Broad bean time is here again tra la la la la la la la la .........
Thought I'd repost these recipies
Broad Beans with Goat's Cheese and Herby Dressing
Cook some shelled and briefly blanched broad beans. Make a simple dressing with equal amounts of lemon juice and extra virgin olive oil, then mix in some roughly chopped fresh basil and mint. Stir this into the Serve with a handful of rocket with crumbled soft goat's cheese and crusty bread.
Tagliatelle with Rocket and Broad Beans
Cook 400g tagliatelle according to packet instructions.
Meanwhile, cook 360g fresh podded broad beans in boiling water for 3-4 minutes, drain and peel any large ones. Drain the pasta and return to the hot pan, then add 100g rocket and 4 tbsp extra virgin olive oil. Stir, cover and let the rocket wilt for a minute. Add the broad beans, lots of black pepper and a squeeze of lemon juice, stir again and serve at once with grated Parmesan.
BROAD BEAN AND FLAMED PEPPER SALAD
INGREDIENTS:
1 RED PEPPER
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340g (12oz) SHELLED BROAD BEANS
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115g (4oz) MIXED BEAN SPROUTS
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FOR THE DRESSING:
2TBSP WINE VINEGAR
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4TBSP COLD-PRESSED SUNFLOWER OIL
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1-2 TSP SESAME OIL
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HANDFUL OF CHOPPED FRESH MINT
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SALT AND PEPPER TO TASTE
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2TBSP TOASTED SESAME SEEDS
METHOD:
1. Halve and deseed the pepper and barbecue skin side down until it starts to blacken. Put in a strong plastic bag until cool enough to handle. Remove the skin and seeds and reserve any juices to use in the dressing.
2. Make the dressing by whisking the vinegar and oil together. Season with salt and freshly ground black pepper and stir in the chopped mint.
3. Cook the broad beans in boiling water and drain. If the bean skins are tough, pop out the dark green tender centres and discard the skins.
4. Slice the grilled and skinned pepper and mix together with the broad beans and beansprouts. Pour the dressing over the vegetables while they are still warm. Scatter with toasted sesame seeds before serving.
Broad Bean Avgolemono with lovage
SERVES 4-6
450 g/1 Ib shelled fresh broad beans or 225 g/8 oz dried broad beans (fava), soaked overnight and drained
1 onion, chopped
1 stalk of lovage (or fennel or celery), finely shredded
1 teaspoon grated lemon zest
Juice of 1?2 lemon
2 tablespoons olive oil
1 litre/1 3?4 pints vegetable stock or water
1 glass dry white wine
Salt and pepper
To finish
2 small eggs
juice of 1?2 lemon
4 spring onions, chopped
2 tablespoons chopped fresh parsley
lemon quarters
1.Pick over the broad beans. If they are elderly or dried out, nick out the little black ‘key’ and skin them. If they are young and tender include some of the young pods (de-stringed and chopped) - these have a lovely asparagus-like flavour.
2.Put all the soup ingredients in a large saucepan and bring to the boil. Cover and simmer for about 30 minutes (or at least 1 hour if using dried beans), until the beans are quite tender.
3.To finish, remove the soup from the heat and whisk the eggs with the lemon juice. Whisk a ladleful of the hot soup into the egg-and-lemon mixture and stir this back into the soup. Don't reboil the soup or it will curdle. Serve immediately, sprinkled with chopped spring onions and parsley, accompanied by quartered lemons and plenty of bread to mop up the broth.
Broad Bean Patties
Ingredients
* 2 cups dried broad beans
* 1 cup chopped spring onions
* 1?4 cup chopped parsley
* 2 tbsp chopped coriander leaves
* 3 garlic cloves
* 11?2 tspn salt
* freshly ground black pepper
* 1?4 tspn hot chili pepper
* 1?4 tspn bicarbonate of soda
* sesame seeds, optional
* oil for deep frying
Preparation & Cooking Instructions
1. Place beans in a bowl and cover well with cold water. Leave to soak for 2 days, changing water 2 or 3 times.
2. Drain beans and remove skins by pressing each firmly with fingers. Bean should pop out, otherwise tear skin with fingernail then squeeze.
3. Pass cleaned beans through food grinder using fine screen.
4. Combine with spring onion, parsley, coriander, garlic, salt, peppers and soda.
5. Pass through grinder twice more, then knead to a paste. Let mixture rest for 30 minutes.
6. With wet hands shape about a tablespoon of mixture at a time into thick patties about 4 cm (11?2") in diameter.
7. Dip each side in sesame seeds if desired.
8. Place on a tray and leave at room temperature for 20 minutes.
9. Heat oil to 180°C (350°F) or until a cube of bread turns golden in 1 minute.
10. Fry patties a few at a time until deep golden brown, turning to brown evenly. Each lot should take 5 minutes to cook.
11. Drain on paper towels.
12. Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted salad vegetables, such as tomato, cucumber, sweet peppers and lettuce.
Food processor method: Combine prepared ingredients and process in 2 lots using steel blade. Mix well to evenly distribute flavors, rest mixture 30 minute then fry as directed above.
Pan-Fried Broad Beans
This warming vegetable dish would make an excellent accompaniment, and add variety, to any meal.
Preparation: 10 minutes
Cooking: 15 minutes
Calories per serving: 145
For 4 Servings
450g (1 lb) broad beans
2 tbsp olive oil
100g (4 oz) onions, sliced
2 garlic cloves, peeled and crushed
450g (1 lb) tomatoes, peeled and quartered
salt and pepper, to taste
Preparation
Bring 1 litre (1.75 pt) of water to the boil. Add the broad beans, cook for 8 - 10 minutes or until nearly tender. Drain.
Heat the oil in a large heavy-bsed frying pan. Fry the onions and garlic until tender. Add the beans and tomatoes. Fry on a medium high heat for 2 minutes, stirring frequently.
Season and serve.
Good served with:
A potato bake.
Watchpoints:
Make sure the broad beans are more under than over cooked or they will break up and go mushy when stir fried.
SWEET AND SOUR BROAD BEANS
1lb/450g broad beans shelled
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SAUCE:
1tbsp/15ml soy sauce
3tbsp/45ml pineapple juice
2tbsp/30ml tomato purée
2tbsp/30ml white wine vinegar
2tbsp/30ml vegetable oil
2tbsp/30ml brown sugar
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2 cloves garlic. crushed
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1tsp/5ml fresh grated ginger
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1 bunch spring onions
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1 red pepper
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1tbsp/15ml corn flour
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1tbsp/15ml water 1. Cook the broad beans in boiling salted water until tender.
Drain.
2. Place all the sweet and sour ingredients in a saucepan and heat gently until the sugar has disolved.
3. Heat the oil in a large pan.
Add the garlic, ginger, spring onions and red pepper and sauté for 2 minutes.
4. Add the sweet and sour sauce to the pan and bring to the boil.
Make a paste with the cornflour and water and stir into the saucepan to thicken the sauce.
5. Add the broad beans and serve.
