Steve Mitchell, new head chef at the Three Crowns Restaurant and Inn at Scouthead, shares his seasonal recipe for black peas.
Find out more about the Three Crowns and their menus by visiting their website or by calling them on 0161 624 1766.
IT IS creeping up towards that time of year again and we have just had Halloween and Bonfire night.
As many of you know a big tradition in our area is black peas. This local treat has always been strongly associated with this time of year and especially Bonfire night.
I think these peas go particularly well with another local dish, rag pudding.
Over the next month or so I am going to pair these two dishes and have them on the menu at The Three Crowns.
Here is the recipe I use for my black peas:
- 500g dried black peas
- Pinch bicarbonate of soda
- 1 carrot, peeled and grated
- 1 stick celery, roughly chopped
- 1 onion, peeled and roughly chopped
- 1 clove of garlic, crushed
- Salt and white pepper
- Teaspoon of vegetable bouillon powder
- 50ml malt vinegar
Rinse the peas then place in a large pan, cover with water, add the bicarbonate of soda. Soak overnight.
Next day, drain the peas, cover with cold water, then add the carrot, celery, garlic, onion, veg bouillon, salt and pepper. Bring to boil then simmer for 2-3 hours until slightly mushy, stirring occasionally.
Add vinegar to taste and check the seasoning also before serving.
I hope you all will have time to enjoy this simple but delicious local seasonal treat.
