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Posts Tagged ‘Broad beans’

Tomato, Burrata & Broad Bean Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , on 6 August 2022| Leave a Comment »

This is our favourite salad at the moment – an excellent side dish for a barbecue or whatever else you might be cooking.

Tomato, burrata and broad bean salad – serves 4

  • 500g mixed tomatoes
  • ½ tsp caster sugar
  • 150g broad beans, frozen ones are perfect
  • a handful each of basil, chives and flat leaf parsley
  • 1 tbsp each of tarragon, lovage and mint (we never have lovage and it’s fine without it)
  • 3 tbsp olive oil
  • 2 tsp Dijon mustard
  • a pinch of fennel seeds
  • zest of 1 lemon
  • 1 tbsp red wine vinegar
  • 2 balls of burrata
  • 50g hazlenuts, toasted and roughly chopped (toast them in the oven for 10 minutes at 180C – the skins will rub off easily with a tea towel)

Chop and slice the tomatoes and toss in a bowl with the caster sugar and ½ tsp of salt, then set aside for 30 minutes.

Put the broad beans into boiling water for 2 minutes, then drain and run under cold water. Pop of the skins and set aside.

Finely chop the herbs and put into a bowl. Whisk in the olive oil, mustard, fennel seeds, most of the lemon zest and the red wine vineager. Season, then stir in the broad beans.

Tip the tomatoes out onto a serving platter. Put the burrata balls on top and spoon over the beans and dressing. Garnish with toasted hazelnuts and the leftover lemon zest.

(Original recipe from BBC Good Food)

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Pasta with Pancetta, Broad Beans & Mascarpone

Posted in Food, Pasta, tagged , , , , , , , , , , , on 26 July 2022| Leave a Comment »

A delicious creamy pasta dish which is ready in minutes, and very useful when you’ve got leftover mascarpone.

Wine Suggestion: Anytime we have pasta our automatic choice is an Italian wine, and with all these summery flavours opened a bottle of Macchialupa Greco di Tufo from the hills and valleys inland from Naples. Quite full bodied for a white it nonetheless added an extra layer to the meal with it’s stonefruit and citrus flavours and nutty (almond & hazelnut) finish. Despite it’s weight it was also fresh and tasted of a warm Italian summer.

Pasta with pancetta, broad beans & mascarpone – serves 6

  • 300g conchiglie pasta
  • 200g frozen broad beans, blanched in boiling water and skins slipped off
  • 200g green beans, sliced into three
  • 140g pancetta cubes
  • 250g tub mascarpone cheese
  • 75g grated Parmesan
  • juice of 1 small lemon
  • a small bunch of basil leaves, torn

Cook the pasta in lots of boiling and very salty water according to the timings on the pack. Add the green beans 5 minutes before the end of the cooking time.

Meanwhile, heat a large frying pan and cook the pancetta until crispy. Stir in the mascarpone and Parmesan cheese and stir until melted.

Scoop out a cup of the pasta cooking water before draining the pasta and beans. Add the pasta, green beans and broad beans to the frying pan and add 6 tbsp of the pasta cooking water (you can add a bit more if it needs loosened further). Add the lemon juice and basil, then season with salt and pepper.

Serve with the rest of the Parmesan sprinkled over.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK: Penguin Random House, 2019.)

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Courgette & Broad Bean Risotto

Posted in Cheese, Food, Italian, Vegetarian, tagged , , , , , , , , , , , on 18 July 2022| 4 Comments »

We’ve a bumper crop of courgettes growing in pots in our back garden this year; the joy of loads of bright flowers followed by loads of yellow and green fruit, plus the challenge to eat them all. We picked a load of small courgettes for this dish and added the flowers too as we have them, but it is just as delicious with more normal sized courgettes found in shops and without the flowers.

Wine Suggestion: we’ve been seeking out old vine blends from the languedoc recently and just love how the best have a balance between fresh minerality, roundness, and a herbal stonefruit character. Like tonight’s juicy joy: Domaine Modat’s “de-ci de-la” Blanc which takes fruit from scattered small plots. We loved the sage and thyme scent and the juicy pear flavours cut through with summer sunshine.

Courgette and Broad Bean Risotto – serves 2

  • 3 tbsp olive oil
  • 1 tsp butter
  • 350g courgettes, cut into small dice
  • a pinch of chilli flakes
  • a pinch of grated nutmeg
  • 2 scallions, finely sliced
  • zest of ½ a lemon
  • 150g risotto rice
  • 75ml dry white wine
  • 750g warm vegetable stock or chicken stock
  • 80g broad beans, podded and blanched for a minute, then skins removed
  • courgettes flowers (optional), remove the stamens and tear the petals into pieces
  • 20g Parmesan, grated, plus extra to serve

Heat the oil and butter in a large, deep frying pan. Add the courgettes, chilli flakes and nutmeg, and season well with salt and black pepper. Cook the courgettes for about 5 minutes or until the courgettes are golden and soft. Add the scallions and lemon zest and cook for another couple of minutes. Add the rice and stir for about 2 minutes to coat the grains in the oil.

