Mushy Peas: Difference between revisions
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== Ingredients == | == Ingredients == | ||
* 1000g canned very young small sweet peas; drained (see notes) | * 1000g canned very young small sweet peas; drained (see notes) | ||
* 50g shallots; peeled | * 50g shallots; peeled, minced | ||
* | * .5g chile de arbol; chopped (see notes) | ||
* 5g garlic; peeled | * 5g garlic; peeled | ||
* 3g anchovies, in oil; drained | * 3g anchovies, in oil; drained | ||
| Line 13: | Line 13: | ||
== Instructions == | == Instructions == | ||
# In a small pot sweat shallots, garlic, and chili until soft | # In a small pot sweat shallots, garlic, and chili until soft over med-low | ||
# Add anchovies and peas | # Add anchovies and peas | ||
# Then add a little of the chicken stock and bring to a simmer | # Then add a little (about 1/2) of the chicken stock and bring to a simmer | ||
# Start to crush the peas and do so until they are almost broken down | # Start to crush the peas and do so until they are almost broken down | ||
# You will need to add chicken stock to adjust the consistency | # You will need to add chicken stock to adjust the consistency | ||
# To serve season with salt, pepper, lemon juice, olive oil, and parsley | # To serve season with salt, pepper, lemon juice, olive oil, and parsley | ||
# Serve with a freshly poached egg on top. | |||
== Notes == | == Notes == | ||
Latest revision as of 01:36, 23 December 2024
Ingredients
- 1000g canned very young small sweet peas; drained (see notes)
- 50g shallots; peeled, minced
- .5g chile de arbol; chopped (see notes)
- 5g garlic; peeled
- 3g anchovies, in oil; drained
- 200ml chicken stock, white
- 50ml extra virgin olive oil
- salt
- pepper
- lemon juice
- parsley
Instructions
- In a small pot sweat shallots, garlic, and chili until soft over med-low
- Add anchovies and peas
- Then add a little (about 1/2) of the chicken stock and bring to a simmer
- Start to crush the peas and do so until they are almost broken down
- You will need to add chicken stock to adjust the consistency
- To serve season with salt, pepper, lemon juice, olive oil, and parsley
- Serve with a freshly poached egg on top.
Notes
- As noted below, the original recipe uses cans of D'aucy brand peas. We have found standard cans of peas to work, though Le Seur brand very young small sweet peas may be closer in quality
- As noted below, the original recipe simply calls for "dried chili long whole" which is fantastically vague. For 2024 November 28 Thanksgiving, we doubled the recipe and used about 3.9g of dried chile de arbol. This was very spicy. For 2024 December 22 Laurel's birthday dinner, this was halved to 1g of chile de arbol for a single batch. (Written before finding out how spicy this is)
The Original
Ingredients
- 1000g Peas - Canned - "Daucy" 850Gm
- 50g Eshallots - Peeled
- 2g Spice - Dried Chili Long Whole
- 5g Garlic - Peeled
- 3g Anchovies - Flott in oil
- 200Ml Chicken stock - White
- 50Ml Rockpool oil
Instructions
In a small pot sweat eshallot, garlic, and chopped chili until soft
Add anchovies and peas which have been drained
Then add a little of the chicken stock and bring to a simmer
Start to crush the peas and do so until they are almost broken down
You will need to add chicken stock to adjust the consistency
To serve season with salt, pepper, lemon juice, evo and parsley