Mushy Peas British Classic! CHIP SHOP STYLE! HOW TO COOK Traditional Mushy Peas with Marrowfat peas!
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- čas přidán 18. 05. 2022
- Mushy Peas The majority of British people love this CHIP SHOP STYLE green, thick and soupy consistency side dish. Usually is enjoyed with great British classics such as: Fish Chips and Mushy Peas, Pie Mash and Peas Etc. They are also enjoyed on bread and butter or simply on their own, usually with a generous lashing of mint sauce.
I will show you how to cook Traditional mushy peas with Marrowfat peas, they have a fantastic texture and taste. The natural puree creates itself as they slowly stew over a medium heat.
The process involves taking dried marrowfat peas and soaking them in water with the bicarbonate of soda tablets for a minimum of 12 hours. The peas double in size and soften significantly. Rinse the peas with clean water then placed in a pan with water and allowed to cook for 30 mins to 1 hour.
Finally serve with seasoning and some mint sauce. Perfect with Fish and Chips, Pie and Chips, Pork Pie even great on bread and butter!
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Ingredients
Marrowfat Peas
Water
Salt
Sugar
#mushypeas #chipshopmushypeas #britishmushypeas
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For anyone interested
If you soak a few of the dried peas in cold water overnight, just cold water nothing else you can then plant them in a plant pot
( just press them under the soil/ compost) and in no time you’ll have lovely fresh pea shoots to snack on or add to salads
Great tip! Best, Rik
Needed this for the lamb pie 😅🎉 thanks 🙏
Hope you enjoy. Thank you. Best, Rik
Great with fresh mint sauce and vinegar in a cup, i used to have a cup like that every Sunday lunchtime as a kid, gorgeous 😋
I agree. Thank you. Best, Rik
@@BackyardChef the 70's Sundays dinners were the best Rik..
Regards
Neil
Saw that at Nottingham goose fair years ago…first time I had known about it
Thank you. Best, Rik@@gregorycole3511
Oh, my favourite, steepy peas... just like me Nana used to make us back in the day!
Thank you! I had mushy peas for the first time on my recent trip to the UK and I fell in love with them. Great to have the recipe!
Hi GLW.. I love em.. With a stack of things but you know I love em with bread and butter. Best, Rik
I now live in New Zealand and a few years away I was told that the Indian Aspice shops sell dried blue peas….I buy them regularly and follow this procedure …soaking in boiling water adding the bicarbonate…I make a large pan full and freeze in portions …perfect every time !😊
You can get them at the bin Inn as well, super cheap.
I just made some this morning but it was an absolute fail. The bicarb is an essential ingredient.
Blue peas don't work quite as well as proper marrowfats. I'll bet you didn't know that there are quite a few growers of marrowfat peas in Canterbury. They are almost all grown for export to Japan and the US for processing into 'healthy' snack foods and, sadly enough, you won't see them on retail sale in NZ. I was lucky enough to get a 20kg sack of them a few years ago through a contact at Lincoln Uni, so I make them in batches and freeze them.
@@braintransplantdonor wow, didn't know that! It's frustrating that bee can't get the real thing here apart from overpriced tins of bachelor's (which are great but at $6 tin, yeah nah that's a birthday treat lol)
@@Crabfather I don't particularly like the tinned ones; they are too bright a shade of green (always remind me of kryptonite from the Superman comics!!) and I suspect there's a whole heap of food colouring in there. I pined for proper mushy peas for years after I moved to NZ, and I went down the blue peas route but they don't cook down quite the same as proper marrowfats. My neighbour used to work at Lincoln uni as a plant technician, and we happened to be talking about British food one day. The subject of fish, chips and mushy peas came up and as soon as I explained to her that they were made from marrowfat peas, she said "Oh, I've just been to a seed processor in Ashburton and watched about half a tonne of marrowfat peas being processed." I asked her if she could get me a bag of them to try and, lo and behold, a 20Kg sack of them turned up the next day!! If you're local to Christchurch I could maybe become your dealer??? :o)
@@braintransplantdonor sadly, I'm in the far north 😭
Thank you for well detailed instructions on how to cook mushy peas, I love it with my chips ❤
My grandmother used to cook this but with salt and pepper delicious 😋
I love mushy peas. I ate it at work for the first. I love it. I will try I cook it now. 😊
Thanks for sharing 👍
Yum!! Love the spice rub!
