About this deal
Step 2: Take off the heat and leave to soak for at least 6 hours, but preferably 12. At the end of the soaking time the water will look yellow and the peas will have swelled
Have you made this recipe for proper chip shop style mushy peas? I hope you enjoyed i t – please leave a rating and/ or comment to let me know what you thought. A panel of 12 Consumer staff members blind taste tested nine varieties of salt and vinegar chips available at supermarkets in New Zealand. Participants were asked to complete a short survey. They scored each chip’s taste out of five and commented on the appearance, taste and texture of each sample. Participants had access to water throughout the taste test. Mushy peas are dried marrowfat peas that have been soaked in water and bicarbonate of soda and then cooked until they turn soft and creamy. This recipe is straightforward but does take some advance planning since the marrowfat peas need to be soaked for a significant length of time. To ensure success keep in mind the following suggestions: Some of the adjectives used to describe the low-priced chips were “bland”, “floury”, “dead-looking” and that they tasted like “cardboard”.Comments: Our tasters thought this chip was largely inoffensive, with no comments about oil or odd aftertastes. Health benefit aside, homemade mushy peas can be cooked to the consistency that you prefer and seasoned as you see fit. So soft and creamy wholesome pea deliciousness is yours for the taking. Ingredients
Step 1: Put the peas into a saucepan, add the bicarbonate of soda and the water then bring to a boil and cook for 10 minutes Bicarbonate of soda (baking soda)added to the peas whilst soaking helps retain colour and, more importantly, it helps to soften their skins, allowing them to absorb the soaking water. It is another vital ingredient.
Disclaimer
By the way, baking powder cannot be used in place of the bicarb – it does not soften the peas liking baking soda does. Step by Step Instructions Comments: A few of our tasters thought this chip was a bit oily, and some couldn’t discern much of a crunch when tasting an individual chip as opposed to a handful. Without any seasoning these peas are incredibly bland. Some people add a little sugar, but I find the balance of salt, pepper and vinegar presented in the recipe card spot on. Feel free to adjust the seasoning to your personal tastes