Pease Pudding Pureed Peas Recipes

PEASE PUDDING

Pease Pudding image

Traditional Newfoundland side dish. This recipe came from the package for an authentic Newfoundland pudding bag. When I was a kid my grandmother made this with Sunday dinner and the taste brings back good childhood memories. note: prep and cook time does not include soaking overnight

Provided by havent the slightest

Categories Lentil

Time 17m

Yield 1 pudding, 10 serving(s)

Number Of Ingredients 4

Ingredients

1 cup split peas
1 teaspoon salt
1 teaspoon pepper
1 teaspoon butter

Steps:

Wash peas, soak in water overnight, then rinse.
Place peas in pudding bag (can use thin towel or cloth).
Tie bag - allowing room for expansion
Cook in salted water for approximately 2 hours.
Remove bag from pot and squeeze out excess water
Remove peas from bag and mash with butter, salt and pepper.
You can press the mixture into a curved cereal bowl, then turn over and tap the bottom to remove. This will give the pease pudding a nice domed shape.

Nutrition Facts : Calories 70.5, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 238.8, Carbohydrate 11.9, Fiber 5, Sugar 1.6, Protein 4.8

PEASE PUDDING

Pease pudding image

Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices

Provided by Esther Clark

Categories Side dish

Time 2h55m

Number Of Ingredients 8

Ingredients

500g yellow split peas
2 tbsp olive oil
1 onion , finely chopped
1 carrot , chopped
1 bay leaf
1 thyme sprig
1 tbsp malt vinegar
30g butter

Steps:

Tip the peas into a bowl, cover with cold water and leave to soak overnight.
Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

Nutrition Facts : Calories 433 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.01 milligram of sodium

PEASE PUDDING AND HAM

Pease Pudding and Ham image

I love traditional recipes and this one comes from the north east of England, and definitely comes under the cover of slow cooking, but it is sooo worth it ,timing does not include overnight soaking. Using ham on the bone allows the natural gelatine to be released which helps with the peas pudding plus any meat cooked on the bone has more flavour

Provided by WicklewoodWench

Categories Ham

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 ham shank, on the bone
1 lb yellow split peas
2 onions, finely chopped
1 ounce butter
1 egg, beaten
seasoning

Steps:

Soak the ham and peas separately overnight.
Drain and add to large saucepan with onions and enough cold water to cover.
Simmer gently for 2 hours, ( the peas will become a puree,,,that's meant to happen).
Remove the ham and allow to cool.
Add the egg butter and seasoning to the peas and mix well.
Pour into a greased pudding bowl.
Using a steamer or a half filled pan of boiling water with a well-fitting lid, steam for 1 hour.
Serve warm with slices of cold ham.

Nutrition Facts : Calories 477.4, Fat 8.3, SaturatedFat 4.2, Cholesterol 61.7, Sodium 87.6, Carbohydrate 73.7, Fiber 29.9, Sugar 11.4, Protein 30.1

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