Leo Dried Peas with Steeping Tablet - 5 x 250g

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Leo Dried Peas with Steeping Tablet - 5 x 250g

Leo Dried Peas with Steeping Tablet - 5 x 250g

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Beef pot pies with pepper sauce - the sweetness from the peas will complement these pies perfectly. Meatloaf wrapped in bacon - I normally serve this dish with rice, and mushy peas would be a perfect accompaniment. 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. But garden peas and mushy peas are definitely not the same things. Some people cheat and make mushy peas with frozen peas. This is not what traditional mushy peas are all about. Mushy peas made with frozen peas are just a posh pea puree and bear no resemblance to the real thing.

Marrowfat peas were introduced into England over 100 years ago by the Japanese because the English climate was so well suited to growing peas. 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. 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. You can also add a variety of sauces to your cooked peas for added flavor. Try adding a creamy sauce such as a cheese sauce or a tomato-based sauce. You can also add a drizzle of olive oil and a sprinkle of herbs for a simple yet flavorful dish. Experiment with different combinations to find the perfect flavor for your peas. Serving Suggestions for Dried PeasBefore you get started, it’s important to make sure you have all of the right equipment and ingredients. Here are the basics of what you’ll need to cook your dried peas: It takes almost as long in the microwave as the hob to cook your marrowfat peas so you are not gaining much in the way of time. So, we are bagless, the family arrive tomorrow, what can I do? I fear total mush without a bag.....

As a child we had Leo peas every Sunday until I left home. And in a particular drawer there was always a store of spare bags and tablets, hey, sometimes you get two and the experienced pea steeper knows you always hold onto those for the lean times (like tonight). These days we don't cook Sunday dinner every week and so we're just not building up the stores. Some weeks we go to my sisters' and some of them are doing frozen (my dad must be turning in his grave). 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 Cooking If you are using dried marrowfat peas you need to go through steps of the traditional recipe. Then do the following: Now add your peas so that the peas are only just covered and bring to the boil then reduce to simmer and cook for further 5-7 minutes. The Japanese brought a strain of pea called 'Maro' and they wanted to grow fat peas, or 'fat Maros'. This term eventually evolved into 'marrowfat'.

Cooking Frozen Mushy Peas

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 you have all of the necessary ingredients and equipment, you can begin cooking your dried peas. Start by rinsing the peas in cold water and then adding them to the pot. Fill the pot with enough water to cover the peas, and then add salt and any other seasonings you’d like. Bring the pot to a boil, then reduce the heat and simmer for about an hour, or until the peas are tender. Once the peas are cooked, you can add oil or butter for extra flavor, if desired. Soaking the Dried Peas 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. The final spear in the side of what residual optimism you may have been able to hang on to is the knowledge that even if this hopelessly boring product does sell, it will inevitably be rendered into that ghastly Manchester foodstuff, Mushy Peas. These are not like ordinary peas, which are cheerful little green wrinkly things. No, these are like pasty marbles in sludge. Any vegetable dignity they may once have had is lost forever. Now there are just these odd shaped lumps huddling morosely together, sharing a dim memory of having once been round.

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? 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 Place your potato cubes into the saucepan add the salt and cover with water bring to the boil and then reduce the heat to simmer and cook for 5 minutesIt dissolves proteins when makes the peas let us say a little less volatile on the tummy with well-known mushy pea after effects. Its Saturday night, its our turn to cook Sunday dinner tomorrow for the family and so, of course, the Leo peas have to be steeped. 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. Traditional British mushy peas (made with marrowfat peas) - as British as fish and chips, or bangers and mash. Add them to a plate of homemade pie and you have a meal fit for a king! Let me show you how to make them yourself at home. It's easier than you think. Now 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.

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