Mushy peas are a traditional side dish to the British classic - Fish & Chips. I was recently in London for the Queen’s Jubilee and stayed at the incredibly beautiful Corinthia Hotel (Click here for hotel link). It is truly one of London’s best properties. The hotel’s restaurant, The Northall, features "traditional British fare focusing on seasonal produce supplied by artisanal producers from around the British Isles." Without hesitation, I chose the Deep Fried Haddock in Beer Batter, chips and “proper mushy peas”. My version of mushy peas may not be “proper”, but they are delicious. Bright, vibrant green with just a hint of mint, they’re great with fish or chicken. Use caution when pulsing with the food processor, you want them coarsely mashed, not pureed.
½ cup low-sodium chicken broth
1 pound frozen peas, not thawed
2 cups chopped Boston lettuce or Bibb lettuce
2 tablespoons chopped fresh mint
4 tablespoons unsalted butter
½ teaspoon sugar
1 tablespoon fresh lemon juice
Sea Salt and pepper
1. Bring broth, peas, lettuce, mint, butter, sugar, and salt and pepper to taste to simmer in medium saucepan over medium-high heat. Cover and cook until peas are tender, 8 to 10 minutes.
2. Transfer to food processor, add lemon juice, and pulse until coarsely mashed, about ten 1-second pulses Adjust seasonings with salt and pepper and serve.
The Northall restaurant at the Corinthia Hotel -