Name: Mushy peas
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 90 gm butter, coarsely chopped; 3 golden shallots, thinly sliced; 1 garlic clove, finely chopped; 500 ml (2 cups) chicken stock; 150 gm dried split peas, rinsed; 500 gm frozen peas, defrosted; 40 ml malt vinegar, or to taste; Onion rings; 1 small onion, thinly sliced and separated into rings; For dusting: cornflour; For shallow-frying: vegetable oil

Mushy peas

Australian Gourmet Traveller side dish recipe for mushy peas.

Serves 6

Prep

20M

Cook

Total

1H 20M

Ingredients

90 gm butter, coarsely chopped

3 golden shallots, thinly sliced

1 garlic clove, finely chopped

500 ml (2 cups) chicken stock

150 gm dried split peas, rinsed

500 gm frozen peas, defrosted

40 ml malt vinegar, or to taste

Onion rings

1 small onion, thinly sliced and separated into rings

For dusting: cornflour

For shallow-frying: vegetable oil

Method

Main

1.Heat 30gm butter in a saucepan over medium heat, add shallot and garlic, stir occasionally until tender (4-5 minutes). Add stock and dried split peas, bring to the boil, reduce heat to medium, simmer until tender (40-45 minutes). Add peas, simmer until tender (1-2 minutes), add vinegar, season to taste. Transfer solids to a food processor (reserve liquid), add remaining butter, pulse, adding a little reserved liquid, until coarsely puréed.

2.Dust onion rings in cornflour, shake off excess, season to taste. Heat 1cm oil in a deep frying pan over medium-high heat, add onion, stir occasionally until golden and crisp (1-2 minutes). Remove with a slotted spoon, drain on absorbent paper and serve scatterered over mushy peas.

Styling by Emma Knowles

Styling by Alice Storey