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Rebecca’s Recipe of the Week: Spaghetti with Broad Beans and Marjoram

This immensely straightforward pasta dish demonstrates the results that can be achieved with very simple ingredients. The combination of fresh herbs, crunchy breadcrumbs and slippery, dark-green broad beans is delicious. A glass of rose or a pinot noir would be a very nice accompaniment.

Slipping the broad beans out of their little skins is a bit of a bother, but makes all the difference in the world to the delicacy of the finished dish. I imagine this would work very well with frozen broad beans, as well.

Image from https://cooking.nytimes.com/

Spaghetti with Broad Beans and Marjoram
Serves 3-4

Ingredients
1kg broad beans, shelled
Salt
300g spaghetti
2 tablespoons olive oil
½ cup fresh bread crumbs, preferably whole wheat
3-4 tablespoons fresh marjoram leaves (to taste), roughly chopped
Freshly ground black pepper
Freshly grated Parmesan or pecorino (or a combination), for serving

Preparation
Bring a large pot of water to a rolling boil over high heat. Add the broad beans and cook for about 5 minutes, or until tender. Drain them, or, if you like, you can scoop the beans out of the water with a slotted spoon. This way you can use the same water to cook the pasta. Whichever approach you take, once the beans are out of the pan run them under some cold water to cool them down a little. Once they’re cool enough to handle, pop them out of their little papery skins.

Bring some more water to the boil, or use the same water. Salt generously, and then add the spaghetti. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente, about 10 minutes.

Meanwhile, in a small skillet, heat the olive oil over medium heat, then add the bread crumbs, marjoram, salt and pepper. Cook, stirring, until crispy, three to four minutes. Turn off the heat, and set aside.

When the pasta is cooked al dente, remove ½ cup of the cooking water and then drain the pasta. Return the pasta to the pan, and add the broad beans and the cooking water. Return the pan to the heat and cook, stirring, for a minute or two, until the water is absorbed and the beans are warm. Stir in the bread crumb mixture and serve, passing the cheese at the table.

Recipe adapted from New York Times Cooking.

Rebecca’s Recipe of the Week: Broad Beans, Feta, Olives, Chilli

Diana Henry describes this as a ‘rustic puree with garlic and chilli’. I don’t have any broad beans here in Uppsala this week so I can’t test this in advance, but it looks delicious. Tell me how it works out for you. This should be very nice with some crusty bread.

Broad-bean Purée with Feta Relish
serves 3-4 as a starter or with other small dishes.

Ingredients

For the purée:
250 broad beans (podded weight)
1 teaspoon olive oil
1 small onion, chopped
1 cloves garlic, chopped
½ chilli, chopped (take out the seeds if you don’t want it too spicy)
salt and pepper, to taste
juice of ½ lemon
25ml olive oil
10ml water or light chicken stock (optional)

For the relish:
40g feta
40g good black olives, pitted and coarsely chopped
½ small clove garlic, very finely chopped
20ml olive oil
1 tablespoon chopped coriander, dill or parsley, or leaves from 3 sprigs of mint, torn

Preparation

To make the puree:

Cook the broad beans for about three minutes in boiling water. Drain and rinse under cold water. Slip off their skins. Heat the teaspoon of olive oil in a frying-pan and sauté the onion until it is soft but not coloured. Add the garlic and chilli and cook for a further three minutes. Add the skinned beans and warm through for about three minutes. Season.

Tip the contents of the pan into a food processor and add the lemon juice and the 25ml of olive oil. Pulse to a rough purée. If it seems very thick add the optional water or stock to thin it out a bit. Taste for seasoning. You may want to add more oil or lemon. Scrape into a broad, shallow serving dish.

To make the feta relish:

Crumble the feta into a small bowl and toss in the olives and garlic. Pour on the oil, add your chosen herb and freshly ground black pepper, and mix. Scatter over the purée and serve.

Recipe adapted from Diana Henry
https://www.telegraph.co.uk/journalists/diana-henry/

 

7th June 2018

Rebecca’s recipe of the week: Broad Beans and Bacon

Broad beans, bacon and spring onions: a perfect combination of earthy, lively and sharp flavours.
——
Delia Smith’s Classic Broad Bean Salad
Serves 2, according to Delia. I think you could eat this all by yourself.

Ingredients
For the Dressing
1 clove garlic
salt
1 teaspoon mustard powder
2 tablespoons lemon juice (or a combination of lemon juice and white wine vinegar)
4 tablespoons olive oil
For the Rest of the Salad
2 rashers of streaky bacon
700g broad beans in their pods
2 tablespoons chopped herbs (parsely, oregano and/or marjoram are good)
4 spring onions, sliced
pepper to taste

Preparation
Prepare the dressing: crush the garlic with a little salt in a mortar and pestle. Add the mustard powder and lemon juice (or lemon juice and vinegar) and whisk in the oil. Set aside while you prepare the rest of the salad.

Cook the bacon until it’s crisp and crumble it into small pieces. Set it aside.

Shell the beans. Bring a small amount of water to a boil and add the beans. Cook them until just tender—perhaps 3 minutes is all they’ll need. Drain them and toss them while still warm with the dressing.

When they’re cool toss them with the bacon, herbs and spring onions. Season to taste with pepper and more salt.

(Adapted from Delia Smith, Complete Cookery Course.)

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