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Pussers Mushy Peas

Half fill 3-4 pint saucepan with hot water, stir in the Bi-carb, pour in as many peas as required, soak overnight.

Rinse well, a couple of times. Cover peas with an inch or so of fresh water, salt to taste. Bring rapidly to the boil, turn down to simmer,cover, continue to simmer for 30-40 min.

Ensure pan doesn't dry out, top up if necessary.

Drain, mash with good dollop of butter, white pepper & vinegar can be added during the mashing process also.

Serve immediately with, whatever.

A superb accompaniment to Battered fish and chips.

Has been known to make one fart. If served during a dinner party, blame the Dog!

Submitted by: Sheerlegs

Ingredients

  • Dried whole Peas, (Now sold in 500 gram. Pkts.)
  • Bi-carbonate of Soda. (Dessert spoonful)
Comments

Comment by: Steve Anstey on January 4th, 2021

Your recipe for Pussers Peas brings back wonderful memories of the mushy peas my grandmother always used to make in the 50's and 60's. They were always a must-have accompaniment to the evening's cooked meal that she would always have simmering between 2 dinner plates for my grandfather when he returned from working on the railways. Thank you.

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