Serves 4
3 cups broad beans, podded (fresh or frozen)
1 1/3 cups risoni or orzo pasta
1 clove garlic, minced
juice of ½ lemon juice
¾-1 cup parmesan cheese, grated
1 cup mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
3-4 rashers free-range bacon, diced
¼ cup pine nuts
Pour boiling water over broad beans. Stand for one minute then drain and allow to cool before popping their dull skins to reveal the bright green beans.
While you are shelling the broad beans, cook pasta in boiling salted water (as this job takes about the same time for the pasta to cook) until al dente.
Cook shelled broad beans in boiling salted water for 1-2 minutes, then drain. Set aside half of the broad beans whole, and mash the other half of the broad beans with the garlic and lemon juice.
Heat a little olive oil in a fry pan and fry bacon and pine nuts until bacon is crispy, about 3-4 minutes.
Spoon out ½ cup of the pasta cooking water and reserve, before draining the pasta. Tip drained pasta back into the pot with the reserved cooking water, mashed broad beans, whole broad beans, parmesan, mint and olive oil.
Toss together and season with salt and freshly ground black pepper to taste.
To serve, divide between bowls and sprinkle over crispy bacon and pine nuts.
bacon recipe source: Nadia Lim (@nadialimchef)
Showing posts with label broad beans. Show all posts
Showing posts with label broad beans. Show all posts
Friday, June 10, 2016
Saturday, February 02, 2013
2826. SPRING ONIONS, FAVA BEANS and BACON
makes four servings
1 lb broad beans, fresh and peeled
2 oz smoked bacon
6 spring onions
2 cloves of garlic
1 egg
1 lemon
parsley
extra-virgin olive oil
salt and pepper
Sauté the unpeeled garlic cloves in a pan with a little extra virgin olive oil. Add the bacon and let brown. Then add the fava beans, spring onions, peeled and sliced, a little grated lemon peel, salt and pepper. Cover and stew for about 25 minutes. Then remove the garlic, break an egg into the pan and remove from the heat. Mix well and finish with a bunch of minced parsley.
bacon recipe courtesy of: Academia Barilla, USA, 1200 Lakeside Drive, Bannockburn, IL 60015; Largo Piero Calamandrei, 3/A, (c/o Barilla Center), 43121 Parma, Italy
1 lb broad beans, fresh and peeled
2 oz smoked bacon
6 spring onions
2 cloves of garlic
1 egg
1 lemon
parsley
extra-virgin olive oil
salt and pepper
Sauté the unpeeled garlic cloves in a pan with a little extra virgin olive oil. Add the bacon and let brown. Then add the fava beans, spring onions, peeled and sliced, a little grated lemon peel, salt and pepper. Cover and stew for about 25 minutes. Then remove the garlic, break an egg into the pan and remove from the heat. Mix well and finish with a bunch of minced parsley.
bacon recipe courtesy of: Academia Barilla, USA, 1200 Lakeside Drive, Bannockburn, IL 60015; Largo Piero Calamandrei, 3/A, (c/o Barilla Center), 43121 Parma, Italy
Monday, January 16, 2012
2443. BROAD BEAN, BACON, CHILI and TAHINI SALAD SANDWICH
serves two
1 tablespoon olive oil
¼ medium white onion
½ clove garlic
1 teaspoon balsamic vinegar
sea salt and black pepper, to taste
25 grams (a couple of rashers) streaky bacon,
100 grams (about 400 grams of unpodded ones) shelled broad beans,
½ small red chili
about a tablespoon of fresh mint leaves
1 tablespoon tahini
2 small pita breads
20ml (or a heaped tablespoon) crème fraîche
Blanch or fry the beans for a couple of minutes until the skins split/separate, cool and then shell. Whilst the beans are cooling, cut the bacon and chili up into small pieces, peel and slice the onion, peel and crush the garlic and, if necessary, rinse the mint. Heat the olive oil in a frying pan. Fry the bacon until crisp then add the de-skinned beans and chili. Stir well and cook for a minute or two. Add the onion and garlic to the beans and bacon, stir in well and cook for another minute. Whilst the onion is cooking, you can, if you want, heat the pitta breads up briefly (a minute in a toaster will do it) then split them. Take the pan off the heat, stir in the tahini, balsamic vinegar and mint. Divide the salad between the breads and, if you want, season and add a dessertspoon of crème fraîche.
