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.
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.
Time 10m Yield 4 servings Number Of Ingredients 6 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.
Time 15m Yield 4 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.
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.
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.
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.
Time 15m Yield 4 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, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
More about “mushy peas i recipes”
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.
