Mushy peas, a traditional British dish, are made with dried marrowfat peas that are soaked overnight and then simmered until soft and creamy. They are typically served with fish and chips, but can also be enjoyed as a side dish with other meals. This article provides three different recipes for mushy peas: a classic recipe, a recipe for minted mushy peas, and a recipe for curried mushy peas. The classic recipe is a simple but delicious way to make mushy peas. The minted mushy peas recipe adds a refreshing flavor of mint, while the curried mushy peas recipe has a warm and savory flavor. All three recipes are easy to follow and make a great addition to any meal.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHY PEAS RECIPE
Mushy peas are miles away from boring, bland dishes you might associate with mush. Here, peas are cooked simply with butter, then mashed and seasoned with lemon, salt and pepper.
Provided by Sydney Oland
Categories Sides
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place peas, 1 tablespoon butter and water in a small saucepan over medium high heat. Cook, stirring often, until peas are thawed and soft and butter is melted, about 15 minutes. Remove from heat and mash peas with a potato masher or wooden spoon until desired consistency is reached.
- Add lemon juice and remaining butter and mix until butter is incorporated. Season to taste with salt and pepper adding optional herbs if using.
Nutrition Facts : Calories 140 kcal, Carbohydrate 16 g, Cholesterol 15 mg, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, Sodium 207 mg, Sugar 5 g, Fat 6 g, ServingSize Serves 4, UnsaturatedFat 0 g
EASY MUSHY PEAS
Enjoy comfort food at its best with homemade mushy peas. Their subtle mint and lemon flavour means they're perfect with fish and chips
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Serves 4-6 as a side
Number Of Ingredients 5
Steps:
- Put the marrowfat peas and baking soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight.
- Drain the peas and rinse them twice with cold water to wash off the baking soda. Put the beans in a saucepan and cover with 650ml cold water. Bring to the boil, reduce the heat and simmer for 30 mins until tender, stirring occasionally.
- Mash briefly and stir in the butter, mint and lemon, seasoning to taste.
Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
MUSHY PEAS
So here is the story behind me and mushy peas. I love peas, but I don't like mushy peas (like the kind that come out of a can mushy, not like this recipe mushy), so when I read about mushy peas and fish and chips, my curiosity was piqued -- the description sounded good. So of course I went in search of a recipe. I have no looked back! This is so good! I eat it when we have real fish and chips and when we have grilled fish and sweet potato chips! It is also a great side for pork chops or potroast in place of the mashed potatoes! I found this on allrecipes.com sometime back in 2008. Very good!
Provided by SarahBeth
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
TRADITIONAL BRITISH MUSHY PEAS
Mushy peas are the traditional accompaniment to authentic British fish and chips. In the UK they would be traditionally made using marrowfat peas, but this version uses much more readily available dried split green peas.
Provided by Food Network
Categories side-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the split green peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight.
- Drain the peas in a colander and rinse with cold water to remove any lingering baking soda.
- Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.
- Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required.
- Serve immediately with fish and chips, or cool and store for up to 3 days.
EASY TRADITIONAL BRITISH MUSHY PEAS
Try this easy, traditional mushy peas recipe for making this classic accompaniment for fish and chips. It tastes good and is inexpensive to make.
Provided by Elaine Lemm
Categories Side Dish
Time 12h40m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Place the peas in a large bowl or stockpot; they need plenty of room to expand. Add the baking soda and cover with 2 cups of boiling water. Stir until the baking soda dissolves.
- Let the peas soak for a minimum of 12 hours.
- Drain and rinse the peas well in a colander, then transfer them to a large pot.
- Cover the peas with cold water (about 2 cups) and bring them to a boil.
- Lower the heat and simmer the peas uncovered for approximately 30 minutes or until they soften and turn mushy.
- Season the peas with salt and pepper to taste. Add the optional sugar if you prefer them slightly sweeter, heavy cream or milk to give them a fluffier texture, or butter for flavor. You can also smash them with a fork for a smoother texture, or run them through the food processor if you prefer a puree.
- Serve the mushy peas hot with fish and chips or a tasty meat pie. Enjoy.
Nutrition Facts : Calories 45 kcal, Carbohydrate 7 g, Cholesterol 2 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, Sodium 674 mg, Sugar 1 g, Fat 1 g, ServingSize 12 servings, UnsaturatedFat 0 g
IRISH "MATTER OF FACT PEAS" (MUSHY PEAS)
You can also buy these peas canned but they are quite expensive and are so easy to make. These peas are also common in England as Pub Fare. I love them served with good Bangers (sausages) and a green saladWhat we call Baking soda in Canada is known elsewhere as bicarbonate of soda.
Provided by Bergy
Categories Lunch/Snacks
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put the peas in a bowl, add baking soda, pour on the boiling water and soak overnight.
- Next day drain and barely cover the peas with water, bring to a boil and simmer until tender and soft apprx 15-20 minutes, drain.
- Add salt pepper pinch of sugar and the butter, stir and serve.
Tips:
- Choose the right peas: Marrowfat peas are the traditional choice for mushy peas, but you can also use garden peas or a mix of the two.
- Soak the peas overnight: This will help them to cook more quickly and evenly.
- Use a good quality stock: Chicken stock or vegetable stock will add flavor to the mushy peas.
- Don't overcook the peas: They should be soft and creamy, but not mushy.
- Season to taste: Add salt, pepper, and herbs to taste.
- Serve with traditional accompaniments: Mushy peas are traditionally served with fish and chips, but they can also be enjoyed with other dishes such as sausages, bacon, or eggs.
Conclusion:
Mushy peas are a delicious and versatile dish that can be enjoyed in many different ways. They are a great way to use up leftover peas, and they are also a good source of protein and fiber. If you've never tried mushy peas before, I encourage you to give them a try. You might be surprised at how much you enjoy them!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love