bacon recipe courtesy of: Cook At Home by Peter Gordon. Hodder & Stoughton, 1999. On WTF Do I Eat Tonight? July 27, 2011
1 tablespoon olive oil
¼ medium white onion
½ clove garlic
1 teaspoon balsamic vinegar
sea salt and black pepper, to taste
25 grams (a couple of rashers) streaky bacon,
100 grams (about 400 grams of unpodded ones) shelled broad beans,
½ small red chili
about a tablespoon of fresh mint leaves
1 tablespoon tahini
2 small pita breads
20ml (or a heaped tablespoon) crème fraîche
Blanch or fry the beans for a couple of minutes until the skins split/separate, cool and then shell. Whilst the beans are cooling, cut the bacon and chili up into small pieces, peel and slice the onion, peel and crush the garlic and, if necessary, rinse the mint. Heat the olive oil in a frying pan. Fry the bacon until crisp then add the de-skinned beans and chili. Stir well and cook for a minute or two. Add the onion and garlic to the beans and bacon, stir in well and cook for another minute. Whilst the onion is cooking, you can, if you want, heat the pitta breads up briefly (a minute in a toaster will do it) then split them. Take the pan off the heat, stir in the tahini, balsamic vinegar and mint. Divide the salad between the breads and, if you want, season and add a dessertspoon of crème fraîche.
bacon recipe courtesy of: Cook At Home by Peter Gordon. Hodder & Stoughton, 1999. On WTF Do I Eat Tonight? July 27, 2011
Wednesday, September 21, 2011
2327. BROAD BEAN, BACON and MINT PENNE
serves four
200 grams shelled broad beans
300 grams penne pasta
1 tablespoon olive oil
100 grams streaky bacon, cut into 1-cm strips
1 clove garlic, crushed
200 ml creme fraiche
1 handful freshly chopped mint
25 grams parmesan
black pepper, coarsely ground
Cook the pasta in a large pan of boiling water until tender. While the pasta is cooking, cook the broad beans in boiling water until tender, about 5 minutes, & drain. Fry the bacon until crispy and brown, then add the garlic & fry for one minute. Stir in the crème fraiche & broad beans; simmer for 1 minute to heat the crème fraiche through and then add the mint. When the pasta is cooked, drain away the water & stir in the sauce. Serve with grated parmesan & black pepper.
bacon recipe courtesy of: Eat Seasonably
200 grams shelled broad beans
300 grams penne pasta
1 tablespoon olive oil
100 grams streaky bacon, cut into 1-cm strips
1 clove garlic, crushed
200 ml creme fraiche
1 handful freshly chopped mint
25 grams parmesan
black pepper, coarsely ground
Cook the pasta in a large pan of boiling water until tender. While the pasta is cooking, cook the broad beans in boiling water until tender, about 5 minutes, & drain. Fry the bacon until crispy and brown, then add the garlic & fry for one minute. Stir in the crème fraiche & broad beans; simmer for 1 minute to heat the crème fraiche through and then add the mint. When the pasta is cooked, drain away the water & stir in the sauce. Serve with grated parmesan & black pepper.
bacon recipe courtesy of: Eat Seasonably
Thursday, September 09, 2010
1950. WARM SMOKED BACON, BROAD BEAN and SEA PURSLANE SALAD
8 new potatoes, washed
2 rashers of smoked back bacon
2 breakfast radishes, washed
20 leaves of sea purslane, washed
125 grams broad beans, shelled and outer skins removed
10 ml extra virgin live oil
sea salt and freshly cracked black pepper
Cook the new potatoes in salted boiling water until tender, refresh and drain. Peel the potatoes and break them into bite size irregular chunks. Wash the radishes, remove the leaves and slice the radishes finely using a mandolin. Blanch and refresh the broad beans and remove the outer skins and finely shred the sea purslane. Shred the smoked back bacon.
