Everyone who has ever sat in
an English pub…..and by that I mean a REAL English pub, with hand pulled ales,
dark wood everywhere, and real Victorian era mirrors, not some make believe
abomination in a drive-by mall with faux wood beams and where all the beer is
fizzy and cold enough to crack tooth enamel….
So anyway, anyone who has sat
in an English pub begins to salivate at the mere sound of the words mushy peas, which is pronounced, by the
way, mooshy peas.
I know my well-traveled
readers are salivating now! But, but for
the times you’re home-bound, and in my undying quest to bring you sights,
sounds, and especially food from mother England, I offer this simple, handy,
mouthwatering recipe for the fabulously green concoction I just mentioned.
Now, just relax, pour yourself
a pint of England’s finest…but, first a word about English beer. No, it is not flat. No, it is not warm. But, rather than being infused with gaseous
waste from a cylinder, English beer or REAL ale is a product of natural
fermentation, meaning the amount of fizz is just what mother nature intended.
And as for the temperature, in
England pubs, barrels of real beer are kept in the cellar, at a natural
temperature of about 55 degrees Fahrenheit.
Ok, so you’ve poured your cool
English brew. Now what? Another question for the curious, and by that
I mean beer drinkers. Where do peas come
from?
In a few words, peas come from
the deep dark time before recorded history.
Evidence points to domestication of Pisum
Sativum sometime around 7800 B.C. Now
they’re served all over the world, including China and India. Yeah, but who
decided to mooshy the peas? No
idea. Now, take another sip and let’s
get to the heart of good cooking.
Mushy peas (a traditional
accompaniment to fish & chips, or meat pies.)
This recipe is part Jamie
Oliver and part your author’s scintillatingly delicious interpretation.
2 tablespoons vegetable oil
1 lb bag of frozen peas,
cooked according to package directions (and quickly drained, but not dry)
About 10 fresh mint leaves,
finely chopped
½ medium red onion, finely
diced
2 generous pats of unsalted
butter
salt and pepper to taste (do
not go heavy on either)
Put the oil in a medium sized
frying pan and bring to medium heat. Add
the peas, mint, and onion. Stir once or
twice and periodically after that. Allow
the mixture to steam until the onions are soft, about five minutes.
Put the pea mixture and butter
in a food processor (or use a potato masher) and pulse until the peas are well
blended, but not silky smooth. See
photo.
That’s it! Fry your fish and chips (we call them French
fries), or bring your meat pie out of the oven and add a big spoonful of mushy
peas on the side. Hey, folks, if you’ve
been doing this correctly, it’s time for another pint as you listen to applause
from your enthusiastic crowd.
Cheers!
Note: Hunting for a good recipe for meat pies? Try my version of steak and ale pie: https://www.blogger.com/blogger.g?blogID=4277603850536693845#editor/target=post;postID=2562771961949503113;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=postname
No comments:
Post a Comment