Monday, 20 October 2008

Pease Pottage

Pease pottage hot, pease pottage cold, pease pottage in the pot, nine days old. Some like it hot, some like it cold, some like it in the pot nine days old....
The kids love pease pottage because they can make me say the rhyme three million times over the meal time. I love pease pottage because it is cheap, tasty and nutritious. Every one's a winner!
This is a soupier recipe. Some folk call a solid dish made from yellow split peas and spices and baked pease pottage. I call that pease pudding. Both are delicious!

My recipe is very vague. I don't think I have ever measured any of the ingredients but I will give a guess to the quantities (actually that is how most of my recipes go...)

A ham bone with a little meat left on it, or a small amount of bacon
250g or so of green split peas
Water or stock, enough to cover the peas and about the same again

Put the ingredients in a pan. Simmer until the peas are soft. If using a bone, remove from pan and strip off any remaining meat. Return meat to the pan and puree. Season to taste and serve.

1 comment:

LJ Dellar said...

Sounds great! If I wanted to be precious about it I would insist that you use yellow split-peas (carlins or field-peas), not green ones, but I'm not and they both work especially well with cheap cuts of bacon.