-=> Ruth Haffly wrote to Shawn Highfield <=-

 SH> That's one of my favorites so I agree with Steve. :)  The only
 SH> time Andrea will eat split pea is if I make the soup, the commercial
 SH> variety's she does not like at all.

 RH> We'll eat the canned but definatly prefer my home made. I'll put in
 RH> anything from carrots, onions and potatoes to adding tomato sauce--all
 RH> depends on what's in the fridge and pantry and what strikes my fancy
 RH> the day I make it. We picked up the split peas the other day at
 RH> Wegman's; I asked Steve to pick them up while I went for something
 RH> else. I got what I wanted, then joined him as he was looking at 2
 RH> packages of dried peas. One package was the usual split peas, other one
 RH> was dried whole peas. We went with the split peas; they cook up and
 RH> "mush" easily.

I only like peas fresh, frozen or split and made into potage?soup. Canned
peas are an abomination in my book. I never understood the Brit's love 
of "mushy peas". That's what puts me off of the overcooked (and mushy)
canned peas.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Perry-Battered Fish & Chips w/Wasabi Mushy Peas
 Categories: Seafood, Potatoes, Vegetables, Herbs
      Yield: 4 Servings
 
MMMMM---------------------------BATTER--------------------------------
    110 g  (4 oz) plain flour
    175 ml (6 fl oz) perry (pear cider)
      2 tb Rapeseed oil (Canola)
      1 lg Egg white; beaten to stiff
           - peaks

MMMMM---------------------------CHIPS--------------------------------
      6 lg Maris Piper potatoes; in
           - chips
           Salt
      5 tb Rapeseed oil (Canola)

MMMMM---------------------WASABI MASHED PEAS--------------------------
    400 g  (14 oz) fresh or frozen peas
     50 g  (1 3/4 oz) butter
      2 tb Wasabi paste

MMMMM----------------------------FISH---------------------------------
      2 l  (3 1/2) pints sunflower oil;
           - for frying
      1    Pollock fillet; in 4 pieces
 
  Set the oven to 200§C/400§F/Gas 6.
  
  FOR THE BATTER: Whisk together all of the batter
  ingredients apart from the egg white. Leave to rest
  in the fridge for 20 minutes.
  
  SLICE THE POTATOES into your favourite chip shape. Boil
  for 10 minutes in a pan of salted water, or until the
  potatoes are soft to the point of a knife. Drain and
  transfer to an oven dish once completely dry. Season with
  salt and toss with the rapeseed oil. Bake for 25-30
  minutes, or until golden-brown and crisp.
  
  FOR THE WASABI MUSHY PEAS: add the peas, butter and
  300ml/10fl oz of water to a pan and cook over a moderate
  heat until the water has evaporated. Add the wasabi paste
  and mash the peas with a fork. Keep them warm until
  you're ready to serve.
  
  TO FINISH THE BATTER: Whisk the egg white in a bowl until
  stiff peaks form when the whisk is removed from the bowl.
  Fold it into the batter.
  
  Half fill a pan with the sunflower oil and bring to a
  temperature of 175§C/350§F, which you can check using a
  sugar thermometer, or use a deep fat fryer set to the
  same temperature.
  
  Flip the pieces of pollock in the batter and then
  carefully lower them into the hot oil, one at a time. Fry
  individually until golden-brown. Rest the fish on kitchen
  paper to remove excess oil and the serve with the chips
  and peas.
  
  NOTE: Not even wasabi can rescue mushy peas. Leave the
  peas off and I'll gladly eat this. -- UDD
  
  RECIPE FROM: https://www.bbc.com/food
  
  Uncle Dirty Dave's Archives
 
MMMMM



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