Molly's Mushy Peas
Ingredients
- 8 ounces Dried Marrowfat peas. See Note
- 1 teaspoon bicarbonate of soda
- 1 ¼ ounce Butter
- Salt and freshly ground black pepper
Accompaniment
SponsoredMondavi Woodbridge Shiraz
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Description
Ooh, these are easily the most excellent when it comes to mushy peas for “Fish ‘n’ Chips”
Method
-
1
Soak the peas in a large bowl, in three times their volume of water with the bicarbonate of soda overnight at least 12 hours.
-
2
Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with water, (about an inch or so above the peas).
-
3
Cover and bring to the boil.
-
4
Once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time.
-
5
Part way through, check the top of the cooking liquid and skim off any foam.
-
6
The peas should be soft and mushy in texture but not too dry.
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7
If they are wet, continue cooking over the heat with the lid off to dry out a little.
-
8
Beat in the butter and season, season only at the end, as if you do so before that the peas will be tough.
-
9
Add a little water to the mixture to loosen the mushy peas to the consistency you like.
-
10
Mushy peas freeze well.
Chef's Tips
If you live in America and Canada and don't want to wait overnight or can't find dried marrowfat peas, just use drained canned marrowfat peas mashed with a knob of butter, and seasoned.
Note, Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested in their prime of youth like the normal garden pea. They are used to make Mushy Peas.
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