Parched Peas 2 is a traditional English recipe (from Manchester) for a classic snack of carlin peas that are boiled until tender then simmered until almost dry and served in a cup with vinegar. The full recipe is presented here and I hope you enjoy this classic English version of: Parched Peas 2.
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This is the most traditional way to eat carlin peas in a recipe originating in the North of England. Here the carlin peas are slowly cooked until soft and rich, finished by cooking until dry then mixed with butter and malt vinegar and usually served as a street food snack on bonfire night.
Traditionally this recipe was made from dried carlin peas (and I repeat the process here).
The dish was (and still is) traditionally served on Bonfire Night (November 5th) though I’ve also encountered it Manchester’s Christmas markets.
Ingredients:
250g dried carlin peas
A knob of butter
Malt vinegar
Maple syrup (optional)
Method:
If you’re starting from dried carlin peas, soak them in a large bowl of water over night, then rinse and simmer them in plenty of water for about 40 to 45 minutes until tender. Drain the peas but reserve 150ml of the cooking liquid for this recipe.
Combine the cooked peas and the reserved 150ml cooking liquid in a small pan then cook over low heat, stirring occasionally, until the liquid thickens and the peas turn into a soft, rich brown sauce — about 7–8 minutes. You want them to congeal a little. For extra creaminess, mash some of the peas with the back of a fork or potato masher.
Once soft, add a generous knob of butter, a few twists of black pepper and a few splashes of malt vinegar.
Serve in small bowls, deep mugs, or for the more traditional route in paper cups,
Finish with a drizzle of maple syrup for a bit of added sweetness, if you like.
