Leslie Massey
Mushy peas are a great side dish to accompany roast dinners, pies, and fish and chips. Although they are traditionally served in Britain, they can be made at home in Australia with just a few simple ingredients. The key to making authentic mushy peas is to use marrowfat peas, which are mature green peas that have been left to dry out naturally in the field. These peas are then soaked overnight in water and bicarbonate of soda, boiled, and mashed to create a creamy consistency.
| Characteristics | Values |
|---|---|
| Time | Under 10 minutes |
| Number of ingredients | 5 |
| Type of peas | Marrowfat peas |
| Soaking time | 12 hours or overnight |
| Soaking ingredients | Bicarbonate of soda, salted water |
| Boiling time | 25-30 minutes |
| Boiling ingredients | Water |
| Consistency | Chunky, flavoursome, soft, not runny |
| Add-ons | Butter, mint jelly, sea salt flakes, black pepper |
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What You'll Learn
Soak dried marrowfat peas overnight in salted water with bicarbonate of soda
To make mushy peas with dried marrowfat peas, you'll need to soak them overnight. Place the peas in a large saucepan or heatproof bowl and cover them with salted water and a teaspoon of bicarbonate of soda (also known as baking soda). Leave the peas to soak for 12 hours or overnight. The bicarbonate of soda will help to soften the peas.
The next morning, drain and rinse the peas. Return them to the saucepan and cover with fresh water. Bring the water to a boil, then reduce the heat and simmer for 25-30 minutes, or until the peas are soft.
Once the peas are soft, drain off some of the liquid and mash the peas with a knob of butter until you reach your desired consistency. Season to taste.
Soaking the dried marrowfat peas overnight is an important step in preparing traditional British mushy peas. This method of preparation results in a smoother, creamier consistency and a distinctive flavour and texture compared to using regular peas.
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Drain and rinse the peas, then return to the pan with fresh water
To make mushy peas, it is recommended to use dried marrowfat peas, which are mature green peas that have been left to dry out naturally in the field. These peas are traditionally used to make English mushy peas and have a higher starch content, resulting in a smoother and creamier consistency.
If you are using dried marrowfat peas, start by soaking them overnight in a large saucepan filled with salted water and a teaspoon of bicarbonate of soda (baking soda). The next day, drain and rinse the peas thoroughly. This process helps remove the salt and bicarbonate of soda used for soaking.
After draining and rinsing, return the peas to the saucepan and add enough fresh water to cover them. Bring the water to a gentle boil, then reduce the heat to a simmer. Cook the peas for 25 to 30 minutes, stirring occasionally, until they are soft and tender.
Once the peas are soft, you can drain off some of the excess liquid if needed. The amount of liquid retained will depend on your desired consistency for the mushy peas. For a thicker consistency, drain off more liquid, and for a thinner consistency, retain or add more liquid.
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Boil the peas for 25-30 minutes until soft
To make mushy peas, you'll need to start by soaking dried marrowfat peas in a mixture of water and bicarbonate of soda. This process can take up to 12 hours or overnight. The peas will absorb the water, becoming soft and swollen. Once they're ready, it's time to drain and rinse them thoroughly. Now, you'll want to place the peas in a saucepan and cover them with fresh water. The amount of water added will depend on your desired consistency for the final dish. For a thicker consistency, use less water, and for a thinner consistency, add more.
Now, we get to the crucial step of boiling the peas. Turn on your stove and set it to medium-high heat. Place the saucepan with the peas and water on the burner and wait for the water to come to a rolling boil. This should take a few minutes, depending on your stove and the amount of water used. Once the water is boiling vigorously, reduce the heat to a gentle simmer. You'll want to maintain this gentle bubbling of the water for 25-30 minutes. Keep an eye on the peas as they simmer, giving them an occasional stir to ensure they don't stick to the bottom of the pan and burn.
