Perrey of pesoun. Take pesown and seeth hem fast, and couere hem, til thei berst; thenne take hem up and cole hem thurgh a cloth. Take oynouns and mynce hem, and seeth hem in the same sewe, and oile therwith; cast therto sugur, salt, and safroun, and seeth hem wel therafter, and serue hem forth. (CI. IV. 7I.)
This recipe of green pea pottage is a thick vegetable stew cooked with simple vegetables and pods such as peas and onion. The thick stew is then blended to make it easy to drink and digest. Apparently served for Lent, which is a solemn 40-days period before Easter requiring Christians to practise penitance and self-examination – something new I learnt through making this dish.
It’s plain and simple, and because of that, it makes you appreciate that food that is simply cooked can be delicious and look appealing too. You just need to pause for long enough and ignore the busyness around you.
Give it a try to to find out!
Ingredients:
- Water: 3 cups
- Garden pea: 400g
- Red onion: 1, finely chopped
- Saffron: ¼ tsp, steeped in 2 tbsp boiling water
- Salt: 1.5 tsp
- Brown sugar: ½ tsp
- Olive oil: 1 tbsp
Method:
- Bring water to a boil.
- Add garden peas, onions & saffron water. Cook till peas are soft.
- Stir in salt & brown sugar. Set aside to cool.
- Puree till smooth.
- Drizzle with olive oil to serve.
Disclaimer:
- This recipe was kindly adapted from ‘The Medieval Cookbook’ by Maggie Black.
- Look at the bright green colour! No colouring was added, the bright green colour and golden hue came straight from the garden peas and golden saffron!
Serving:
3 – 4 persons as side dish
