Happy St. Patrick’s Day! We hope you are recovered from a rough weekend of “studying.” We know how much students love to “study” for St. Patrick’s Day (Did you know he is the patron saint of engineers? Go us!). You are just going to blow these tests and quizzes out of the water this week! WOO HOO! (Sorry was that too loud? (Yes we talk aloud as we type (Way too many parentheses here)))
Since today is an Irish holiday, we had to post something Irish for today’s recipe – mushy peas! Mushy peas are technically a British food but when we were in Ireland in December 2012 we ate a lot of mushy peas with our fish and chips. For whatever reason, the combination of fried fish, fried potatoes, and mushed peas were heavenly.
Oh only 51 more days until our vacation back to Ireland! We are so pumped! WOO HOO! (Oops, sorry. Being loud again…)
Anyway, this recipe is really easy to make. If you are one of those people who are picky when it comes to peas, Declan is a convert. He used to hate peas growing up but loves them now. All you have to do is try them!
First you are going to want to get your hands on a bag of authentic Irish split peas.
Pour the peas into a pan (we used our Dutch oven) and cover with about 2 inches of water. Add in some baking soda and put the peas in the fridge to soak over night.
The next day, pour the peas in a colander and rinse really well with cold water. Make sure you get rid of any baking soda.
Transfer the peas back into the pan and cover with only a half inch of water. Add in about a teaspoon of salt and bring the peas to a boil. Reduce the heat and simmer for 30 to 40 minutes. Or until the peas loose their bite.
During the simmering process a foam will build up on the surface. Use a slotted spoon to remove this. It’s poison. Just kidding, we don’t know what it is but it didn’t look appetizing.
Add in the butter and season with salt and pepper according to your taste.
Serve with fish and chips or any other Irish dish and enjoy!
- 16 ounces dried spit peas
- 1 tablespoon baking soda
- 4 tablespoons unsalted butter
- In a large pan, soak peas in water (at least 2 inches covering the peas) and baking soda over night.
- Rinse the peas in a colander with cold water and transfer back to the pan. Add water to cover by ½ inch.
- Add pinch of salt and bring to a boil. Once boiling, reduce heat to a simmer and simmer for 30 to 40 minutes or until the peas loose their bite.
- Remove foam buildup during the simmering process with a slotted spoon.
- Add in butter and season with salt and pepper to taste.
- Serve and enjoy!