Traditional Mushy Peas Recipes

MUSHY PEAS

Steps:

• Place the peas in a large bowl or pan, add the baking soda and cover with 2 cups of boiling water. Stir well to dissolve the baking soda and allow the peas to soak 12-hours or overnight.
• Drain the peas and rinse under cold water. Repeat for a second rinse.
• Place the rinsed peas in a saucepan and cover with cold water. Over medium-high heat bring the peas to a boil, then reduce the heat to low and simmer for 25-30 minutes until soft, tender and mushy. (See Note #2)
• Stir the peas or mash to desired texture, then stir in the butter and mint if using.
• Add salt and pepper to taste.

MUSHY PEAS I

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.

EASY MUSHY PEAS

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.

MUSHY PEAS

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

Steps:

• Place the peas in a colander and rinse well. Transfer the peas to a saucepan with a steaming tray. Add a 1/2 inch of water to the bottom, and turn up the heat. Once the water is boiling turn down the heat and steam the peas for 10 minutes.
• Once the peas are tender, remove from the heat and drain.
• Melt the butter in the bottom of a clean saucepan. Add the steamed peas to the butter. Turn off the heat.
• Using a potato masher, mush the peas. Do not fully puree, but create a textured mush. Add the cream and mix thoroughly. Season to taste with salt and pepper.
• Serve with fried battered fish and chips.

TRADITIONAL MUSHY PEAS RECIPE

Steps:

• Put the peas into a saucepan add the bicarbonate of soda and the water then bring to a boil and cook for 10 minutes
• Take off the heat and leave to soak for at least 6 hours, but preferably 12. At the end of the soaking time the water will look yellow and the peas will have swelled
• Drain the peas and rinse in several changes of cold water to get rid of the bicarbonate of soda
• Put the peas into a clean pan and add 2/3 of the water. Bring to a gentle boil and cook for approximately 30 minutes, stirring frequently, until the peas are soft and mushy. Add more of the remaining water if necessary to keep the texture loose and creamy
• The peas are ready when soft, creamy and mushy. No firm or chewy peas should remain. When ready, take off the heat and season as desired (I recommend salt, pepper and vinegar) and serve straight away.

TRADITIONAL BRITISH MUSHY PEAS

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.

TRADITIONAL MUSHY PEAS RECIPE

Steps:

• Rinse canned marrowfat peas or split green peas and set aside.
• Heat a frying pan over medium-high heat and add the butter, letting it melt.
• After butter has melted, add the peas and salt and cook for 5 minutes on low-medium heat, stirring occasionally.
• After 5 minutes, add water and cook for a further 2 minutes.
• Take peas off the stove and mash with the back of a spoon, then serve.

EASY TRADITIONAL BRITISH MUSHY PEAS

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.