bacon recipe courtesy of: The British Larder, July 27, 2010
2 rashers of smoked back bacon
2 breakfast radishes, washed
20 leaves of sea purslane, washed
125 grams broad beans, shelled and outer skins removed
10 ml extra virgin live oil
sea salt and freshly cracked black pepper
Cook the new potatoes in salted boiling water until tender, refresh and drain. Peel the potatoes and break them into bite size irregular chunks. Wash the radishes, remove the leaves and slice the radishes finely using a mandolin. Blanch and refresh the broad beans and remove the outer skins and finely shred the sea purslane. Shred the smoked back bacon.
bacon recipe courtesy of: The British Larder, July 27, 2010
Wednesday, September 08, 2010
1949. BACON-WRAPPED LOIN of KID and QUINCY JELLY GLAZE with GOATS' CHEESE DAUPHINOISE POTATOES, CARAWAY CARROT PUREE and BUTTERED BROAD BEANS
serves four
For the goats' cheese dauphinoise potatoes
2 oz. butter, for greasing
3 lb, 3 oz waxy potatoes, peeled, thinly sliced on a mandoline
salt and freshly ground black pepper
7 oz. goats' cheese
2 garlic cloves, finely sliced
10½ fl oz double cream
10½ fl oz goats' milk
For the kid
2 kid loins, cut into 12 slices, each 2-in thick
12 rashers smoked streaky bacon, cut in half lengthways
knob of butter
4 tbsp sunflower oil
1 bunch fresh sage, leaves only
For the quince jelly glaze
2 oz. unsalted butter
1 garlic clove, crushed to a paste with the edge of a knife
5 oz. quince jelly
1 tbsp chopped fresh rosemary leaves
3 tbsp fresh beef stock
salt and freshly ground black pepper
For the vegetables
14 oz carrots, peeled, chopped
2 tbsp caraway seeds
salt and freshly ground black pepper
7 oz broad beans, pods removed (podless weight)
2 oz butter
2 oz quince and fig 'cheese', thinly sliced, to serve
Preheat the oven to 200C/400F/Gas 6.
For the goats' cheese dauphinoise potatoes, grease the insides of a large ovenproof dish liberally with butter. Arrange a layer of potato slices in the bottom of the dish, and season, to taste, with salt and freshly ground black pepper. Repeat the layering process, seasoning between each potato layer, until the layers of potato slices reach halfway up the sides of the dish. Crumble over the goats' cheese and sprinkle over the garlic. Continue to layer the potatoes, seasoning between each layer of potato slices, until all of the potato slices have been used up. Pour over the cream and goats' milk until the liquid just covers top layer of potato slices. Cover the dish with aluminium foil and transfer to the oven. Bake for one hour, or until the potatoes are just tender, then remove the foil and return the dish to the oven for a further 12-15 minutes, or until the top layer is crisp and golden-brown. Remove from the oven and set aside to cool slightly. Cut the dauphinoise potatoes into squares and keep warm.
For the kid, wrap each slice of kid loin in one of the halved bacon rashers and secure with a cocktail stick. Heat the butter and two tablespoons of the oil in a large, ovenproof frying pan over a medium to high heat. When the oil is hot, add the wrapped kid loins and fry for 1-2 minutes, on each side, or until browned on both sides. Transfer the pan to the oven and continue to cook for 5-8 minutes, or until the kid loins are just cooked and the bacon is crisp. Remove from the oven and set aside to rest for 4-5 minutes. Heat the remaining two tablespoons of oil in a separate pan, add the sage leaves and fry for one minute, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
For the quince jelly glaze, heat the butter in a pan over a medium heat. When the butter is foaming, add the garlic and fry for 1-2 minutes, or until softened but not coloured. Add the quince jelly and stir until it has dissolved. Add the rosemary leaves and beef stock and stir until well combined. Season, to taste, with salt and freshly ground black pepper, then bring the mixture to a simmer and continue to simmer for a further 1-2 minutes, or until the mixture has thickened slightly.
