RECIPE: Minced and Moist, Level 5- Mushy Peas

A vibrant side dish or the bed of you next main meal, Mushy Peas are a fresh and wholesome addition that will add a pop of colour to your plate 🫛

Mushy peas as a Level 5 Minced and Moist dish

I recently came round to the idea of mushy peas when I remembered that they were, in fact, peas, and not some pale green mush next to oily battered fish. I grew up with my parents running a fish and chip shop and I didn't even know mushy peas were a thing until I was a teenager- well after the era of the fish and chip shop. Crazy..

Mushy peas are a very British food that started as most hearty traditional foods do, as a cheap and affordable meal for the poor or working class. Mushy peas are traditionally made with marrowfat peas, soaked in baking soda overnight to soften and then cooked until soft and mashed up afterwards.

Being over in Australia, I went for your stock standard snap frozen green peas. They are younger, softer and sweeter than the marrowfat so naturally, they are going to have a slightly different flavour. I do prefer a more vibrant and fresh taste that come with the green peas, and also the much quicker preparation and cooking time. However, if you're in the market for a more traditional style and flavour, you can try getting your hands on some marrowfat peas which are a more mature and a more starchy variety of pea.

I chose to use a bit of milk to add moisture to the peas for the mushing part but really you can use any liquid. If you want a heavier and creamier taste, you could use cooking cream, or if you're wanting a lighter taste, you could opt for water or stock.

I know that a lot of recipes also elevate the dish wish herbs, especially mint. I decided to stick to basics, myself. However, don't be afraid to play around with flavours to suit your taste.

I was a bit torn as to whether I wanted to post this as a level 5- minced and moist or a level 4- puree recipe because really, it's one of those recipes that can flex between either or them. I decided to stay loyal to it's natural form where there might be chunks or pieces of peas that are more whole than mashed which is definitely more reflective of a minced and moist diet. However, you only need to blend and mash further, and maybe add some moisture, for it to pass as a puree option.

This recipe is intended as a side dish so the serving size reflects such. If you are wanting to enjoy the mushy peas as a substitute for a mash or to fill the roll of a a pie floater, for example, you're going to have to multiply the quantities to suit.

Mushy Peas

Serves 4

INGREDIENTS

300g of frozen peas

30g of butter

1 tbsp of full fat milk or cream

Salt and pepper to taste

METHOD

1. Bring a saucepan of water to the boil and add the frozen peas.

2. Allow to cook for approximately 7 minutes or until they are soft. Then, drain the peas.

3. Add the butter and milk to the peas while mashing the peas with a potato masher or gently pulse the peas with a stick blender.

4. Add salt and pepper to taste. Add herbs as desired.

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