MUSHY PEAS
Adapted from Jamie Oliver
2 tablespoons olive oil
1 small onion, chopped
1/4 cup fresh mint leaves
1 pound frozen peas (preferably not petite peas)
2 tablespoons water
2 tablespoons butter
salt and pepper
In a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor, add the butter and salt and pepper to taste, and process to just shy of smooth. Serve hot.
Yield: 4 servings
Hi, quick point of order. Mushy Peas in the UK are usually made with marrowfat peas and not with frozen or garden peas. Marrowfat peas are much less sweet and a lot more starchy and behave a little more like chickpeas.
Hi,
Find the show funny as hell, but as avove, mushy peas are not made with garden peas. Dried marrow fat peas are the way. Soaked over night and then cooked with a ham hock. Awesome.
Oh, I know, and I even said it on the show and then cut it for time. So next time you get a raw, uncut 45 minutes! Seriously, thanks for filling us in on this.
Incidentally, I have made that Jamie Oliver recipe with the kind of frozen peas you can get in the UK (usually garden peas) and it turns out kind of weird. Marrowfat is the way forward.
Well, clearly my MIL made them poorly, as the mushy peas I had were vile. Vile, I say! Maybe the Irish secretly hate peas.