Mushy Peas – Mashed peas for fish and chips.
Mushy Peas is a classic British accompaniment to fish and chips, often enjoyed as part of a traditional Friday night supper. This side dish is made by cooking marrowfat peas until they are soft and then mashing them to create a thick, creamy consistency. Seasoned with salt, pepper, and a knob of butter for richness, mushy peas are both comforting and flavorful. Infusing mint leaves during the cooking process adds a refreshing twist to the dish. It's a simple recipe that’s deeply rooted in British culinary traditions and pairs perfectly with the crispy, golden batter of fish and chips. Description by ChatGPT.
Welcome to a classic British side dish, perfect for accompanying a hearty plate of fish and chips or a savory meat pie. In this recipe, inspired by Backyard Chef, we'll recreate the traditional mushy peas often found in chip shops across the UK. By soaking marrowfat peas and cooking them down to a delightful mush, you'll end up with a side that's simple, full of flavor, and quintessentially English.
Ingredients:
- 500 grams of dried marrowfat peas
- 2 Sodium bicarbonate tablets (or equivalent in baking soda)
- Boiling water for soaking and cooking
- 1 tablespoon white sugar
- 1 teaspoon salt
- Additional water, as needed for cooking
Equipment:
- Large bowl for soaking peas
- Colander for draining peas
- Large pot for cooking peas
- Wooden spoon for stirring
- Ladle for skimming off scum
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Prep Time: 12 hours (for soaking peas)
Cook Time: About 1 hour
Total Time: Approximately 13 hours
Servings: 4-6 servings as a side dish
Instructions:
1. Place your dried marrowfat peas into a large bowl.
2. Dissolve two sodium bicarbonate tablets in a small amount of boiling water and pour the mixture over the peas.
3. Fill the bowl with additional boiling water until the peas are well-covered.
4. Leave the peas to soak for 12 hours; they will swell and double or even triple in size.
5. After soaking, drain the peas using a colander, and then transfer them to a large pot.
6. Add enough fresh boiling water to the pot to come about three-quarters of an inch above the peas.
7. Bring the pot to a boil, adding the tablespoon of white sugar and the teaspoon of salt.
8. Keep additional water on standby and add it as necessary if the peas absorb the water and begin to thicken.
9. Once boiling, reduce to a simmer and cook until the peas reach your desired consistency. Remember to stir occasionally to prevent burning.
10. During cooking, periodically skim off the frothy scum that forms on the surface of the peas.
11. Finalize the consistency according to your preference. Some enjoy a runnier sauce, while others like a thicker mush. Adjust the cooking time accordingly.
12. Turn off the heat once the desired texture is achieved, and serve your mushy peas hot.
Cooking Tips:
- Regularly skim the scum to ensure a cleaner, more pleasant final dish.
- Adjust the consistency by adding more water for a saucier texture or cooking longer for a thicker mush.
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This traditional recipe has been brought to you by Backyard Chef. You can watch the original preparation and gain more insights on their YouTube channel at https://www.youtube.com/@BackyardChef
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