Category Archives: Summer

Broad Bean Paté

Oh, we are so remiss in posting here! But I just made up a little recipe I had to share…

I was pretty excited to see a new little grass roots ‘hippy’ food shop, Locavore, open directly across the street from me. After living in Oregon for 10 years, one of the (few) things I’ve missed in the UK was the availability of fresh, local – and affordable – farm produce and meat. I mean, of course it is here, but it is often rather spendy, and the whole local/slow food thing has really only caught on in the more ‘twee’ classes.

In any case, this shop is tiny, but they get a regular supply of things grown locally (including my actual neighbourhood – they’ve been working with the community to build urban gardens). But in addition, they sell wonderful Scottish products like rapeseed oil, oatcakes, highland cheeses, farm-fresh eggs, and perhaps my favourite, delicious local pork and beef sausages, and lamb.

They have also recently started a veg subscription service, another thing I used to partake of in the Pacific NW. For just £5, I get a wee bag of fresh veg every Friday. This is my second week, and I barely dipped into last weeks. Here is the haul from this week – check out the size of the courgette!

That pork & apple sausage snuck into the picture too, jealous? £5 for all that!

I have about double the amount of those massive broad beans adding in last week’s bag, so I decided I might turn them into a hummus-like paté – what a good idea that was! It was very easy too, so here is my narrative-style recipe, as usual without solid measurements:

I split open the pods, then blanched the beans in boiling water for about 5 minutes – it yielded about 2 cups. Rinsed them in cool water, then through them in my food processor with a few leaves from the basil plant I’ve managed to not murder, a heaping teaspoon dijon mustard, the juice of half a lemon, and two big pinches of sea salt.


I pulsed this a bit, then I poured in some garlic flavoured cold-pressed rapeseed oil I got at the shop. It is really nice and rather potent, but if I didn’t have this I would simply use fresh garlic (probably 2 cloves) and olive oil. So the next bit is a process of blending, scraping, and drizzling in oil until you get a nice creamy consistency as you like. Because that rapeseed oil is very garlicky, I switched to olive oil after about 2 tablespoons. In all I think it has about 4ish tbs of oil.

When it was as I liked, I scooped it into a bowl and added a bit more salt, pepper, lemon and a drizzle of olive oil, and mixed it in. How you eat it is up to you, it would be lovely with pita, crudite, tortilla chips… but I spread mine on some lovely fresh walnut bread I had, toasted just to warm.

And oh, hey, look at me, this recipe is VEGAN. Crazy. And it is every bit as good as it looks!

Advertisements

3 Comments

Filed under Difficulty - Dishwasher Easy, Mediterranean, Quick, Summer, Vegan, Vegetarian

Lamb & Couscous with Minted Yoghurt

So for my first recipe, just a little something I whipped up. I tend not to measure when I cook, I wing it a lot, so this recipe will be a bit conversational – more art than science.

Here is what you need:

  • Some lamb (I used lamb leg steaks, cut up into cubes)
  • Olive Oil
  • Lemon
  • Mint
  • Red wine
  • Honey
  • Garlic
  • Couscous
  • Raisins
  • Onion
  • Chicken stock cube (or a cup of chicken broth with another 1.5 cups water)
  • Greek yoghurt

Put your lamb into a bowl, and then sprinkle liberally with salt (I have sea salt in a grinder) and fresh cracked pepper, then add to marinate: about 2 tbs olive oil, juice of half a lemon, some chopped mint, and about a tablespoon or so of honey. Oh yeah, and chopped garlic!  Very important. And some red wine! Ok, let it sit at least 15 minutes (the longer the better, I say). Notice there is enough here for lots! You could use some for this dinner, then cook the rest tomorrow as kebabs. Or cook it all an enjoy leftovers for a while. Or invite friends!

Meanwhile, take some more mint,chop it up, and add it to about 1 1/2 cups of greek yoghurt with a quarter of lemon, salt and pepper. Set it aside.

When you are ready to cook your lamb, add some olive oil to a non-stick skillet (or, if you like, a nice cast-iron pan), and add half the onion. Sautee for a few minutes, then add the lamb, trying to hold back on the marinade (but reserve it!).  Simmer the lamb over medium high, but pour off any liquid (back into the marinade) that builds up. You want to sautee your lamb, not boil it.

Meanwhile…

In a pot with a tightfitting lid, sautee the rest of the onion in some olive oil, along with about a quarter cup of raisins (golden is preferred, but I used Sunmaid California and it was delicious!). Cook for a few minutes, then add 2 cups couscous and stir to coat. Add 2.5 cups water and a chicken stock cube (make sure it dissolves!). Bring to a boil, stir, cover, and remove from heat.

You’ve been watching your lamb, right? Is it getting nice and golden? Great! Pour the liquid back in, and let it simmer down til it caramelises, it should only take a minute or so. Serve the lamb over the couscous with a nice dollop of that yoghurt-mint sauce (which, btw, also makes a lovely dressing for a spinach & tomato salad).

Bon appétit!

Rowan

2 Comments

Filed under Difficulty - Sous Chef, Dinner, Grains, Greek, Lamb, Mediterranean, Spring, Summer