Nicky's Kitchen SanctuaryChip Shop-Style Mushy Peas
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Ingredients
Serves 4- 250 g (8.8oz) dried marrowfat peas
- 600 ml (1 pint) water
- 850 ml (1.5 pints) just boiled water
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp black pepper
- 2 tsp bicarbonate of soda ((or use the soaking tablets if your marrowfat peas comes with them))
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Steps
- Step 1
Place the dried peas into a large bowl. Add the bicarbonate of soda and pour over the just boiled water.
- Step 2
Stir together, cover, and leave the peas to soak for 12-16 hours (no need to refrigerate).
- Step 3
Drain and rinse the peas.
- Step 4
Add the water to a medium-sized saucepan. Bring to the boil and add the drained peas.
- Step 5
Stir together, bring back to the boil and simmer for 25-35 minutes until the thickness is to your liking. Be sure to stir occasionally, and mush them down a little with a wooden spoon during cooking. You'll need to stir more often in the last 10-15 minutes, to prevent the peas sticking/catching on the base of the pan.
- Step 6
You can add a little more water if you like a thinner consistency.
- Step 7
Stir in the sugar, salt and pepper.
- Step 8
Have a taste and add a little more seasoning if desired, then serve.
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Place the dried peas into a large bowl. Add the bicarbonate of soda and pour over the just boiled water.
Source: Nicky's Kitchen Sanctuary