Pour in the wine and cook for a couple of minutes, until almost evaporated.

Add the stock, a ladeful at a time, and stir until the liquid is absorbed before adding another. Keep going like this for 20-30 minutes or until all the stock has been absorbed. Taste the rice it should be soft with a little bite in the centre.

Stir in the blanched broad beans and courgette flowers and warm through for a minute or two.

Remove the pan from the heat and stir through the Parmesan. Allow to sit for about 5 minutes with a lid on, then serve with extra Parmesan over the top.

(Original recipe from BBC Good Food)

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Tagliatelle with Broad Beans, Cream & Mint

Posted in Food, Pasta, Uncategorized, Vegetarian, tagged , , , , , , , , , , on 18 June 2022| Leave a Comment »

A great dish for using up the end of a tub of cream with just a few ingredients that you might well have already.

Wine Suggestion: Central Italian whites just seem to sing with this dish and the La Piuma Pecorino which is light as a feather, citrussy and floral hits the spot; and is a bargain to boot.

Tagliatelle with broad beans, cream & mint – serves 2

  • 150g broad beans, blanched and skins slipped off
  • 2 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 100ml double cream
  • a small handful of mint, finely chopped
  • 75g pecorino, finely grated
  • 200g dried tagliatelle

Get the pasta water on, then start the sauce.

Whizz half the beans in the small bowl of a food processor to get a rough purée.

Warm the 1 tbsp of the oil and the garlic in a heavy-based saucecpan for a minute or two to soften the garlic but without letting it colour.

Add the puréed broad beans, to the pan and cook for a minute, then add the double cream and the rest of the broad beans. Stir in the mint and bring to a simmer. Add half the pecorino and season to taste – careful as the cheese is quite salty.

Meanwhile, cook the pasta in lots of salty water then scoop straight out of the cooking water and into the pan with the sauce. Toss to combine and add a little more pasta cooking water if needed to make a sauce. Serve with the extra pecorino for sprinkling over the top.

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Courgette and Broad Bean Risotto with Pesto

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , on 6 September 2021| Leave a Comment »

We couldn’t find cougettes to plant this year so we haven’t been cooking them nearly as often. Definitely one of the vegetables we miss the most in the colder months. You can of course buy a good-quality fresh pesto if you don’t feel like making it, though there is something very satisfying about pounding your own.

Wine Suggestion: We looked for a wine with a herbal streak and remembered the Ch Vignelaure La Source white from Provence. Made mostly of Vermentino with a dash of Semillon for body and Sauvignon Blanc for a crisp grassiness, this has both the body to work with the food and freshness to remind us of summer. Grapefruit and peach flavours, hints of white blossoms and a southern French, sassy finish.

Courgette & broad bean risotto with pesto – serves 4

  • 3 tbsp olive oil
  • 1 tsp butter
  • 350g courgettes, cut into small dice
  • a pinch of chilli flakes
  • a pinch of grated nutmeg
  • 2 scallions, finely sliced
  • zest of ½ a lemon
  • 150g risotto rice
  • 75ml dry white wine
  • 750g warm vegetable stock or chicken stock
  • 80g broad beans, podded and blanched for a minute, then skins removed
  • 20g Parmesan, grated, plus extra to serve

FOR THE PESTO:

  • 1 clove of garlic
  • 1 tbsp toasted pine nuts
  • a large handful of basil leaves, plus extra to garnish
  • a handful of mint leaves
  • 1 tbsp olive oil
  • 1 tbsp grated Parmesan

If you are making the pesto, do that first. Crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the toasted pine nuts and pound to a coarse paste, then tear in the basil and mint, pound again to break them down. Stir in the oil and cheese and season to taste.

To make the risotto, warm the butter and oil in a large frying pan over a medium heat. Add the courgettes, chilli flakes and nutmeg and season. Fry for about 5 minutes or until the courgettes have softened and turned golden. Add the scallions and lemon zest and cook for a couple of minutes. Add the rice and stir for a couple of minutes until translucent and coated in fat.

Add the wine and cook until almost evaporated, then add the stock a ladleful at a time, stirring until absorbed. Keep adding stock for 20-30 minutes, stirring all the time, until the rice is tender.

Stir in the broad beans and warm through for a couple of minutes. Remove from the heat and stir in the Parmesan. Allow to sit for 5 minutes, then swirl in about half of the pesto (keep the rest for something else).

Serve in warm bowls with basil leaves and extra cheese sprinkled on top.