Looks great
Love mushy peas. Thank you
Got to add lashings of salt, malt vinegar and butter. Hey, we're here for a good time, not a long time.
Yankee here, love the mushy peas i get in the can, and just bought some dried marrowfat peas, wish me luck innit
You got it. No worries about the luck. Best, Rik
This is the best and only way to do it.
In a different league to tinned!!!
Cheers David - agreed. Best, Rik
Lovely, and now some Fish and Chips, or even a piece of butterd bread. Well hungry again
Yes Please
Oooooh a sloppy peas sandwich 😋
Oh man, it looks delightful. I'll have two portions, please.
I love peas. I've tried them mushy twice
Sitting on a bay in a lorry and watching first snow this winter whilst having fish and chips with mushy peas..
Enjoy the fish chips and mushy peas - keep safe. Best, Rik
I always wondered what mushy peas were. Thank you for the lesson.
I'm sure it is not the same, but looks sorta like peas soup which I love
I never thought about it that way but maybe if one thinned it out quite a bit and added some smoked ham it'd probably be close. Think I'll try that sometime.
@@1flybyguy The pea soup I grew up with was aboiut that thick, no thinning necessary - you should be able to slice some for your toast at breakfast next morning.
Fish and chips isn't fish and chips without mushy peas. Thanks for showing us.
Thanks for this, going to try it. We just had some amazing mushy peas with pie and mash at a great little cafe in Winchester. They added some mint and a hint of fresh chilli to the mushy peas. I've been dreaming about it since.
Yes - some Colmans garden mint sauce added makes mushy peas very enjoyable with any meal. best, Rik
@@BackyardChef There used to be a stall on Norwich market that sold only mushy peas, and they slathered them with mint sauce. It didn't do much for me when I tried them like that, but of course it's East Anglia, and they are a bit 'different' down that way.
@@braintransplantdonor Folks make em different all over the world - but when the top chefs and I mean the top chefs show how to make mushy peas with frozen garden peas and mint sauce - everyone believes this nonsense. Mushy peas are an acquired taste I'm sure but I love em. Best, Rik
@@BackyardChef Agreed! When I see people like Jamie Oliver and even Ramsey himself putting out what they call mushy peas that's just been made with frozen or fresh peas, it males my blood boil. These people have obviously never tied proper mushy peas in their lives. Doing that is at the same level as inviting people over for Christmas dinner and then boiling the turkey in a pan of water rather than roast it in the oven.
@@braintransplantdonor AGREED! best, Rik
This looks awesome! I live in the Western U.S. I want some! Good work mate, as they say!
Thank you. Best, Rik
You can get them from Walmart website.
Have only tried tinned ones but will definitely try and find some dried peas and give this a go!
I like to thin mine down a bit then add some mint sauce, pour into a bowl and drop a pie or pasty on top for a Aussie style pie floater 😊
Thank you for sharing Rick 👍🏻
Aussie pie coming in a bit mate
Nice one Rick!
Looking forward to that one 😊
@@kevowski Me Too!
@@BackyardChef When you make proper mushy peas, does it have to be dried peas or can you use tinned marrowfat peas? Please reply thanks
Yes cook them mash them. Best, Rik
Hi Got some peas from Lazada big bag .keep up the good work.Martin Thailand 😎
Cheers Martin -
Delicious😊 I'm a 1970's Child my Mam had Allsorts of dried thing's and now I cook them, some of them, not so much the Instant Mashed Potato but I have got some in the Cupboard Unopened for Emergencies 😋 for Mash get Smash 👽 I Love Barely Pudding also 😋 x
Thank you. Best, Rik
We have these mushy peas every time with our Sunday Roast 😃
Thank you. Best. Rik
I add a knob of butter to the finished peas. Absolutely delicious. Also good with beefsteak and mash.
