Subj : Re: Peas was: Chilies
To   : Shawn Highfield
From : Dave Drum
Date : Mon Dec 09 2024 05:11:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> of "mushy peas". That's what puts me off of the overcooked (and
 DD> mushy) canned peas.

 SH> Mushy peas are not canned green peas.  It's a different type of pea.
 SH> I don't buy the canned ones though, I get the dried ones that have a
 SH> quick soak tablet in them.  2 hours later you can rinse and cook!

 SH> I really enjoy them.

Oh, I know that. But, canned peas are overcooked and mushy. It's a texture
thing. The UK's mushy peas are like a green(ish) version of mashed potatoes.

And it's odd that I really like mashed taters - but not mashed peas. 
If doing peas at my house they will be fresh, frozen, or snow peas in 
the pod. Or split peas made into soup.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Easy Mushy Peas
 Categories: Five, Vegetables, Herbs, Citrus
      Yield: 5 servings

    250 g  (9 oz) dried marrowfat peas
      2 ts Bicarbonate of soda
     25 g  (5 ts) salted butter; diced
           Mint; finely chopped
      1    Lemon; juiced 

  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/22 fl oz 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.

  By: Esther Clark

  Serves: 4 - 6 as a side

  RECIPE FROM: https://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

MMMMM

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