Tag Archives: broad beans

Beetroot Gnocchi with Fresh Peas and Broad Beans in a Dill Butter Sauce

27 Jun

Some of the most amazing produce is in season right now including some of my favourite vegetables that not only taste delicious together but also present a visually delightful contrast. I have made traditional gnocchi many times but tonight I enhanced the recipe with beetroot.

1kg of red skin potatoes

2 small beetroots

1 free range organic egg

Salt

Plain flour

Wash and scrub the beetroot and leave 3cm of the stems on. Steam until tender, set aside until cool enough to handle, rub off the skin, the stems should be soft enough to pull away or simply cut them off. Chop the beetroot into chunks, place in a blender and process until they become a fine puree.

Wash the potatoes, leave the skin on and place in a pot of warm water. Bring to the boil and reduce to a simmer. Toss the broad beans in with the potatoes, remove after a few minutes, place in a bowl of cold water, peel off the tough skins and set aside for the sauce. Continue to simmer the potatoes and drain once tender. Peel off the skins and press through a ricer making a mound of potato on a clean work surface.

Add the beetroot puree, a generous amount of salt and a handful of flour. Start mixing the ingredients with your hands and add the egg once some of the steam has evaporated from the potatoes to avoid cooking the egg. Fold in the ingredients and add more flour until the mixture starts to hold together without being too sticky and test for the right texture by gently pressing on the dough with your finger. When it springs back, you don’t need to add anymore flour.

Divide the dough into baseball quantities and generously sprinkle the work surface with flour. Roll out the dough into long sausage shapes and then cut into pieces using a floured knife.

Bring a pot of salted water to the boil and carefully drop in a few handfuls of gnocchi. As soon as they rise to the top they are ready to be removed using a slotted spoon.

Only cook the quantity of gnocchi that you intend to eat straight away. The rest can be frozen by placing them on a floured tray. Once they are frozen, transfer them to a bag or container for easy storage. To cook, simply place the frozen gnocchi in boiling water and they are ready when they float to the surface just as with the fresh ones.

Sauce

Fresh peas

Fresh broad beans

Salted butter

1 clove of garlic, sliced

White wine

Fresh dill

Baby bocconcini

Melt the butter in a saucepan and add the garlic. Saute until fragrant and add a generous splash of white wine. Allow the alcohol to evaporate, toss in the peas, cook for a minute, add the broad beans and a sprinkle of dill. Spoon the sauce over the hot gnocchi, roughly break up pieces of bocconcini and place on top with fresh dill.

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Chilli Recipes To Get You Hot On A Winter’s Night

14 Jun

After getting some inspiration from a chef who loves to experiment, I had to try my hand at replicating his delicious soup without a recipe. It was so warming, healthy and completely satisfying and although mine did not turn out exactly the same, the flavour was very close.

1medium onion, finely diced

2 large cloves of garlic, finely diced

1 stick of celery, finely diced

Butter

Extra virgin olive oil

250g frozen spinach

300g frozen peas

Full cream milk

Vegetable stock

1 heaped tablespoon of Bitton Chilli Garlic Masala

Heat a saucepan and add a generous amount of butter and some extra virgin olive, saute the onion until translucent. Add the garlic and celery and continue to saute until softened but not browned. Add the Chilli Garlic Masala and saute until fragrant. Defrost the spinach and peas and add to the saucepan. Cover with vegetable stock and enough milk to loosen the mixture and make it a runny consistency. 

Bring to the boil and lower the heat to a simmer for 5 -10 minutes until the ingredients are well combined. Transfer to a blender and blitz until the mixture becomes smooth. Return to the saucepan on low heat, add salt to taste, more Chilli Garlic Masala if desired, more stock and milk to achieve a smooth, drinkable soup.

I am a bit vague on the measurements of ingredients with this soup because it’s really up to personal taste. You can have it thick, runny, mild or spicy. It’s up to you!

The next course for tonight’s dinner was an adapted version of a recipe I posted earlier.

Cooked sticky Jasmine rice

Fresh coriander, roughly chopped

Bitton Chilli Oil

Soy sauce

Egg

White sesame seeds

Roasted sesame oil

Garlic finely sliced

Ginger finely sliced

600g frozen broad beans

Place the broad beans in a large bowl and cover with boiling water. Leave for 30 seconds and drain. Peel the skin off the broad beans and set aside. Saute the sesame seeds, garlic and ginger in sesame oil using a fry pan on medium heat until fragrant but not browned. Toss through the broad beans for 1 to 2 minutes until warmed through and set aside.

