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Hodmedod's Wholefoods
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    • Marrowfat Peas
    • Whole Yellow/Pink/Blue Peas
    • Split Peas
    • Lentils
    • Chickpeas
    • Flour
    • Wheat Flour
    • Other Cereal Flours
    • Pulse Flours
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    • Camelina
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Salsa Verde Carlin Peas

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Salsa Verde Carlin Peas
Autumn Carlin Peas Peas Pulses Winter

by Martin Hill October 27, 2024

Parched peas were a very common street food in the UK for a couple of hundred years; these days, they're much harder to find. They are a traditional treat made with carlin peas, with lashings of vinegar and salt, often eaten on Bonfire Night.

This is a fresh and vibrant take on carlin peas with a green, zingy sauce packed with fresh herbs. The sauce paired with the nutty flavour of the cooked carlin peas is a great combo. Served warm, this dish is great just on its own or with a crusty piece of bread on the side

Ingredients

  • 300g Dried Carlin Peas
  • Good Quality Extra Virgin Olive Oil
  • 2 Cloves of Garlic, peeled
  • 4 tbsp Red Wine Vinegar
  • 4 tbsp Capers
  • 2 tbsp Dijon Mustard
  • Salt Salt, to taste
  • 75g Flat Leaf Parsley
  • 50g Dill
  • 50g Mint
  • Hard Cheese, such as Parmesan, to top

Method

  1. Soak your carlin peas overnight in plenty of water. Drain and add to a large pan. Cover with water, bring to a boil and cover with a lid. Simmer on a low heat for around 40 mins until tender.
  2. Whilst the peas are cooking make your Salsa Verde. To a food processor, add the garlic, vinegar, capers, mustard, a pinch of sea salt and a good glug of olive oil. Blend briefly for around 30 seconds.
  3. Add the fresh herbs to the food processor and blend until fairly smooth, leaving some roughly chopped herbs for texture. Taste and check your seasoning adding more vinegar, oil, salt or mustard. It should have a good amount of acidity and seasoning as this will mellow when added to the cooked peas.
  4. When your peas are cooked and tender, drain them in a colander and add them back to the pan. Then, while the peas are still warm, spoon in your salsa verde. Mix well, then serve by spooning into bowls and grating over some hard cheese, such as parmesan or vegetarian hard cheese.
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