Meanwhile, for the vegetables, bring a pan of salted water to the boil, add the carrots and caraway seeds and cook for 6-8 minutes, or until tender. Drain well, then transfer the boiled carrots and caraway seeds to a food processor and blend to a purée. (Add a little cooking water to the mixture to loosen the purée as necessary.) Season, to taste, with salt and freshly ground black pepper. Bring a separate pan of salted water to the boil, add the broad beans and cook for 1-2 minutes, or until just tender. Drain well and refresh the beans in cold water, then peel away the outer membranes from the beans and set aside. Heat the butter in a separate pan over a medium heat. When the butter has melted, add the cooked beans and stir until coated in the melted butter and warmed through. Season, to taste, with salt and freshly ground black pepper.
To serve, place one square of goats' cheese dauphinoise potatoes into the centre of each of four serving plates. Spread a spoonful of the quince jelly glaze in a circle onto each plate and place three pieces of wrapped kid loin on top of each. Balance a slice of the quince and fig 'cheese' on top of each serving. Top with one deep-fried sage leaf. Spoon the buttered broad beans alongside. Using two spoons, make quenelles of the carrot and caraway purée alongside.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food
For the goats' cheese dauphinoise potatoes
2 oz. butter, for greasing
3 lb, 3 oz waxy potatoes, peeled, thinly sliced on a mandoline
salt and freshly ground black pepper
7 oz. goats' cheese
2 garlic cloves, finely sliced
10½ fl oz double cream
10½ fl oz goats' milk
For the kid
2 kid loins, cut into 12 slices, each 2-in thick
12 rashers smoked streaky bacon, cut in half lengthways
knob of butter
4 tbsp sunflower oil
1 bunch fresh sage, leaves only
For the quince jelly glaze
2 oz. unsalted butter
1 garlic clove, crushed to a paste with the edge of a knife
5 oz. quince jelly
1 tbsp chopped fresh rosemary leaves
3 tbsp fresh beef stock
salt and freshly ground black pepper
For the vegetables
14 oz carrots, peeled, chopped
2 tbsp caraway seeds
salt and freshly ground black pepper
7 oz broad beans, pods removed (podless weight)
2 oz butter
2 oz quince and fig 'cheese', thinly sliced, to serve
Preheat the oven to 200C/400F/Gas 6.
For the goats' cheese dauphinoise potatoes, grease the insides of a large ovenproof dish liberally with butter. Arrange a layer of potato slices in the bottom of the dish, and season, to taste, with salt and freshly ground black pepper. Repeat the layering process, seasoning between each potato layer, until the layers of potato slices reach halfway up the sides of the dish. Crumble over the goats' cheese and sprinkle over the garlic. Continue to layer the potatoes, seasoning between each layer of potato slices, until all of the potato slices have been used up. Pour over the cream and goats' milk until the liquid just covers top layer of potato slices. Cover the dish with aluminium foil and transfer to the oven. Bake for one hour, or until the potatoes are just tender, then remove the foil and return the dish to the oven for a further 12-15 minutes, or until the top layer is crisp and golden-brown. Remove from the oven and set aside to cool slightly. Cut the dauphinoise potatoes into squares and keep warm.
For the kid, wrap each slice of kid loin in one of the halved bacon rashers and secure with a cocktail stick. Heat the butter and two tablespoons of the oil in a large, ovenproof frying pan over a medium to high heat. When the oil is hot, add the wrapped kid loins and fry for 1-2 minutes, on each side, or until browned on both sides. Transfer the pan to the oven and continue to cook for 5-8 minutes, or until the kid loins are just cooked and the bacon is crisp. Remove from the oven and set aside to rest for 4-5 minutes. Heat the remaining two tablespoons of oil in a separate pan, add the sage leaves and fry for one minute, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
For the quince jelly glaze, heat the butter in a pan over a medium heat. When the butter is foaming, add the garlic and fry for 1-2 minutes, or until softened but not coloured. Add the quince jelly and stir until it has dissolved. Add the rosemary leaves and beef stock and stir until well combined. Season, to taste, with salt and freshly ground black pepper, then bring the mixture to a simmer and continue to simmer for a further 1-2 minutes, or until the mixture has thickened slightly.