Thank you. Best, Rik
I like them after being frozen..they go more mushy
Yes! Thank you. Best, Rik
Yum !!!
Rik the soaking tablets must be dissolved in boiling water before adding to dried peas. Also rinse peas after soaking. Also cook for 20 mins minimum.
Thanks for your comment - do you think it makes a difference to dissolving and then pouring over the peas - or just pouring boiling water over the tablets in the peas? Best, Rik
@@BackyardChef yes big difference if you want even mushiness
I’m an Aussie and love mushy peas. Mum uses dried blue peas (not sure if that’s the same as the peas you’re using?). Great on a meat pie😉
Sounds great! Thank you. Best, Rik
I always wondered what the difference was with just regular green peas, mashed. I’m from USA and would be interested in trying this. Thanks for sharing;)
Thank you. Best, Rik
Thank you so much for this! I'm an American who tried mushy peas for the first time while visiting Scotland last year. Unbeatable flavor combination. I'm never going back to fish and chips without them; planning to follow your recipe with some frozen peas tonight, hoping it turns out as well as yours did. Cheers!
It wont - frozen peas are NOT the way to make mushy peas - they make a mashed up peas. Best, Rik
Me Mum didn't use the Tablets, just soaked them over night, cooked them and then add White Pepper and Butter just before serving = Nector.
Yes, the tablets are just there to help soften the shells. However, if left long enough, they soften anyway. Mum knew best. Rik
for those people saying use frozen mashed peas the next time a recipe calls for salmon use sardines they are both fish
Ha ha ha. Thank you. Best, Rik
Exactly the same way as we make it in Norway with the exception of we usually ad a big nob of butter at the end
Delicious. Best, Rik
I like mushy peas, which I learned to eat as a international student in London. In the dining commons, they were served almost every day. I liked them best with fish and chips or meat pie or gammon. Now I know what kind of peas to buy. Could I flavor them with a bit of salt pork, too?
Thank you. Best, Rik
Where I live in the land of Wigan……..they call that green pea juice pea wet and they serve it with chips and fish scraps for a cheap meal
In the 60s did they come with a little net bag in the packet ? I think I can remember my nan making these from a bachelors packet .😊👍
I seem to remember that. Best, Rik
Reminds me of a thick split pea soup.
Thank you. Best, Rik
I love marrowfat peas. I must say that I'm not a fan of mushy ones. We Scots have our peas on top of a Scotch Pie with pepper and vinegar. Mmm😅
Delicious! Best, Rik
This looks perfect. I love the pea sauce but also with some full peas still in the mix. I prefer this to the complete mash.
I'm gonna do this one. but question...can I do this with frozen peas? I've not seen the full sized dried version over here across the pond.....only dried split peas, which are good for soup, but I don't think they would work well for this.
No to frozen peas - yes to split peas as an alternative czcams.com/video/DxKRu8As1UU/video.html Thank you. Best, Rik
@@BackyardChef Oh! Then just overcook them and season to taste then?
@@BackyardChef Is there a difference between marrowfat and other green peas. I can get dried whole peas, but it's the Goya brand.
I always have these peas in my cupboard but i always dissolve the tablets in a jug. We call them sloppy peas in certain parts of south yorkshire.
That's like split pea soup except I make it with a ham bone and finely chopped onion. 🙃
Thank you. Best, Rik
He adds the sugar and says "Why sugar?" but doesn't answer it.
I actually say WHITE SUGAR, Best, Rik
oh the luxury.
I'm using marrow fat peas but not bacherlos. How much sofa would you use as we don't have tablets. I'll be making asap and freezing them too.
A tablet is about 1 tsp. Best, Rik
Well that is nice but I’m not sending away to England for mushy peas.
Lazada in Thailand mate - Order online. Best, Rik
I found a shop on-line in Santiago....selling the stuff we miss the most:
Lea&Perrins, Colmans Mustard, Bovril, Marmite, OXO Cubes, HP Sauce etc ...but the prices are ludicrous and shipping to the south of the country is not cheap either......
