Parched Peas (black Peas, Carlin Peas, Pigeon Peas), A Geordie Recipe For Carlin Peas Recipe at MyDish

Parched Peas (black Peas, Carlin Peas, Pigeon Peas), A Geordie Recipe For Carlin Peas

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Method

  • 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!

    • 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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    Ingredients

    • YOU WILL NEED
    • 200 grams Black Peas. Carlin Peas. Pigeon Peas
    • 1 good pinch salt
    • 25 grams beef dripping (or butter)
    •  Some soft brown sugar (optional and not usually used in the North East)
    •  A splash of rum (optional)

    By Views 5342  Added Fri Mar 5 2010


    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

     

    Memories of my childhood are awakened with this dish, I remember going to the fairs in Blackburn or Accrington or Christmas shopping and buying a bowl of parched peas putting loads of salt, pepper and vinegar on them, happy days. This is a favourite Read More

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