Traditional English Recipe - Mushy Peas
Mushy peas are a traditional accompaniment to the great British fish and chips. You need to start making them at least a day in advance (or you can buy them in a tin).
Original photo by mrbill
- Dried peas
- Bicarbonate of soda tablets
- Sugar, salt and pepper (to taste)
- Mint (Optional)
- Dissolve the bicarbonate tablets (they usually come in a box) in one and a half pints of boiling water.
- Pour the solution over the dried peas.
- Leave to soak overnight, or for at least 12 to 16 hours.
- Drain the peas, then put them in a saucepan and just cover them with cold, fresh water.
- Bring to the boil, then simmer for 20 to 30 minutes, stirring occasionally.
- Once they have turned mushy add salt, pepper, sugar, butter and mint to taste.
To boil: To cook a liquid at a temperature of at least 100°C.
To dissolve: To mix dry ingredient(s) with liquid until in solution.
To drain: To remove water from ingredients cooked in liquid or from raw ingredients that have been washed in water by placing them in a sieve or colander.
To pour: To transfer a liquid from one container to another.
To simmer: To keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.
To soak: To immerse a solid in a liquid.