Mushy peas?!
Answers: Do you have a recipe for mushy peas, mine usually end up like bullets and the family are expecting potato pie mushy peas and parkin for tea.
For mushy peas, soak the peas in a large bowl, in three times their volume of water with the bicarbonate of soda for at least four hours or, if you have the time, overnight.
Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with the water. Cover and bring to the boil and once boiled, reduce the heat and simmer the peas for 1?-2 hours, stirring from time to time.
The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season.
Failing that, if you can't be arsed, just go down your local chippy and ask for some (providing you live up north- I live in London and do you think we can get them? No way jose)
try the dry soak peas from morrisons there well yummy and about 45p take 2 hours to soak though
Buy a tin, much easier. The family are 'expecting' them? Surprize them with something else, just to keep them on their toes.
You can't beat chippy mushy peas.
Especially with sausage, chips and gravy! mmmmnnn
i buy the quick soak ones and add a little sugar.
get them in a tin...much easier.
Empty half the water of a normal tin of Marrowfat Processed peas, place in a pan add a touch of sugar and a couple of tablespoons of vinegar and heat on the lowest number, with lid, once boiling, remove lid until reduced to the consistency that you want. Usually about 25 Min's in all.
if you use baby peas, boil them for a long time but dont let the water run dry cause then they do go hard, once they are really soft, drain them and put them in the pot with some butter and cook a little longer on low heat, then add a little bit of salt and mush them up as much as you like.
Ingredients...
1 head garlic
800g frozen petit pois
100g butter
4 tbsps creme fraiche or double cream.
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Instructions...
Seperate the garlic cloves but do not peel them. Put into a saucepan of cold water, bring to the boil, add salt and then boil for 10 minutes. Remove the garlic cloves with a slotted spoon, then push them out of their skins back into the water and return to the boil.
Add the peas and cook for about 5 minutes. Drain , then tip into the bowl of a food processor. Add the butter and process. Add the cream and process again. Reheat and season when ready to eat.
Any left over can be used for pea soup, or make a pea guacomole.
harry ramsdens tinned mushy peas are excellent
Try Icelands frozen mushy peas!! Just pop them in a pan of water, bring to the boil for 10 to 15 minutes, and then use a potato masher to mash them!! They taste great, and they're only ￡1.00 per bag! Bargain!
Mushy Peas
INGREDIENTS
284 g frozen green peas
60 ml heavy cream
15 g butter
3 g salt
1 g freshly ground black pepper
DIRECTIONS
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
Hi there,this is a very helpful site I find,there isn't a recipe I haven't been able to find on there yet.
http://www.recipezaar.com/recipes.php?q=...
Buy tinned ones by Batchelors! They are probably what the chippy uses anyway, and they are much nicer than over boiled garden peas.
hmmm parkin... drool!
put some bicarbonate of soda in them.
this will soften them up.