Iron Age Mushy PeasOrigin: Ancient Period: Traditional |
|
Compared with something like the Celtic Bean, the evidence for the use of peas as a food is much scarcer in the archaeological record. However, peas have been found in a number of bronze age sites in Britain. It's probably safe to say that peas were cultivated and eaten. Indeed, they form an important storage food and are critical in any form of crop rotation as they provide nitrogen for the soil. As a food, peas can be eaten raw when young and sweet or they can be kept in the pod longer and dried as a storage food. Dried peas can be re-constituted by boiling in water or they can be ground to a flour for thickening stews or even for use in breads. Mushy peas, dried peas cooked until they are soft are a staple of British fish and chip shops and have been for generations. But, if you add a little flavourings and some cream you can lift this simple dish into something special and none of the ingredients are beyond the abilities of any Iron Age family. Ingredients:
250g whole dried peas As always, if you're not completely certain in recognizing a wild plant, do not pick it. However, this basic guide to wild edible palnts is provided as a stating point in terms of identification. 
Method:PreparationPlace the peas in a large bowl and cover with plenty of cold water and allow to soak over night. The following day, drain the peas, rinse with plenty of water then transfer to a pot and cover with plenty water. Bring to a boil, reduce to a simmer then cook until the peas are soft (between 90 minutes and 200 minutes depending on the dryness of the peas). When tender, drain the peas and place in a dish to keep warm. Add the butter to a frying pan and when melted use to gently fry the chives for about 1 minute. Add this to the cooked peas and mash lightly with a fork. Stir-in the chopped mint then mash and stir to combine. Finally, stir in the cream and season to taste. As well as making an excellent accompaniment to fish this also goes surprisingly well with roast meats and game. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Iron Age Mushy Peas to your online bookmark site: 
|
|
More Ancient recipes... More European recipes... More accompaniments to main courses... More recipes for Stews... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beans and cream as primary ingredients: Irish Potato and Parsley Soup Maharagwe Doubles Edinburgh Fog Dulse and Beans Tanzanian Coconut Bean Soup II West African Koki Tamarillo Gelato Black Bean Hummus Chocolate Pudding with Sea-buckthorn Cream Tilapia Cooked in Coconut Milk Poulet aux Haricots Bori Custard and Drambuie Flummery Moroccan Stuffed Acorn Squash Crockpot Black Bean Soup Terrine de saumoun aux Quatre algues Chickpea Mash Sauce Suprême Beans and Bananas Xarba Arbija Sauce aux Champignons Gâteau Amandine Cream Puffs Drambuie Syllabub Cassava Salad Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
