Broad
beans with smoked bacon and walnuts
Serves 6 with other sides
60g walnuts
125g of smoked bacon
4 garlic cloves, peeled and squashed
or 4 tsps of garlic paste
450g broad beans, blanched in boiling
water for 2 minutes (defrost if using frozen)
small bunch flat leaf parsley, chopped
Heat a large frying pan until hot, then add the walnuts and dry
fry for 3 minutes shaking the pan, until they are toasted. Set
aside.
Add the bacon and garlic to the pan and cook on a medium heat
for 5 minutes until the bacon is crispy. Add the broad beans, season
with salt and black pepper and cook for a further 3-4 minutes, stir
through the parsley and walnuts before serving.
What I'm about to suggest goes above and beyond the call of duty!
You need to peel the broad beans – in other words take off the
tough outer skin. I warn you this is a laborious task and you'll
call me names - sometimes you've just got to get on with it. By all
means leave the outer skin on if you can't be bothered but you are
depriving yourself and your guests of the beautiful bright green bean
– if grey is your colour with the skin on, then so be it.
There is a glimmer of light at the end of the tunnel – blanch and
peel the broad beans when you've time – ahead of when you need them
– watch rubbish daytime television to pass the time whilst peeling!
P.s. Optional additions – cubed feta cheese – cooked leftover
chicken or cooked prawns.
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