Black Badgers and Blood Oranges

Today’s bright and chilly; I’ll try to whisk myself along to The Lido for an outside swim once I’ve written this post. I’ve no problem with piling on the long johns and stuffing some extra fleece into the guinea pigs’ bed box, the cold feels invigorating and the light is a joy. Dingy, grey days are another matter; I’m often convinced that I have Seasonal Affective Disorder, that awful drained and lethargic feeling during the dark months of winter. I have a S.A.D. lamp that I switch on beside my desk on the gloomiest of days, I’m not sure that it makes too much difference but at least I feel that I’m taking control of the situation.

People often talk about comfort food in dismal weather but actually what I need is a serious pepping up and so a salad packed with good stuff such as oranges, avocado and pulses is just the thing. It’s not that I would shun a doughnut (particularly if it happened to be a Borough Market Bread Ahead doughnut – once tasted never forgotten) but if I put together a really vibrant salad of fabulously tasty bits I will enjoy it just as much, yes I promise you, I really will. That’s just it, pulses are often considered rather stodgy and worthy, they can be, but given the right treatment they taste divine.

In Britain we produce vast, vast quantities of peas. Frozen green peas are the nation’s favourite veg’ and I’m not knocking them at all – sweet, quick, crowd pleasing and great for soups, (try this absolute cracker from Diana Henry), but it’s easy to forget that historically all the peas we grew were dried and cooked up into staples such as the  “pease pudding” we all know from the nursery rhyme. We get through a fair amount of marrowfat peas too; matured on the stem until starchy and rotund, and particularly popular for mushy peas. Nigella’s recipe for marrowfat pea and avocado hummus is inspired (just whizz up 1 ripe avocado, a drained 300g can of marrowfat peas, 1/2 a clove of garlic, juice of 1/2 a lime – then season with salt, pepper and more lime if required) Dried, split yellow and green peas make great soups – particularly the classic pea and ham soup  I wrote about on The Borough Market blog.

Today I want to tell you about my all-time favourite pea, the Black Badger, and not for the first time, here’s a “vintage” post (there’s an irritating title for yesterday’s news). Black Badgers or Maple Peas have plenty of other names: Carlin or Carling Peas in Yorkshire, Black Peas in Lancashire and Grey Peas in the Black Country.

The peas are said to have flourished in English monastery gardens hundreds of years ago, with their beautiful blooms. Geordie folklore tells a tale of siege and starvation back in 1327 when the people of Newcastle were saved by a shipload of Carlin Peas from Norway, other sources talk of the peas being gathered from a Spanish shipwreck  in Elizabethan times. Whatever their history these nutty little peas have only really been appreciated in more recent times up North. “Parched Peas” (just slow-simmered and served with salt and vinegar) are a Lancashire classic on Bonfire night whilst you’re more likely to be eating your Carlin Peas in Yorkshire on the Sunday before Palm Sunday  ( so best go buy some) with a little butter stirred in.

I like to cook up a pot of Black Badgers (they take about 45 minutes) and throw them into  salads, soups or stews. Try using them in the place of a chickpea in any recipe; they’re chameleons like all legumes, soaking up flavours and infinitely adaptable. I felt the need for a winter vitamin hit and never take any persuading when it comes to blood oranges. The citrusy sweetness is the secret to this salad, offsetting the hearty nuttiness of the peas and the richness of creamy avocado. Sprouted radishes add an almost mustardy nose-rush and then there’s plenty of coriander too. All in all the salad has attitude, that’s the best way with pulses.

Blood orange and Black BadgersBlack Badger and Blood Orange Salad

Serves 4 (as a light lunch, maybe with a bit of bread?)

600 g cooked black badgers, drained
4 blood oranges, peeled and segmented (reserve the juice)
2 avocados, flesh cut into chunks
3 tbsp extra virgin olive oil
1-2 tbsp cider vinegar
Salt and pepper to taste
1 handful of sprouted radishes (you could use sliced, feisty radishes instead)
Fresh coriander, leaves from 2 good sprigs
1 tbsp black sesame seeds (if you have them, or white or even a few sunflower/pumpkin seeds)

So, drain your badgers and put them in a bowl with most of the orange segments.

Keep the orange juice to toss the avocado around in (then it doesn’t oxidise and go black)

Mix together the dressing, taste and balance it up and then tip over the badgers. Taste again pulses need to be well seasoned and love vinegar/acidity.

Add the avocado and any orange juice, the remaining orange segments, radishes, coriander and sesame seeds but DON’T stir (or the creamy avocado will make your glistening peas look murky and sad).

 

Cooking Black Badgers

or any whole dried peas for that matter

I soak my peas overnight, drain and then cover with plenty of cold water. Simmer for about 45 minutes ( I put a tablespoon of bicarbonate of soda in with 500 g dried beans to spend up the softening process as an experiment – yes they cooked marginally quicker and are definitely a bit softer and creamier than my last batch) Marrowfat, green or yellow peas may take a little longer to cook.

Leaving the peas overnight in the fridge in their cooking water has given the peas a darker look – more dramatic black than brown now.

You may have a local source for Black Badger Peas, I can find them in a number of Bristol stores, if not you can track some down on line at the wonderful Hodmedods  And, a little advice, don’t just stick with the Badgers, Hodmedods sell a whole range of fabulous British  Peas, beans and quinoa. The roasted peas are my current desert island snack.

No Black Badgers?

A black bean would work nicely (I love the contrasting colours here) as would a pert lentil (of the Puy/ French green style rather than softer brown) or even a chickpea. I know that I’ve said it before but here we go again…. legumes are wonderfully versatile.

If you’d like to learn more about cooking pulses how about coming along to my day workshop ?

Pulse: At the heart of the kitchen 
The Bertinet Kitchen on Saturday May 7th

 

 

 

 

 

 

 

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