(Original recipe from BBC Good Food)

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Broad Bean, Mint & Chilli Pasta

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , on 4 July 2021| Leave a Comment »

We’ve been a bit quiet on here because we’ve been spending our evenings outside in the sunshine. This week looks less promising weather-wise so we should get all the recipes we’ve tried posted.

Wine Suggestion: We’d pair this with a current favourite, from Sartarelli’s side project, the Colline Verdicchio dei Castelli di Jesi from the rolling hills of Marches, Italy. Fresh and lightly floral, the green apple and pear flavours emphasise the lovely fresh broad beans and the hints of sage and green almonds match the cream and chilli.

Broad beans, mint & chilli pasta – serves 2

  • 200g podded broad beans (we use frozen)
  • 200g pasta e.g. penne
  • 2 tbsp olive oil
  • 4 scallions, chopped
  • 3 cloves of garlic, finely sliced
  • 1 red chilli, remove the seeds and finely slice
  • 1 lemon, zested, plus 1tbsp of juice
  • a knob of butter
  • 30g Parmesan or pecorino, finely grated, plus some extra to serve
  • 2 tbsp double cream or crème fraîche
  • a large handful of mint, roughly chopped

Bring a large pan of salted water to the boil and cook the broad beans for 2-3 minutes, depending on their size. Scoop them out of the water with a slotted spoon, then rinse under cold water to cool. Pop the beans out of their skins and set aside.

Bring the water back to the boil again and add some more salt. Cook the pasta until al dente, skimming off any scum from the surface of the water.

Meanwhile, warm a large frying pan over a medium heat. Add the oil, scallions, garlic, chilli, lemon zest and a pinch of salt and cook for a few minutes without colouring.

Add the butter and broad beans and season with black pepper. Stir to coat the beans in the sauce and crush a few of them with your spoon. Remove the cooked pasta from the water with a slotted spoon and add to the pan with the beans. Add an extra couple of spoons of pasta cooking water if you need, then the Parmesan. Toss until the sauce is creamy and glossy, then pour in the cream, followed by the lemon juice and mint. Season to tate and serve in warm bowls with some extra cheese.

(Original recipe by Rosie Birkett in Olive Magazine, June 2021.)

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Roast Pork Belly with Herbs & New Potatoes

Posted in Food, Pork, tagged , , , , , , , , , , , , on 27 April 2021| Leave a Comment »

We don’t make a roast dinner every week but we do like one occasionally, especially in the brighter months when you can lighten them up a bit with some spring veg. Ask your butcher to score the pork skin for you, then leave it uncovered in the fridge overnight to dry out the skin, which will help with the crispy crackling.

Wine suggestion: Quite often we have an oaky white with roast pork but tonight we had a notion for red and a 6 year old Olga Raffault Chinon Les Pucasses which was just hitting it’s stride and will be drinking nicely for another 10 years we think. Deep , complex and brooding and yet the limestone soils give it an immediate freshness and vivacity.

Roast pork belly with herbs & new potatoes – serves 4

  • 3-4 tsp fennel seeds
  • 1.5kg thick end of pork belly, bone in, skin completely dry (see above)
  • 300g new potatoes
  • a few sprigs of mint, leaves picked and finely chopped, stalks reserved
  • a knob of butter
  • 2 tbsp extra virgin olive oil
  • a small bunch of parsley, leaves picked and finely chopped
  • a small bunch of chives, finely chopped
  • 2 handfuls of peas or broad bean tops if available (we didn’t have these but we served with some double podded broad beans instead)
  • juice of ½ lemon

Heat the oven to 220C/425F/Gas 7.

Toast the fennel seeds in a small pan until fragrant, then tip into a pestle and mortar and coarsely grind. Score the skin and fat (but not the flesh) of the pork with a sharp knife if your butcher hasn’t done this for you already.

Put the pork into a roasting tray and rub allover with the crushed fennel seeds and some salt.

Put the pork into the oven for 30 minutes to crisp up the skin, then reduce the heat to 160C/315F/Gas 2-3. Add half a glass of water to the tray and roast for a further 2 hours, until crispy and tender. You will need to keep checking the water and ensuring that the pan doesn’t dry out.

While the pork is roasting, halve the potatoes if they’re big and put into a saucepan with the mint stalks. Cover with salty water and simmer until just tender, then drain and return to the pan, discarding the mint stalks. Add the butter and 1 tbsp of the olive oil, season with salt and pepper, then set aside.

Remove the cooked pork from the oven and allow to rest for 15-20 minutes. Add the chopped herbs to the potatoes and stir gently to coat, then spoon onto a warm platter. Slice the pork and arrange on the platter with the potatoes, then skim the fat from the juices in the roasting tin and spoon the juices over the pork and potatoes,.

