MEDIEVAL POTTAGE STEW
This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains .
Provided by Brand New Vegan
Categories Soup/Stew
Time 1h20m
Yield 12
Number Of Ingredients 19
Steps:
- Peel and chop all vegetables
- Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
- Saute for 10 minutes or until softened
- Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
- Add broth, seasoning, and wine and stir well
- Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
- Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
- Stir in vinegar, remove bay leaf, adjust seasonings, and serve
MUSHY PEAS I
Mushy Peas are a great side dish with fried cod or salmon. Note: You can add more liquid (water or cream) depending how mushy you want your peas. Use low fat milk if you're calorie-conscious.
Provided by Stella
Categories Side Dish Vegetables Green Peas
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
- Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Nutrition Facts : Calories 132.1 calories, Carbohydrate 10.3 g, Cholesterol 28 mg, Fat 8.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 396.4 mg, Sugar 3.8 g
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 POTTAGE
The use of Pease ...being dry they serve to boil into a kinde of broth or pottage, wherein many doe put Tyme, Mints, Savoury, or some other such hot herbs, to give it the better rellish, and is much used in Towne and Country in the Lent time, especially of the poorer sort of people. It is much used likewise at Sea for those of them that goe long voyages, and is for change, because it is fresh, a welcome diet to most persons therein. John Parkinson, Paradisi in Sole, Paradisus Terrestris (London, 1629) Facsimile reprint as A Garden of Pleasant Flowers. New York: Dover, 1976, p. 524 Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat. This simple dish, with perhaps a few herbs added was also frequently eaten by landsmen in the winter and spring. Many generations of New Englanders have grown up this dish by its modern name -- pea soup.
Provided by Charlotte J
Categories Pork
Time 2h15m
Yield 4 Generously serves four hungry sailors
Number Of Ingredients 3
Steps:
- Place peas in a bowl and add water to cover by 3 inches.
- Leave overnight for cooking in the morning or soak all day to cook for dinner.
- Drain peas and discard water.
- Place peas and bacon in a large pot and add 8 cups fresh water.
- Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed.
- Add water if necessary to keep from burning.
- Serve with pilot crackers (the modern equivalent of ship's biscuit) and beer for a true shipboard meal.
Nutrition Facts : Calories 180.2, Fat 12.9, SaturatedFat 4.3, Cholesterol 19.3, Sodium 252.2, Carbohydrate 9.6, Fiber 3.3, Sugar 3.6, Protein 6.5
PEASE PORRIDGE
Provided by Nancy Harmon Jenkins
Categories soups and stews, side dish
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.
- Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.
- Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.
- When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.
- Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.
- Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 5 grams, TransFat 0 grams
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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- Whether you are using fresh or frozen peas, for 4 people you need to put 4 good handfuls of peas into a wide frying pan or casserole-type pan which has a lid (or you can use tinfoil), with ½ a wineglass of white wine, ½ a wineglass of water and 2 good knobs of butter.
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- Once the vegetables become a little soft, add the softer vegetables like the mushrooms, cabbage, leeks and beans. Cook for about 2 minutes.
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