Mushy Peas | British Marrowfat Peas Recipe
LumenLiving
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Mushy peas from dried marrowfat peas, soaked overnight with bicarbonate of soda and simmered until the skins split.
Serves 4 | overnight soak, 12 hr minimum | about 40 min simmer
This is the chip-shop side done from scratch. Dried marrowfat peas are soaked with bicarbonate of soda, then simmered until they break down into a thick mush. The bicarbonate is the part that matters: it makes the soaking water alkaline, which softens the skins so the peas collapse instead of sitting there whole, which is what marrowfats will otherwise do.
Marrowfat peas are ordinary peas left on the plant until they go mature and starchy, then dried, which is why they behave nothing like the frozen ones. They come in bags in any supermarket, often with a bicarbonate of soda tablet in with the peas, doing the same job as the teaspoon here. In the north they get eaten on their own as much as beside the fish, in a bowl with vinegar or mint sauce over. Nothing about them is quick, but almost all of the waiting happens while you are asleep.
INGREDIENTS (serves 4)
250 g dried marrowfat peas
1 tsp bicarbonate of soda
about 850 ml boiling water
25 g butter
1/2 tsp salt
METHOD
1. Weigh the peas into a bowl and add the bicarbonate of soda.
2. Pour over boiling water to cover and soak overnight, at least 12 hours.
3. Drain and rinse well to wash the bicarbonate off.
4. Tip into a fresh pan, cover with water and bring to a gentle simmer.
5. Simmer about 40 minutes until the skins split and the peas collapse.
6. Mash any whole peas, then stir in the butter and salt.
7. Spoon into a bowl and serve hot.
Rinse the soaked peas well, or the bicarbonate leaves a soapy taste.
They keep three days in the fridge and thicken a lot as they cool, so loosen them with a splash of hot water on the way back to the plate. Fish and chips is the obvious company, though they are as good under a pie or beside sausages. Mint sauce, if you are having it, goes on at the table.
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#MushyPeas #British #KitchenCatalog #MarrowfatPeas
Mushy Peas | British Marrowfat Peas Recipe
LumenLiving
72 views
Mushy peas from dried marrowfat peas, soaked overnight with bicarbonate of soda and simmered until the skins split.
Serves 4 | overnight soak, 12 hr minimum | about 40 min simmer
This is the chip-shop side done from scratch. Dried marrowfat peas are soaked with bicarbonate of soda, then simmered until they break down into a thick mush. The bicarbonate is the part that matters: it makes the soaking water alkaline, which softens the skins so the peas collapse instead of sitting there whole, which is what marrowfats will otherwise do.
Marrowfat peas are ordinary peas left on the plant until they go mature and starchy, then dried, which is why they behave nothing like the frozen ones. They come in bags in any supermarket, often with a bicarbonate of soda tablet in with the peas, doing the same job as the teaspoon here. In the north they get eaten on their own as much as beside the fish, in a bowl with vinegar or mint sauce over. Nothing about them is quick, but almost all of the waiting happens while you are asleep.
INGREDIENTS (serves 4)
250 g dried marrowfat peas
1 tsp bicarbonate of soda
about 850 ml boiling water
25 g butter
1/2 tsp salt
METHOD
1. Weigh the peas into a bowl and add the bicarbonate of soda.
2. Pour over boiling water to cover and soak overnight, at least 12 hours.
3. Drain and rinse well to wash the bicarbonate off.
4. Tip into a fresh pan, cover with water and bring to a gentle simmer.
5. Simmer about 40 minutes until the skins split and the peas collapse.
6. Mash any whole peas, then stir in the butter and salt.
7. Spoon into a bowl and serve hot.
Rinse the soaked peas well, or the bicarbonate leaves a soapy taste.
They keep three days in the fridge and thicken a lot as they cool, so loosen them with a splash of hot water on the way back to the plate. Fish and chips is the obvious company, though they are as good under a pie or beside sausages. Mint sauce, if you are having it, goes on at the table.
Subscribe: @lumenlivingtv
More recipes: @lumenlivingtv
#MushyPeas #British #KitchenCatalog #MarrowfatPeas