Mac’s Mushy Pea Recipe
Mac’s Mushy Pea Recipe comes from Grant MacNaughton of Mac’s Fish and Chip Shop in Santa Barbara, California, with additional commentary from our witty minds.
MUSHY PEA RECIPE INGREDIENTS:
2 cups dried split green peas (preferably marrowfat peas if available)
1 tablespoon baking soda
2 tablespoons unsalted butter, at room temperature
Fish and chips, because it would be a complete waste to have mushy peas without them.
Place the split green peas in a large pot with the baking soda and enough water to cover the dried peas four times over. Cover the dish and allow the peas to rehydrate in the fridge overnight.
Drain the soaked green peas in a colander and rinse them with cold water to remove any lingering baking soda. (Baking soda helps soften the peas, but it might leave a little soapy flavor so its best to wash it off)
Return the peas to your pan and cover them with cold water by 1/2-inch. Add salt, bring to a boil and then reduce the heat to a simmer. During the simmering process, discard any pea foam that forms on top using a slotted spoon. (The recipe is for mushy peas, not foamy peas) The peas are done cooking once they just lose their bite, about 30 to 40 minutes. Overcooking results in soup, which isn’t what we’re going for.
Remove from the heat, add the butter and stir to fully incorporate. Taste it repeatedly, and add more salt if required. (Sip beer while you are doing this, it really helps.)
Serve immediately with fish and chips, or cool and store for up to 3 days.
Grant MacNaughton, Mac’s Fish and Chip Shop
Source from: http://www.foodnetwork.com/recipes/traditional-british-mushy-peas-recipe.html?oc=linkback
Grant is a classically trained French chef. He graduated from the French Culinary Institute in New York in 2008, and worked at Bouchon in Santa Barbara before opening Mac’s with his wife Kate.