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Pease Pudding


1 lb (454gm) green and yellow split peas
1 large onion - sliced
1 rasher of bacon - chopped
1 tablespoon butter
2 teaspoons Worcestershire sauce
Salt and pepper to taste


The peas should be soaked in water overnight then drained. Place in a saucepan and add the onion, bacon and seasoning with sufficient water to reach ½in (12mm) above the peas. Slowly bring to the boil and simmer for 2 to 2½ hours stirring occasionally. Just before serving add the butter and finally the sauce. Pease Pudding should have a puree consistency and if too sloppy raise the heat quickly to reduce the moisture.


[ history ]

Cornish Salt Pork

4 lb (1814gm) fresh pork
2 large onions - sliced
1 turnip - cubed
2 carrots - sliced
Head of celery - chopped
2 leeks - chopped
1 teaspoon mustard powder
Pepper
Sprig of thyme
Chopped parsley

Remove all the fat from the pork and cut into cubes of about ¾ inch (20mm) square then soak in brine for 12 to 24 hours. Remove and thoroughly wash several times before shaking with mustard. This not only keeps the meat moist but also acts as a tenderiser.

The meat with all the other ingredients should be placed in a large saucepan and just covered with water. Slowly bring to the boil and then simmer for 2 hours.

Fresh vegetables can be added ¾ hour before the meat is ready or they can be cooked separately.

However the traditional accompaniment for Salt Pork is Pease Pudding.

Recipe submitted by Jim Catanich 



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