MUSHY PEAS
A classic British side dish, Mushy Peas really do bring a whole new dimension to those plain old peas. Yield: 1 1/2 c of peas
Provided by Sarah
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Simmer the peas with water and butter for 10 min.
- Remove the well-cooked peas from the heat and mash coarsely with a potato masher.
- Add the lemon juice, salt, mint, and pepper. Taste and adjust salt and pepper as desired.
TRADITIONAL BRITISH MUSHY PEAS
Mushy peas are the traditional accompaniment to authentic British fish and chips. In the UK they would be traditionally made using marrowfat peas, but this version uses much more readily available dried split green peas.
Provided by Food Network
Categories side-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the split green peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight.
- Drain the peas in a colander and rinse with cold water to remove any lingering baking soda.
- Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.
- Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required.
- Serve immediately with fish and chips, or cool and store for up to 3 days.
EASY TRADITIONAL BRITISH MUSHY PEAS
Try this easy, traditional mushy peas recipe for making this classic accompaniment for fish and chips. It tastes good and is inexpensive to make.
Provided by Elaine Lemm
Categories Side Dish
Time 12h40m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- 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. Enjoy.
Nutrition Facts : Calories 45 kcal, Carbohydrate 7 g, Cholesterol 2 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, Sodium 674 mg, Sugar 1 g, Fat 1 g, ServingSize 12 servings, UnsaturatedFat 0 g
BRITISH MUSHY PEAS (USING REGULAR SPRING PEAS)
Mushy peas are the quintessential side veg to accompany fish & chips in the UK. The traditional recipes use marrowfat peas, but more modern versions take advantage of the ordinary English spring peas you can find in any freezer case. This version was bright, refreshing, and while it does taste different from the marrowfat version, it is still quite good. This is also great served with with lamb. Adapted from Tom Aikens version, as seen on Market Kitchen.
Provided by HeatherFeather
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender.
- Drain, but save about 200 ml of the cooking water.
- Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes).
- Leave a few chunks. Test for seasoning and adjust as needed.
- Reheat gently in saucepan if needed.
Nutrition Facts : Calories 276.7, Fat 9.2, SaturatedFat 5.4, Cholesterol 21.5, Sodium 1452.4, Carbohydrate 36.7, Fiber 12.4, Sugar 13.5, Protein 14.1
MUSHY PEAS I
Mushy Peas are a great side dish with fried cod or salmon. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious.
Provided by Stella
Categories Side Dish Vegetables Green Peas
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
- Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Nutrition Facts : Calories 132.1 calories, Carbohydrate 10.3 g, Cholesterol 28 mg, Fat 8.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 396.4 mg, Sugar 3.8 g
EASY MUSHY PEAS
Enjoy comfort food at its best with homemade mushy peas. Their subtle mint and lemon flavour means they're perfect with fish and chips
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Serves 4-6 as a side
Number Of Ingredients 5
Steps:
- Put the marrowfat peas and baking soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight.
- Drain the peas and rinse them twice with cold water to wash off the baking soda. Put the beans in a saucepan and cover with 650ml cold water. Bring to the boil, reduce the heat and simmer for 30 mins until tender, stirring occasionally.
- Mash briefly and stir in the butter, mint and lemon, seasoning to taste.
Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
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