Best 6 Traditional British Mushy Peas Recipes
"Mushy peas" is a traditional British dish that is commonly served with fish and chips but can also be enjoyed as a side dish. It is believed that the dish originated in the north of England as a cheap and nutritious way to use up leftover dried peas. Traditionally they were served with ham or bacon, but today they are most commonly served with fish, especially cod or haddock, and chips. The peas are typically cooked slowly with baking soda until they are soft and smooth, and then mashed with a fork or potato masher. They are then seasoned with salt, pepper, and butter, and sometimes other herbs and spices.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHY PEAS
A classic British side dish, Mushy Peas really do bring a whole new dimension to those plain old peas. Yield: 1 1/2 c of peas
Provided by Sarah
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Simmer the peas with water and butter for 10 min.
- Remove the well-cooked peas from the heat and mash coarsely with a potato masher.
- Add the lemon juice, salt, mint, and pepper. Taste and adjust salt and pepper as desired.
MINTY MUSHY PEAS
This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.
Provided by Jamie Oliver
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.
MUSHY PEAS I
Mushy Peas are a great side dish with fried cod or salmon. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious.
Provided by Stella
Categories Side Dish Vegetables Green Peas
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
- Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Nutrition Facts : Calories 132.1 calories, Carbohydrate 10.3 g, Cholesterol 28 mg, Fat 8.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 396.4 mg, Sugar 3.8 g
TRADITIONAL BRITISH MUSHY PEAS
Mushy peas are the traditional accompaniment to authentic British fish and chips. In the UK they would be traditionally made using marrowfat peas, but this version uses much more readily available dried split green peas.
Provided by Food Network
Categories side-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the split green peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight.
- Drain the peas in a colander and rinse with cold water to remove any lingering baking soda.
- Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.
- Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required.
- Serve immediately with fish and chips, or cool and store for up to 3 days.
EASY MUSHY PEAS
Enjoy comfort food at its best with homemade mushy peas. Their subtle mint and lemon flavour means they're perfect with fish and chips
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Serves 4-6 as a side
Number Of Ingredients 5
Steps:
- Put the marrowfat peas and baking soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight.
- Drain the peas and rinse them twice with cold water to wash off the baking soda. Put the beans in a saucepan and cover with 650ml cold water. Bring to the boil, reduce the heat and simmer for 30 mins until tender, stirring occasionally.
- Mash briefly and stir in the butter, mint and lemon, seasoning to taste.
Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
BRITISH MUSHY PEAS (USING REGULAR SPRING PEAS)
Mushy peas are the quintessential side veg to accompany fish & chips in the UK. The traditional recipes use marrowfat peas, but more modern versions take advantage of the ordinary English spring peas you can find in any freezer case. This version was bright, refreshing, and while it does taste different from the marrowfat version, it is still quite good. This is also great served with with lamb. Adapted from Tom Aikens version, as seen on Market Kitchen.
Provided by HeatherFeather
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender.
- Drain, but save about 200 ml of the cooking water.
- Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes).
- Leave a few chunks. Test for seasoning and adjust as needed.
- Reheat gently in saucepan if needed.
Nutrition Facts : Calories 276.7, Fat 9.2, SaturatedFat 5.4, Cholesterol 21.5, Sodium 1452.4, Carbohydrate 36.7, Fiber 12.4, Sugar 13.5, Protein 14.1
Tips:
- Use dried marrowfat peas for the most authentic flavor and texture.
- Soak the peas overnight before cooking to reduce cooking time.
- Add a pinch of baking soda to the water when cooking the peas to help them soften.
- Don't overcook the peas, as they will become mushy.
- Season the peas with salt, pepper, and butter to taste.
- Serve mushy peas with fish and chips, bangers and mash, or any other traditional British dish.
Conclusion:
Mushy peas are a simple but delicious dish that is a staple of British cuisine. They are easy to make and can be enjoyed as a side dish or as a main course. With a few simple ingredients and a little bit of time, you can create a pot of mushy peas that will be sure to please everyone at your table.
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