Wednesday, 13 May 2015

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.

    Ingredients

    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

    Olive oil 

    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.
  • Serve fish topped with the heated sauce

    Sauce can be made up ahead a few hours.

2 comments:

  1. That sounds lovely. I really enjoy Sword fish one of my favourites x

    ReplyDelete
  2. They look so delicious. I have not cooked black peas before and it sound like hard work! I won't remember to soak them at all.

    ReplyDelete

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