Mushy peas
Posted: 29 Sep 2024, 17:59We cannot always get them, but we can make them.
400g of peas. Fresh, frozen, dried, makes no difference
1 dsp of bicarb
vinegar or lemon juice
sugar
salt
Err, water
Cover the peas in boiling water then add the bicarb. Soak overnight then drain and wash before cooking. Cover in fresh water and slowly bring to a simmer. Keep an eye on them and stir and watch as they break down - that's the bicarb at work - you might need to add more water at times to stop them getting too dry and to help them cook. When they are nearly there add a glug of vinegar or lemon juice. There will be bubbles, lots of them, this is the acid neutralising the bicarb, just keep stirring till they stop. Add some sugar and salt to taste and they are ready.
Good with fish (cakes) and pork pies.
They can be frozen for months for later use.
400g of peas. Fresh, frozen, dried, makes no difference
1 dsp of bicarb
vinegar or lemon juice
sugar
salt
Err, water
Cover the peas in boiling water then add the bicarb. Soak overnight then drain and wash before cooking. Cover in fresh water and slowly bring to a simmer. Keep an eye on them and stir and watch as they break down - that's the bicarb at work - you might need to add more water at times to stop them getting too dry and to help them cook. When they are nearly there add a glug of vinegar or lemon juice. There will be bubbles, lots of them, this is the acid neutralising the bicarb, just keep stirring till they stop. Add some sugar and salt to taste and they are ready.
Good with fish (cakes) and pork pies.
They can be frozen for months for later use.