Just experimenting now with some dried split peas....not marrowfats obviously....but....looking good so far. Cheers.
Yes I live in Asia ridiculous here too have a look at these two videos they are going to help you enormously Alternative to marrow fat peas czcams.com/video/DxKRu8As1UU/video.html
Brown sauce czcams.com/video/FIHuYBOGph4/video.html Best, Rik
Thank you great video..now i know how to make them...can you put salt and pepper or a little butter on them?
Yes eat anyway you like. Best, rik
A bit of advice - don't add the salt until the peas have dropped out of the skins, otherwise it will lengthen the cooking time by ages. Salt, and butter right at the end just before you serve them. If you;re making a bulk lot and freezing them, then don't put the butter in until you have defrosted and reheated them slowly on the stove (add a couple of tablespoons of water as you do it) and then put the butter in at the end.
Can you use any cried peas for this? I doubt that i would be able to buy this brand in the US.
Here is my alternative recipe - the only way you can come anywhere close to making mushy peas without Marrowfat peas - czcams.com/video/DxKRu8As1UU/video.html Best, Rik
Currently eating 👍🏻
Wish I was. Best, Rik
Being in nz, I've never understood how mushy peas fit in with fish and chips, do you dip them in the peas or something? BTW I love them and make it all the time.
You know Duke the chip shops sell them in small containers - that means you can just eat them or tip them on the fish and chips. Either way mushy peas and chip shop curry sauce are part of the experience as well as the standard salt and vinegar. Best, Rik
@@BackyardChef two things we don't really get here either.. The vinegar thing with f&c, and especially not the curry sauce! Which really sucks, curry is divine lol
@@Crabfather Understand mate completely - that's why taste is subjective around the world. Best, Rik
@@Crabfather when a child our sitter was from canada. MALT vinegar is the type for fish and chips. In Michigan we use Tarter Sauce, though I perfer to make my own with DILL Pickles, not sweet pickles. Commercially made uses sweet pickles.
fish and chips are not considered to be complete meal without Mushy Pea in UK..... will try this recipe one day to serve them with meat pie 🥧 for Aussie style and fried beer battered oven baked fish as British style.... also noticed that your version of mushy Pea doesn't contain any artificial food color whatsoever....
It's the veg
Shrimp barbecue pie?
only salt and sugar ?? no other spices ?
The choice is yours as they say. Best, Rik
Do the soda tablets help to break down the peas?
Yes, Best, Rik
🙏
Thank you. Best, Rik
how did you get such a green color
I did absolutely nothing appart from cook the packet marrowfat peas. Best, Rik
6 minutes in an instant pot instead of Soaking over night
Not everyone has an instant pot - I have and will be cooking something in it soon. Its hard to show recipe to try and make them available to everyone. Thank you. Best, Rik
Need rinsing before cooking then no skum on top
Thank you. Best, Rik
Come on, are you formerly of Andy Capp's Commandos? 🍛⚡
Ha ha ha
@@BackyardChef Be mysterious. Love you still! 😀 It's like being a SAS man, but different. Shout out to all those cookhouse heroes who gave us squadies what we needed, when we needed it and in quantities we could only dream of.
What does the box say?
You will have to read it. Best, Rik
And no butter. Cousin Norm always puts in a 1/4 stick of butter. Some people put in bacon grease, but I don't think that's mushy peas.
Thank you. Best, Rik
…flown out,’ to where?
Thank you. Best, Rik
Pea Soup!
Only if you add loads of water
Frozen peas from Tops suffice?
UP TO YOU AS THEY SAY! best, Rik
Lockwoods frozen peas are a good substitute.
I don't get the reasoning behind the first steps:
Step 1 - get dehydrated peas
Step 2 - hydrate the peas
Step 3 - use bottled water to boil the peas
Like, does it taste better if you wasted a bunch of plastic and energy before? Or are raw peas and tap water just that bad in your area?
I Live in ASIA we don't drink tap water - seriously dead!!! If you don't understand how mushy peas are made for real you need to watch again. Best, Rik
Proper food😳
PEAS PORRIDGE HOT?
Thank you. Best, Rik
Too watery for my taste. I prefer them thick or congealed.
Cook longer.Best, Rik
You should have rinsed them twice with fresh water before cooking.
Rinse away Mike as many times as you wish. Best, Rik
No way yall put mint with the peas🤨
Up to you they say - great to have choices. Best, Rik
@BackyardChef definitely not something I would have come up with. But I will give it a try
Why not? On our roast lamb dinner we have mint sauce which usually gets mixed with the peas. Delicious 😋
Looks pretty bad but I am sure it tastes great.
Ha ha ha - to some to others like me Delicious! Thank you. Best, Rik
Why buy dehydrate peas only to hydrate them? Doesn’t make any sense. Why not just use fresh peas. Even better buy split peas and make a beautiful thick savoury soup
You have NO idea! Mushy peas are NOT made with fresh garden peas. If you really have no idea stop commenting and move on to another channel
Why would you incorporate modern mass manufacturing techniques into home cooking.
Home cooking should be done with fresh, healthy ingredients.
Give it rest you are on the wrong channel - This is a cooking channel - EVERYDAY cooking channel - you need to be moving on to another channel
@@BackyardChef it is home cooking it was a way of storing food for the winter
What is wrong with the UK 😂😂😂😂
Food wise ABSOLUTELY NOTHING! Best, Rik
LOL...typical British cooking. 🤮This would NEVER pass for cuisine in Italy or France.
Who cares... Not me.. Im showing how to make Mushy Peas properly unlike all those e folks who follow Ramsay and the rest using frozen peas and butter. Im a Yorkshire Brit through and through and im lucky enough to have cooked a over the world. Best, Rik
@@BackyardChefNo worries...You're not alone. Scottish and German cooking are pretty bad, too.
@@donbrown1284matter of opinion I think African and Indian food are trash but not everyone agrees German Scottish and British food is some of the best in the world
LOL @ 'cuisine' in Italy - a country where they think that polenta (boiled up dried, coarsely ground corn kernels with a bit of cheese added is an alternative to mashed King Edwards with lashings of milk and butter? 'French cuisine'? LMAO!! A country that lists amongst its culinary highlights a type of sausage called 'Andouilette de Troyes.'? This sausage has a filling composed entirely of chopped pork intestines and stomachs chopped up coarsely. I have to say I love both Andouilette and polenta.
EVERY cuisine has dishes that other cultures might find unacceptable to eat. Many Hindu people, for example, don't eat beef as people in the UK do. Not many people in the UK would choose to eat whale meat, but Japanese people consider it a delicacy. Not many people in Japan would consider eating Hakarl, the stuff that Icelandic people rave about. It's fermented dried shark meat that hangs for about six months before serving. Similarly, I think not many Icelandic folk would be as enthusiastic as people from the Philippines about eating balut. In case you weren;t aware, balut is a fertilised egg (usually a duck's egg) that is allowed to sit anywhere from 14 - 21 days. The egg is then steamed, and the embryo eaten from the shell.
It amuses me how some people in the UK bag 'British cooking' and don't rate it against other cuisines, but if you've ever tasted a properly made fresh black pudding, or a decent Cumberland sausage, or a good quality chees-and-onion pie (Sit Down Greggs!!! I'm not talking about you!), mature Stilton, or even a freshly-made Cornish pasty and then compared these foods to their French or Italian equivalents, your argument wouldn't really stand up. I've had some awful meals in allegedly well-favoured restaurants in Paris, and been horredndously overcharged for mediocre food in similarly 'popular' restaurants in Rome and Venice.
So what! The French and the Italians are just culinary snobs.
I speak for America " we're happy we got our independence from y'all"
Ha ha ha - the new President - great when you can speak for everyone! Best, Rik
Gained independence from Scotland??
I speak for Britain and would like to express our thanks for taking in the idiotic religious zealots who escaped our gibbet. I am terribly sorry for the chaos that they continue to cause.
Just got back from England. First time. I gotta say, the mushy peas were pretty good.
@@johnoneill8211I guess you missed the religious zealots and decided to import a bunch from the ME to live off the dole.