What is marrowfat peas used for?
They are starchy, and are used to make mushy peas. Marrowfat peas with a good green colour are exported from the UK to Japan for the snack food market, while paler peas are used for canning. Those with thin skins and a soft texture are ideal for making mushy peas.
How do I use dried marrowfat peas?
Method
- Put the marrowfat peas and bicarbonate of soda in a large heatproof bowl and cover with boiling water. Leave to soak for 12 hours or overnight.
- Drain the peas and rinse them twice with cold water to wash off the bicarbonate of soda.
- Mash briefly and stir in the butter, mint and lemon, seasoning to taste.
Why do you put bicarbonate of soda in mushy peas?
Bicarbonate of soda (baking soda) added to the peas whilst soaking helps retain colour and, more importantly, it helps to soften their skins, allowing them to absorb the soaking water.
What is the difference between peas and marrowfat peas?
The main difference between Marrowfat peas and frozen peas is size and age. The Marrowfat peas are grown to maturity and allowed to dry, so varieties grown as Marrowfat peas are starchy peas which grow to a large size.
Can you eat marrowfat peas raw?
Snow peas are also known as Chinese pea pods and are often eaten raw or stir-fried. Sugar snap peas also have edible pods and are eaten whole. The pods are sweeter and rounder than snow pea pods and have a crunchy texture when raw. Marrowfat peas are green peas with unusually large and starchy seeds.
Can baking powder soften peas?
For whole yellow peas, baking soda may be added to the soaking water (at a rate of 2 teaspoon per kilogram of peas) to speed up the time to puree. The peas should be drained and rewashed to remove all soda before boiling.
How do you cook Batchelors marrowfat peas?
Preparation
- Place soaked peas into a saucepan and add 600ml (approx. 1 pint) of boiling water.
- Add sugar and salt to taste.
- Boil gently for about 20 minutes, stirring occasionally, until the water has been absorbed or the texture is satisfactory.
Are marrowfat peas natural?
Marrowfat peas are natural, vegan and great for making homemade mushy peas! They can also be used for a delicious mushy pea curry to have alongside your rice or chips.
What does baking soda do to beans?
There is evidence that adding baking soda reduces some nutrients, particularly vitamin B. Baking soda also can make the beans taste saltier or even soapy, so they should be rinsed very well if you use it. Adding baking soda also may affect the texture, making the cooked beans mushy instead of tender.
What does a steeping tablet do?
The steeping tablet is sodium bicarbonate which helps soften the peas during soaking. It also prevents fermentation during the soaking time, thereby reducing the flatulence risk.