for family meals :
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.
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".
(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
peas, mint, stock and sugar in a saucepan. Bring
to the boil, then cover and cook until peas
are tender, about 4 minutes.
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.
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.
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
6 - 8