How do you make peas pudding?!
225g (8oz) Dried Split Peas
900ml (1? pints) Beef Stock (optional)
300 ml (? pint) Water or Vegetable Stock
1 small Onion
1 Bouquet Garni
1 Egg
Salt & Black Pepper
Soak the peas as instructed.
Drain the peas and place in a pan with the halved onion, bouquet garni and 300 ml (1/2 pint) of water or vegetable stock.
Bring to the boil, cover and simmer for approx. an hour or until tender.
Stir occasionally, adding extra boiling water or stock as required.
Blend the peas to produce a smooth puree, add the beaten egg and season.
The puree should resemble a thick paste.
Either place the puree into a greased and floured pudding cloth, tie it securely and boil in the beef stock for 1 hour.
Alternatively, place in a shallow, greased ovenproof dish, level the surface and bake in a pre-heated oven 180°C; 350°F: Gas 4 for 30 minutes.
Answers: Pease Pudding
225g (8oz) Dried Split Peas
900ml (1? pints) Beef Stock (optional)
300 ml (? pint) Water or Vegetable Stock
1 small Onion
1 Bouquet Garni
1 Egg
Salt & Black Pepper
Soak the peas as instructed.
Drain the peas and place in a pan with the halved onion, bouquet garni and 300 ml (1/2 pint) of water or vegetable stock.
Bring to the boil, cover and simmer for approx. an hour or until tender.
Stir occasionally, adding extra boiling water or stock as required.
Blend the peas to produce a smooth puree, add the beaten egg and season.
The puree should resemble a thick paste.
Either place the puree into a greased and floured pudding cloth, tie it securely and boil in the beef stock for 1 hour.
Alternatively, place in a shallow, greased ovenproof dish, level the surface and bake in a pre-heated oven 180°C; 350°F: Gas 4 for 30 minutes.
dont know...know how to make peas porridge hot and peas porridge cold though :)
Why would you want to. Cornstarch to thicken water and throw some peas in there with butter and salt. Yuck but it will work.
I havent heard of that- maybe you eat garden peas after a main meal?
I think you jsut mush all the peas up.
PEASE PORRIDGE
3 c Split Peas -- diced
Water
1 Ham Bone or Pork Knuckle
1 Onion -- chopped
1 Turnip -- scraped and diced
1 Potato -- peeled and diced
2 Stalks Celery w/ leaves
-diced
2 Sprigs Summer Savory or
Thyme
2 Sprigs Marjoram
1 tb Sea Kelp, OR Salt -- to taste
Water to cover
Rinse and pick over peas. Cover w/ water and leave to
soak overnight. Next morning, drain, add remaining
ingred., and bring to boil. Cover pot, turn down heat,
and simmer for about 2 hrs. stirring occasionally.
When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb
sprigs. Puree if desired, reheat, and serve in
individual bowls, each topped with a small pat of
butter. Serves 8. Source: Colonial Cookbook, updated
as researched from The Old Farmer's Almanac 1792.
Buy some yellow split peas soak them for a year and a half in water then boil for seven hours.. or you could just buy a tin, available in your local supermarket..
some like it hot some like it cold some like it in the pot 9 days old
sorry couldnt resist
225g (8oz) Dried Split Peas (Yellow usually)
900ml (1? pints) Beef Stock (optional)
300 ml (? pint) Water or Vegetable Stock
1 small Onion
1 Bouquet Garni
1 Egg
Salt & Black Pepper
Soak the peas as instructed.
Drain the peas and place in a pan with the halved onion, bouquet garni and 300 ml (1/2 pint) of water or vegetable stock.
Bring to the boil, cover and simmer for approx. an hour or until tender.
Stir occasionally, adding extra boiling water or stock as required.
Blend the peas to produce a smooth puree, add the beaten egg and season.
The puree should resemble a thick paste.
Either place the puree into a greased and floured pudding cloth, tie it securely and boil in the beef stock for 1 hour.
Alternatively, place in a shallow, greased ovenproof dish, level the surface and bake in a pre-heated oven 180°C; 350°F: Gas 4 for 30 minutes.
most of the pudding that are made have milk, eggs and sugar... my suggestion if you want a savory pudding (which is really wierd) replace the sugar with salt.
then what you have to do with your peas is to saute them a little until they are cooked then mash them up. once you have enough mash, mix the mash with the pudding mixture (milk, eggs, salt/sugar). then bake it in the oven at F350 for about 40 mins.
i suggest making it with the traditional and not make a savory pudding.. use it for dessert, i think that the idea is wierd, but it would work. oh, and add a bit of cinnamon.
