Broad Beans

Ingredients Thumbnail: 

Ensure the dish is even yummier by choosing the smallest racks available because the meat is always sweeter and juicier. With small racks, cut double cutlets (with two bones) or ask your butcher to do it for you to ensure the meat stays moist and pink when it’s cooked.

Ingredients

2 sprigs fresh oregano or 1 tablespoon dried oregano
2 cloves garlic, smashed
150 ml extra virgin olive oil
salt and pepper
12 lamb cutlets
3 cups podded broad beans (approx. 1.5 kg broad beans in pod)
1 cup frozen peas
1/2 clove garlic
6 sprigs fresh mint, leaves only, roughly chopped
Fetta vinaigrette
30 ml sherry vinegar, or other wine vinegar
30 ml sherry vinegar, or other wine vinegar
60 ml extra virgin olive oil
1/2 clove garlic, finely chopped
1/2 tablespoon Dijon mustard
salt and pepper
100 grams Greek fetta
handful kalamata olives

Method

Combine the oregano, garlic, 50 ml of olive oil and a good sprinkling of salt and pepper, then rub the herby mixture into the lamb.

Bring a pot of salted water to the boil. Cook the broad beans for 3 minutes, then drain them, cool them a little under running water, and slip the bright green beans from the skin

Replace the pot and cook the peas in boiling water for 1 minute, then drain them and rinse in running water until they are just warm.

Chop the beans and peas roughly, then add half the mixture to a mortar and pestle with the garlic, mint and a little salt. Pound to a rough paste, gradually adding the remainder of the beans, peas and olive oil.

To make the vinaigrette, whisk the vinegar, olive oil, garlic and mustard in a little saucepan. Season. Warm gently over medium-low heat. When ready to serve, stir through the crumbled fetta.

Cook the cutlets on a hot barbecue or griddle pan for a few minutes each side, then place on serving plates. Top with the broad bean paste and spoon over the warmed fetta vinaigrette. Scatter with the olives, then serve.

Comments & Reviews1

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Broad beans are a bit of a labour of love, what with all that podding and double podding, and that big bag that came back from the market is now just a small bowl of beans. But the sparkling green jewels are so worth it, just make sure you choose the freshest pods and discard any yellowing beans.

Ingredients

3 free-range eggs, room temperature
1 bunch of thick stemmed asparagus, trimmed
extra virgin olive oil
salt flakes
freshly ground black pepper
4 tablespoons goat’s curd
500 grams (single podded weight) broad beans, double-podded with the tiny ones left whole
6 pickled artichokes, cut in half
1 shallot, finely diced
bunch of chives, finely chopped
handful of mint leaves
10 black olives, regular or dried

Method

Preheat your oven to 200°C fan forced or 220°C conventional.

Cook the eggs in boiling water for 6 minutes, refresh in cold water and peel.

Coat the asparagus in a little oil, season with salt and pepper, spread out on a baking tray and roast for 10 minutes. Arrange the hot asparagus on your serving plate and dollop on the goat’s curd.

To a large bowl add the broad beans, artichokes, diced shallot, chives and mint, season, dress with oil and toss together. Arrange this mix on top of the asparagus. Tear open the soft eggs and place around the salad, season and scatter over the olives.

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In spring, I love to serve it with broad beans for their fresh, nutty flavour and bright green colour. The sharpness of pecorino brings this whole dish together, giving it bite and complexity.
Serve it as an entree or for a simple lunch with plenty of bread.

Ingredients

2 cups podded broad beans (approx. 1 kg broad beans in the pod)
300 grams eye fillet
salt and pepper
½ red onion, finely diced
handful parsley, finely sliced
50 grams pecorino cheese, finely shaved
1/2 lemon, juiced
60 ml extra virgin olive oil
3 tablespoons fried shallots (from Asian grocer)

Method

Bring a pot of salted water to the boil. Cook the podded broad beans for 2 minutes, then drain them, cool them under running water, and slip the bright green beans from the skin. You should end up with about 1 cup of beans. Roughly chop them.

Trim the eye fillet, slice it very finely and lay the slices on a plate.

Season the beef very well with salt and pepper then scatter over the red onion.

Toss the beans with the parsley, season it, and scatter them over the beef. Sprinkle with the pecorino.

Just before serving, mix the lemon juice and oil and drizzle it over the carpaccio, then sprinkle over the fried shallots.

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