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Mushy Peas


thaiflyer1

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  • 3 years later...

KPK Supplies sells tins of mushy peas plus things like branston pickle, colemans mustard, ambrosia creamed rice etc . In the soi going past the side of carrfour towards lukdor.

Edited by JohnC
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Mushy Peas

Mushy peas are dried marrowfat peas which have been soaked overnight and then boiled. They are a great favourite of the north of England and are a traditional accompaniment to fish and chips.

INGREDIENTS: Dried marrowfat peas - 225 g, Bicarbonate of soda - * tsp, Unsalted butter - 15 g, Salt and freshly ground black pepper.

COOKING:1. In a large basin, soak the peas overnight (or for at least 4 hours) in three times their volume of cold water, with the bicarbonate of soda.

2. Rinse the peas well and put them into a medium saucepan and cover with cold water. Bring to a boil and then reduce the heat to simmer for approximately 1 - 2 hours stirring from time to time, until the peas are cooked and have fallen to a softened mush.

3. If they appear too wet, continue cooking over a low heat to drive off any excess moisture, but take care to keep stirring, to prevent them burning on the base of the pan.

4. Beat in the butter, salt and pepper to taste.

Recipe from Britannia recipes.

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How do ordinary peas become 'mushy' is there a method? Then all the problems would be over, we could make 'mushy' peas.
Allow the normal garden pea to mature and dry in the field. They are then called Marrowfat peas, they dried packaged and sold. When re-hydrated with salt a little butter etc they become mushy peas.
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Mushy Peas

Mushy peas are dried marrowfat peas which have been soaked overnight and then boiled. They are a great favourite of the north of England and are a traditional accompaniment to fish and chips.

INGREDIENTS: Dried marrowfat peas - 225 g, Bicarbonate of soda - * tsp, Unsalted butter - 15 g, Salt and freshly ground black pepper.

COOKING:1. In a large basin, soak the peas overnight (or for at least 4 hours) in three times their volume of cold water, with the bicarbonate of soda.

2. Rinse the peas well and put them into a medium saucepan and cover with cold water. Bring to a boil and then reduce the heat to simmer for approximately 1 - 2 hours stirring from time to time, until the peas are cooked and have fallen to a softened mush.

3. If they appear too wet, continue cooking over a low heat to drive off any excess moisture, but take care to keep stirring, to prevent them burning on the base of the pan.

4. Beat in the butter, salt and pepper to taste.

Recipe from Britannia recipes.

I usually add a little bicarb at the cooking stage also - helps to break down the skins and shortens the cooking time a little.

Here ya go:

post-123-1213152713_thumb.jpg

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KPK Supplies sells tins of mushy peas plus things like branston pickle, colemans mustard, ambrosia creamed rice etc . In the soi going past the side of carrfour towards lukdor.

Exactly the same as The Farang Connection, same supplier in fact T.I.N. of Bangkok. PM me if you want Tony's number. We in the middle of the jungle do other items that are widely sought after as well, like OXO cubes, Birds Custard, PG Tips & Tetleys teas,Vegamite, Heinz Salad Cream, Colemans cook in sauces and lots more.

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There's another reasonably easy way to get mushy peas in Thailand. The larger supermarkets often have cans of Thai A-D brand "Processed Green Peas". I can't remember the price but it is not much. Pour the brine out of the can and boil the peas in fresh water. Keep adding water if required until you get the desired degree of mushiness and then they're ready to slather on your meat pie.

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Just tried them........not bad at all, could do with a splash of mint sauce in them...... :o

Mint sauce? No problem. Shred mint leaves very finely and mix with vinegar and a little sugar. Put in a sealed container and leave in the fish for a week at least.

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Mushy Peas

Mushy peas are dried marrowfat peas which have been soaked overnight and then boiled. They are a great favourite of the north of England and are a traditional accompaniment to fish and chips.

INGREDIENTS: Dried marrowfat peas - 225 g, Bicarbonate of soda - * tsp, Unsalted butter - 15 g, Salt and freshly ground black pepper.

COOKING:1. In a large basin, soak the peas overnight (or for at least 4 hours) in three times their volume of cold water, with the bicarbonate of soda.

2. Rinse the peas well and put them into a medium saucepan and cover with cold water. Bring to a boil and then reduce the heat to simmer for approximately 1 - 2 hours stirring from time to time, until the peas are cooked and have fallen to a softened mush.

3. If they appear too wet, continue cooking over a low heat to drive off any excess moisture, but take care to keep stirring, to prevent them burning on the base of the pan.

4. Beat in the butter, salt and pepper to taste.

Recipe from Britannia recipes.

I usually add a little bicarb at the cooking stage also - helps to break down the skins and shortens the cooking time a little.

Here ya go:

we if you buy the LEO brand you get a bicarb tablet with the peas

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  • 7 months later...
KPK Supplies sells tins of mushy peas plus things like branston pickle, colemans mustard, ambrosia creamed rice etc . In the soi going past the side of carrfour towards lukdor.

Exactly the same as The Farang Connection, same supplier in fact T.I.N. of Bangkok. PM me if you want Tony's number. We in the middle of the jungle do other items that are widely sought after as well, like OXO cubes, Birds Custard, PG Tips & Tetleys teas,Vegamite, Heinz Salad Cream, Colemans cook in sauces and lots more.

Is T.I.N a Wholesaler in Bangkok we are looking to buy Bulk Bags of marrowfat Peas

Edited by notobnoxious
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