mushy peas

Made with English garden peas to mimic the texture of English Marrowfat Peas

Mushy Peas

English peas

salted butter

heavy whipping cream

salt

pepper

Place the peas in a colander and rinse well.  Transfer the peas to a saucepan with a steaming tray. Add a 1/2 inch of water to the bottom, and turn up the heat. Once the water is boiling turn down the heat and steam the peas for 10 minutes.

Once the peas are tender, remove from the heat and drain.

Melt the butter in the bottom of a clean saucepan. Add the steamed peas to the butter. Turn off the heat.

Using a potato masher, mush the peas. Do not fully puree, but create a textured mush. Add the cream and mix thoroughly. Season to taste with salt and pepper.

Serve with fried battered fish and chips.

https://content.jwplatform.com/videos/Ob5dGmlf.mp4

Learn how to make mushy peas using English garden peas as a substitute for marrowfat peas, the traditional Irish and English ingredient for this dish.

Mushy peas are the perfect accompaniment for fish and chips! This classic British dish is made from dried marrowfat peas. 

Marrowfat peas

baking soda

butter

mint (optional)

Salt/pepper-to taste

Place the peas in a large bowl or...

Place the peas in a large bowl or pan, add the baking soda and cover with 2 cups of boiling water.  Stir well to dissolve the baking soda and allow the peas to soak 12-hours or overnight.

Drain the peas and rinse under cold water....

Drain the peas and rinse under cold water.  Repeat for a second rinse.

Place the rinsed peas in a saucepan and...

Place the rinsed peas in a saucepan and cover with cold water.  Over medium-high heat bring the peas to a boil, then reduce the heat to low and simmer for 25-30 minutes until soft, tender and mushy.  (See Note #2)

Stir the peas or mash to desired texture,...

Stir the peas or mash to desired texture, then stir in the butter and mint if using.

Add salt and pepper to taste.

Authentic British mushy peas just like you know and love them from your favorite English pub or chippy!&nbsp; The perfect flavor, the perfect texture, make your own mushy peas the right way!

Authentic British Mushy Peas

marrowfat peas

water

Dissolve the baking soda in boiling water.&nbsp; Place the dried marrowfat peas in a bowl and pour the boiling water over them so their covered by at least 3 inches of water.&nbsp; Give the peas a stir then leave them to soak for at least 12 hours.&nbsp;

Drain and rinse the peas and place them in a pot with about 3 cups of water.  Bring to a boil, cover, reduce the heat to medium-low, and simmer for about 30 minutes, stirring occasionally, or until the desired consistency is reached. Once the peas have fully broken down add the salt.&nbsp;Note:  How long you have to simmer the peas will depend on the particular crop and the age of the peas.

If the peas are too watery, continue to simmer with the lid off until it thickens to your liking. If the peas are too thick, add a little water. Taste again and add more salt if needed.Once the peas are done they will start to thicken the longer they sit. If reheating them later or the next day, add a little more water.

Channel the quintessential sea-side British dinner with fish and chips with a side of sweet and tender mushy peas.

Jamie Oliver's fish and cheat's chips with tarragon mushy peas

(50 grams) plain flour

eggs, lightly beaten

breadcrumbs

tsp dried chilli flakes

flounder (order

Sunflower oil, to shallow-fry Cress

1kg sebago potatoes, scrubbed (unpeeled), cut into 1cm-thick chips

rosemary sprigs, leaves picked

olive oil

garlic cloves, thinly sliced

unsalted butter

fresh peas (or frozen, thawed)

tarragon, leaves

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981829961001&=domain=del

5348771529001-5981829961001

A quick and delcious side dish, that is perfect with seafood, in under 10 minutes and flavoured with garlic and crème fraiche

Minted Mushy Peas

garlic

peas

mint

tbsp crème fraiche

¼ tsp pepper

Peel

Heat

Bring a saucepan of water to the boil and add the salt, peas and garlic.

Simmer

Chop

Pick the leaves off the mint stalks and chop finely.

Drain

Crush

Add the crème fraiche, pepper, mint and  garlic to the peas.

Mash

Serve

Enjoy comfort food at its best with homemade mushy peas. Their subtle mint and lemon flavour means they're perfect with fish and chips

Easy mushy peas

dried marrowfat peas

tbsp bicarbonate of soda

½ lemon

Put the marrowfat peas and bicarbonate of 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 bicarbonate of 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.

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The most viewed mushy peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jamie Oliver's fish and cheat's chi...

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The most viewed mushy peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine