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Leo Dried Peas with Steeping Tablet - 5 x 250g

£9.9£99Clearance
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Finally, flavor and season your cooked peas as desired. If you cooked them with salt, oil or butter, you may not need to add any additional seasoning. However, if you prefer, you can also add other seasonings such as herbs and spices. For a delicious side dish, try mixing cooked peas with diced veggies, bacon, herbs and spices. Marrowfat peas were introduced into England over 100 years ago by the Japanese because the English climate was so well suited to growing peas.

You can also simply serve them as a side vegetable with a roast. You can serve mushy peas anywhere you would normally serve fresh garden peas. Down at the local Safeway supermarket, there are many products. It is not an American supermarket by any stretch; no, we will have a long way to go before we have whole sectors dedicated to breakfast cereal ALONE the way our cousins in the US do. But there is variety in Safeways, and colour, and row after row of exciting and engaging merchandise. There is porridge in boxes whose colours do not suggest porrige, but rather some cheerfully zany manna-like stuff made from sunbeams and angelic honey. Wines glow red. Spices and condiments pose in arabesque or oriental poses according to country of (pretended) origin. Quorn is presented as if it were anything but a fungal foodstuff grown in vats.

Allow the peas to simmer for about 45 minutes, or until they are tender. If you are using a pressure cooker, the cooking time will be much shorter. Once the peas are cooked, drain them and discard the cooking liquid. Your peas are now ready to be used in your favorite recipes! Cooking the Dried Peas So, having stared at this anachronism, this thing, in an attempt to work out what the hell it is doing among 21st century supermarket produce - as opposed to sitting on a peeling linoleum shelf in a shop which smells vaguely of despair and eggs, has three other items on the shelves, one of those faded unjubilant plastic strip things in the doorway and a diminutive wizened person in a stripy nylon apron behind the cash register - it dawns on one that this product is offering more than mere dried peas, as if they were not exciting enough.

I can't remember the first time I ate mushy peas. Growing up in the north of England in the late 50s, mushy peas were just a staple part of the diet. What I do remember, is that they were one of my favourite things to eat. Coming home from school on a dark winter afternoon and finding a plate of fish fingers and mushy peas waiting for me was absolute heaven. Once the water has started to simmer, cook the peas for 20-30 minutes until they are tender when pierced with a fork. Once they are cooked, drain off the excess water and set the peas aside. Traditional British mushy peas are made with dried marrowfat peas, which are soaked overnight in a mixture of water and bicarbonate of soda until the hard little bullets soften and swell. Then they are boiled in fresh clean water until the peas explode and turn mushy, releasing their distinctive flavour and texture. Meatloaf wrapped in bacon - I normally serve this dish with rice, and mushy peas would be a perfect accompaniment. When soaking the peas, make sure to use a bowl or pot that is large enough to accommodate the peas and the water. If the bowl or pot is too small, the peas may not be able to soak properly. Additionally, it is important to use cold water when soaking the peas, as hot water can cause them to become too soft and mushy. Preparing the Dried Peas for CookingNow that your peas are soaked, it’s time to prepare them for cooking. To do this, place the peas in a large pot and cover them with at least 3 inches of water. If you prefer, you can also add salt, oil or butter and other seasonings. Bring the water to a boil, then reduce the heat to a low simmer. I’d love to hear which method you prefer and any changes you make to make the recipes your own. Why Use Bicarbonate of Soda Anyway? So, you turn and you flee that doleful place, that shelf where nobody ever goes; and in the gaiety of the delicatessen and the frosty plenitude of the refrigerated section you perhaps escape the memory of the box of peas. Beef pot pies with pepper sauce - the sweetness from the peas will complement these pies perfectly.

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