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Broad Bean Dip

Tuesday, June 7, 2011 at 10:35AM
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Ingredients

  • 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

Method

  1. Use a vegetable mouli to mash the broad beans - this will mash the bean flesh but leave the skins behind.

  2. Add some cream, salt, pepper and a hint of sugar.

  3. Add the garlic, oregano, cumin, olive oil and pepper to the broad bean purée.

  4. Garnish with spring onions, chilli powder, ground cumin and olive oil.

Creamy Broad Beans

Tuesday, June 7, 2011 at 10:11AM
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Ingredients

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

Method

  1. Boil the broad beans for 2 minutes, drain and pop them out of their skins.

  2. 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.

  3. Beat an egg yolk with double cream, add to the beans and warm through until the cream has slightly thickened. Do not re-boil.

Creamed Tagliatelle with Kale & Broad Beans

Tuesday, June 7, 2011 at 10:31AM
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Ingredients

  • 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

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. 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.

  3. 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.

  4. 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.

  5. To serve, stir in the broad beans and pile the tagliatelle into a serving bowl.

Broad Bean & Pasta Salad

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

  1. Mix everything, except the dressing ingredients, together in a large bowl.
  2. In a small bowl add the oil and vinegar to the mustard and beat until thoroughly mixed and add the chopped herbs.
  3. Pour the dressing onto the salad and serve.