Easy Traditional British Mushy Peas Recipes
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
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.
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
MINTY MUSHY PEAS
This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.
Provided by Jamie Oliver
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.
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.
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- Boil 4 cups of water. Dissolve the baking soda in the water. Put the peas in a bowl, and pour the boiling water over them, ensuring at least 3 inches of water above the peas. Leave the peas to soak for 12 hours.
- Drain and rinse the peas. Place in a medium-sized pot and add three cups of water. Bring to a boil, cover, reduce the heat to medium-low, and simmer for about 30 minutes, stirring occasionally, or until the desired consistency is reached. Once the peas have fully broken down add salt.
- If the peas are too watery, continue to simmer with the lid off until it thickens to your liking. If the peas are too thick, add a little water. Taste again and add more salt if needed.
- Once the peas are done they will start to thicken the longer they sit. If reheating them later or the next day, add a little more water.
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