Best Double Pea Mash Recipes

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MINTY MUSHY PEAS



Minty Mushy Peas image

This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.

Provided by Jamie Oliver

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound (500 grams) frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper

Steps:

  • Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

MASHED PEA AND RICOTTA TOAST



Mashed Pea and Ricotta Toast image

Peas are the harbinger of spring, and I am always ready for them. At the beginning of the season, they are sweet and tender. This is an easy and delicious appetizer. Or this dish can be made in any season with frozen peas, which I always find to be very pleasing.

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups fresh peas (1 1/2 to 2 pounds in their shells) or 1 1/2 cups frozen peas
Kosher salt and freshly ground black pepper
1/2 cup snow peas, finely julienned
1/2 cup extra-virgin olive oil
1 lemon, zested and juiced
1/2 bunch fresh mint, small leaves reserved for garnish and large leaves julienned
1/4 red onion, finely julienned
4 slices country sourdough, cut 3/4-inch-thick
3/4 cup sheep's milk ricotta
1 small chunk Parmigiano-Reggiano, freshly grated

Steps:

  • Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
  • Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
  • Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
  • Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
  • Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
  • Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
  • Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.

PROPAH EASTEND PIE, MASH AND LICQOUR



Propah Eastend Pie, Mash and Licqour image

I'm an Essex girl by birth and an Eastender by heritage, so pie mash and licquor was a childhood treat. You can imagine my horror upon moving to Kent to find that no one outside of London has even heard of the dish, let alone tasted it. So I languished for years without. Sure, I could just get a meat pie and somemash, but normal meat pies are not the same, and the licqour is just impossible. Fortunately, through much experimenting my Mum and I now have a suitable substitute that tastes as good (or bad!) as the real thing!

Provided by Bunny Mazonas

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1 white onion
500 g beef mince
50 ml beef stock
2 teaspoons Worcestershire sauce
340 g self raising flour
225 g beef suet
4 tablespoons water
1 (425 g) packet premade puff pastry (I got lazy here)
2 pints fish stock
2/3 pint vegetable stock
30 g chopped fresh parsley
1 lb potato
cornflour
salt and pepper
chilli vinegar
1 (250 g) packet dried marrowfat peas

Steps:

  • To make the suet pastry base for the pies, combine the flour, suet and water with a pinch of salt, adding more water if needed, to form a rollable dough.
  • Roll the suet pastry very thin, approximately 2mm at most, and line buttered foil pie cases with it.
  • Finely chop the onion and brown, then add the beef mince. Cook until the beef is browned and add the beef stock, worcester sauce and salt and pepper to taste. Cook for 20 min on a medium heat, then drain excess juice and add a little cornflour to absorb the rest.
  • Meanwhile, peel, quarter and boil the potatoes.
  • Roll out the puff pastry (shortcrust is also acceptable) until almost as thin as the pastry bases and cut tops for each pie.
  • Spoon the beef mixture evenly amongst the pies, then apply the tops to the pie using a little water to moisten the edges for pinching.
  • Add about an inch of water to a roasting tray and put in the oven on a high heat. Sit the foil pie dishes in the water to steam cook the pies.
  • While the pies are cooking, combine the fish and vegetable stock in a pot with the parsley and a pinch of salt. Cook on a medium heat to a rolling boil. Add cornflour gradually until the sauce becomes thick and slightly translucent.
  • Once the potatoes are cooked to a soft, fluffy consistency drain them and mash without butter to produce a dry mash.
  • Prepare the dried peas according to packet instructions.
  • Once pies are brown on top, upturn them on a plate and serve upside-down, with a side of mash and mushy peas. Pour over with the licqour and chilli vinegar. The vinegar is essential for the licqour to taste right, but should be added separately. Lush!

Nutrition Facts : Calories 1914.4, Fat 121.6, SaturatedFat 50, Cholesterol 129.4, Sodium 802.5, Carbohydrate 152.4, Fiber 7.7, Sugar 3.5, Protein 49.2

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