Meanwhile, for the vegetables, bring a pan of salted water to the boil, add the carrots and caraway seeds and cook for 6-8 minutes, or until tender. Drain well, then transfer the boiled carrots and caraway seeds to a food processor and blend to a purée. (Add a little cooking water to the mixture to loosen the purée as necessary.) Season, to taste, with salt and freshly ground black pepper. Bring a separate pan of salted water to the boil, add the broad beans and cook for 1-2 minutes, or until just tender. Drain well and refresh the beans in cold water, then peel away the outer membranes from the beans and set aside. Heat the butter in a separate pan over a medium heat. When the butter has melted, add the cooked beans and stir until coated in the melted butter and warmed through. Season, to taste, with salt and freshly ground black pepper.
To serve, place one square of goats' cheese dauphinoise potatoes into the centre of each of four serving plates. Spread a spoonful of the quince jelly glaze in a circle onto each plate and place three pieces of wrapped kid loin on top of each. Balance a slice of the quince and fig 'cheese' on top of each serving. Top with one deep-fried sage leaf. Spoon the buttered broad beans alongside. Using two spoons, make quenelles of the carrot and caraway purée alongside.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food
Thursday, December 10, 2009
1676. NEW POTATO, BACON and SEA VEGETABLE SALAD
serves 2
8 boiled new potatoes, skin on
150 grams samphire
2 tablespoons sea purslane
2 rashers of smoked back bacon
2 tablespoons blanched and popped broad beans
1 teaspoon grain mustard
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
freshly cracked black pepper and course sea salt
Heat a medium non stick frying pan and saute the samphire in a splash of olive oil for two minutes, remove from the pan.
In the same pan cook the bacon until crispy, remove and deglaze the pan with the vinegar, oil and grain mustard to form the vinaigrette.
Cut the cooked potatoes in half and mix with the warm vinaigrette.
Chop the bacon into small pieces and mix with the potatoes, broad beans and sampire. Add half of the sea purslane and season to taste.
bacon recipe courtesy of: Madalene Bonvini-Hamel, The British Larder
8 boiled new potatoes, skin on
150 grams samphire
2 tablespoons sea purslane
2 rashers of smoked back bacon
2 tablespoons blanched and popped broad beans
1 teaspoon grain mustard
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
freshly cracked black pepper and course sea salt
Heat a medium non stick frying pan and saute the samphire in a splash of olive oil for two minutes, remove from the pan.
In the same pan cook the bacon until crispy, remove and deglaze the pan with the vinegar, oil and grain mustard to form the vinaigrette.
Cut the cooked potatoes in half and mix with the warm vinaigrette.
Chop the bacon into small pieces and mix with the potatoes, broad beans and sampire. Add half of the sea purslane and season to taste.
bacon recipe courtesy of: Madalene Bonvini-Hamel, The British Larder
Monday, November 23, 2009
1659. SWEET CURED BACON, BROAD BEAN and CHORIZO RISOTTO
serves two
8 oz. sweet cured back bacon rashers, cut into large pieces
2 oz. chorizo, sliced
1 teaspoon olive oil
1 onion, chopped
5 oz. arborio rice
1 pint pork stock
2 oz. frozen broad beans, defrosted
black pepper
2 tablespoon fresh flat leaf parsley, chopped
Parmesan cheese
Heat olive oil in a saucepan and cook bacon, onion and chorizo-style sausage until beginning to brown. Add risotto (Arborio) rice and stock, bring to the boil. Season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency.) During the last 10 minutes stir through broad beans or peas and heat through. Scatter with parsley and grated Parmesan cheese and serve.
