Mushy Peas I Recipes

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.

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.

Steps:

• 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.

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.

Steps:

• Heat olive oil in pot and fry onion for 5 minutes.
• Add sage, celery and peas.
• Combine and cover, cook for 15 minutes.
• Stir regularly.
• Uncover, add cream and heat through.
• Then gently mash to a course mash.
• Season.

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.

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.

Steps:

• Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender.
• Drain, but save about 200 ml of the cooking water.
• Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes).
• Leave a few chunks. Test for seasoning and adjust as needed.
• Reheat gently in saucepan if needed.