Parched Peas, Lancashire Style Recipe at MyDish

Parched Peas, Lancashire Style

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Method

  • Put the peas in a large bowl or basin to allow for them swelling, add a quarter of a teaspoon of bicarbonate of soda and cover them with boiling water, stir well and allow them to soak over night. Rinse the peas well, put them in a large pan, and just cover them with cold water.
  • Bring the water to the boil and as soon as it starts to boil turn the heat down and simmer gently until the peas start to soften. Make sure you don’t over boil them or they go mushy.
  • Judge by the softness, though they should still have some bite to them rather than forming a mush. Douse the cooked peas, which create their own liquor, in malt vinegar and season with plenty of salt and pepper.
  • Serve and Enjoy!

    • Tips

    • 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 Carlin peas

    By Views 4449  Added Fri Mar 5 2010


    Carlin peas are better known in the north of England as black peas, parched peas or pigeon peas and are by tradition eaten in the Blackburn, Preston and Bolton areas of Lancashire just about the time

     

    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. Read More

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