bacon recipe courtesy of: LovePork.co.uk, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL, UK
8 oz. sweet cured back bacon rashers, cut into large pieces
2 oz. chorizo, sliced
1 teaspoon olive oil
1 onion, chopped
5 oz. arborio rice
1 pint pork stock
2 oz. frozen broad beans, defrosted
black pepper
2 tablespoon fresh flat leaf parsley, chopped
Parmesan cheese
Heat olive oil in a saucepan and cook bacon, onion and chorizo-style sausage until beginning to brown. Add risotto (Arborio) rice and stock, bring to the boil. Season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency.) During the last 10 minutes stir through broad beans or peas and heat through. Scatter with parsley and grated Parmesan cheese and serve.
bacon recipe courtesy of: LovePork.co.uk, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL, UK
Friday, July 04, 2008
1152. FRIED GOOSE EGG with BROAD BEANS and SMOKED BACON
serves 4
4 goose eggs
100 grams smoked bacon cut into rough 1/2cm cubes
250-300 grams broad beans, podded
a couple of tablespoons of olive oil
a couple of good knobs of butter
salt and freshly ground black pepper
Cook the beans in boiling salted water for 2-4 minutes until tender, depending on their size, then drain and leave to cool. You can shell any large ones if you wish. Melt a little oil in a small frying pan and gently cook the pieces of bacon for 3-4 minutes without coloring them too much. Meanwhile, gently fry the goose eggs in a little of the olive oil – you may have to do this in batches depending on how many frying pans you have in your cupboard. They will take a lot longer than duck eggs because of their size so a low heat is required.
To serve, add the broad beans and the butter to the bacon and warm through for a couple of minutes. Transfer the eggs to warmed serving plates and spoon the beans around.
courtesy of: Mark Hix, The Independent, 191 Marsh Wall
London E14 9RS, UK, +44 (0)20 7005 2000 / June 27, 2008
4 goose eggs
100 grams smoked bacon cut into rough 1/2cm cubes
250-300 grams broad beans, podded
a couple of tablespoons of olive oil
a couple of good knobs of butter
salt and freshly ground black pepper
Cook the beans in boiling salted water for 2-4 minutes until tender, depending on their size, then drain and leave to cool. You can shell any large ones if you wish. Melt a little oil in a small frying pan and gently cook the pieces of bacon for 3-4 minutes without coloring them too much. Meanwhile, gently fry the goose eggs in a little of the olive oil – you may have to do this in batches depending on how many frying pans you have in your cupboard. They will take a lot longer than duck eggs because of their size so a low heat is required.
To serve, add the broad beans and the butter to the bacon and warm through for a couple of minutes. Transfer the eggs to warmed serving plates and spoon the beans around.
courtesy of: Mark Hix, The Independent, 191 Marsh Wall
London E14 9RS, UK, +44 (0)20 7005 2000 / June 27, 2008
Wednesday, March 26, 2008
1052. FAVA BEAN SOUP with BACON
serves 4
1 pound fava beans or broad beans, freshly hulled
4 ounces lean bacon, chopped
1 sprig savory
8 cups water
4 tablespoons butter
Place the fava beans, bacon, savory, and water in a large pot. Bring to a boil, decrease the heat to low, and cook for about 1 hour, or until the beans are al dente. Strain through a fine-mesh sieve. Divide the soup between 4 soup bowls and garnish each with 1 tablespoon butter and 1/4 cup croutons. Serve immediately.
courtesy of: The Oldways Table by K. Dun Gifford and Sara Baer-Sinnott. Ten Speed Press, 2007
1 pound fava beans or broad beans, freshly hulled
4 ounces lean bacon, chopped
1 sprig savory
8 cups water
4 tablespoons butter
Place the fava beans, bacon, savory, and water in a large pot. Bring to a boil, decrease the heat to low, and cook for about 1 hour, or until the beans are al dente. Strain through a fine-mesh sieve. Divide the soup between 4 soup bowls and garnish each with 1 tablespoon butter and 1/4 cup croutons. Serve immediately.
