Mushy Peas by Linda Reilly
Thank you for the invitation to Mystery Lovers’ Kitchen! When Peg Cochran first asked me if I would like to do a guest post, my immediate thought was: achh . . . I’ve got to start thinking about recipes for my first Deep Fried mystery! Since the culinary focus of book one (as yet unnamed) will be fish and chips, I’ve chosen to post the recipe for a side dish typically served in the UK with fish and chips—mushy peas.
I began seeking out the perfect recipe—something flavorsome and yet uncomplicated. I learned that in the UK mushy peas are traditionally made from dried marrowfat peas that are soaked overnight with baking soda, then rinsed and drained and simmered for another 30 minutes or so. Interestingly, dried marrowfat peas are nearly impossible to find in the USA. After a little more internet research, I discovered a wonderful recipe published by Irish American Mom (www.irishamericanmom.com) that didn’t require overnight soaking, and could be prepared using conventional peas. For my needs, it was perfect.
For ease of preparation, and since fresh peas are not always readily available, I tweaked her recipe by substituting frozen peas for fresh ones. Instead of melting the butter I softened it for about 15 seconds in the microwave. (I love the creamy consistency of softened butter.) The result was a delicious side dish that is sure to please everyone, even the pickiest of eaters. And while it makes the perfect accompaniment to crispy fried fish and chips, I can easily picture this tasty side served with roast chicken or turkey.
· 14 ounces frozen peas (not the petite kind – you want more pulp than skins)
· 4 to 5 tablespoons softened unsalted butter
· 2 to 3 tablespoons heavy cream
· Salt & pepper to taste
· Boil or microwave the peas according to the package directions.
· Drain and place in a bowl.
· Add the softened butter, heavy cream, and salt and pepper to taste (about ¼ teaspoon of each works nicely).
· With a potato masher, “mush” the peas until you have the perfect texture.
|Gather your ingredients|
|"Mush" your peas|