Savory Pease Porridgepudding St Patricks Day Leftovers Food

PEASE PUDDING

Steps:

• Wash peas, soak in water overnight, then rinse.
• Place peas in pudding bag (can use thin towel or cloth).
• Tie bag - allowing room for expansion
• Cook in salted water for approximately 2 hours.
• Remove bag from pot and squeeze out excess water
• Remove peas from bag and mash with butter, salt and pepper.
• You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.

PEASE PUDDING (PUREED PEAS)

Steps:

• Wash the split peas thoroughly under cold running water until the water runs clean. Pick over the peas and discard any discolored ones and any foreign objects such as small stones.
• In a medium saucepan, bring the 2 cups of water to a boil and drop in the peas slowly. Reduce the heat and simmer, partially covered, for 1.5 hours, or until the peas can be easily mashed with a spoon against the side of the pot.
• Drain the peas in a colander and force them through a fine sieve set over a large bowl.
• Return the peas to the pan and cook over low heat, stirring constantly, until the puree is heated through. Stir in the salt, butter, and pepper. Serve immediately.

SAVORY PEASE PORRIDGE/PUDDING (ST. PATRICK'S DAY LEFTOVERS)

Steps:

• Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot.
• Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal.
• Bring the liquid to a boil, skimming off any "guck" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed.
• After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed.
• This can be served as a main dish or a side. Also good to use as a spread on bread.

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 PUDDING AND FAGGOTS

Steps:

• Place the bread in a bowl and cover with warm water, leave for five minutes.
• In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix.
• Press the bread as dry as possible and beat with a fork till smooth, add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well.
• Flour hands and form the mix into largish balls , not too large!
• Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes.
• Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt.
• Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.