I’ve been wanting to cook with broad beans for a while now. When I spotted these beauties at the market recently, my mind went into overdrive thinking of ways to enjoy them. As per usual though, I took the simple route. I used them as a side dish to some baked salmon I also cooked. (You probably have noticed I don’t indulge in a lot of seafood but I’m trying…).
I think there were about twenty in my bag and I honestly thought it would yield a decent amount. Instead I ended up with a miniscule amount. They were actually quite small. Perhaps they were young? I paid premium for these and I’m not sure they were really worth all that bloody peeling! I popped the beans out of their shell, blanched them and then refreshed them in some cold water. Then I had to peel their outer skins! I had no idea they were so much effort! Anyway, I ended up combining them with some peas just to make the plate look fuller! I then simply tossed them in a mixture of olive oil, garlic, red wine vinegar, salt and pepper. For all my complaining they DID taste great though! Some people…huh!
P.S Tomorrow I’ll cover the salmon dish.