Parched Peas With Tomatoes And Chargrilled Swordfish
Black Peas With Tomatoes And Chargrilled Swordfish
I have never really cooked with black peas or you might know them as parched peas before ,I know you can get them in cans but I had a box in the cupboard to good to give to the annual harvest cupboard clear out.
200 g of black badger peas which I soaked over night , then rinsed and cover for 45 minutes . You can use them immeadily or freeze some if cooking in larger quantities.
2 teaspoons of fresh chopped thyme
Squeeze of lemon juice
2 tablespoons of fresh chopped chives
2 tuna steaks
Crushed clove of garlic.
Toast pepper corns in a non stick frying pan over medium-high heat, swirling pan about 2 minutes. Let cool, then crush in a pestle and mortar.
Combine crushed pepper corns ,tinned tomatoes, garlic, black-eyed peas,chives, thyme ,lemon juice, and olive oil in a bowl; season with salt and pepper and toss to combine. For 30 minutes let the flavours mix in the bowl at room temperature.
Meanwhile, heat remaining some more olive oil in a large nonstick frying pan over medium-high heat. Season fish with salt and pepper and cook until golden brown and cooked through, about 4 minutes per side.