What in the world are "mushy peas"?!
Please don't be offended, I don't mean it that way ;)
Answers: It sounds gross, like plain canned peas that have been partially mashed, but you British seem to like them so much, why??? Are you doing something else to them?
Please don't be offended, I don't mean it that way ;)
I am a former chef and of British heritage and have been eating them since my gran who was from Liverpool made them for me and my sister back in the 1960's before she past away, they are made with the "Marrow Fat Pea", a large pea somewhat like a green pea, and are sold in the international section here in Canada and in the Canned food aisles in tins also. In the US you might find them or there are sites on the net that sell them for a few dollars.
You can find the regular which have to be soaked overnight, or the Quick Soak which with a bit of warm water can be done in 2 hours, you drain both and cover them in cold water and bring it to the boil, there is a tablet in each box, it has bicarbonate of soda and a mint flavour to add a bit of a tang and the soda helps breakdown the skins of the peas, the long cook can take 3-4 hours to due (on a low simmer, or they burn if there to hot) the quick soak are cooked to a mush in 2 to 2 1/2 hours, then you can sieve them, to remove the skins and eat just the pulp or for me I like them chunky, you have to season them salt and pepper, even a bit of margarine or butter, in the U.K at chip shops they add a bit of malt vinegar when serving, but that is an option
It is exactly that, dont ask why the Brits love them so much.
Try MATTAR PANEER, it's Indian and a personal favorite:
http://www.youtube.com/watch?v=sdGtxnEh0...
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Campanelle with Chicken & Pea-Mint Pesto
INGREDIENTS
1 package (16 ounces) campanelle or corkscrew pasta
1 1/2 cups packed fresh mint leaves
1 package (10 ounces) frozen peas, thawed
1/2 cup freshly grated Parmesan cheese
Salt
2 tablespoons olive oil
2 tablespoons water
3 cups coarsely shredded skinless rotisserie chicken meat (about 15 ounces)
Toasted pine nuts (optional)
PREPARATION
1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in food processor with knife blade attached, combine mint leaves, peas, grated Parmesan, and 1/4 teaspoon salt; pulse until finely chopped. With processor running, pour in oil and water in a slow steady stream until mixture is pureed and pesto is thick.
3. Drain pasta, reserving 1/2 cup cooking water. Return pasta to saucepot; add pesto and chicken to pasta in saucepot. Pour reserved pasta cooking water into food processor and swirl to loosen any remaining pesto; add to
1:
This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat, or even as a vegetarian dish with a big dollop of butter on top.
2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound (500 grams) frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper
Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.
2:
INGREDIENTS
1 (10 ounce) package frozen green peas
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon 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
From the imcomparable wikipedia:
Mushy peas are dried marrowfat peas which are first soaked overnight in water and bicarbonate of soda, and then simmered with a little sugar and salt until they form a thick green lumpy soup. Sometimes mint is used to alter the flavour. Green colouring is often used. This is typically achieved by adding the yellow and blue additives, E102 and E133, which together produce the green effect. The use of artificial colours results in bright green mushy peas. Pure mushy peas, with no colouring, tend to form a more grey-green end product. Sodium bicarbonate is often added to soften the peas, enhance the colour and to inhibit fermentation during soaking which reduces later flatulence. They are a very traditional northern English accompaniment to fish and chips, all over the North are commonly served as part of the popular snack of pie and peas (akin to the Australian pie floater, but with mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine. Mushy peas can also be bought in tinned cans. They are also sometimes served in batter as a pea fritter.
This recipe is not quite authenic as it uses frozen peas but it sound really good and easy.
http://allrecipes.com/Recipe/Mushy-Peas-...
OH THOSE BRITS!....
"Mushy Peas" are just a cute Brit name for "Peas Porridge" which is an old cute Brit name for..."Green Pea Soup" a USA name for a thick soup made with DRIED peas...They do have a swell version that they make in the spring with FRESH PEAS that is called "Minted Pea Soup" and is lovely!
I know, you Brit haters will probably say they got it from the French and you may be right if you go back a couple 100 years... I'm a cook and have no irons in this fire though.