Kitchen Garden - In the KG Pantry

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March 2010

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Broad Beans

In the KG Pantry
There’s no doubt that juicy broad beans are at their best eaten fresh from the pod. Plucking the first harvest and popping tender raw beans in your mouth is a real treat of summer.

Young pods can be sliced and eaten like French beans – raw or quickly blanched in boiling water. Small beans too can be tossed straight into salads. Once they become large and coarse, pods are best discarded and beans cooked. Bring a pan of water to the boil and plunge in for two to three minutes until they begin to soften.

Don’t be tempted to add salt during cooking – it toughens the skins. Older beans should have tough individual outer shells removed. Once blanched, break open with your nail and squeeze the beans out.

Broad beans can be frozen at this stage. Lie out on a baking tray to quickly freeze. Once an icy case has formed around each bean, decant into labelled bags and store in the freezer for up to three months. To serve, toss with fresh mint leaves, butter and seasoning and serve warm with grilled lamb or fish.

Mint

The sprightly new season growth can soon take over, so harvest the first flush of tasty leaves and capture the flavour in refreshing mint sauce. Delicious drizzled over lamb, but also a tasty dressing for warm summer greens.

For every large handful of leaves (about 50g) you will need a tablespoon of caster sugar, 150ml of white wine or cider vinegar and a splash of water. Pick the leaves off the stalk, rinse and dry thoroughly. With a sharp knife, finely shred. Chop through again if desired, taking care not to bruise and damage the fresh flavour.

Place a splash of water and tablespoon of caster sugar into a small pan. Stir to dissolve the sugar. Place over a gentle heat and bring to the boil before adding the shredded mint. This brief cooking helps soften and sweeten the leaves and helps retain a vivid colour. Remove from the heat and add the white wine vinegar and a pinch of salt. If more liquid is required to immerse the leaves, add a splash more water. Taste and adjust seasoning accordingly, with salt and pepper or a touch more sugar. Leave to stand and infuse for at least an hour before serving. Can also be stored in sterilised jars somewhere cool and dark. Once opened, store in the fridge.

For more see this month's issue, available to buy online!