If you have pea or bean tops, put them into a bowl and dress with the 1 tbsp of olive oil and the lemon juice, and season with salt and pepper. Scatter these over the pork and serve. (We dressed our broad beans with some olive oil and lemon and served these alongside instead).

(Original recipe from Gather by Gill Meller, Quadrille, 2016.)

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Spring Panzanella

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , on 23 April 2021| Leave a Comment »

We’re getting very impatient for spring veg. Ideally this would be made with locally grown asparagus and freshly podded peas and broad beans. In reality we had to settle for purple sprouting broccoli and frozen peas and beans. Still a delicious spring dish. This makes enough to serve 6 for lunch or a generous side dish. Cook the veg at the last minute if you can as it nice served slightly warm. 

Spring Panzanella – serves 6

  • 350g ciabatta, torn into bite-size chunks
  • 1 shallot, chopped
  • 3 tbsp olive oil,
  • 300g fresh pea or frozen peas
  • 300g fresh broad beans (podded weight) or use frozen broad beans
  • 400g asparagus, trimmed (we used purple sprouting broccoli)
  • leaves from a large bunch of basil
  • 1 clove of garlic, crushed
  • 35ml extra virgin olive oil
  • 3 tbsp balsamic vinegar (ideally white balsamic)
  • 75g Pecorino or Parmesan, shaved

Preheat the oven to 180C/350F/Gas 4.

Toss the bread in a roasting tin with the shallot, seasoning and oil. Bake for about 15 minutes, or until golden and crunchy.

Cook the peas and broad beans in salted boiling water in separate pans, then drain. Slip the skins from the broad beans. 

Meanwhile, cook the asparagus in salted water for 3-4 minute or until tender. Drain in a sieve and refresh briefly under cold water, just long enough to stop cooking but not cool down completely. 

Put the crunchy bread into a large, shallow bowl. Add the asparagus, peas, broad beans, basil & garlic. Season well. Pour on the extra virgin olive oil and balsamic vinegar and add the cheese. Toss gently and serve.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2012.)

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Green Spiced Rice

Posted in Food, Gluten-free, tagged , , , , , , , , , , , , , , , on 9 February 2021| Leave a Comment »

We love recipes like this; perfect for using up bits and pieces and super tasty. 

Wine Suggestion: There’s a vibrancy to this food and we matched it with Ventenac’s “Dissidents” le Paria, a fresh-fruited, minerally grenache. Lovely light spices, a stony core of texture and bright plums and cherry flavours.

Green Spiced Rice – serves 2-3

  • 150g frozen broad beans
  • 400ml vegetable stock
  • 2 tbsp Thai green curry paste
  • 200g basmati rice
  • a slice of butter
  • a few sliced mushrooms
  • a large carrot, coarsely grated
  • 3 eggs, lightly beaten
  • a handful of coriander, roughly chopped
  • a few handfuls of spinach

Cook the broad beans in boiling water for 2 minutes, then drain and pop them out of the skins. 

Wilt the spinach is a saucepan, then leave to cool. Squeeze out any excess liquid if necessary and chop. 

Pour the vegetable stock into a saucepan, then add the curry paste and the rice. Bring to the boil, then cover and simmer for 10 minutes or until almost tender and most of the liquid absorbed. 

Melt the butter in a large frying pan, then fry the mushrooms until lightly coloured. Add the rice and carrot to the pan with the broad beans. Stir until the rice is moist but no longer wet, then add the eggs and season. Keep cooking, stirring now and then to break up the egg, until it is lightly cooked. Fold through the chopped spinach and coriander, then serve. 

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

 

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Crushed Potatoes with Broad Beans

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , , on 11 January 2021| Leave a Comment »

We know it’s not broad bean season, but frozen broad beans are right up there with frozen peas as an excellent frozen veg and so we eat them all year round. This is a recipe from Summer Kitchens by Olia Hercules and the perfect side dish for fish (or indeed fishfingers if you’re avoiding the shops!). It’s different from our usual potatoes as we tend to add lots of Irish butter, we didn’t miss it here, though we did spread some on the potato skins – it would be a shame to waste them!

Crushed potatoes with broad beans – serves 4 as a side

  • 350g baking potatoes, skins on
  • 50g streaky bacon
  • 4 scallions, thinly sliced
  • 150g frozen broad beans
  • 50g crème fraîche
  • 1 tbsp chopped dill

Preheat the oven to 220C.

Bake the potatoes for 20 minutes, then turn the heat down to 200C and cook for 40 minutes to 1 an hour, until completely soft inside. You don’t need the skins but this method will give perfectly crispy skins that you can eat with a bit of butter and salt while you finish the dish.

Meanwhile, heat a splash of vegetable oil in a frying pan over a medium-low heat, add the bacon and fry until the fat starts to release. When it starts to crisp, add the scallions and cook for a few minutes to soften.

Cook the broad beans in a pan of salty boiling water for about 5 minutes, then drain.

