New Sun Oven

While most Americans know that the British consume a lot of fish and chips many have never heard of mushy peas. They have a consistency similar to mashed potatoes and every fish and chip shop in Great Britain has them on the menu. Traditionally they are cooked with marrow fat and no other seasoning. My version uses olive oil and curry powder. At a recent fish fry we hosted they were the surprise hit of the evening.

Curried Mushy Peas

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 tablespoon curry powder

1 cup dried split peas, picked over, rinsed, and drained

2 2/3 cups water

salt

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot. Add the onion and cook until beginning to soften, about 3 minutes. Stir in the curry powder. Remove from heat. Stir in the split peas. Add the water, cover, and transfer to the Sun Oven. Cook until the peas are very soft and the water has been absorbed. Season to taste with salt. Serve as a side dish or over rice or quinoa (shockingly good) as a main course.

Makes 4 servings.

 

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