https://www.cutoutandkeep.net/projects/adelaides-pie-floater • Posted by Xx13.CrowsxX
This recipe certainly is an odd one, when I was asked to do a recipe based on Adelaide, I could literally only think of one thing. It has been an Adelaide favourite for the past 130 year. In 2003, the pie floater was recognized as a South Australian Heritage Icon by the National Trust of Australia. Like I said it is an odd sounding and odd looking meal, but shouldn't be knocked before it's tried ;) I have added the link from the tutorial for my recipe if you want to try a traditional Aussie pie, but ultimately I think any good quality meat pie will work. http://www.cutoutandkeep.net/projects/aussie-meat-pie-2
This recipe certainly is an odd one, when I was asked to do a recipe based on Adelaide, I could literally only think of one thing. It has been an Adelaide favourite for the past 130 year. In 2003, the pie floater was recognized as a South Australian Heritage Icon by the National Trust of Australia. Like I said it is an odd sounding and odd looking meal, but shouldn't be knocked before it's tried ;) I have added the link from the tutorial for my recipe if you want to try a traditional Aussie pie, but ultimately I think any good quality meat pie will work. http://www.cutoutandkeep.net/projects/aussie-meat-pie-2
Pick through your peas first and remove any discoloured ones, the rinse thoroughly in a large bowl. Cover with water and swish around with your hand. Then drain this water off.
Cover peas with cold water again, adding 1 tspn of bi-carb and mix well, making sure the peas are well covered to the top of the container to be well absorbed overnight. Put container in a cool place.
Next day, the peas will have doubled in size. Rinse peas well again and place in thick bottomed stock pot with chicken stock and 1 tspn bi-carb. Absolutely NO SALT or the peas will NEVER soften. Bring peas to the boil, watching carefully as it froths up, stirring regularly as froth will subside. Simmer peas. Stir occassionally.
Approximately 20-30minutes into cooking the skins will separate from the peas (pictured) I usually just skim them off the top with a slotted spoon but this is optional - just keep stirring the mixture so it doesn't stick to the bottom of the pot. Add a few sprig so mint to taste. Cooking time depends on the seasonal quality of the peas - approximately 1 - 1.5hrs, to your liking. Add more stock if you like a thinner consistency.
Start baking your pie, if your using a frozen pie, follow packets instructions. If your using my recipe, if you have already pre-prepared it, then start baking 25 minutes before your peas are ready.
Plate up your pie, season mushy peas with salt to taste. Ladle mushy peas over the pie, and serve with a generous serve of tomato sauce
This recipe makes an excess of mushy peas, as I have a habbit of making meals and freezing them for easy week meals. If freezing, place in an air right container.