courtesy of: The Oldways Table by K. Dun Gifford and Sara Baer-Sinnott. Ten Speed Press, 2007
Sunday, August 12, 2007
824. BACON-WRAPPED CHICKEN LEGS stuffed with PORK and PISTACHIO served with PEA and BROAD BEAN RISOTTO
makes 6 servings
6 boned-out chicken legs or thighs
sea salt and pepper
approximately 24 rashers, rindless streaky bacon
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons Marsala
ladleful of brown chicken stock
Stuffing
350 grams good-quality pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped
Risotto
400 grams risotto rice (such as arborio or carnaroli)
1 liter brown chicken (or vegetable) stock
150 grams shelled broad beans
150 grams peas (or petits pois), thawed if frozen
50 grams freshly grated Parmesan, plus extra shavings to serve
25 grams butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper
To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.
To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.
Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.
courtesy of: Gordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" by Gordon Ramsay (author) and Jill Mead (photographer). Quadrille Publishing, 2006
6 boned-out chicken legs or thighs
sea salt and pepper
approximately 24 rashers, rindless streaky bacon
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 tablespoons Marsala
ladleful of brown chicken stock
Stuffing
350 grams good-quality pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped
Risotto
400 grams risotto rice (such as arborio or carnaroli)
1 liter brown chicken (or vegetable) stock
150 grams shelled broad beans
150 grams peas (or petits pois), thawed if frozen
50 grams freshly grated Parmesan, plus extra shavings to serve
25 grams butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper
To make the stuffing, mix the sausage meat with the pistachio nuts, egg yolk, thyme and parsley. Season well with salt and pepper.
Open out the chicken legs or thighs, season with pepper and divide the stuffing between them. Roll up to enclose. Lay about four bacon rashers on a board, overlapping them slightly. Put one stuffed chicken portion on top and wrap the bacon around to cover completely. Repeat with the rest of the chicken.
Cut six very large pieces of foil. Wrap each chicken parcel tightly in foil, twisting the ends to seal. Roll back and forth to even the shape. Poach the chicken parcels, two or three at a time, in a large pan of boiling water for 25-30 minutes, until the chicken is cooked. Allow to cool in the foil, then refrigerate for 30 minutes (this helps the bacon to ‘set’ around the chicken). Remove the foil and pat dry to remove any excess moisture.
To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml of chicken stock, 500ml water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down.
Heat the olive oil in a large frying pan and carefully sauté the chicken parcels until the bacon is brown and crisp on all sides. Transfer to a warm platter and rest in a warm place.
Deglaze the pan with the sherry vinegar, then add the Marsala and stock. Let bubble to reduce by half, then skim off excess fat and check the seasoning.
To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.
Cut the chicken into thick slices and arrange over the risotto. Pour over the Marsala mix and serve immediately.
courtesy of: Gordon Ramsay's Sunday Lunch: And Other Recipes from the "F Word" by Gordon Ramsay (author) and Jill Mead (photographer). Quadrille Publishing, 2006
Thursday, December 28, 2006
598. BROAD BEANS with BLOOD SAUSAGE and BACON
serves 4
1 1/4 lb. shelled fresh broad beans (about 2 lb. unshelled) or 1 lb. dried beans or 10-oz. packages frozen broad beans (see note)
8 oz. thick-cut bacon, with 1 thick slice cut from it and the remainder diced
2-3 spring onions, finely chopped
olive oil
2 botifarra negra sausages (see note), 1 cut into 1/2-inch slices and 1 left whole
1 teaspoon Pernod
1 bay leaf
1 sprig fresh mint, finely chopped, or 1/4 teaspoon dried mint
a pinch of sugar
salt
If you are using dried broad beans, cover with 32 fl. oz. water in a pot, bring to a boil, then simmer until almost tender (about 40-50 minutes). Drain and set aside.
Meanwhile, in a cassola or flameproof casserole, saute the diced bacon and spring onions in 8 fl. oz. of oil until lightly browned.