Its Pease Pudding.
225g (8oz) Dried Split Peas
900ml (1? pints) Beef Stock (optional)
300 ml (? pint) Water or Vegetable Stock
1 small Onion
1 Bouquet Garni
1 Egg
Salt & Black Pepper
Soak the peas as instructed.
Drain the peas and place in a pan with the halved onion, bouquet garni and 300 ml (1/2 pint) of water or vegetable stock.
Bring to the boil, cover and simmer for approx. an hour or until tender.
Stir occasionally, adding extra boiling water or stock as required.
Blend the peas to produce a smooth puree, add the beaten egg and season.
The puree should resemble a thick paste.
Either place the puree into a greased and floured pudding cloth, tie it securely and boil in the beef stock for 1 hour.
Alternatively, place in a shallow, greased ovenproof dish, level the surface and bake in a pre-heated oven 180°C; 350°F: Gas 4 for 30 minutes.
Bacon and Pease Pudding it the tradtional way of eating it.
2.25-2.7kg/4?-5lb unsmoked bacon collar, soaked overnight
6 medium carrots, peeled
6 medium onions, peeled with root intact
2 heads of celery hearts, cut in four lengthways
12 black peppercorns
2 bay leaves
peel of 1 orange, studded with 4 whole cloves
6 parsley stalks
12 new potatoes i.e. Charlotte potatoes
12 baby leeks
For the Pease Pudding:
350g/12oz yellow split peas, rinsed and soaked overnight
1 medium potato, peeled and roughly chopped
1 medium onion, peeled and cut into 4 wedges
2-3 sprigs mint
75g/3oz unsalted butter
1 egg
salt and freshly ground black pepper
4 tbsp freshly chopped flat leaf parsley
Method
1. Place the carrots and onions into a large saucepan. Place the bacon joint on top of the vegetables. Add the celery, peppercorns, bay leaves and orange peel.
2. Meanwhile prepare the pease pudding: drain the split peas and place in a large bowl lined with a large piece of muslin. Add the potato, onion and mint. Tie and pop into the bacon mixture. Add the parsley stalks to the pan.
3. Fill the pan up to the top with cold water. Bring to the boil, reduce the heat and simmer for approximately 1? hours, removing any scum with a spoon and if required top up with water to keep the bacon covered.
4. Half an hour before the end of cooking time, remove the pease pudding.
5. Remove the contents of the muslin bag and spoon the pease pudding mixture except the mint sprigs into a food processor. Add the butter, egg, salt and pepper and parsley. Whizz until you have a smoothish consistency.
6. Spoon the pease pudding into a well-greased 1.2l/2pt pudding basin, cover with a greased disc of greaseproof paper. Cover with a double piece of foil and secure with string.
7. Place a small non-breakable saucer onto the base of a large saucepan. Place the basin onto the saucer and fill the pan with boiling water, two-thirds up the side of the basin. Cover and steam for 40-50 minutes.
8. Fifteen minutes before the end of the cooking time for the boiled bacon, add the potatoes and leeks to the pan.
9. Remove the bacon from the pan and place onto a carving board. Remove the string and excess fat from the bacon. Carve the bacon into thick slices.
10. Invert the pease pudding basin onto a plate and cut into wedges.
11. Arrange the bacon slices onto a plate and serve with your choice of vegetables and pease pudding.
PICKLED PORK & PEASE PUDDING
2 1/2 lb. pickled pork
1 onion
2 cloves
1 bay leaf
PUDDING:
1/2 lb. split peas
1 dessertspoon (2 tsp.) butter
1 egg
Salt & pepper
Pinch of sugar
Wash peas and soak overnight in cold water. Tie loosely in pudding cloth, cover with salted water and boil in covered saucepan for about 2 hours. Remove peas from cloth and force through sieve. Add beaten egg, butter, seasoning and sugar and mix thoroughly. Turn into greased pudding basin, cover, put into pan of boiling water and cook for approximately 30 minutes.
Put pork into pan of cold water, bring to boil slowly. Drain, return to pan and cover with fresh water. Add bay leaf and onion stuck with cloves. Cover pan and simmer pork until tender. Cut into slices and serve with pudding. An onion flavored sauce is an excellent addition.
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PEASE PUDDING
1 lb. split peas
Seasoning, as required
Bacon or ham stock
1 lg. potato
Wash split peas and plate with cut up potato in muslin bag. Simmer for two hours in stock until peas are soft.
Mash in a bowl with a little stock and serve hot or cold.