In this English recipe for dried pea mash I have included chopped parsley and mint for a fresh change. This makes a great accompaniment for deep fried or grilled fish, duck or pork.
Prep: 5 minutes
Cook: 30 minutes
600g dried split green peas
1 garlic clove, bruised with the back of a fork
1 bay leaf
1 sprig parsley
1 sprig mint
2 tbsp butter
2 tbsp mint, finely chopped
1 tbsp parsley, finely chopped
maldon salt and freshly ground black pepper
Pea Mash: Rinse the split peas in several changes of water. Place the peas in a sauce pan with the remaining ingredients and cover generously with water and place over a moderate high heat, bring to the boil then reduce the heat to moderate-low. Leave the peas to simmer for 55-60 minutes or until the peas are very soft. Remove the bay leaf, parsley and mint. Mash the peas with a potato masher or fork, so that you have a rough mash. For a smother texture pass half or all through a mouli, sieve or blend in a food processor.
To Finish: Stir in the butter, mint, parsley and seasoning, mix until well combined. Serve or keep warm until ready to serve.