What to do with dried split peas?

sunshinesheli

Oooh, they look gooooood

anguk

Pease Pudding! Soak the split peas overnight then bung in a slow cooker with some ham stock to just cover them. I cook mine for about 5 hours, give it a good stir if the peas dissolve into a smooth paste it's ready. Delicious served with ham (I normally cook a ham/gammon joint in the slow cooker the day before then use the stock to make the pease pudding).

squeaky

anguk wrote: »

Pease Pudding! Soak the split peas overnight then bung in a slow cooker with some ham stock to just cover them. I cook mine for about 5 hours, give it a good stir if the peas dissolve into a smooth paste it's ready. Delicious served with ham (I normally cook a ham/gammon joint in the slow cooker the day before then use the stock to make the pease pudding).

Doing it the hard way! Honest

I buy a ham/gammon/bacon joint at around the 1 lb (450gram) mark.

Put it in the slow cooker. In my 3.5 litre pot I then add in 3.5 cups of dried pulses. Sometimes just split green peas as per the "original" pease pudding - but often as not a mix of split green/marrowfat/split yellow - and sometimes the odd half cup of other pulses that break down well like red lentils or pearl barley.

Then I add (boiling) water until it's a bit less than an inch (2cm) from the top.

The gammon then makes the stock "on the run" so to speak.

The result is beautifully cooked joint and a good amount of pease pudding.

Lift the joint out to use as you normally would.

I generally now cut one slice off the joint, chop it quite finely then stir those bits into the pease pudding.

Pease pudding ideally is the consistency of porridge or mashed taters - but I never worry if it turns out more like a thick winter soup - because that's the way I most frequently eat it anyway

Chrisca50

mmmmmmm pease pudding with saveloys - my nan made lovely pease pudding - thanks for the memories!!!!

betheebee

oldtractor wrote: »

do you have to soak them overnight?

Yes they MUST be soaked overnight, maybe your DP didn't soak them and that could be why he had food poisoning.

MrsWoolfe

Henry_Hoover wrote: »

I use this recipie - http://ile-maurice.tripod.com/chili.htm

They are amazing, fiddly to make but definitely worth it.

That's the same thing as I posted above:D receipe might be slightly different- everyone has their own slant on it but has always been a favourite snack nom nom!

a couple of extra tips- if the mixture seems too runny and isn't sticking together in the little balls you can add in a little bit of gram flour which will make it hold better.

And this mixture can be easily frozen you can either freeze the mix, in which case I pop it a freezer bag and then flatten it out and freeze which means I can then just break off as much as I want to use or you can make the little balls and just fry them very lightly- just enough that they will hold their shape and have just started to colour- you can then cool and freeze- good thing with this method is they don't take very long to defrost at all (you can cook from frozen too) and mean a yummy quick snack in the freezer!

MrsWoolfe

lauracusack

I often use them in place of lentils for veggie shepherd's pie. Let me know if you want the recipe.

Memory_Girl

Asked my Indian friend what her fave recipe is with yellow split peas.

She says "poorly pancakes!!!" apparently when they were ill, her grandma used to make a pancake recipe with pureed yellow split peas, coriander and chilli in them.

No recipe of course, but I am off to experiment as I quite fancy these.

will let you know

MG

zippychick

ive merged this with our split pea thread

Zip

MrsWoolfe

Memory_Girl wrote: »

Asked my Indian friend what her fave recipe is with yellow split peas.

She says "poorly pancakes!!!" apparently when they were ill, her grandma used to make a pancake recipe with pureed yellow split peas, coriander and chilli in them.

No recipe of course, but I am off to experiment as I quite fancy these.

will let you know

MG

this might be something along the lines of the DaalPuri receipe I posted a link to above- we usually roll them really really thinly and you could add any spices/flavours you like to the filling.

I did think of another one- I love the fried spicy peas snack you can get in indian shops ( and tescos now) maybe trying something like that using the split peas?

this might help:

http://allrecipes.com/Recipe/deep-fried-black-eyed-peas/detail.aspx

MrsWoolfe