Peasepottage Recipes

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MEDIEVAL POTTAGE STEW



Medieval Pottage Stew image

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

1 cup carrots (diced)
1 cup parsnips (diced)
1 cup onions (diced)
1 cup turnips (diced)
1 cup mushrooms (sliced)
1 cup leeks (diced)
1 cup cabbage (chopped)
1 cup green beans (chopped)
2 qts vegetable broth (low sodium)
1 bay leaf
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp black pepper
3/4 tsp salt
1/2 cup red wine
1 Tbs balsamic vinegar
1/2 cup rolled oats
1/2 cup barley flakes

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 I image

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

1 (10 ounce) package frozen green peas
¼ cup heavy cream
1 tablespoon butter
½ teaspoon salt
½ teaspoon freshly ground black pepper

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



Pease pudding image

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

500g yellow split peas
2 tbsp olive oil
1 onion , finely chopped
1 carrot , chopped
1 bay leaf
1 thyme sprig
1 tbsp malt vinegar
30g butter

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



Pease Pottage image

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

1 1/2 cups whole peas, rinsed and picked over
8 cups water (plus additional water for soaking peas)
4 ounces thick sliced bacon, coarsely chopped

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



Pease Porridge image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, side dish

Time 2h30m

Yield 8 to 12 servings

Number Of Ingredients 10

1 pound whole dried peas (split dried green peas may be substituted)
1/3 pound slab bacon, cut in 1/2-inch cubes
2 medium-size carrots, scraped and diced
2 medium-size onions, peeled and chopped
2 small white turnips, peeled and diced
1 tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage
1 tablespoon butter or oil
Salt and freshly ground black pepper to taste
1/2 cup light cream or half-and-half, optional
Minced fresh mint or savory for garnish

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



Tasty Pease Pudding image

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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