Mushy Peas – traditional British side dish

mushy-peas-post-webYou have to say “Mushy Peas” with a Northern English accent in my opinion!  I have a very vivid memory from when I was little and we were on a family holiday in the UK.  I remember being in Glasgow and not being able to understand one word that was being spoken by the friends we were visiting and then further on on that trip of being in the Lake Districts, having fish & chips and “mushy peas” for dinner, the way they said it cracked me up then and I’ve never forgotten it.  It doesn’t take much to amuse me clearly!

Anyway as we did mushy peas for Multicultural Day this week I was a bit worried that this recipe would be buried underneath all the Jammy Dodger photo’s so have decided to repost this recipe as it actually a very quick & easy side dish if want to jazz peas up a little bit.  If you want the real deal mushy peas made from marrowfat peas (does anyone know what they look like? not sure if you can even get them in Australia?) you could check out this link. Otherwise here is my 6 minute version

mushy-peas-in-saucepan-web

 Ingredients

1 C (250 g) frozen peas

10 g butter

1 sprig mint, leaves only, finely chopped

Salt & Pepper to taste

Method

Boil the peas for 4 – 5 minutes, drain and run under cold water to stop the cooking (this will help retain the colour)

Mix the butter and mint leaves in with the peas back in the hot saucepan and then mash with a a potato masher

Double the recipe if you want more

 

 

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