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.
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.
It’s been a very, very short summer. I am not at all happy that 2 of my 3 kids are returning to school this Tuesday. WTF…it’s mid August! Packing lunches, getting up early(not a problem for me, but for them-YES), and routine is all part of this weeks drill.
My taste buds have never been so excited as when I'm eating Vietnamese food. I clearly remember my first taste of bánh mì—the baguette sandwich filled with pork, pâté, pickled vegetables, and cilantro—so many year ago. I was struck by the sandwich's refreshing flavor. Since then I've made many Vietnamese recipes. The reason why I love the cuisine so much is because of its wide use of herbs. They bring so much flavor to dishes, but the most flavor comes when they are used fresh.