friday

20 February 2017Last updated
Search

Food | Recipes

Broad beans are a delicious addition to any dish

It doesn’t just look super-healthy – the humble broad bean can add quite a delish punch to just about any dish

StockFood
7 Aug 2016 | 02:27 pm
  • Broad bean hummus with goat’s cheese on bruschetta


    Source:StockFood

Broad bean hummus with goat’s cheese on bruschetta


Prep time 15 mins
Cooking time 15 mins
Serves 4

300g fresh or frozen broad beans
300g frozen peas
90ml extra-virgin olive oil
2 garlic cloves, roughly chopped
2 lemons, zest of
1 lemon, juice of
1 ciabatta loaf
1 tbsp freshly chopped chives
125g soft goat’s cheese
Fresh watercress, to serve

Boil the broad beans in salted water for 2-3 minutes. Add peas in the last minute, then cool in a colander under running water and drain.

In a pan, heat 60ml oil and gently cook the garlic until soft but not coloured. Preheat the oven to 180°C.

Blitz the broad beans, peas, lemon zest and ¾ lemon juice in a blender, then add the garlic oil with the garlic pieces. Season with salt, pepper and the remaining lemon juice, cover and refrigerate until needed.

For the bruschetta, slice the ciabatta into 1cm thick pieces and halve them diagonally. Grill on a hot griddle until charred lines appear. Brush with the remaining oil and bake in the oven until golden and crispy, about 10 minutes.

Plate the baked bruschetta and place a few watercress leaves on each slice. Mix together chives and goat’s cheese, and spread the mixture over the watercress. Top with a dollop of the broad bean hummus, season with freshly ground black pepper and garnish with a watercress sprig. Serve immediately.

Broad bean and beef bacon risotto

FR_160805_FOOD_11028419_11097508-(Read-Only)

Prep time 10 mins
Cooking time 40 mins
Serves 4

700ml chicken stock
400g fresh or frozen broad beans
80g butter
2 leeks, chopped
10 beef bacon rashers, cubed
2 garlic cloves, crushed
300g Arborio rice
250ml non-alcoholic dry white grape
Parmesan shavings, to garnish

In a pot, heat chicken stock and add broad beans. Cook for 2-3 minutes then drain. Reserve the stock. Slit the tops of the beans, remove their outer skin, and roughly chop them up. Set aside.

In a separate pot, melt 45g butter and sauté leeks, beef bacon and garlic until soft and cooked. Add rice, stir to coat, then pour in the grape. Mix well until all of it is absorbed.

Now, add the hot stock one ladle at a time. Wait for each ladleful to be absorbed before pouring the next one. Stir frequently with a wooden spoon to stop the risotto from sticking to the bottom of the pot. Once all the stock has been absorbed, the risotto should be cooked but slightly al dente.

Add the remaining butter, and two-third of the broad beans and season. Mix gently.

Spoon the risotto into serving plates, top with the remaining broad beans and Parmesan shavings and serve hot.

Lamb racks with broad beans and roasted veggies

FR_160805_FOOD_11028419_11097506-(Read-Only)

Prep time 20 mins
Cooking time 1 hour
Serves 4

6 baby marrows, sliced diagonally
1 medium butternut, peeled, cubed
2 small red onions, cut into thin wedges
2 garlic cloves, crushed
3 tbsp olive/avocado oil
16 cherry tomatoes
4x300g lamb racks (2 cutlets each)
300g frozen or fresh broad beans
1 lemon, zest of
2 tbsp freshly chopped mint, plus whole sprigs, to garnish

Preheat the oven to 180°C.

Place baby marrows, butternut, onions and garlic in a roasting pan, drizzle with oil and season with salt and pepper. Roast for 30 minutes, adding tomatoes in the last five minutes. Remove.

Increase the temperature to 200°C. Seal the lamb by placing the racks fat-side down in a hot pan or griddle. Rub salt into 
the fat and place the meat on a baking tray. Roast for 20 minutes for medium-rare, longer if you prefer it well done, then 
cover and rest for 10 minutes.

Meanwhile, boil the broad beans in salted water for 2-3 minutes. Cool in a colander under cold running water, then drain. Slit the tops of the beans and remove their outer skin.

Add beans, zest and chopped mint to the roasted vegetables and mix gently. Serve the lamb with the vegetables, garnished with mint sprigs.

Asparagus, broad bean and smoked salmon pasta

FR_160805_FOOD_11028419_11097502-(Read-Only)

Prep time 10 mins
Cooking time 30 mins
Serves 4

2 tbsp butter
6 spring onions, chopped
90ml non-alcoholic dry white grape
200g crème fraîche
2 tbsp finely chopped fresh dill
½ lemon, juice of
300g fresh or frozen broad beans
350g spaghetti
200g fresh asparagus, trimmed, chopped
180g smoked salmon, cut into small pieces

Melt butter in a pan and fry half the spring onions until soft. Pour in the grape and boil until reduced to about 2 tbsp.

Add crème fraîche, season with salt and freshly ground pepper, then bring to the boil. Simmer until slightly thickened, about 2-3 minutes, stir in dill and lemon juice, and set aside.

Boil the broad beans in salted water for 2-3 minutes. Cool in a colander under cold running water and drain. Slit the tops of the beans and remove their outer skin.

Cook the spaghetti in salted boiling water until al dente, adding the asparagus 3 minutes before it’s cooked. Drain but reserve some of the water.

Toss the pasta and asparagus with the beans, salmon and crème fraîche sauce. If necessary, thin with the reserved cooking water. Adjust seasoning, garnish with the remaining spring onions and serve hot.

Chicken, broad bean and couscous salad with mint and feta

FR_160805_FOOD_11028419_11097499-(Read-Only)

Prep time 10 mins
Cooking time 20 mins
Serves 4

2 tbsp olive/avocado oil, plus extra to drizzle
4 chicken breasts, cubed
250g couscous
2 tbsp butter
3 tbsp freshly chopped mint
300g frozen or fresh broad beans
90g black olives, pitted
200g feta, cubed

Heat oil in a pan, season the chicken with salt and pepper and fry until cooked through.

Prepare the couscous according to the packet instructions. Once cooked, add butter and mint, mix through and fluff it up using a fork.

Boil the broad beans in salted water for 2-3 minutes. Cool in a colander under cold running water and drain. Slit the tops of the beans and remove their outer skin.

In a large bowl, combine the chicken, couscous, broad beans and olives. Gently stir in the feta, drizzle with the extra oil and serve immediately.

StockFood

StockFood