Western Mushy Peas

Background: Carolyn has been making Fish and Chips ay home for a while now, and we have seen several English chefs that like to include “mushy peas” with it. When I first tried making and tasting them, I have to say the dish was kind of timid, so I took a shot at livening it up a bit to get closer to our taste. It’s a really easy and delicious dish that is also good for leftovers.

Ingredients:
16 oz. frozen organic peas
½ tsp salt
¼ cup heavy cream
½ tsp pepper
2 oz diced pancetta cubed
1 shallot finely chopped
1 clove garlic finely chopped
1 jalapeno cored and chopped
1 tbsp butter
1 tbsp peanut oil
cilantro

Steps:

Sprinkle the oil into a cast iron or nonstick skillet, then drop in the pancetta and allow to cook down for about 2 minutes. Next add the frozen peas, salt, and pepper and cook for 3-4 minutes more (raise the heat if necessary), then add the shallots, jalapeno, heavy cream, and garlic and cook until the cream reduces a bit.
Using a potato masher to “mush” the peas (not too much), the add the tbsp of butter and combine softly, sprinkle on fresh cilantro to finish.