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Post by Ron on Mar 29, 2017 13:17:24 GMT
My dad's family were from the North East, South Shields to be precise. They used to sell pork sandwiches or rolls with pease pudding, something I really got the taste of (along with stotty cake). I had a small joint of belly pork and made a version of the pease pudding to go with it. Very simple, just gently simmer a drained tin of chick peas in a little milk with pepper (I add turmeric as well) for 5 minutes, no salt needed if the peas are in brine. Mash it with a fork to make a paste. A bit crunchier than the real thing but nice.
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