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Recipe for family meals :

Mousse of Peas

This recipe comes from a cookery book my wife bought many years ago called 'Christmas Cooking' from a series called 'The Australian Way, Cook and Learn' from Dinkum Fare.

"I have always had what we call Mushy Peas in the UK with my Christmas Dinner. I understand from the manufacturers that these are not available in the USA - when I enquired I was told that America was not ready for Mushy Peas - so here is another way of enjoying your peas".


750g (1 1/2lb) frozen peas
1 tbspn chopped fresh mint
1 cup chicken stock
1 tspn sugar
3/4 cup hot milk
3/4 cup breadcrumbs
90g (3oz) butter, cut into small pieces
2 egg yolks, beaten with 1/4 cup cream
salt and freshly ground pepper
sprigs of mint to garnish

  • Place peas, mint, stock and sugar in a saucepan. Bring to the boil, then cover and cook until peas are tender, about 4 minutes.
  • Pour hot milk over breadcrumbs and set aside. Purée peas and cooking liquid in a blender, or push through a sieve. Return peas to saucepan over gentle heat. Beat in breadcumb mixture with a wooden spoon.
  • Beat butter into peas and, when all is incorporated, beat in egg yolks and cream, with salt and pepper to taste. Stir until mixture is smooth and thickened.
  • Spoon into a heated vegetable dish and garnish with sprigs of mint. If you wish, mousse may be prepared in advance up to the point where butter is beaten in. Have egg yolks and cream ready. Reheat peas and add egg yolks and cream

Serves 6 - 8