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Tuesday, June 7, 2011 at 10:35AM
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300g/10½oz broad beans
150g/6oz cream
salt and fresh groud pepper
pinch sugar
1 tsp garlic, finely chopped
1 tbsp fresh oregano, chopped
1 tsp ground cumin
150ml/¼ pint extra virgin olive oil
spring onions, to garnish
chilli powder, to garnish
ground cumin, to garnish
Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.
Add some cream, salt, pepper and a hint of sugar.
Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.
Garnish with spring onions, chilli powder, ground cumin and olive oil.
Tuesday, June 7, 2011 at 10:11AM
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500g/1lb 2oz broad beans, podded
herbs, chopped eg chives, chervil and summer savory
150ml/5fl oz double cream
1 egg, yolk only
5 tbsp stock
caster sugar, to taste
salt and freshly ground black pepper
Boil the broad beans for 2 minutes, drain and pop them out of their skins.
Put into a saucepan with some chopped chives, chervil and summer savory, moisten with stock and add a touch of caster sugar, salt and black pepper. Boil until the liquor has almost disappeared.
Beat an egg yolk with double cream, add to the beans and warm through until the cream has slightly thickened. Do not re-boil.
Tuesday, June 7, 2011 at 10:31AM
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3 cloves garlic
200ml/7fl oz double cream
handful fresh kale, chopped
2 tbsp white wine
handful fresh parsley, chopped
handful fresh chives, chopped
handful fresh chervil, chopped
salt and freshly ground black pepper
100g/3½oz green tagliatelle
3 tbsp broad beans, out of their pods, inner membrane removed, blanched
Preheat the oven to 200C/400F/Gas 6.
Place the garlic into a small square of aluminium foil and loosely seal. Place into the oven and roast for 10-15 minutes, or until the garlic is soft. Remove the skins, then place the garlic flesh into a saucepan. Pour in the double cream and bring to the boil.
Blanch the kale in boiling water for 2-3 minutes, drain well and add to the pan with the cream. Add the wine, chopped herbs and season with salt and freshly ground black pepper. Reduce the heat and leave to simmer gently for 3-4 minutes. Add a splash of boiling water if the sauce is too thick.
Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain and add to the pan with the sauce. Stir well to coat.
To serve, stir in the broad beans and pile the tagliatelle into a serving bowl.
Saturday, January 1, 2005 at 09:20PM
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Ingredients
1 Bunch of watercress
2 Handfuls of broad beans blanched
150g of dried or fresh pasta boiled
1 Grated Carrot
Some toasted sesame seeds
For the dressing:
2 Tablespoons Extra virgin olive oil
1 Table spoon white wine vinegar
1 Teaspoon Whole-grain mustard
Fresh dill or parsley
Cooking Instructions