marrowfat pea

(redirected from marrowfat peas)
Also found in: Thesaurus, Wikipedia.

mar·row·fat pea

 (măr′ō-făt′)
n.
1. A plant of any of several cultivars of pea that produce large seeds.
2. A seed of one of these plants.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.marrowfat pea - a variety of large pea that is commonly processed and sold in cansmarrowfat pea - a variety of large pea that is commonly processed and sold in cans
pea - seed of a pea plant used for food
References in periodicals archive ?
George and his two sons, Walter and Vincent, built up the family business selling products ranging from relishes, jams and pickles to marrowfat peas and baking powder.
CRISPY CRUMB COD WITH PEAS AND MASH (serves 4) INGREDIENTS 1 x 300g can Batchelors marrowfat peas 600g frozen or ready prepared mashed potato 4 x 150g cod fillets 2 large tomatoes, sliced 100g mature cheddar cheese, grated 4 tbsp dried breadcrumbs Salt and freshly ground black pepper Fresh parsley, to garnish METHOD 1.
BATCHELORS SALMON AND PEA FISHCAKES Ingredients 1 x 213g can Princes Red Salmon 200g peeled potatoes, cooked and mashed 85g Batchelors marrowfat peas 1/2 lemon, rind and juice 1 tbsp parsley, chopped optional Sea salt and cracked black pepper 1 tbsp plain flour 1 small egg 3 slices white bread (2-3 days old is best), made into breadcrumbs 4 tbsp Crisp 'n Dry oil Method Drain the red salmon and remove any small bones and black skin.
Caption in here BATCHELORS SALMON AND PEA FISHCAKES Ingredients 1 x 213g can Princes Red Salmon 200g peeled potatoes, cooked and mashed 85g Batchelors marrowfat peas 1/2 lemon, rind and juice 1 tbsp parsley, chopped optional Sea salt and cracked black pepper 1 tbsp plain flour 1 small egg 3 slices white bread (2-3 days old is best), made into breadcrumbs 4 tbsp Crisp 'n Dry oil Method Drain the red salmon and remove any small bones and black skin.
This thick, green sauce is made with marrowfat peas.
Today, the UK is one the world's leading producers and exporters of faba beans and marrowfat peas, as well as the world's biggest importers of white beans which are manufactured into iconic Baked Beans in tomato sauce.
I wrote down all sorts of fatuous comments - succulent, moist, fresh - it was indescribably good, with marrowfat peas, some whole, others mushed into a gorgeous minty mess, with Stokes's ketchup on the side, tasting of real Italian tomatoes.
But the marrowfat peas - a type of pea I adore - came as a sort of sharp, light green mayonnaise, which disappointed me.
Deep-fried cod with Cains Raisin Beer batter, marrowfat peas, hand-cut chips and tartare sauce Ingredients (serves 4) For the fish: 4 x 150g cod 125ml Cains Raisin Beer 100g self-raising flour 50ml milk Half a teaspoon of white wine vinegar Pinch salt and pepper For the chips: 1 large Maris Piper potato 2 litres vegetable oil For the peas: 200g marrowfat peas A little unsalted butter 50g unsalted back bacon finely shredded Pinch salt and pepper For the tartare sauce: 1 large gherkin 50g pinhead capers 1 hard boiled egg 2 anchovy fillets Handful of flat leaf parsley Juice of ' a lemon ' diced red onion, blanched 100g mayonnaise Pinch salt and pepper Method 1.
Minestrone or Minestra (Italian Vegetable Soup) 1 cup dried beans OR marrowfat peas 5 cups water 1 tablespoon minced onion 1 teaspoon minced parsley 1/2 cup chopped celery 1/2 clove garlic, minced 1/2 green pepper, diced 1/2 red pepper, diced 1/4 cup olive oil thyme, to taste 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup diced cooked potatoes 1 cup cooked tomatoes 1 cup chopped cabbage 1/2 cup cooked macaroni grated Parmesan cheese Soak beans or peas overnight; drain.