Parched peas please!

[Bibliobeck]

Does anyone have a recipe for these? They were such a part of my childhood at festivals, bonfire night etc - drenched in salt and vinegar and eaten from a cup - yum yum! I'd love to be able to make some - my hubby (native to these here parts) has no idea what I'm talking about

[Waffler]

I've never heard of them, and when I looked them up in my preserving books they didn't feature. However, I found this recipe online. I'm afraid there weren't any quantities stated, I guess the salt and vinegar are 'to taste'.
I hope it's what you're after!

Use maple peas or black peas

Add peas to a large pan, cover with an equal amount of water and leave to soak.
After 12 hours drain away old water and recover with same amount of water.
Bring to the boil then simmer for about 2 and half hours. This will depend upon the size of the portion. You will usually have to make enough to feed the entire population of Preston.
Add Salt. WARNING it is very important not to add salt too early in the process as the peas will remain hard and you will not be able to achieve the right consistency.
Continue to simmer until the peas are not too hard, but also not mushy. Just right! If done properly there will be a little juice left in the pan!
Put them in a cup and add vinegar and black pepper if you like.

[Bibliobeck]

Thanks Waffler! Sounds like just the thing - the cooking instructions are a bit vague though...I'm the sort of person who needs clear instructions at all times

I remember great big pans of peas that were ladelled into take-away cups. Apparently you can still buy them on the flag market in Preston although I haven't seen any on my visits home.

By the way - what are black peas/maple peas Are they black-eyed peas or am I way off the mark

Anyway parched peas are deeeeeelicious and just the thing for Autumn. Maybe DDL has a secret recipe stashed away

[Waffler]

Not sure!! I was hoping you might know from what the peas you ate looked like. Take a look at the following website as it might help you; I got the impression that 'carlin peas' were similar to parched peas - or at least a variation on a theme.

http://carlinpeas.tripod.com/

[Bibliobeck]

Yes you'd imagine so wouldn't you - but never underestimate the sieve that I like to call my memory

To be fair, as I hit the big 'oh no 4-0' this year, it was a while back - moved away from Lancs at 18 and only go home to see family a few times a year. The Carlin peas definitely sound similar. As I'm back in the area next week, pehaps I'll do a bit of sleuthing around likely places

[dexterdoglancashire]

This has taken me some time to find! (not in any of my books! )

Dried maple peas (available from Booths supermarkets around here)

Wash them well and then cover with boiling water (leave enough room for the peas to double in size) and leave them to soak overnight.

Rinse them well and then cover them with cold water in a large pan. Bring them to the boil, then boil hard for 10 minutes and them simmer them for 1 - 2 hours until they are tender.
Serve hot with vinegar.

Yes, I know them from Preston market, but don't particularly like them! DDL

[Bibliobeck]

Thanks DDL - knew you'd come up trumps!
Can't have a visit home without a trip round Booths for cheese anyway so I'll get some when I'm up!

[dexterdoglancashire]

Don't forget mrs kirkhams crumbly! yum yum! and some black pudding! DDl

[Bibliobeck]

Crumbly on toast! Nothing else like it in the world! Not tried Mrs Kirkhams before, so thanks for the tip DDL

[Snadger]

Sounds like a geordie tradition!

http://www.communigate.co.uk/ne/thed...re/page8.phtml

[Bibliobeck]

Sounds really similar Snadger! Those great pots of boiling peas are stuck in my childhood memory. I always remember these being available at festivals and events that my parents took us to in Central Lancs.

Actually I lived in the NE for years too and am rather partial to a nice bit of pease pudding on my ham buttie too

[dexterdoglancashire]

I'm cooking pea and ham soup as we speak! excellent! nowt nicer on a cold autumn day with crusty bread! DDL

[Snadger]

Of course you all know what carlings are don't you? Striking resemblance to sheep droppings, I'm afraid.
From memory, they smell a bit like it as well!

[Snadger]

I'm cooking pea and ham soup as we speak! excellent! nowt nicer on a cold autumn day with crusty bread! DDL

And greel butta fo tea?

[dexterdoglancashire]

Aye, nowt but the best! DDL