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Marrowfat Peas and Vinegar

2020-12-28
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So with New Year on the way what about some traditional Marrowfat Peas and Vinegar.  But how to cook them?

Before we start this is for cooking the peas whole, not for mushy peas, which is the food of the devil. 

First of all you need a bag of dried marrowfat peas.  The next thing you have to do is find the bicarbonate of soda steeping tablet  in the bag….. and throw that away.  It’s supposed to stop fermentation of the peas while you are soaking them and cut down on flatulence.   That doesn’t work. ….. Chuck it away.  

Empty about half a bag of the peas into a large bowl, remember they are going to expand.  Rinse in cold water and then cover with more cold water a couple of inches above the dried peas and leave to steep for about 4 hours.  Some say soak them overnight.  I think that’s too long. The peas get too soft and the skins all come off during cooking and you’ll end up with mushy peas.  

After about 4 hours you should be able to squeeze a pea between your fingers without the pea still being hard in the middle.  

When you are ready to cook the peas, rinse again in cold water and transfer to a pot and cover with fresh cold water, a couple of inches above the peas.   

Bring to the boil for a couple of minutes and the turn down the heat to a gentle simmer and cook the peas.  Don’t put a lid on the pot. It should take about 25 – 30 minutes for them to cook until they are soft.  Keep an eye on them, you don’t want them to break up.  You might need to add a little extra boiling water.  As soon as they are soft take them off the heat.  

Serve with lots of pepper and a splash of vinegar on your plate.  

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