Title: Pie Floaters
Categories: Main
Yield: 1 Servings

3/4	pk	Blue boiler peas
2	tb	Salt
		Pepper
1	tb	Bicarbonate soda
		Meat pies

A pie floater consists of a personal-sized meat pie place upside down in a bowl of green pea soup, and eaten with a spoon when the pie has sufficiently softened. Placing it upside-down softens the top crust which is usually crisper than the casing of the pie. Condiments are usually limited to tomato sauce (ketchup), although my preference is for Worcestershire sauce, vinegar and freshly ground pepper.

I give this recipe as it was published in the Adelaide "Advertiser" in response to a request by a reader, and I can take no responsibility for confusion that may arise. However, ingenious cooks may well work out what is intended.

"The recipe used for pie-cart floaters is a well-kept secret but one recipe is: 3/4 packet of blue boiler peas, 2 level tablespoons salt, a little pepper, 1 heaped tablespoon of carb soda. First wash the peas well with cold water, then add salt, pepper and carb soda. Pour boiling water over the peas to cover well, about 7 cm above the peas. Cover with a lid and let stand for six to seven hours. Pour water off, leaving a little water on peas. Put them in a large saucepan and cover with cold water. This time fill the saucepan to about 7 cm from the top. Place on a low heat until it comes to the boiling point. Add another level tablespoonful of carb soda, 2 level tablespoons of salt and a little pepper. Keep boiling slowly and stir occasionally. When cooked, the peas will boil over quickly if not watched."

posted by Greg Mayman, Feb 11, 1997. Typos at no extra charge.

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