Irish Matter Of Fact Peas Mushy Peas Food

MUSHY PEAS

Steps:

• Place the peas in a colander and rinse well. Transfer the peas to a saucepan with a steaming tray. Add a 1/2 inch of water to the bottom, and turn up the heat. Once the water is boiling turn down the heat and steam the peas for 10 minutes.
• Once the peas are tender, remove from the heat and drain.
• Melt the butter in the bottom of a clean saucepan. Add the steamed peas to the butter. Turn off the heat.
• Using a potato masher, mush the peas. Do not fully puree, but create a textured mush. Add the cream and mix thoroughly. Season to taste with salt and pepper.
• Serve with fried battered fish and chips.

MUSHY PEAS

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.

IRISH "MATTER OF FACT PEAS" (MUSHY PEAS)

Steps:

• Put the peas in a bowl, add baking soda, pour on the boiling water and soak overnight.
• Next day drain and barely cover the peas with water, bring to a boil and simmer until tender and soft apprx 15-20 minutes, drain.
• Add salt pepper pinch of sugar and the butter, stir and serve.

MUSHY PEAS

Steps:

• Heat olive oil in pot and fry onion for 5 minutes.
• Add sage, celery and peas.
• Combine and cover, cook for 15 minutes.
• Stir regularly.
• Uncover, add cream and heat through.
• Then gently mash to a course mash.
• Season.