Yippee!! Spring is finally starting to show itself in our Food Connect boxes – have a look here.
We will all be turning out brilliant salads this week full of fresh, organic nutrients!
We have asparagus this week and ours was the first thing to vanish from the box. I just lightly steamed it and served it drizzled with extra virgin olive oil and a squeeze of lemon juice to let the fresh flavour shine through. It is also simply heavenly dipped into melted butter or, if you can be bothered, drizzled with a rich, buttery hollandaise sauce.
Broad beans are at their very best at this time of the year – very young and tender and therefore requiring much less work. These are very popular in Middle Eastern food, where they are known as Fava Beans and generally used in their dried state when out of season. A fresh Fava bean dip is simplicity itself to make, tastes wonderful and is ridiculously healthy. Just lightly steam the beans then, unless the beans are very young, slip the skins off. Toss quickly in a pan with some finely chopped garlic and however much chilli you dare. Place the beans, chilli and garlic into a processor and, with the motor running, pour in a thin stream of extra virgin olive oil until you reach the desired consistency. Season to taste. You can play with this recipe to your heart’s content – adding fresh herbs (parsley or coriander), dried ground cumin and/or lemon juice. Yottam Ottolenghi suggests serving it with hommous in his new book “Plenty”. Knock yourself out!
Does anyone out there have any other great ideas for fresh broad beans – I’d love you to share!