One of the most popular British delicacies is the traditional mushy peas recipe. It is usually served as a side dish with fish and chips or hot meat pies. In Ireland, the same recipe is served with roast lego lamb. This recipe needs marrowfat peas which are not a very regular grocery in the U.S. You can get them at online stores, specialty stores, and British Supermarkets.
In the real traditional mushy peas recipe, you have to soak dried marrowfat peas overnight or at least 8 hours before cooking and then slow cook them in low heat. Marrowfat peas are mature standard green peas that are allowed to dry in the fields. This kind of peas is different from common green peas because they contain a higher amount of starch that gives them their signature texture. If you add baking soda to the simmering peas, it would explode and create the desired mush. There are some people who do not like the result but those who are fond of this recipe insist on the soft, melting texture of the peas. They are best eaten with freshly cooked hot chips or a meat pie straight from the oven.
1. Ingredients for mushy peas recipe;
- 225 grams or 8-ounce dried marrowfat peas (you’ll get in in the specialty stores or British supermarkets)
- 2 tsp baking soda
- 2 cups of boiling water
- Salt
- Pepper
- 1 to 1 ½ tsp sugar
- 2 to 4 tsp heavy cream or milk (this is optional)
- 1 to 2 tsp butter (this is also optional)
2. How to make mushy peas recipe;
- Get all the ingredients together.
- Place the peas in a stockpot or a large bowl-like utensil because they need space to expand. Add baking soda and 2 cups of boiling water. Stir until the soda dissolves.
- Soak the peas for at least 12 hours. You can soak it longer if you want.
- Drain and rinse the peas well in a colander, then transfer them to a large pot.
- Add 2 cups of cold water to the peas and bring them to a boil.
- Lower the heat and simmer the peas uncovered for approximately 30 minutes or until they soften and turn mushy.
- Season the peas with pepper and salt. Add the other optional ingredients like sugar if you prefer them a little sweeter, heavy cream, or milk if you want your mushy peas to be a little creamy and fluffy in texture, and butter for flavor. Now smash the peas with a fork or you can do it with a food processor if you have it at home.
- Now serve with fish and chips or a meat pie and enjoy your meal.
3. Variation of mushy peas recipe;
- If you don’t get marrow-fat peas, you can use frozen baby peas as a substitute. In this case, you can skip the soaking and proceed directly to the stovetop boil. Cook the peas as directed in the package and then mash them to achieve the classy mushy peas texture. Add seasonings and other optional ingredients as desired.
- You can squeeze a lemon to brighten the flavor of mushy peas. If you want you can add freshly chopped herbs for an enhanced flavor. You can add ¼ cup of coarsely chopped mint to the recipe along with a tablespoon of lime juice.
4. How to store mushy peas recipe?
You can keep it covered n the refrigerator for a few days. You can also freeze them in an airtight container or freezer bag.
Summary;
In the real traditional mushy peas recipe, you have to soak dried marrowfat peas overnight or at least 8 hours before cooking and then slow cook them in low heat. Marrowfat peas are mature standard green peas that are allowed to dry in the fields. This kind of peas is different from common green peas because they contain a higher amount of starch that gives them their signature texture. If you add baking soda to the simmering peas, it would explode and create the desired mush. There are some people who do not like the result but those who are fond of this recipe insist the soft, melting texture of the peas.
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