Heat some sesame oil in the fry pan and cook the egg to your desired consistency (fully cooked or runny are both delicious). Serve some rice in a bowl, top with broad bean mixture, the cooked egg, drizzle with Bitton Chilli Oil, soy sauce, sesame oil and sprinkle generously with coriander.

Garlic Spinach & Broad Beans on Rice with Roasted Sesame Oil, Chilli & Tamari

14 Mar

This is one of my favourite dishes for lunch and dinner. I make variations of this recipe using diced cucumber with tuna; broccolini, asian greens like bok choy or choy sum and sometimes top it with a fried egg leaving the yolk soft so it runs through the rice when you break into it. When I cook rice, I often make extra so I can use the leftovers for quick meals like this one.

Cooked rice

2 large cloves of garlic sliced

Roasted sesame oil

Tamari (wheat free soy sauce)

Chilli flakes

A handful of spinach

A handful of frozen broad beans

Pour boiling water over the broad beans, drain after one minute and peel off the skins. Sauté the garlic in sesame oil over a low heat until fragrant, add the spinach and sauté until it wilts. Turn off the heat and stir through the broad beans. Serve the garlic spinach and broad beans over hot rice, drizzle generously with roasted sesame oil, tamari, a sprinkle of chilli flakes and freshly chopped coriander.


Ladies Who Lunch

9 Mar

My mum’s friend came to visit today and I prepared a pretty lunch and decadent dessert to make it special for the ladies. I used the heirloom carrots, beetroots and figs that I picked up at Sydney Markets on Monday and shared in my post ‘The Grower, The Baker & The Fresh Juice Maker‘.

Beetroot Stack with Avocado Puree, Broad Bean Pesto, Heirloom Carrots & Target Beetroot

Serves 4

3 large beetroots

Extra virgin olive oil

Salt

Lemon

Peel and slice the beetroot into 1cm thick rounds. Place in a baking tray, drizzle generously with extra virgin olive oil, squeeze over the juice of half a lemon and sprinkle with salt. Coat the beetroot in the dressing, cover and roast in a 200ºc oven for 45 – 60 mins until the beetroot is just cooked but still holds it’s shape. Place the beetroot into another tray when cooked and leave in the freezer for a few minutes to cool down. The beetroot needs to be at room temperature to assemble the stack.

Avocado Puree

1 1/2 avocado

Lemon

Salt

Place the avocado flesh, a squeeze of lemon juice and a pinch of salt in a food processor and blend until smooth.

Broad Bean Pesto

300g frozen broad beans

1/4 of a teaspoon of freshly ground black pepper

2 large cloves of garlic

I lemon

25g of basil and lemon basil leaves

50g fine parmesan

50ml extra virgin olive oil

Teaspoon of pinenuts

Pour boiling water over the broad beans, drain after 1 minute and the skins should be loose enough to peel off. Reserve 12 whole broad beans for the garnish. Put the peeled broad beans, roughly chopped garlic, parmesan, basil, salt, pepper, zest of half a lemon and juice of 1 lemon in a food processor and blend until it forms a paste. Add the olive oil and pine nuts and blend again.

Garnish

3 heirloom carrots (1 yellow, 1 purple, 1 white)

Baby basil leaves

12 broad beans

2 small target beetroot

Extra virgin olive oil

Salt

12 pistachios

Juice reserved from roasting beetroots

Slice the carrots into rounds the thickness of a 5 cent coin and thinly slice the target beetroot into rounds.Toss the carrots, target beetroot and reserved broad beans in olive oil and a pinch of salt.

To assemble:

Smear some broad bean pesto across a plate and place a round of roasted beetroot in the centre. Spread some avocado puree over the beetroot and place another slice of beetroot on top. Gently press down to help the avocado puree spread between the layers. Continue this process 6 times or until you use up the beetroot.

Dot some broad bean pesto around the plate and press stacks of heirloom carrots on top. Put some broad bean pesto on top of the beetroot stack and garnish with a pistachio. Place the broad beans and target beetroot slices around the plate. Decorate with baby basil leaves, pistachios and drizzles of the juice reserved from roasting the beetroots.

The crunch of the raw carrots, target beetroot and pistachios add the perfect contrast to the soft roasted beetroot, broad bean pesto and avocado puree.

