Difference between revisions of "Mushy Peas"
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{{recipesummary|||Overnight plus 30 minutes|1|Image=[[Image:Mushy peas 19 july 05.jpg|150px]]}} | {{recipesummary|||Overnight plus 30 minutes|1|Image=[[Image:Mushy peas 19 july 05.jpg|150px]]}} | ||
| − | + | | [[Cuisine of the United Kingdom|British Cuisine]] | |
[[Image:Pisum_sativum_green.jpg|thumb|right|Dried peas]] | [[Image:Pisum_sativum_green.jpg|thumb|right|Dried peas]] | ||
'''Mushy Peas''' is a popular and characteristic British dish that has helped to give British cooking its well-deserved reputation. Mushy peas are often served with [[Fish and Chips|fish and chips]]. | '''Mushy Peas''' is a popular and characteristic British dish that has helped to give British cooking its well-deserved reputation. Mushy peas are often served with [[Fish and Chips|fish and chips]]. | ||
Revision as of 16:20, 11 April 2012
| Mushy Peas | |
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| Time: | Overnight plus 30 minutes |
| Difficulty: |  |
| British Cuisine
Mushy Peas is a popular and characteristic British dish that has helped to give British cooking its well-deserved reputation. Mushy peas are often served with fish and chips.
Ingredients
- Dried marrowfat peas
- Water to soak and simmer
- 2 tsp. Baking soda
- 1 tsp. Sugar (optional, to taste)
Procedure
- Place the peas in two or three times their volume of water, along with the baking soda, which speeds the soaking process.
- Leave to soak overnight.
- The next day, drain the peas, and place in a saucepan with enough water to just cover them.
- Add the sugar.
- Bring to the boil and simmer for about 20 minutes, stirring occasionally to help break up the peas.
- Add water or reduce to the desired consistency.
- Season to taste with salt and pepper.
