Parched Peas (black Peas, Carlin Peas, Pigeon Peas), A Geordie Recipe For Carlin Peas
Ingredients
Accompaniment
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Description
Carlin peas are better known in the north of England, black peas are by tradition eaten in the Blackburn, Preston and Bolton areas of Lancashire just about the time of Bonfire/Hall
Method
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1
Soak the Carlin peas in cold water overnight. Drain and put them in a saucepan of boiling water with salt. Boil for approximately 20 minutes, or until cooked but not overdone or mushy.
Melt the beef dripping (or butter) in a frying pan, drain the Carlins and then add them to the pan and fry for two to three minutes.
Serve hot with salt, vinegar, and pepper. Or you can leave them to cool for a tasty nibble later. Alternatively, while still hot, you can add the brown sugar and a drop or rum.
Serve and Enjoy!
Chef's Tips
Carlin peas are better known in the north of England, black peas are by tradition eaten in the Blackburn, Preston and Bolton areas of Lancashire just about the time of Bonfire/Halloween night and we used to get them at the various winter fairs. The preparation is a little different to most other methods, we would soak them for 24-48 hours, then simmer until they have just gone mushy (adding salt during cooking stops them from softening), salt pepper and vinegar is added just before eating.
Carlin Sunday used to be generally observed in and around Carlisle, back in the days when the State Management ran the local pubs. Regulars would be given Carlins, usually in a plastic cup, liberally covered with vinegar, salt, and pepper.
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