Individual Fig & Frangipane Shortcrust Pastry Tarts

1 sheet of ready to use shortcrust pastry

Pure cocoa powder

Icing sugar for dusting

4 fresh figs

Double cream

Frangipane

125g almond meal

125g butter

125g icing sugar

2 1/2 eggs

25ml Frangelico

Put the icing sugar and butter in a bowl and blend until creamy using an electric beater. Add 1 egg and beat through, add the second egg and continue to beat, add the remaining 1/2 an egg and beat until combined. Pour in the almond meal and Frangelico and combine. Put the mixture in the fridge.

Cut the sheet of pastry into 4 even squares and dust with a mixture of pure cocoa powder and icing sugar. Spread some of the frangipane mixture over the pastry leaving a centimetre border around the edges. Bake for 10 mins at 200ºc and remove from oven. Slice figs lengthways into four pieces and lay on the pastry base. Sprinkle lightly with icing sugar and return to the oven for 8 – 10 mins at 180ºc.

If the frangipane mixture has cooked over the edges of the pastry, simply cut around it to form a square. Serve warm with a dollop of double cream.

Happy belated International Women’s Day! xx

Pumpkin & Sweet Potato Stack, Broad Bean Fritters and Yoghurt Dressing

19 Feb

I’m loving pumpkin at the moment and I’ve also been craving juicy green broad beans, so I came up with this healthy dish that’s packed with flavour.

Roasted Butternut Pumpkin & Sweet Potato

3/4 of half a butternut pumpkin cut into 5mm thick slices

1/2 a large sweet potato cut into 5mm thick rounds

1 heaped teaspoon of coriander powder

1 heaped tablespoon of cumin seeds dry roasted

1/2 a teaspoon of turmeric powder

1/4 of a teaspoon of chilli powder

A pinch of salt

1 lemon

Extra virgin olive oil

Place the pumpkin, sweet potato, spices and salt in a baking tray, squeeze over all the juice of the lemon and cut the lemon skin into quarters. Add the lemon skin* to the baking tray and drizzle the ingredients generously with olive oil. Toss well making sure the seasoning is distributed evenly and lay the vegetables out in a single layer on baking trays so that nothing over laps.

I used 2 baking trays and when that batch was done I filled one more baking tray. Roast in a 200°c oven for about 20 mins or until the vegetables are cooked but still firm (a slight crunch is ok) otherwise they will fall apart when you assemble the stack. Set the vegetables aside to cool.

Broad Bean Fritters

600g of frozen broad beans

Small handful of fresh mint leaves

Small handful of fresh coriander

1 heaped teaspoon of cumin powder

1 heaped teaspoon of coriander powder

1 teaspoon of salt

A pinch of chilli powder

Besan flour (chickpea flour), sifted

Extra virgin olive oil for frying

Put the frozen broad beans in a bowl and pour over enough boiling water to cover them. You will see the skins loosen after a minute or so, drain them and peel off the skins leaving the vibrant green broad beans. Place the broad beans in a Magimix or food processor and blend until they become the size of half to a quarter of a pea.

Transfer the broad beans to a bowl, add the spices, fresh herbs and salt. Mix well with your hands and form round fritters roughly the size of the slices of pumpkin and sweet potato and about 1 – 2cm thick. Put some besan flour on a plate and dust the fritters lightly just before frying. Fry on both sides until golden brown.

Yoghurt Dressing

1/2 a cup of natural yoghurt (I used my homemade yoghurt)

2 tablespoons of tahini

1 medium clove of garlic diced

Juice of one lemon

1/2 a teaspoon of salt

The pulp of the roasted lemon*

Mix the yoghurt, tahini, garlic and salt together. Add the lemon juice gradually and taste as you go. I used my homemade yoghurt which is mild but some natural yoghurts are quite tangy so you might not want to add as much lemon juice. Scoop the pulp out of the roasted lemon skins and mix into the dressing – nothing is wasted in this recipe!

To assemble:

Place a round of sweet potato on the plate followed by 2 slices of pumpkin to form a circle. Repeat the process so that you have 4 layers of vegetables and place a broad bean fritter on top. Repeat the layers again and finish with a  fritter. Drizzle the yoghurt dressing over the stack and garnish with fresh mint leaves.

This was enough as a light main meal – it’s deceivingly filling. 🙂 This recipe is perfect for people who follow a gluten free diet and you could also make a yummy vegetarian burger or wrap with these ingredients

Enjoy!

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