Mint Sauce with Mushy Peas

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Mint Sauce with Mushy Peas

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mrsnesbitt

Joined: 28 Oct 2004
Posts: 1576

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

Posted: Fri Apr 21, 06 12:53 pm Post subject:
Yes to vinegar, no to water.

mrsnesbitt

Joined: 28 Oct 2004
Posts: 1576

Posted: Fri Apr 21, 06 12:54 pm Post subject:
Thanks Will, anything else I can spice up the peas with? D

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri Apr 21, 06 12:56 pm Post subject:
Spice up mushy peas??? There will be a riot!

Will

Joined: 30 Jun 2005
Posts: 571
Location: Grenoside, Sheffield

Posted: Fri Apr 21, 06 12:56 pm Post subject:
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

Posted: Fri Apr 21, 06 1:00 pm Post subject:
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: 7100
Location: Morecambe, Lancashire

Posted: Fri Apr 21, 06 1:01 pm Post subject:

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

Posted: Fri Apr 21, 06 1:05 pm Post subject:

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

Posted: Fri Apr 21, 06 3:18 pm Post subject:
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

Posted: Fri Apr 21, 06 3:58 pm Post subject:
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: 7100
Location: Morecambe, Lancashire

Posted: Fri Apr 21, 06 4:29 pm Post subject:

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

Posted: Fri Apr 21, 06 5:08 pm Post subject:

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: 7100
Location: Morecambe, Lancashire

Posted: Fri Apr 21, 06 6:53 pm Post subject:

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

Posted: Fri Apr 21, 06 6:58 pm Post subject:

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: 7100
Location: Morecambe, Lancashire

Posted: Fri Apr 21, 06 7:40 pm Post subject:
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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