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27th August 2015, 01:10 PM #1GOLD MEMBER
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"Perfect" old fashioned mushy peas.
I'm looking for the old fashioned "perfect" mushy peas recipe or formula.
I have tried dried peas, fresh peas, tinned peas but I can't seem to get the right consistency or taste. To me the consistency needs to be wet, runny but not so liquid that it runs off. Mostly, these days when you get a pie and peas the peas are just a lumped mash that sits on the top. Years ago I even had one where the peas were so sloppy that I thought it must have been pea soup. I'm looking for the inbetween.
Think the old wood fired pie van which always had a saucepan of mushy peas which were ladled onto your pie.
Any ideas?Regards,
Bob
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31st August 2015, 12:22 AM #2
http://www.taste.com.au/recipes/3407...ned+mushy+peas
Not tried these but I have tried some of the other recipes on this site.Cheers Fred
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31st August 2015, 10:00 AM #3GOLD MEMBER
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Thanks for that Fred.
Have tried some of the traditional recipes from the net but most are still like "mashed potatoes" in consistency. The closest I have come is to add a spoonful of bicarbonate to the water - close but no cigar.Regards,
Bob
Absence of evidence is not evidence of absence.
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31st August 2015, 12:02 PM #4
Oh yeh mushy peas n pie
Sue Microwaves frozen peas for 2-3 mins add good dollop of butter and mash with a fork add mint (my pref)
Here's Jamies
Hairy Bikers
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13th September 2015, 10:31 PM #5GOLD MEMBER
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14th September 2015, 12:15 AM #6GOLD MEMBER
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Thanks Crocy,
I got the bicarb bit from one of the "oldies" but I didn't get where to use it.
Will certainly give it a go.Regards,
Bob
Absence of evidence is not evidence of absence.
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14th September 2015, 08:19 AM #7
Have you tried the British canned mushy peas in the English food sections of Colesworths?
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14th September 2015, 09:26 AM #8GOLD MEMBER
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Tried them many years ago, they were so popular that they are no longer stocked locally
I am perhaps on a fool's errand but I have a new lead re the bicarb. Memory is a strange thing, but I'm still chasing that old wood fired pie van with the saucepan of mushy peas on the small gas burner taste.Regards,
Bob
Absence of evidence is not evidence of absence.
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14th September 2015, 04:16 PM #9SENIOR MEMBER
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Rather partial to the mushy peas,both me an the misses.
Haven't tried making any myself but I believe MARROWFAT PEAS are the best if you can get them.
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15th September 2015, 05:17 PM #10
A friend of mine did home made fish, chips and mushy peas. The mushy peas were the best I had tasted in Oz. Apparently they were a tin of Coles Garden Peas with 1/2 to 3/4 of the liquid drained out after heating and then mashed with a potato masher. So nice.
Marg
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16th September 2015, 10:30 AM #11Member
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Being of UK descent I can confirm that what you require is Dried Marrowfat peas soaked overnight and a bit of bicarb will help simply boil and simmer to require consistency and add sugar/salt for required taste . . .
No mushy peas in the UK are made with garden peas always Marrowfat . .
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