Scoop the warm potato out of the skins and put into a saucepan over a very low heat. Add the beans and crush until smoothish, but still with a bit of texture. Stir in the crème fraîche and dill, then season generously with salt and black pepper.

Spoon the bacon and its fat over the dish and serve.

(Original recipe from Summer Kitchens by Olia Hercules, Bloomsbury Publishing, 2020.)

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Spring Lamb Meatballs with Broad Beans & Courgettes

Posted in Food, tagged , , , , , , , , , , , on 23 July 2020| Leave a Comment »

Spring Lamb Meatballs with Broad Beans & Courgettes

Totally different flavours going on in this meatball recipe from Honey & Co at Home,  but deliciously tasty. Such a good use for broad beans and anything full of dill is always a hit with us.

Wine Suggestion: try to find a fresh Mediterranean inspired white with a bit of zip. Tonight a Carricante from Gulfi on the southern slopes of Mt Etna in Sicily; a mineral undertone, hints of herbs, fresh grapefruit and almonds. We could almost taste the sunshine.

Spring lamb meatballs with broad beans and courgettes – serves 4

FOR THE MEATBALLS:

  • 1 leek, trimmed and sliced
  • 1 clove of garlic, crushed
  • 2 tbsp olive oil
  • 250g lamb mince
  • 250g beef mince
  • 1 tbsp of ground fenugreek
  • 1 tbsp of ground coriander
  • 1 tsp ground turmeric
  • 1 tsp table salt
  • a pinch of black pepper
  • 1 egg
  • 2 tbsp breadcrumbs
  • about 10g of dill, chopped
  • about 10g of flat-leaf parsley leaves, chopped
  • ½ tsp baking powder

FOR THE COOKING LIQUID:

  • 3 tbsp olive oil
  • 1 large leek,  trimmed and roughly sliced
  • 2 garlic cloves, peeled and halved
  • 2 courgettes, diced
  • ½ tsp table salt
  • 200g broad beans (we used frozen broad beans)
  • 2 bay leaves
  • 1 cinnamon stick
  • about 10g of dill, chopped
  • about 10g of flat-leaf parsley leaves, chopped

Heat the oven to 220C/200C fan/gas 7.

Mix all of the meatball ingredients together in a large bowl. Hands are good for this but you might want to wear gloves to avoid yellow nails. Shape into ping-ball sized meatballs, you should get 12-14. Put the meatballs on a baking tray and bake for 12 minutes, then remove from the oven and allow to cool a bit.

Meanwhile, heat the olive oil for the cooking liquid in a large pot and sweat the leeks, garlic and courgettes for 5-6 minutes, then sprinkle with salt and cook for another 2 minutes. Add the broad beans, bay leaves and cinnamon stick, and sauté for another 5 minutes.

Tip in the seared meatballs with any juices from the tray. Add 500ml of water and bring to the boil. Turn the heat to low, add the chopped herbs and cover the pan. Simmer for 40 minutes, then serve.

(Original recipe from Honey & Co. At Home by Sarit Packer & Itamar Srulovich, Pavillion, 2018.)

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Courgettes with Broad Beans and Walnuts

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 29 June 2020| Leave a Comment »

Courgettes with Broad Beans and Walnuts

We can’t resist all the courgettes at this time of year, and even less so if they’re multi-coloured. This is a really tasty side dish that we make with frozen broad beans but of course use the fresh version if you have them. A great side to bring a bit of sunshine to any meal.

Courgettes with broad beans & walnuts – serves 4

  • 8 baby courgettes, sliced on the diagonal into 4 or 5 pieces (you can also use medium courgettes but cut them in 4 lengthways, then slice)
  • 200g podded broad beans, (about 1kg unpodded weight)
  • 2 tbsp olive oil
  • 10 walnut halves, roughly chopped

FOR THE VINAIGRETTE:

  • 1 tbsp white wine vinegar
  • 50ml olive oil

Make the vinaigrette by whisking the vinegar and olive oil together with some seasoning.

Bring a pan of water to the boil, then add the broad beans and cook for 2-3 minutes (if you are using frozen baby broad beans they will only need a minute). Drain and run under cold water, then remove the skins.

Heat the olive oil in a large frying pan. Add the courgettes and cook over a medium heat until golden on all sides – about 5-8 minutes.

Add the broad beans, season with salt and pepper and warm through for 30 seconds.

Remove from the heat and stir in the vinaigrette. Sprinkle over the chopped walnuts to serve.

(Original recipe from BBC Good Food)

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Broad Bean Carbonara

Posted in Food, Pasta, tagged , , , , , , on 6 June 2020| 1 Comment »

Broad Bean Carbonara

There has been so many broad beans on our plates in the last couple of weeks, not that we’re complaining, we adore them! The frozen ones are hard to beat as they tend to be small and sweet.

