Mushy Peas have a special place in British cuisine. While they may have been overlooked in the past, understanding their preparation can lead to a newfound appreciation. Whether served with Fish and Chips or transformed into creative dishes, mushy peas are a delightful comfort food.
The Right Ingredients: Marrowfat Peas
For great mushy peas, marrowfat peas are essential. Left to dry in the field, they become larger and starchier. This gives mushy peas their distinctive smooth, creamy texture. The same peas are even used to make wasabi peas.
From mushy pea fritters to minted mushy peas, the possibilities are endless. Get creative and make this traditional side your own.
What You Will Need:
|Dried Marrowfat Peas
Ceres Natural Bicarbonate of Soda
Ceres Mushy Pea Seasoning
1. Weigh & Wash Thoroughly: Weigh the marrowfat peas and wash them three times to ensure clean peas. Clean peas result in a cleaner flavour and brighter colour.
2. Soak with Ceres Bicarbonate of Soda: Cover the peas with Ceres Natural Bicarbonate of Soda and cold water, and leave to soak in the fridge for 12-36 hours. This process helps remove dirt and softens the peas faster by breaking down the pectin.
3. Cooking Equipment: If you haven't got a pressure cooker, don't worry; a regular saucepan works fine. If you want to supercharge your Mushy Pea cooking, consider upgrading to an induction cooker.
4. Be Vigilant: Always keep an eye out for foreign objects in the peas and remove them.
1. Rinse: Rinse the soaked marrowfat peas to remove all excess dirt.
2. Boil: Add to a saucepan, cover with water, add Mushy Pea Seasoning, and bring to a boil.
3. Simmer: When you get to a boil, reduce the heat, constantly stirring, to break down the peas without sticking.
4. Cool & Store: Cool and decant into serving or storage pots when the peas are fully broken down.
Tips for Perfection
- Stick to Your Process and Recipe - Choose a method and recipe you enjoy and stick with it, starting small and scaling up as you perfect your technique.
- Wash and Soak for 36 Hours - Washing at least three times and soaking for up to 36 hours in the fridge ensures fully swollen peas.
- Use Ceres Natural Bicarbonate of Soda - It not only helps in cleaning but also breaks down pectin, causing the peas to soften more rapidly, as peas have the highest pectin concentration among legumes.
- Invest in Quality Marrowfat Peas - A little extra cost can lead to a significantly better end product.
- Utilise Mushy Pea Seasoning - Consolidating four ingredients into one, this seasoning minimises error, enhances flavour and increases consistency.
- Ensure Enough Water for Cooking - Insufficient water can lead to a loss of colour and undesirable consistency. Make sure the peas are well-covered when cooking.
By following these guidelines, you'll achieve perfect mushy peas time after time. This guide provides the insights, dismissing old myths and focusing on tested methods to make mushy peas an enjoyable addition to your culinary repertoire. Happy cooking!