sauce on top.
I made the marrowfat peas bought online as directed. I added salt and pepper, a teaspoon of sugar, and butter.
The peas look a little drab in color at first but are bright vivid green once cooked. I also tried them with a little cream—they were rich and delicious both ways. Place the peas in a large bowl or stockpot; they need plenty of room to expand. Add the baking soda and cover with 2 cups of boiling water. Stir until the baking soda dissolves. Let the peas soak for a minimum of 12 hours. Drain and rinse the peas well in a colander, then transfer them to a large pot.
Cover the peas with cold water about 2 cups and bring them to a boil. Lower the heat and simmer the peas uncovered for approximately 30 minutes or until they soften and turn mushy. Season the peas with salt and pepper to taste. Add the optional sugar if you prefer them slightly sweeter, heavy cream or milk to give them a fluffier texture, or butter for flavor. You can also smash them with a fork for a smoother texture, or run them through the food processor if you prefer a puree.
Serve the mushy peas hot with fish and chips or a tasty meat pie. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Featured Video. Recipe Facts. Active: 15 mins. Total: 15 mins. Serves: 4 servings. Rate This Recipe. Cooking time will obviously be much less using canned. Love the background on Chester, the photographs, and what a well-done blog you have! Looks almost identical to my recipe for split pea soup in color and consistency we cook the peas too long and like it that way!
I will try the vinegar and mint sauce, too. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Jump to Recipe Print Recipe. Authentic British mushy peas just like you know and love them from your favorite English pub or chippy! The perfect flavor, the perfect texture, make your own mushy peas the right way! Print Recipe 4. Prep Time 5 mins. Cook Time 30 mins. Soaking Time 12 hrs. Total Time 35 mins. Course Side Dish. Cuisine British, english. Servings 6.
Calories kcal.
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