As the peas simmer, you'll notice them softening further and starting to break down. This is what you want! The peas will become increasingly tender as the cooking time progresses. The bicarbonate of soda used in the soaking process helps to soften the peas and enhance this process. The cooking time of 25-30 minutes is a guideline, so it's important to keep an eye on the peas and adjust the timing as needed. Depending on various factors, such as the heat level, the type of saucepan used, and the initial softness of the peas, they may take slightly less or more time to reach the desired softness.
You'll know the peas are ready when they are easily mashed or crushed with a fork or spoon. The texture should be soft and creamy, with some chunks remaining if you prefer a chunkier consistency. If you find that the peas are still too firm after 30 minutes, continue cooking in small increments and test their softness frequently to avoid overcooking. Once they reach the perfect softness, drain off any excess liquid, bearing in mind that you can always add more liquid later to adjust the consistency.
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Drain and mash with butter, seasoning, and mint jelly to taste
To make mushy peas, you'll first need to prepare the peas. If you're using dried marrowfat peas, soak them overnight in a mixture of water and bicarbonate of soda. If you're using canned marrowfat peas, simply drain the liquid and give them a quick rinse.
Once your peas are ready, it's time to cook them. If you've soaked dried peas, drain and rinse them, then put them in a saucepan with fresh water. Bring the water to a boil, then reduce the heat and let the peas simmer until they're soft. If you're using canned peas, you can skip this step and move straight to mashing.
Now it's time to drain your peas and get mashing! Pop your cooked peas back into the saucepan and, using a fork or a potato masher, mash them to your desired consistency. Add a knob of butter as you mash—this will give your mushy peas a deliciously creamy texture. Season with salt and pepper, and a little mint jelly, to taste.
The mint jelly is the secret ingredient that will take your mushy peas to the next level. It adds a subtle minty freshness that pairs perfectly with the peas. You can adjust the amount of mint jelly you add depending on your taste preferences. If you don't have mint jelly, you can use fresh mint leaves, or even a squeeze of lemon juice for a zesty twist.
Finally, serve your mushy peas alongside your favourite main dish. They go especially well with fried fish and chips, a classic roast dinner, or a hearty meat pie. Enjoy!
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Add cream or water to adjust the consistency
To adjust the consistency of your mushy peas, you can add liquid—water or cream—until you reach your desired consistency. If you want a thinner consistency, add a little more cream or water and puree before serving. If you're calorie-conscious, you can use low-fat milk instead of cream.
If you're making your mushy peas with dried marrowfat peas, you'll need to soak them overnight in salted water with a teaspoon of bicarbonate of soda. The next day, drain and rinse the peas, then put them in a saucepan with enough water to cover them. Simmer for 25–30 minutes, or until soft. Drain off some of the liquid, then mash with a knob of butter and season to taste.
If you're using canned marrowfat peas, drain the peas, reserving the liquid. Put the peas in a small saucepan and mash them with a fork. Gently heat on low-medium heat with butter and a little of the reserved liquid. Mix until you reach your desired consistency, adding more liquid if needed.
If you're using frozen peas, heat butter over medium heat in a saucepan. Add minced garlic and cook for about a minute, until fragrant. Toss in the frozen peas and cook until softened. Season with salt and pepper.
Mushy peas are a great side dish for roast dinners, fish and chips, or any meal that needs a green side dish.
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Frequently asked questions
You will need marrowfat peas, butter, mint, lemon, and seasoning. If you are using dried marrowfat peas, you will also need bicarbonate of soda.
First, soak the peas in a large saucepan full of salted water and a teaspoon of bicarbonate of soda overnight. In the morning, drain and rinse the peas, then return them to the saucepan and cover with water. Simmer for 25-30 minutes, then drain and mash with butter. Season to taste.
Drain the tinned peas, reserving the liquid. Mash the peas with a fork and heat in a saucepan with butter and a little of the reserved liquid. Add mint jelly and season to taste.
Mushy peas are a great side dish to serve with fish and chips, meat pies, or roast dinners.
