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Carlings




Source of Recipe


the web


Recipe Introduction


This Northumbrian dish takes its name from the Old English word for ‘mourning’. It was traditionally served on Passion - or Carling - Sunday, when church altars were draped in purple in mourning for the memory of Christ’s Passion. Dishes containing peas were regularly eaten during Lent, when meat was forbidden. Although not traditional, Carlings can be served as an accompaniment to gammon, ham or grilled bacon.




List of Ingredients




Dried green peas - 225g (8 oz)
Fresh white breadcrumbs - 50g (2 oz)
Onion - 1 medium, finely chopped
Mixed dried herbs - ½ tsp
Salt and black pepper
Melted butter - 1 tbsp
Butter - 25g (1 oz)



Recipe



Soak the peas overnight in cold water.

The next morning, drain and rinse well. Place in a large saucepan and cover with 900 ml (1½ pints of cold water.

Bring to the boil and boil for 1½ - 2 hours, stirring regularly and adding extra water if necessary, until the peas are tender.

Leave to cool, then in a bowl mix the peas with the breadcrumbs, onion, herbs, seasoning and melted butter to form a stiff mixture.

Shape into cakes and dust lightly with a little seasoned flour. Melt the 25 g (1 oz) of butter in a frying pan and fry the Carlings until golden brown, turning once.

Serve immediately.