Rocket And Broad Bean Potatoes Food

CALABRESE BROAD BEANS AND ROASTED POTATOES

Steps:

• Place potatoes in cold salted water and bring up to a boil, simmer 1 minute. Remove with a slotted spoon. Add beans to water and simmer for 3 minutes. Remove with slotted spoon.
• In a saute pan over medium-high heat, heat 1/3-cup extra-virgin olive oil. When oil is hot add potatoes and cook for 8 minutes until light brown. Add garlic and season with salt and pepper. When garlic is light brown, add the chili flakes and saute for 10 seconds, then add oregano. Continue to saute for 4 minutes. Using your hands, squeeze the tomatoes between your fingers right into the pan. Add 1 cup cold water. Add broad beans. When it comes to a simmer, reduce heat to low and simmer for 10 minutes. Turn off and let sit 5 minutes, then stir in remaining olive oil. Taste and adjust seasoning, if needed, and serve immediately.

CROSTINI WITH PEA PURéE, ROCKET & BROAD BEANS

Steps:

• Cook the broad beans in a pan of boiling water for 4 mins until just tender. Drain, cool under cold running water, then drain and set aside. In the same pan, fry the peas in half the butter until just cooked. Allow to cool, then blitz with a hand blender or in a food processor with the mint, yogurt and seasoning until smooth.
• Heat oven to 180C/160C fan/gas 4. Melt the rest of the butter in a small pan, stir in the dill, then brush over the slices of bread. Bake for 10-12 mins until the bread is crisp and golden.
• Spread some pea purée onto each slice, then top with rocket, broad beans and radishes. Use a potato peeler to shave pecorino on top. Drizzle with olive oil, if you like, before serving.

CREAMY POTATO SALAD WITH BROAD BEANS

Steps:

• Heat a pan of salted water; once boiling, add the broad beans. Bring the pan back to the boil for 2 mins, then lift the beans out with a slotted spoon into a bowl of cold water. Tip the potatoes into the pan, then boil for 15-20 mins or until tender. Drain and leave to cool. While the potatoes are cooking, put the onion into a shallow bowl, splash with the vinegar and scatter over the sugar, then leave to soak. Pop the beans out of their jackets.
• For the dressing, mix the soured cream, chives, mustard, 1 tbsp water and plenty of seasoning, measure 2 tsp of the vinegary juices from the onion, then stir to combine. Taste and add more of the vinegar if you like, then discard the rest. Peel the skins off the potatoes if you like, then cut them in half or into quarters and toss with the dressing and onions.

ROCKET AND BROAD BEAN POTATOES

Steps:

• Preheat the oven to 220°C/425°-450°F/gas mark 7-8.
• Scrub the potato skins until they are clean and prick all over with a fork; sit the whole potatoes directly in the centre rack of the oven and cook for 1 hour and 15 minutes, or until very tender; remove the potatoes from the oven and allow them to cool for 10 minutes.
• Put the rocket (or baby spinach leaves), broad beans, blue cheese, garlic and basil in a food processor and pulse a few times or until it is roughly chopped and still chunky.
• Cut a deep cross in the top of each potato and gently open the potato using a knif or small spoon; spoon the rocket and broad bean mixture into the centre of each potato; sprinkle the chopped bacon (if using) on top, dividing it evenly between the four potatoes, and return the potatoes to the oven for 10-15 minutes, or until the cheese has melted, the filling has heated through and the bacon has cooked.
• NOTE: If using the bacon, you may like to half cook it in a pan before adding it to the potatoes.

ROASTED BEETS AND POTATOES

Steps:

• Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
• Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
• Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
• Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

PEA, BROAD BEAN & ROCKET RISOTTO WITH CHICKEN

Steps:

• To make the base, bring the stock to the boil, then add the pea pods and asparagus ends. Simmer for 2 mins, then add the parsley stalks and take off the heat. Use a powerful stick blender to blitz everything to make a green stock, then pass through a sieve into a jug. Set aside.
• Heat 2 tbsp of the oil and half the butter in a heavy, wide pan. Tip in the onion and sizzle gently for 5 mins until soft. Turn up the heat slightly, tip in the rice and stir for a few mins. Pour in the wine and cook down until it has been absorbed into the rice.
• Add ladles of stock to the rice, stirring, adding another ladleful after it's been absorbed. Once the rice is starting to soften but is still chalky (about 20 mins), stir in the peas and asparagus. Keep adding stock until it's all been used and the rice is just cooked, then stir through the broad beans.
• While the rice is cooking, heat the remaining oil in a frying pan. Season the chicken and pan-fry for 3-4 mins each side until lightly browned and just cooked through. Turn the heat off but leave the chicken in the pan to keep warm.
• Once the risotto is cooked, take off the heat and scatter over the parmesan, the rest of the butter and the parsley leaves. Cover the pan and leave to sit for a few mins. Carve the chicken into thick slices, give the risotto a good stir, season well and scatter over the rocket. Serve the risotto topped with the sliced chicken.

SALAD OF NEW POTATOES WITH PANCETTA, BROAD BEANS & MINT

Steps:

• Cook the potatoes in their skins in a pan of boiling salted water. They will take between 10-12 minutes and should be tender when the point of a knife is inserted. Drain the potatoes and allow to cool.
• Meanwhile, place the broad beans in a large pan of boiling salted water. Cook for 3-4 minutes then tip in the peas. Boil for another 2-3 minutes until both the peas and broad beans are tender but still have some texture. Now drain and refresh in icy cold water. Remove the outer skins of the broad beans and discard, if you have the time.
• Heat 1 tablespoon of the extra virgin olive oil in a heavy-based saucepan and fry the pancetta until really crispy. Then tip the pancetta with its oil into a large bowl. When the potatoes are cool enough to handle, cut them in half lengthways and add to the bowl. Mix well so that the warm potatoes can absorb some of the delicious pancetta flavours.
• In a small food processor or with a hand blender, blend the herb leaves with two tablespoons of the extra virgin olive oil. Then add the lemon juice and whisk in the remaining oil to form an emulsion. Season well with salt and black pepper.
• Now throw the peas and the peeled broad beans into the bowl, pour over the dressing and gently mix together. Check the seasoning and serve immediately.