Pease Porridge Food

PEASE PORRIDGE

Steps:

• Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.
• Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.
• Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.
• When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.
• Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.
• Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

PEASE PORRIDGE

Steps:

• put the dried peas into a mixing bowl and cover with cold water. let them soak overnight.
• drain & rinse the peas.
• put the peas in a saucepan with the milk & cook them slowly over low heat. do not let the milk boil.
• stir the peas occasionally so they don't stick to the pan.
• when the peas are soft,(about 1 to 1/2 hours)take the saucepan off the heat & mash the peas into a smooth paste.
• stir in the black pepper & salt.
• put the mixture into a serving dish.

PEASE POTTAGE

Steps:

• Place peas in a bowl and add water to cover by 3 inches.
• Leave overnight for cooking in the morning or soak all day to cook for dinner.
• Drain peas and discard water.
• Place peas and bacon in a large pot and add 8 cups fresh water.
• Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed.
• Add water if necessary to keep from burning.
• Serve with pilot crackers (the modern equivalent of ship's biscuit) and beer for a true shipboard meal.

PEASE PUDDING

Steps:

• Tip the peas into a bowl, cover with cold water and leave to soak overnight.
• Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
• Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.