How do you make mushy peas at home?

Question

I like the texture of mushy peas but I hate the taste of the peas that are used to make it.Does anyone know if you can make mushy peas with tinned garden peas and if so,what else do you add?

I don't like marrowfat peas so it's would be pointless to buy a tin of mushy peas as this is the type of peas used.

Answer 1

Like it or lump it, but mushy peas are made with dried marrofat (field) peas, not fresh green (garden) peas. They're nice with a touch of mint sauce stirred in...
Mashing cooked garden peas will give you mashed garden peas, not mushy peas. Still nice, but not mushy peas.
I sometimes make a pea puree using cooked frozen garden peas - pop them in a blender with a touch of the cooking water, sea salt and a glug of good quality olive oil. Add more cooking water if you want a looser texture.

Answer 2

Making Mushy Peas

Answer 3

mushy peas

Ingredients:

Dried peas
bicarbonate of soda
water
salt and pepper (at the end)

The peas should be the dried marrowfat ones. The best ones we have found in the UK are Bachelors Bigga Marrowfat Peas. Place the peas in a large dish with plenty of room as they will expand when soaked. The peas need to be covered with two to three times their volume of boiling water. Add the steeping tablet that came with the peas or a couple of teaspoons of bicarbonate of soda if there are no tablets. This is important as the peas will not break down unless the bicarb is added. Cover and leave overnight.

The next day drain the peas and put them in a pan with enough fresh water to just cover them. Bring to the boil and simmer for about 20 minutes. The peas should break up nicely. Add a little water to the mixture to loosen the mushy peas to the consistency you like. Season only at the end, as if you do so before that the peas will be tough. Mushy peas freeze well.

Answer 4

For mushy peas, soak the peas in a large bowl, in three times their volume of water with the bicarbonate of soda for at least four hours or, if you have the time, overnight.

Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with the water. Cover and bring to the boil and once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time.

The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season.

Answer 5

225 g dried marrowfat peas
1/2 teaspoon bicarbonate of soda
15 g unsalted butter
salt
freshly ground black pepper

In a large basin, soak the peas overnight (or for at least 4 hours)
in three times their volume of cold water, with the bicarbonate of
soda. Rinse the peas well and put them into a medium saucepan and
cover with cold water. Bring to the boil and thenreduce the heat
to simmer for approximately 1 1/2 - 2 hours stirring from time to
time, until the peas are cooked and have fallen to a softened mush.
If they appear too wet, continue cooking over a low heat to drive
off any excess moisture, but take care to keep stirring, to prev
nt them burning on the base of the pan. Beat in the butter, salt
and pepper to taste. Yield: 4 servings

Answer 6

buy these special peas called marrowfat peas and put them in a dish with water just covering them and place in microwave with clingfilm over them for 6-10 mins and then take them out and mush them
handy tips:
when putting in dish make sure that the dish can go into a microwave
And it helps to take the outer skin off the peas but that takes a long lime lol

Answer 7

you could mash them up but it won't be the same. have you tried different types of mushy peas. i really don't like tinned mushy peas, but like the frozen or dried ones.

Answer 8

well once i was boared and because i like peas i made a mushy pea thing but it was a little bit like soup haha
what i did was used a blender and put a little bit of cream and thats all it was really nice.
i dont know if that was much help but yer haha

Answer 9

why not try buying a box of dried peas and make them the old fashioned way by soaking them with the bicarb tablets provided a time consuming thing to do but the taste is well worth it this was the only way until they started putting them in cans

Answer 10

buy a tin of mushy peas?