|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Love them or hate them, there is no denying that traditional mushy peas are an intrinsic part of British food favorite, fish and chips or with hot pies. There are many impostors out there using frozen and even fresh peas; none comes even close to the real thing.
And just what is that real thing?
Real traditional mushy peas are made using dried marrowfat peas that require and overnight soaking, and a long slow cooking. The result. Exactly as the name implies, mushed-up peas. Bicarbonate of soda is added to the peas while cooking and it this which causes the peas to explode and create the required mush. For some, it is this texture which is disliked, but fans will tell you, the soft, melting texture of the peas is lovely when eaten with freshly cooked hot chips, or a pie fresh from the oven. And if you are eating your mushy peas with a pie, then try a drizzle of mint sauce on top, delicious.
- 8 ounces/225 grams dried marrowfat peas (available in all British supermarkets)
- 2 tablespoon baking soda
- Salt (to taste)
- Pepper (to taste)
- Sugar (to taste)
Gather the ingredients.
Place the peas in a large bowl or stock pot, the peas will swell and so need plenty of room to expand. Add the baking soda and cover with 1/2 pint boiling water and stir to make sure the baking soda has dissolved.
Add the peas and leave to soak overnight, or for a minimum of 12 hours.
Drain the peas in a colander, then place in a large saucepan.
Cover again with cold water and bring to the boil.
Lower the heat and simmer for approximately 30 mins or until the peas have softened and turned mushy.
Season with salt and pepper to taste.
Serve hot with fish and chips or a tasty meat pie.
- Cooked mushy peas keep well for a few days in a refrigerator and also freeze well, so make a large batch and freeze in portion sizes.