Wine Suggestion: Choose a well made Chardonnay with a deft hand with oak and fresh acidity depending on what you have at hand; Burgundy, Jura, Baden, Stellenbosch, Macedon, Santa Cruz, etc.

Broad bean carbonara – serves 2

  • 85g pancetta (we had bacon lardons which worked perfect)
  • 100g podded and skinned broad beans (put the beans in boiling water for a minute, then refresh under cold water, the skins will slip off easily) – if you’re buying in pods you will need about 400g
  • 2 egg yolks
  • 2 tbsp double cream
  • 200g parpardelle pasta (we used tagliatelle but you could use whatever pasta)
  • 50g Parmesan, grated

Bring a large pan of water to the boil and salt it generously.

Meanwhile, heat a large frying pan and cook the pancetta/bacon for about 8 minutes or until crisp.

Beat the egg yolks with the cream and season generously with black pepper.

Cook the pasta according to the timings on the pack, then drain, but save a bit of the cooking water.

Toss the pasta with the broad beans and pancetta in the frying pan. Add the egg and cream mixture and stir to coat, you may need some of the pasta water to create a silky sauce. Add half the Parmesan and toss through the pasta, then serve in warm bowls with the extra Parmesan on top.

(Original recipe from BBC Good Food).

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Lamb Chops with Minty Broad Beans

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , on 30 May 2020| Leave a Comment »

Lamb Chops with Minty Broad Beans

Our beloved broad beans, one of our absolute favourite vegetables, and they work perfectly with lamb and mint. Double podding seems like a bit of a faff but it’s definitely one of Jules’ favourite kitchen jobs, even better outside in the sunshine.

Wine Suggestion: Domaine Brusset’s Cotes du Rhone Red; mid-weight, open and friendly fruit and gentle spices. The Brusset’s are a lovely family and we’ve not tasted anything from them for a long time so we’re glad to see they’re even better than we remember. We’ll definitely get a few more bottles for the cellar.

Lamb chops with smashed minty broad beans – serves 4

  • 1 garlic clove, crushed
  • juice of ½ a lemon
  • a small red chilli
  • 8 small lamb chops

FOR THE BROAD BEANS:

  • 300g podded and skinned broad beans (1.2kg unpodded)
  • 3 tbsp olive oil
  • juice of ½ a lemon
  • a handful of mint leaves, roughly chopped

Mix the garlic, lemon and chilli with a splash of olive oil. Put the lamb chops in a dish and pour over the marinade. Cover and marinade for an hour in the fridge. Remove about half an hour before you want to cook them though so they come to room temperature.

Put the broad beans in a processor with half the olive oil, plenty of seasoning and the lemon juice. Whizz to a chunky purée, then tip into a small saucepan.

Cook the lamb on a hot barbecue for a few minutes on each side. Meanwhile, gently heat the broad beans, then stir in the mint and the rest of the olive oil. Check the seasoning, then serve the lamb with the broad beans on the side.

(Original recipe from BBC Good Food)

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Risotto Primavera

Posted in Uncategorized, tagged , , , , , , , , , , , , on 14 May 2020| 3 Comments »

Risotto Primavera

This risotto isn’t laden with cheese and butter like so many other recipes and so a good option for a weeknight and full of Spring flavours. We left out the chives and rocket as we didn’t have them but we’ve kept them in the recipe as they would make nice additions.

Wine Suggestion: this was delightful with a young white Muscadet from Domaine de la Chauviniere, but we can see it working with youthful Sauvignon Blanc or Grüner Veltliner as well.

Risotto Primavera – serves 4 (easily halved)

  • 350g asparagus, snap of the woody ends and cut into 5cm lengths on the diagonal
  • 2 tbsp olive oil
  • 1 bunch scallions, sliced
  • 175g frozen peas
  • 250g frozen broad beans
  • 2 tbsp shredded basil
  • 2 tbsp snipped chives
  • 1 tbsp finely chopped mint
  • finely grated zest of 1 lemon
  • 1.7 litres vegetable stock (we used Marigold vegetable bouillon)
  • 4 shallots, finely chopped
  • 3 fat garlic cloves, finely chopped
  • 300g carnaroli or arborio rice
  • 150ml dry white wine
  • 25g Parmesan, grated
  • 25g rocket leaves, to garnish

Heat half the oil in a large, deep frying pan. Stir-fry the asparagus over a medium-high heat for about 4 minutes or until browned all over. Add the scallions and fry for another minute or two until browned. Remove these with a slotted spoon, season with pepper, and set aside.

Cook the peas and broad beans in separate pans of boiling water for a few minutes, then drain. Pop the broad beans out of their skins and set both aside.

Mix the basil, chives, mint and lemon zest together in a small bowl and season with pepper.

