SAVORY PEASE PUDDING
A traditional English dish commonly served with ham or boiled beef. Also lovely served cold, spread on a chunk of bread and topped with a thin slice of ham. Prep time does not include the overnight soaking.
Provided by Molly53
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Brush a 4-cup ovenproof dish with melted butter or oil.
- Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
- Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
- Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
- Bake for 30 to 45 minutes or until pudding sets.
- Serve warm.
Nutrition Facts : Calories 530.5, Fat 10, SaturatedFat 4.8, Cholesterol 121.8, Sodium 97.9, Carbohydrate 78.7, Fiber 32.3, Sugar 11.4, Protein 34.2
SAVORY BREAD PUDDING WITH ROASTED SHALLOTS, PECANS, AND HERBS
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots. Transfer to oven and roast until lightly browned, stirring often. Remove pan from oven and set aside.
- Over medium heat, melt 2 tablespoons butter in a 6-inch saute pan. Add garlic and saute for 30 seconds; do not let garlic color. Add mushrooms and saute until browned. Carefully add brandy and flambe. Remove pan from heat immediately when flames subside. Stir in herbs and season with salt and pepper, to taste. Set aside.
- Place the cream, eggs, pecans, nutmeg, salt and pepper in a blender with the sauteed shallots (make sure to scrape the pan with a rubber spatula). Blend on high speed for about 20 seconds. Set aside.
- Mix the cream mixture with the toasted pecans, bread cubes, and mushroom mixture. Mix well and refrigerate for about 1 hour, stirring every once in a while so that the bread fully absorbs the flambeed mixture.
- Preheat oven to 350 degrees F.
- Melt butter and then thoroughly brush the inside of 6 individual-sized ramekins. (It's best to use cool ramekins because the butter sticks better and forms a thicker coat). Fill ramekins about 3/4 full with the bread pudding mixture. Brush the tops with more melted butter. Place ramekins in a water bath and bake for 30 to 40 minutes. Remove from oven and from water bath and let cool for about 15 minutes. Run a paring knife around the bread pudding on the inside edge of the ramekin. Invert onto serving plates. The bread pudding can be prepared 1 day in advance, refrigerated, and reheated before serving.
SAVORY BREAD PUDDING
I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
- Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
- Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
- Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
- To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.
SARAH'S SAVOURY BREAD AND CHEESE PUDDING
A savory pudding made with sliced white bread, eggs, Cheddar and Parmesan cheeses, and anything else you may want to chuck in!! This is a very nice light dish. Ideal as an evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato, or anything else you can think of!
Provided by Sarah Jayne Davies
Categories Breakfast and Brunch Eggs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
- Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
- Bake for 20 minutes or until golden brown, checking frequently.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 27.3 g, Cholesterol 228 mg, Fat 19.9 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 10.2 g, Sodium 783.9 mg, Sugar 3.5 g
PEASE PUDDING
Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices
Provided by Esther Clark
Categories Side dish
Time 2h55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 433 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.01 milligram of sodium
SAVORY PEASE PORRIDGE/PUDDING (ST. PATRICK'S DAY LEFTOVERS)
This is an especially good way to use up some of your leftover broth from making your corned beef and cabbage (along with the other vegetables) after St. Patrick's Day.
Provided by Andtototoo
Categories European
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
- Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
- Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
- After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
- This can be served as a main dish or a side. Also good to use as a spread on bread.
Nutrition Facts : Calories 266.4, Fat 4.9, SaturatedFat 2.7, Cholesterol 10.5, Sodium 655, Carbohydrate 40.5, Fiber 16.8, Sugar 5.9, Protein 16.7
TASTY PEASE PUDDING
simple and easy to make, goes perfectly with gammon and ham
Provided by ctubauer3
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Place all the ingredients into a pan (except the butter) and include a pinch of salt and pepper. Add enough water to cover and bring to the boil.
- turn down the heat and simmer for 1.5 hours, until the split peas are tender
- remove from the heat and take out the bay leaves, cloves, and thyme. Add another dash of salt and pepper and the butter. Mash everything in the pan until everything is creamy but slightly rough. serve with your gammon/ham
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