It was Carlin Sunday today, so as usual we had carlins for dinner. There are a few variations on how to cook carlins, the one I use is the one I was taught by my Aunty Doreen many years ago.
- Soak the carlins overnight in plenty of water (it's amazing how much they take up)
- Boil for about 30 minutes in unsalted water until they are tender and one or two are starting to break up, but they are not all mushy.
- Drain and leave for a few minutes to dry.
- Fry in plenty of butter until the skins take on a nice shiny lustre and the peas start to split a little.
- Sprinkle some vinegar into them and grind some fresh sea salt over them. The smell as the vinegar sizzles is delicious.
- Serve immediately.
I wrote another piece on carlins several years ago.
2 comments:
I don't remember that previous post at all. Carlins? Never heard of 'em.
I assume they are soft, but what do they taste like?
Hmm, how do you describe a taste? The usual "tastes like chicken" obviously doesn't apply here!
You're from Yorkshire and Carlins appear to be a Lancashire/Northumberland thing, so you probably wouldn't have been exposed to them.
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