Mushy Peas - Easy Soak
Hot peas aren't cold as they used to say in war time Britain - don’t know why but it is true. Anyway, try thinning the peas out to make a sauce for scollops, ham hock, hake, halibut or lamb but add some mint jelly for lamb. I like my peas with a heaped tablespoon of mint jelly mixed in - yum!
Preparation time: 2 minutes Quantity: 1 pint of peas / 4 portions Cooking time: 20 - 25 minutes
Ingredients
250 g / 8 oz / 1 box dried peas - easy soak
water - to soak
450 ml / 3/4 pint / 15 fl oz water - to cook
seasoning
Method
- Soak the peas over night along with the enclosed tablet or soak in boiled water with the tablet and leave for a few hours until ready to cook
- Wash of the soaking water
- Place in a thick bottomed large saucepan
- Cover with the water
- Don’t salt (it would make the peas hard)
- Bring to the boil
- Simmer for 15 - 20 minutes or until cooked
- You may need to remove the scum layer from the top of the simmering peas while being cooked, use a ladle removing the scum but avoiding the cooking liquid
- Season to taste an serve