Add the sliced botifarra negra and broad beans to the cassola, mix well, then saute 2-3 minutes.
Add the Pernod, bay leaf, mint, sugar, bacon slice and the whole batifarra negra to the cassola and salt to taste. Stir well.
Add about 8 fl. oz. of water, or enough barely to cover the broad beans; cover the cassola, bring to a boil, lower the heat and continue to cook until the broad beans are tender and greyish-green in color and the water has evaporated (about 15-20 minutes).
Remove the bacon slice and whole botifarra negra. Cut each into 4 pieces, then divide the broad beans evenly among 4 plates and garnish each with a piece of bacon and a piece of botifarra negra.
NOTE: If you are using large fresh broad beans, blanch them after shelling in boiling water for 2-3 minutes, cool and remove the tough outer skins. Many cookbooks suggest lima beans as a substitute for broad beans. Though they're about the same size, shape and color, they are very different in flavor and texture, and I don't recommend such a substitution unless it is absolutely necessary.
BOTIFARRA NEGRA: This "black botifarra is blood sausage or black pudding - made with bread soaked in pig's blood. It differs from boudin noir, the French blood sausage, in that it is somewhat coarser, with a slightly higher fat content, and more mildly seasoned. The French variety, available at some charcuteries or specialty delis, is a reasonable substitute, though - as is morcilla, the traditional Spanish blood sausage, which may be found at Spanish delis. Use the variety without rice, though, if possible.
courtesy of: Catalan Cuisine: Europe's Last Great Culinary Secret, by Colman Andrews. London: Grub Street, 1997, pp. 63-64
1 1/4 lb. shelled fresh broad beans (about 2 lb. unshelled) or 1 lb. dried beans or 10-oz. packages frozen broad beans (see note)
8 oz. thick-cut bacon, with 1 thick slice cut from it and the remainder diced
2-3 spring onions, finely chopped
olive oil
2 botifarra negra sausages (see note), 1 cut into 1/2-inch slices and 1 left whole
1 teaspoon Pernod
1 bay leaf
1 sprig fresh mint, finely chopped, or 1/4 teaspoon dried mint
a pinch of sugar
salt
If you are using dried broad beans, cover with 32 fl. oz. water in a pot, bring to a boil, then simmer until almost tender (about 40-50 minutes). Drain and set aside.
Meanwhile, in a cassola or flameproof casserole, saute the diced bacon and spring onions in 8 fl. oz. of oil until lightly browned.
Add the sliced botifarra negra and broad beans to the cassola, mix well, then saute 2-3 minutes.
Add the Pernod, bay leaf, mint, sugar, bacon slice and the whole batifarra negra to the cassola and salt to taste. Stir well.
Add about 8 fl. oz. of water, or enough barely to cover the broad beans; cover the cassola, bring to a boil, lower the heat and continue to cook until the broad beans are tender and greyish-green in color and the water has evaporated (about 15-20 minutes).
Remove the bacon slice and whole botifarra negra. Cut each into 4 pieces, then divide the broad beans evenly among 4 plates and garnish each with a piece of bacon and a piece of botifarra negra.
NOTE: If you are using large fresh broad beans, blanch them after shelling in boiling water for 2-3 minutes, cool and remove the tough outer skins. Many cookbooks suggest lima beans as a substitute for broad beans. Though they're about the same size, shape and color, they are very different in flavor and texture, and I don't recommend such a substitution unless it is absolutely necessary.
BOTIFARRA NEGRA: This "black botifarra is blood sausage or black pudding - made with bread soaked in pig's blood. It differs from boudin noir, the French blood sausage, in that it is somewhat coarser, with a slightly higher fat content, and more mildly seasoned. The French variety, available at some charcuteries or specialty delis, is a reasonable substitute, though - as is morcilla, the traditional Spanish blood sausage, which may be found at Spanish delis. Use the variety without rice, though, if possible.
courtesy of: Catalan Cuisine: Europe's Last Great Culinary Secret, by Colman Andrews. London: Grub Street, 1997, pp. 63-64
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