Savory Pease Pudding Recipes

Steps:

• Tip the peas into a bowl, cover with cold water and leave to soak overnight.
• Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
• Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
• Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
• Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
• Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
• To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

Steps:

• Wash peas, soak in water overnight, then rinse.
• Place peas in pudding bag (can use thin towel or cloth).
• Tie bag - allowing room for expansion
• Cook in salted water for approximately 2 hours.
• Remove bag from pot and squeeze out excess water
• Remove peas from bag and mash with butter, salt and pepper.
• You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.

Steps:

• Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
• Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
• Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
• After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
• This can be served as a main dish or a side. Also good to use as a spread on bread.

Steps:

• Preheat oven to 350F.
• Brush a 4-cup ovenproof dish with melted butter or oil.
• Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
• Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
• Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
• Bake for 30 to 45 minutes or until pudding sets.
• Serve warm.