Pease Pudding Recipes
PEASE PUDDING
Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices
Provided by Esther Clark
Categories Side dish
Time 2h55m
Number Of Ingredients 8
Steps:
- Tip the peas into a bowl, cover with cold water and leave to soak overnight.
- Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
- Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.
Nutrition Facts : Calories 433 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.01 milligram of sodium
PEASE PUDDING
Pease pudding is a savoury dish made from split peas. It is perfect spread on boiled ham.
Provided by Alison Maclean
Categories Appetizer
Number Of Ingredients 4
Steps:
- Rinse the split peas until the water becomes clear
- Peel the onion and add to the pan whole
- Add the split peas to the pan with the water and the stock cube
- Simmer until the peas are tender, about 90 minutes but it could be more.
- If you need to add more water do, the consistency should be that of wallpaper paste
- Remove the onion and mush the peas with a wooden spoon.
- Season with salt and black pepper
PEASE PUDDING
Traditional Newfoundland side dish. This recipe came from the package for an authentic Newfoundland pudding bag. When I was a kid my grandmother made this with Sunday dinner and the taste brings back good childhood memories. note: prep and cook time does not include soaking overnight
Provided by havent the slightest
Categories Lentil
Time 17m
Yield 1 pudding, 10 serving(s)
Number Of Ingredients 4
Steps:
- Wash peas, soak in water overnight, then rinse.
- Place peas in pudding bag (can use thin towel or cloth).
- Tie bag - allowing room for expansion
- Cook in salted water for approximately 2 hours.
- Remove bag from pot and squeeze out excess water
- Remove peas from bag and mash with butter, salt and pepper.
- You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.
Nutrition Facts : Calories 70.5, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 238.8, Carbohydrate 11.9, Fiber 5, Sugar 1.6, Protein 4.8
TASTY PEASE PUDDING
simple and easy to make, goes perfectly with gammon and ham
Provided by ctubauer3
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Place all the ingredients into a pan (except the butter) and include a pinch of salt and pepper. Add enough water to cover and bring to the boil.
- turn down the heat and simmer for 1.5 hours, until the split peas are tender
- remove from the heat and take out the bay leaves, cloves, and thyme. Add another dash of salt and pepper and the butter. Mash everything in the pan until everything is creamy but slightly rough. serve with your gammon/ham
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- Wash the split peas in a colander and then put them into a large bowl. Fill the bowl with water to cover the split peas, and then allow them to soak them overnight or for 12 hours.
- Rinse the peas, and then place them into a clean pudding bag, or a large piece of muslin. I use a large muslin jelly bag for mine. You can also use a thin cotton tea towel. Make sure you allow room for the peas to expand in the bag.
- Place the quartered onion and the bag of split peas into a large sauce pan and fill with water. Add some salt to the water and bring to the boil.
- Boil for two and half hours, then remove from the pan, squeeze the bag over the pan to extract excess water, then sit the bag in a colander to finish draining for a minute or two.
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- Place peas, onion and rosemary sprig into a large pan. Cover peas with water. Place lid on saucepan and cook over a gentle heat 1 hour or until the peas are starting to split.
- Drain peas in a strainer or colander. Discard rosemary. Mash peas with potato masher. Add eggs, butter, pepper, salt and vinegar. Blend until smooth.
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- Add the split peas to a bowl and cover with water, make sure they are well covered. Leave overnight, or 8 hours to soak at room temperature.
- Add the ham hock/shank/bone or smoked bacon, to a pan and cover with 3 liters (12 cups) water. Bring to a simmer and simmer for 1 hour.
- To a pan, add the split peas pour over enough of the ham broth to cover, about 4 cups (1 liter). Bring to a boil and simmer for 1 hour.
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