Pour the stock into a saucepan and keep over a very low heat.

Pour the rest of the oil into the pan that you used to cook the asparagus. Add the shallots and garlic and fry for 3-4 minutes or until soft and slightly browned. Stir in the rice and cook for a minute or two over a medium-high heat or until it starts to sizzle.

Add the wine and stir until it has been absorbed. Now start gradually adding the stock, a ladleful at a time, stirring until absorbed before adding more. Keep adding stock for about 20 minutes or until the rice is al dente. Season with pepper.

Remove the pan from the heat. Add an extra ladle of stock, then scatter over the vegetables, some pepper, half the herb & lemon mixture and half the cheese. Cover with a lid and leave to rest for a few minutes. Gently stir to combine, then serve in warmed bowls some rocket and the rest of the herbs and cheese sprinkled over.

(Original recipe from BBC Good Food)

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Braised Lamb with Spring Vegetables

Posted in Food, Lamb, tagged , , , , , , , on 19 May 2019| Leave a Comment »

 

Braised Lamb with Spring VegetablesA great dish for when you want to eat spring food but it’s chilly outside. Leftovers taste great the next day too. Serve with new potatoes.

Wine Suggestion: This works superbly with Syrah and if you’d like to taste something different then the Insolgio del Cinghiale from Tenuta Biserno which is a Syrah, Cabernet Franc blend from the Maremma in Italy is well worth finding. A wine that shows a new side to Syrah and that Italy also has some superb sites for this grape, especially in a blend.

Braised lamb with spring vegetables – serves 4

  • 2 tbsp plain flour
  • 600g lamb neck fillet, trimmed of excess fat and cut into 3cm pieces
  • 2 tbsp olive oil
  • 6 baby leeks, sliced
  • 4 shallots, halved
  • 2 garlic cloves, finely sliced
  • 700ml lamb stock or chicken stock
  • 1 bay leaf
  • 2 sprigs of rosemary
  • finely grated zest of 1 lemon
  • 150g Chantenay carrots, halved lengthways if large
  • 100g fine green beans, halved
  • 150g fresh or frozen peas
  • 150g fresh or frozen broad beans
  • new potatoes, to serve

Put the flour into a large freezer bag and season well with salt and pepper. Add the lamb pieces to the bag and shake to coat in the flour. Tip the lamb out into a sieve to get rid of excess flour.

Heat 1 tbsp of the oil in a flameproof casserole over a medium heat. Brown the meat in batches, then remove with a slotted spoon onto some kitchen paper.

Add the remaining tablespoon of oil to the casserole and add the leeks, shallots, and garlic. Cook over a medium heat for a few minutes.

Return the meat to the casserole and add the stock, bay leaf, rosemary, and lemon zest. Season well and bring to a simmer, skim off any scum, then cover and simmer gently for 1½ hours.

Add the carrots, return to the boil, then simmer gently, uncovered, for 10 minutes to reduce the sauce. Add the green bean, peas, and baby broad beans. Return to the boil and simmer for another 10 minutes, or until the vegetables are just tender and the sauce has thickened slightly.

Remove the rosemary and bay leaf and serve with new potatoes.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

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Stir-fried Broad Beans with Spring Onion (cong hua can dou)

Posted in Asian, Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , on 14 May 2019| Leave a Comment »

cong hua can dou

This is a Chinese method for cooking broad beans which is really straightforward and super tasty. If you want to double pod your beans, just blanch for a minute first and the skins will easily pop off. We served this alongside Dongpo pork but it would go equally well alongside a lot of meat dishes.

Stir-fried broad beans with spring onion – serves 3-4

  • 1kg young broad beans in pods or 350g shelled (we used frozen broad beans, defrosted or blanched to remove skins)
  • 1 tbsp cooking oil
  • 2 tbsp thinly sliced scallions, white part only
  • ¾ tsp caster sugar
  • 4 tbsp thinly sliced scallions, green parts only

Heat the oil in a wok over a high heat. Add the scallion whites and stir-fry briefly until fragrant. Add the beans and stir-fry briefly until fragrant. Add the beans and toss in the oil. Add 150ml of water, the sugar, season with salt and bring to the boil. Cover and simmer over a medium heat for a few minutes, until tender – careful they don’t boil dry.

Remove the lid and increase the heat a bit to reduce the liquid. When only a couple of tablespoons of liquid are left, add the scallion greens and stir until fragrant, then serve.

(Original recipe from Land of Fish & Rice by Fuchsia Dunlop, Bloomsbury, 2016.)

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Avocado & Broad Bean Mash

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 24 April 2019| Leave a Comment »

Avocado & Broad Bean Mash

This makes a nice light starter to share with some crusty bread, crackers or breadsticks.

Wine Suggestion: Rosé because it matches the mood and season, and also because a good, dry, rosé is both refreshing and a good match for food. Today it was the Ch de la Negly “les Terrasses” from the Languedoc.

