Difference between revisions of "Pease pudding"
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| − | + | | [[Cuisine of the United Kingdom|British Cuisine]] | |
'''Pease pudding''', sometimes known as '''pease pottage''' or '''pease porridge''', is a simmered pea preparation, which mainly consists of split yellow or carlin peas, water, salt and spices, often cooked with a bacon or ham joint. It is similar in texture to hummus (but harder to cut), light yellow in colour, with a mild taste. Pease pudding was traditionally produced in England, especially in the industrial Northern areas - although it is now widely available, often in butcher's shops (due to the bacon connection). It is often served with ham and stottie cakes. | '''Pease pudding''', sometimes known as '''pease pottage''' or '''pease porridge''', is a simmered pea preparation, which mainly consists of split yellow or carlin peas, water, salt and spices, often cooked with a bacon or ham joint. It is similar in texture to hummus (but harder to cut), light yellow in colour, with a mild taste. Pease pudding was traditionally produced in England, especially in the industrial Northern areas - although it is now widely available, often in butcher's shops (due to the bacon connection). It is often served with ham and stottie cakes. | ||
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Serve on white bread, alone or with ham from the hock. Refrigerate when cool. | Serve on white bread, alone or with ham from the hock. Refrigerate when cool. | ||
| − | [[Category:Pea | + | [[Category:Pea Recipes|{{PAGENAME}}]] |
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[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 16:43, 9 May 2012
| British Cuisine
Pease pudding, sometimes known as pease pottage or pease porridge, is a simmered pea preparation, which mainly consists of split yellow or carlin peas, water, salt and spices, often cooked with a bacon or ham joint. It is similar in texture to hummus (but harder to cut), light yellow in colour, with a mild taste. Pease pudding was traditionally produced in England, especially in the industrial Northern areas - although it is now widely available, often in butcher's shops (due to the bacon connection). It is often served with ham and stottie cakes.
Ingredients
- 1 Ham Hock (uncooked) from the butchers.
- 250-375 g of yellow split peas.
- Knob of butter
Procedure
- Put the Ham Hock in a pressure cooker and cover with water.
- With the lid on bring to the boil (full pressure)
- Lower the heat and simmer for 30-40 minutes
- Remove from the heat and release the pressure, Take out the hock and put to one side.
- Add the split peas
- With the lid on bring back to the boil.
- Again lower the heat to a simmer (as low as possible)
- Simmer for 25 - 30 minutes.
- Remove from the heat and release the pressure
- Put the contents into a bowl and mix with a balloon type whisk with a knob of butter
- Leave to cool.
- Note :- The amount of split peas added changes the consistency and the setting time.
Serve on white bread, alone or with ham from the hock. Refrigerate when cool.
