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Mint Sauce with Mushy Peas

 
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mrsnesbitt



Joined: 28 Oct 2004
Posts: 1576

PostPosted: Fri Apr 21, 06 12:51 pm    Post subject: Mint Sauce with Mushy Peas  Reply with quote    

I am doing mushy peas for a pie & pea supper tomorrow.
People keep asking if there will be mint sauce for the mushy peas.
I bought a couple of jars, could I dillute with vinegar? or water? any suggestions, I never eat it.

Will



Joined: 30 Jun 2005
Posts: 571
Location: Grenoside, Sheffield
PostPosted: Fri Apr 21, 06 12:53 pm    Post subject: Reply with quote    

Yes to vinegar, no to water.

mrsnesbitt



Joined: 28 Oct 2004
Posts: 1576

PostPosted: Fri Apr 21, 06 12:54 pm    Post subject: Reply with quote    

Thanks Will, anything else I can spice up the peas with?
D

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Fri Apr 21, 06 12:56 pm    Post subject: Reply with quote    

Spice up mushy peas???
There will be a riot!

Will



Joined: 30 Jun 2005
Posts: 571
Location: Grenoside, Sheffield
PostPosted: Fri Apr 21, 06 12:56 pm    Post subject: Reply with quote    

I wouldn't personally, pie and mushy peas with mint sauce and preferably some thick meaty gravy is what they will be eating in the Yorkshire corner of heaven. Maybe with a large yorkshire pud filled with sausages and onion gravy.

mrsnesbitt



Joined: 28 Oct 2004
Posts: 1576

PostPosted: Fri Apr 21, 06 1:00 pm    Post subject: Reply with quote    

Great stuff then.but I will miss the yorkshire puddings as I am catering for 100!

so mintsauce diluted
gravy
mushy peas
pies...........


oh and folk are bringing their own booze!

Should be a good night!

joanne



Joined: 28 Oct 2004
Posts: 7095
Location: Morecambe, Lancashire
PostPosted: Fri Apr 21, 06 1:01 pm    Post subject: Reply with quote    

mrsnesbitt wrote:
Thanks Will, anything else I can spice up the peas with?
D


Mushy peas are best served with lashings of vinegar and sugar - yumm

To make proper mushy peas I always soak my peas overnight with the little sodium bicarb tablet - However I only ever use half the tablets provided - If you get 2 tablets in the packet just use one

I then rinse the peas before cooking and add plenty of pepper and some sugar to the cooking water - Don't add salt whilst cooking as it can make the peas hard and stop them going mushy

Once the peas are cooked test them and alter the seasoning as required adding a little salt if needed.

We always serve Pie and Peas with sliced onion in sugar and vinegar rather than pickled onions, beetroot and red cabbage

I've never heard of serving it with mint sauce - maybe thats a Yorkshire thing

Joanne

mrsnesbitt



Joined: 28 Oct 2004
Posts: 1576

PostPosted: Fri Apr 21, 06 1:05 pm    Post subject: Reply with quote    

Quote:
I've never heard of serving it with mint sauce - maybe thats a Yorkshire thing



Must be j! Yet I am not a fan myself! I like HP brown sauce!
I have been experimenting all week with mushy peas (sorry neighbours) and your method is the one I am using.
I found that after soaking overnight the peas cooked very quickly!

mmmmmmmmmmmmmmmmmmmmmmm is it too early to try another pie!

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Fri Apr 21, 06 3:18 pm    Post subject: Reply with quote    

Lots of black pepper makes mushy peas even better. If you're outlandisly posh then you can stir in a few pickled pink peppercorns.

sally_in_wales
Downsizer Moderator


Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales
PostPosted: Fri Apr 21, 06 3:58 pm    Post subject: Reply with quote    

I've never got the hang of mushy peas, and I don't know why. I should like them, my genes are all 'up North', I like peas, I like mushy things, but I don't like mushy peas. Maybe I've never had home amde mushy peas and its the tinned slime I object to?

joanne



Joined: 28 Oct 2004
Posts: 7095
Location: Morecambe, Lancashire
PostPosted: Fri Apr 21, 06 4:29 pm    Post subject: Reply with quote    

sally_in_wales wrote:
Maybe I've never had home amde mushy peas and its the tinned slime I object to?


Oh they don't compare - it like comparing fresh carrots to tinned ones

crumbledust



Joined: 10 Oct 2005
Posts: 127

PostPosted: Fri Apr 21, 06 5:08 pm    Post subject: Reply with quote    

jocorless wrote:
I've never heard of serving it with mint sauce - maybe thats a Yorkshire thing

Joanne


Lovely stuff. Even if you've never had mushy peas with mint you must of put the odd sprig in with garden peas? It's such a refreshing combination.

Mint sauce (as opposed to just mint) is brilliant with mushy peas - the vinegar edge provides a nice counter point to the flatness of the mushyness.

Then again, what do I know, I have sugar on my Yorkshire puddings with the gravy. (Apparently it's a Lancastrian traint - I'm so ashamed!)

joanne



Joined: 28 Oct 2004
Posts: 7095
Location: Morecambe, Lancashire
PostPosted: Fri Apr 21, 06 6:53 pm    Post subject: Reply with quote    

crumbledust wrote:
I have sugar on my Yorkshire puddings with the gravy. (Apparently it's a Lancastrian traint - I'm so ashamed!)


Well it certainly ain't a North Lancs thing!!! - We don't even serve the Yorkshire seperate - they come piled up with the rest of the roast in the main course - Mind you those East Lancs folk get up to alsorts of weird stuff - must be the interbreeding with all them Tykes

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Fri Apr 21, 06 6:58 pm    Post subject: Reply with quote    

So, you strange Northern folk, anyone got a good mint sauce recipe? I did one a little while ago from a book which had vinegar and sugar in it, and TD seemed taken with it (it was to go with some kind of crank lentil burgers I made) even though he's even more southern than wot I am.

Anything else you can serve it with?

I assume what Mrs N has is the fairly thick stuff you get in a jar and that your mint sauce, as she's going to dilute with vinegar, is a bit thinner and maybe more like mine 'cept I shall probably be lynched for mentioning sugar in the wrong place

joanne



Joined: 28 Oct 2004
Posts: 7095
Location: Morecambe, Lancashire
PostPosted: Fri Apr 21, 06 7:40 pm    Post subject: Reply with quote    

To be honest the only thing I use mint sauce with apart from Lamb is when I'm making Sinjharas - like an onion bahji but with cashew nuts, bombay mix and mashed potato in as well

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