Recipe: make peas not war, a surprisingly classic English dip
One of the most surprising cookbooks (to cook from and to read!) of recent times: Pride and Pudding, in which Regula Ysewijn takes you on a journey through the fascinating culinary history of Great Britain. Be inspired by the pride of British cuisine: from sweet puddings to centuries-old savoury puddings, such as pease pudding!
Regula: “According to nineteenth-century recipes for pease pudding, you had to cook the pease pud in a cloth before mashing the peas, adding butter and seasonings, and cooking it again. Today, pease pudding is often served with gammon and ham. I also like eating it as a dip or spread for bread with bacon. To me, this is the English version of hummus dip with Arabic bread. These days, it is usually steamed in a bowl, which is what I do in my recipe below as well.”
How to make pease pudding
- Bring the peas to the boil in their soaking liquid and remove any foam that appears on the surface. Lower the heat and simmer gently for 1 hour or until the peas are very soft.
- Drain the peas, purée them, and mix butter, salt, pepper and herbs into the purée.
- Spoon into a beautiful dish and serve warm or lukewarm with pork, fish and chips, or spread it as a vegetarian base for a delicious sandwich. This dish is also very tasty with sippets; bread croutons cut into triangles and fried in clarified butter.
Title: Pride and Pudding
Author: Regula Ysewijn
Price: €31.99
Publisher: Carrera Culinar
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