broadbeanrecipes

Broadbean CropShare #3: Broadbean pod fries with Korean Gochugang dipping sauce

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When you read our guest Broadbean Crop Share blog on Global Gardens Website News Section on 10/06/2020 you can read more about our approach to food and culinary exploration. In the past year Lia’s Kitchen has collected over fifty cook books (second hand and donations) for a shared cookbook library. When exploring what we could do with the fresh broad bean crop given to us by Global Gardens Project we turned for inspiration to these books. It was in Genevieve Taylor’s Charred that we learned how to make a dipping sauce with Korean red pepper flakes. We had to adjust the recipe to our ingredients but we want to fully credit this book for the idea and inspiration. Our Broadbean pod fries inspired by Chef Tom Hunt are gorgeous with that sauce. The only problem is you can actually eat too much and be unable to move. Our crop share recipes have taken a Wasteless approach using the whole plan from leaves, pods and beans. Enjoy!

Broadbean fries with Korean chilli flake dipping sauce

Ingredients

Genevieve’s Korean pepper flakes dipping sauce variation

  • 3 Tbsp. soya sauce
  • 1 Tbsp. Korean chilli red pepper flakes
  • 1 Tbsp. sesame oil
  • 2 tsp. white wine vinegar
  • 1 tsp. mirin sauce
  • 1 crushed garlic clove
  • 1 tsp. caster sugar
  • 1 Tbsp. sesame seed toasted and then ground

Method:

  1. Toast the sesame seeds in a non-stick pan and set aside to cool down.
  2. Mix all the sauce ingredients in a bowl. When the seeds are cooled grind finely in a pestle and mortar and add to the sauce. Let it sit whilst making the Broadbean pod fries.
  3. Place three fingers of vegetable oil in a deep pot and turn the heat up placing a lid on.
  4. Make sure you string the pods well when you are shelling the beans. Use a sharp knife to double string the sides of the split pod again before frying preparation.
  5. Cut each pod shell in 5cm long pieces.
  6. Mix the flour and salt well in a bowl.
  7. Place the milk in another bowl.
  8. Dust the pod shells in flour lightly on both sides. Shake flour off well.
  9. Swiftly dunk the floured pods in the milk and return to the flour.
  10. Dust in flour for the second time.
  11. By this time the oil should be ready for deep frying.
  12. Place the pods in the pot but do not cram.
  13. Reduce the heat and deep dry for around 4 minutes or until golden but not burnt.
  14. Remove with a slotted spoon
  15. Drizzle with the sauce or dip each fry in the sauce with every bite you take!

Broadbean CropShare #2: Creamed broad beans with yoghurt and roasted hazelnuts on crostini

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This is the second recipe we are contributing to the #Stayhomeeatveg crop share by Global Gardens project. You can read Lia’s blog on Global Gardens Website News Section from 10/06/2020 where she talks about what this crop means to her and shares tips and ideas on cooking with fresh broad beans.

Creamed broad beans with yoghurt and roasted hazelnuts on crostini

You will need three crostini slices for this recipe too. For the Crostini all you need is finely sliced bread (up to 2cm) brushed with olive oil and toasted on a really hot non stick pan. Now for the topping.

Ingredients (three portions)

  • 100g shelled and double podded green broad beans
  • 10g butter (nearly a Tbsp)
  • Pinch of salt
  • 70 to 100g Greek or other yoghurt
  • Savory herb leaves (optional)

Method

  • Take a handful of whole hazelnuts, place in a baking tray and bake for 10 minutes on a hot oven (200 degrees Celsius). Remove to a plate and cool down.
  • You will need around 300g broad beans in pods to yield 100g double podded beans.
  • Remove the bean seeds from the pod. Keep the pods aside to make delicious fritters on the same day.
  • Blanche the beans in boiling water for at least 3 minutes. Cool and remove the shell. Here is how to do it.
  • Melt the butter in a non-stick pan, toss the split beans in with a pinch of salt and stir fry for a couple of minutes.
  • Mash with a hand masher in the pan on really low heat.
  • Take of the heat and whilst still warm, add the yoghurt (and savory if using) and mash to a creamy consistency.
  • Peel the skin off the hazelnuts by rubbing between your hands. Roughly chop or grind.
  • Place a thick layer of Fava/creamed broad beans on each crostini. Top with the hazelnuts and some freshly ground pepper if you prefer.