Avocado & broad bean mash – serves 4

  • 250g podded broad beans, fresh or frozen
  • a large avocado, peeled and roughly chopped
  • a lemon, finely shave with a peeler to get one long strip of zest, then juice to give 1 ½ tbsp
  • 4 tbsp of olive oil
  • 2 scallions, finely sliced

Bring a pan of salty water to the boil and blanch the beans for 2 minutes, then drain, run under cold water and drain again. Remove the skin from the beans and discard, they should pop off easily. Set 50g of beans aside and put the rest into a food processor with the avocado, lemon juice, 2 tbsp of oil and ¼ tsp salt, then whizz until almost smooth.

Heat the remaining 2 tbsp of oil in a small frying pan, then gently fry the scallions and lemon skin for a minute. Remove from the heat and stir in the reserved broad beans and a pinch of salt.

Check the the avocado and broad bean mixture for seasoning then spread over a plate, making a rim around the edge. Spoon the spring onion mix into the middle just before serving.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Risotto Primavera

Posted in Food, Gluten-free, Italian, Vegetarian, tagged , , , , , , , , on 25 May 2018| 1 Comment »

Risotto Primavera

Do it now when there is lots of asparagus in the shops! If you have peas and broad beans growing you should of course use these rather than our frozen substitutes.

Wine Suggestion: we had opened a delightful Touraine Sauvignon Blanc from Domaine Octavie which not only matched the food, it also matched the sunshine with us this evening.

Risotto Primavera – serves 4

  • 200g frozen broad beans
  • 4 medium shallots, finely chopped
  • 3 scallions, finely chopped
  • 1 small garlic clove, finely chopped
  • 250g asparagus, woody ends snapped off and chopped into 4 pieces
  • 1.3 litres of good chicken or vegetable stock – homemade if you have it
  • 1 tbsp olive oil
  • 85g butter
  • 350g Carnaroli or other risotto rice
  • 100ml dry white wine
  • 140g frozen peas, defrosted
  • 100g Parmesan, finely grated

Tip the broad beans into boiling water and simmer for 1 minute, then drain and remove the skins.

Meanwhile, bring the stock to the boil in a saucepan.

Heat the oil and half the butter in a heavy, wide pan. Add the shallots, scallions & garlic and cook for a few minutes until soft and translucent but not browned.

Keep the heat at medium and add the rice to the pan and stir for a few minutes so it gets toasted and very hot. When it starts to hiss, pour in the wine and stir for another minute or so until the wine has evaporated.

Set a timer for 20 minutes, then start adding the stock starting with a ladle and a half. It should be gently simmering and you need to stir continuously until the liquid had been absorbed. Keep adding the stock a ladleful at a time and allowing it to be absorbed before adding another.

After 14 minutes, add the beans and peas to the rice with some seasoning. Meanwhile, add the asparagus pieces to the simmering stock and cook for 4 minutes, then remove with a slotted spoon and add to the rice. Start tasting the rice to check if it is done – you’re looking for soft rice with a little bite. Keep adding stock until cooked, then take the pan off the heat and add half the Parmesan and the remaining butter along with another splash of stock. Cover with a lid and leave to rest for a few minutes.

Serve with the rest of the Parmesan.

(Original recipe from BBC Good Food)

 

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Ricotta & Broad Bean Bruschetta

Posted in Food, Vegetarian, tagged , , , , , , , , on 20 May 2018| 1 Comment »

Broad Bean Bruschetta

A real burst of summer freshness that we assembled using frozen broad beans on a grey winter day. It is now Spring however and you might be the lucky person with some freshly picked broad beans. You can of course use frozen beans which for us are right up there with peas as an absolute freezer essential.

Wine Suggestion: We opened a vibrant Verdicchio from Umani Ronchi; their CaSal di Serra. Thirst quenching and pure peach, apple and lemon fruits that match the season as well.

Ricotta & Broad Bean Bruschetta – enough to make 4

  • 4 slices of rustic sourdough bread
  • 1 clove of garlic, halved
  • 200g broad beans (podded weight)
  • 250g ricotta
  • juice and zest of 1 lemon
  • 2 tbsp olive oil
  • a few small mint leaves
  • a few basil leaves, shredded

Toast the bread until light golden brown, then rub on one side with the cut garlic clove.

Bring a saucepan of salted water to the boil and cook the broad beans for 2 minutes, then drain and run under cold water. The beans will now be very easy to pop gently from their skins.

Break the ricotta up with a fork and add the lemon juice, then stir to combine. Spread the ricotta mixture over the toasted bread and drizzle lightly with olive oil. Toss the broad beans with the mint, basil, lemon zest and remaining olive oil. Pile on top of the ricotta and season with salt and black pepper.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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