Pease Pudding Pureed Peas Recipes

PEASE PUDDING

Steps:

• Tip the peas into a bowl, cover with cold water and leave to soak overnight.
• Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
• Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

PEA PUREE

Steps:

• Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm.

PEASE PUDDING (PUREED PEAS)

Steps:

• Wash the split peas thoroughly under cold running water until the water runs clean. Pick over the peas and discard any discolored ones and any foreign objects such as small stones.
• In a medium saucepan, bring the 2 cups of water to a boil and drop in the peas slowly. Reduce the heat and simmer, partially covered, for 1.5 hours, or until the peas can be easily mashed with a spoon against the side of the pot.
• Drain the peas in a colander and force them through a fine sieve set over a large bowl.
• Return the peas to the pan and cook over low heat, stirring constantly, until the puree is heated through. Stir in the salt, butter, and pepper. Serve immediately.