Split Pea Crisps Recipes

SPLIT PEA SOUP WITH CRISPY KIELBASA

Steps:

• Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.
• Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
• To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
• Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

TRADITIONAL BRITISH MUSHY PEAS

Steps:

• Put the split green peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight.
• Drain the peas in a colander and rinse with cold water to remove any lingering baking soda.
• Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.
• Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required.
• Serve immediately with fish and chips, or cool and store for up to 3 days.

YELLOW SPLIT PEAS WITH COCONUT CHIPS

Steps:

• Rinse and drain peas, then transfer to a bowl and cover with cold water by 1 inch. Let stand at room temperature at least 8 hours or overnight. (Alternatively, cover with boiling water and let stand 30 minutes.) Drain peas.
• Put oven rack in middle position and preheat oven to 400°F.
• Pierce 2 softest eyes of coconut with a metal skewer or a small screwdriver, then drain and discard liquid. Bake coconut 15 minutes. Break shell with a hammer or back of a heavy cleaver and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Cut one fourth of coconut into thin slices (1 to 2 inches long and 1D16 inch thick) with adjustable-blade slicer or a vegetable peeler.
• Heat 1/2 cup ghee in wok over moderately high heat until hot but not smoking. Fry coconut slices in 2 or 3 batches, stirring occasionally, until golden brown, 2 to 4 minutes per batch. Transfer coconut chips with a slotted spoon to paper towels to drain. Discard ghee from wok, then wipe out wok and set aside.
• Boil 5 cups water in a 3-quart heavy saucepan, then add soaked split peas, ginger, and turmeric. Simmer, covered, stirring occasionally, until peas are just tender, about 20 minutes. Add fresh chiles, garam masala, 2 teaspoons sugar, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until dal is thickened (resembling a thick soup), 30 to 35 minutes.
• Heat remaining tablespoon ghee in wok over moderate heat until hot but not smoking, then cook dried chiles, cumin seeds, bay leaves, cinnamon, cardamom, and cloves, stirring, until fragrant and chiles turn just a shade darker, about 1 minute. Stir into dal, along with remaining 1/4 teaspoon salt, more sugar if desired (up to 2 teaspoons), and coconut chips. Discard bay leaves.