Mushy Peas??

Mags_cat

Oh my goodness....

Chips, mushy peas and gravy....:drool::drool:

It's true about chip shops - here in Brum they look at you strangely if you ask for gravy. It's a northern thing.

Meepster

Mags_cat wrote: »

Oh my goodness....

Chips, mushy peas and gravy....:drool::drool:

or even better than that, just get chips and pea wet...OMG I miss Wigan...

kittiej

Perhaps we should start a Northerners cooking thread all about Northern food from Northern people ( sorry came over a bit Royston Vasey then - are you local?) :rotfl:

Speaking of which bonfire night's coming up and you can't get a decent piece of Parkin anywhere around these parts

Woofles

You have my sympathy, chips without a carton of mushy peas, what next.:rotfl:

I buy mine in a tin the co-op own brand are good, plenty of peas and not all water.

alittlebitofmagic

No idea how you do it with the dried peas properly, but a cheats way is to get about 300g of frozen peas (4 people) out and pop in a boiling pan for about 3 minutes. Then pop in blender briefly, or mash. Stir in about 4 tablespoons of double/single cream or whole/semi-skimmed milk depending on how healthy you are, with about a tablespoon/good old knob of butter. Then add some salt and pepper.

I hate mushy peas, but have family who are nuts about them, they say the batchelors tins are scrummy

MrsMW

I make lovely mushies but then I am a Yorkshire girl.
Use ordinary dreid peas, not quick soak.
Put peas in basin and cover with boiling water, I then put half of the bicarb tablet in and stir 'til dissolved. Throw the other half away.
Soak overnight.
Rinse peas by chucking in a sieve and letting cold water run over.
Put peas in pan and cover with cold water.
Bring to boil and then simmer slowly 'til soft, keep adding a bit more water if they start getting too dry.
Add salt and pepper and a tiny pinch of sugar.
Enjoy!!

Lil2002

MrsMW wrote: »

Put peas in basin and cover with boiling water, I then put half of the bicarb tablet in and stir 'til dissolved. Throw the other half away.

Don't throw it away - throw it down the toilet, excellent toilet cleaning properties!
One of these days I'm going to try this mushy pea delicacy. :rotfl:

NJW69

I'm a Lancashire Lass that works for a national organisation and it absolutely amazes me that they don't do gravy or mushy peas in other parts of the country. We don't eat them much but they are comfort food when you need it. At work one of the Southern staff was visiting one of our Yorkshire sites that has an on site catering facility and he said to me "I've seen you have chips 'with' gravy a couple of times now and I think I may try it as it does look good"! I then went through a few scenarios such as "surely you've had chips with a dish such as a casserole that has gravy as part of the dish" to which he was adamant he hadn't. Shocking!

Anyway to answer the question; the cheats way is to open a tin but to make them yourself buy dried marrowfat peas (you can buy them fresh or at least ready soaked here but doubt you can 'down South'). I soak them in the pan in the morning when I'm making them for the evening, drain the water off and refill before cooking. I add bircarbonate of soda when cooking as it help the peas 'mush'. I would check for salt as you've had the bicarb in but add freshly ground black pepper and some white pepper for a tiny heat. I don't make these often but if having a party for Halloween then they would be served with potato pie (butter or cheese pies for veggies as the 'potato' pie contains meat) beetroot and homemade pickles and red cabbage. Enjoy!

I actually didn't start eating these until about five years ago (I'm 40) as I'm a bit of a food snob and we didn't have them at home but they are actually becoming quite fashionable. Some of the top restaurants in their search for authentic local food now serve them (obviously in a tiny portion and not slopped all over everything else LOL!).

merlin1

big marrowfat peas i believe is the key! i make my own now and then but i do honestly find batchelors chip shop mushys as good as you can get, and tbh they are relativly cheap :cool:

charlies-aunt

Pie, chips and mushy peas ...topped with a big spoonful of mint sauce - thats the way round here - cheap, tasty and filling for a quick winter tea.

I get the dried peas in the packets - these come with their own soaking tablet so easy-peasy

If you are planning a pie'n'pea supper for Hallowe'en or Bonfire night, its easy to cook up a big batch in your slow cooker and they fluff up really nicely.

If you cook more than you need, freeze the surplus for super fast mushy peas.