Garlic Mushy Peas

Mushy Peas....I absolutely love them. I get chips and mushy peas from the chip shop quite frequently, maybe 2 or 3 times a month. Admittedly they're not the healthiest, but my word, aren't they good?

Tonight's dinner was just going to be salmon and peas; tasty, quick and easy, nothing to write home about. Once the peas were boiled though, I thought I may as well have a bit of a play around and I accidentally came up with something that I'm definitely going to do again.

My Garlic Mushy Peas:

Frozen Garden Peas (boiled and drained)
3 tbsp Good Balsamic Vinegar
1 Clove Garlic (finely chopped)
3 tbsp Double (heavy) Cream
1 tbsp Fresh Parsley
Salt

Method:

• Place the boiled peas in a saucepan and mash roughly with a potato masher (you could use a fork if you wanted), over a medium heat.
• Add the garlic and balsamic vinegar, stirring for 1 minute or so.
• Add the cream, allowing it to bubble for a further minute.
• Take off the heat and throw in some parsley and season to taste with salt.

Very simple but really very good indeed.

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Archaeologists and historians have unearthed peas in ancient tombs and have found dated pictures and writings discussing the virtues of the pea. They think the garden pea originated in either China or Egypt.

The Chinese believed that their emperor, Shu Nung, discovered peas 5000 years ago. Called the Chinese Father of Agriculture, he is said to have wandered around the countryside observing and collecting plants, looking for those which might be suitable for food or medicine. Potential edibles were fed to a dog, then a servant and, if both survived, the emperor himself would taste the new food....read more.