Spring in our step

Yesterday, the weather was awful. Dismal drizzle persisted all day. The sky was a constant grey, overbearing and settling on the shoulders of anyone daring to go outside for some fresh air. It was the kind of day to have you thinking how ludicrous it was to imagine warm weather. Then, I noticed some Fava (broad) beans for sale in a local shop. If there was ever a vegetable to make you feel Spring like, this is it. They herald the proper start of Spring much more so than peas or asparagus to me, which begin appearing in January here.

I didn't like them for the longest time, having had too many grey and overcooked from tins or school. Then, when flicking through the River Cafe Cookbook, I noticed how much more vibrant green their broad beans appeared to the dull, wrinkly ones I was used to. Intrigued, I read on and discovered the technique for fava bean success: peel 'em. Admittedly, this takes time, but the reward is a much better bean. Free of their tough, wrinkly jacket, they are sweeter and have a better texture with a little bite. Below are three recipes I have discovered to highlight the interesting sweet, bitter taste of these little gems.

Sweet red onions, another Spring appearance. Along with leeks, shredded and sauteed in butter, these take on a sweetness really contrasted well with salty, nutty cheese. Recipe at bottom

The beans in their less than appealing state. This is the broad bean I would be served at home. Now, I can't imagine eating them with their outer skin still intact.

The intensity of the green when 'podded' had me wondering whether the skin is indeed supposed to be eaten and whether any nutritional value is lost by removing it. Nothing conclusive came up on the Internet. It seems this is just personal choice and the desire for a prettier vegetable.

 

Like this. Tiny emeralds.

The leeks and red onions were sauteed in butter with some unusual mushrooms bought from the Farmers' market.

Recipe No 1

Spaghetti squash with broad beans, ricotta and pesto. (Served with cheesy leeks and roasted chicken breast)

1/2 spaghetti squash, seeds removed

1 tsp olive oil

salt and pepper

2 tsp ricotta cheese

2 tsp shop bough pesto or homemade

2 tbsp cooked and shelled Fava beans (In a bowl, covered with water on high for 3 minutes in the microwave)

1 tsp butter

Heat the oven to 375oF. Place the squash on a baking dish and drizzle with the oil. Season well and pop in the oven for 1.5 hours.

Remove from the oven, protect your hands with a tea towel and use a fork to scrape out the flesh into a bowl.

Add all other ingredients and mix well. Taste and adjust seasoning if you want.

Recipe No 2 

Fava bean and Ricotta dip

1/4 cup cooked and shelled Fava beans

2 tbsp Ricotta cheese

1 tsp pesto

1 tbsp olive oil

salt and pepper

Place Fava beans, ricotta, pesto and oil in a food processor or blender and whizz to a lime green puree.

Season with salt and pepper and perhaps a little squeeze of lemon juice and enjoy as a dip or spread.

 

 

On a flax cracker with a little red chili.  

Recipe No 3
Feta, fava and mint salad with oil and lemon dressing
1/4 cup fava beans, cooked and shelled
2 tbsp crumbled feta
1 tbsp chopped fresh mint
1/2 tbsp olive oil
1 tsp lemon juice or white wine vinegar
1/2 tsp mustard
salt and pepper


Place the beans, feta and mint in a bowl and stir well.
Mix together the oil, lemon juice or vinegar and season with salt and pepper.
Pour the dressing over the salad and mix well. 
If you want, you could also add a bit of bacon, chopped and fried until crisp, to the salad, including some of the bacon-y oil in the dressing.

Recipe : Cheesy leeks and mushrooms

1 red spring onion and 1 leek, shredded finely
1 tsp oil and 1 tsp butter
1 handful mixed mushrooms or anything you like
1 large handful mixed grated cheese (I used 1/2 Double Gloucester and 1/2 Leerdamer)


Heat the oil and butter in a heavy pan and add the onions, leeks and mushrooms.
With the heat at low to medium, cover the pan and let the vegetables sweat for about 30 minutes, keep checking and add a little more butter or oil if they start to stick.
Once they are soft and sweet, place in a baking dish and cover with the cheese. 
Grill (broil) until the cheese is golden brown.