Broad beans which you’ll find in some recipes known as Fava Beans. This week grown by Kazzie in Picton. They are young, early in season, so should not need peeling the bean inside the pod. Map showing picton bottom left.
Note: This week they are young you can eat the POD & Beans. These are soooo good for you and just 1 cup of beans with pods provide a quarter of your daily protein needs.
A method to get the beans out of the pods. In a pan of boiling water and cook for 3 minutes, drain, put cold water over them, drain, then take pods and slit them on side seam. Run your thumb along the inside pushing the beans out.
Eat them as soon as is possible. If need to store put into a paperbag and into fridge in a dry spot no more than 4 days. Keep them away from heavy breathers in the fridge producing high ethylene ie broccoli, spinach, corn and even artichokes if you have some of these left.
Take beans out of pods. Blanch by plunging the beans into boiling water 1 minute then into a colander with cold water running over them. Dry. On a small tray that fits into freezer layout Baking paper. Lay out beans and freeze. Then when frozen transfer into a snap lock bag, push air out and freeze. This way they don’t stick to each other.
Note: This week they are young you can eat the POD & Beans.
The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them). Blanch them for a couple of minutes in water or stock.
Prepare the asparagus by only chopping a little of the end off and cut into 4cm lengths. Prepare by steaming until tender (not to much).
Cook spaghetti, drain.
Then in a fry pan heat oil, sweat garlic and onion together adding in zucchini then asparagus. Add some vegetable stock, add broad beans (cooked) and simmer for 3 minutes. Add in cooked spaghetti and combine ingredients. Turn off heat and add lemon and thyme. Serve.
Coat chicken in oil, season then grill for 6 minutes each side. Then shred.
In a saucepan boil the pasta adding in the pre-cooked beans for the final 2 mins, then drain, reserving 150ml of the cooking water.
The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them).
Shred the cooked chicken and put back into the frypan with the tomato passata, lemon juice, 3 tbs Parmesan and the reserved cooking water. Heat gently, season to taste. Turn off heat and stir in penne. Serve sprinkled with the remaining crushed Dill and serve.
Asparagus in a damp paper towel into container and into the fridge. They are low breathers and like a closed environment. The other way to keep them is in a glass of water just covering the base with a bag over them in the fridge.
Cut off the tough ends of the asparagus stalks. Peel the asparagus. Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 10cm pieces.
Saute the bacon in a nonstick frying pan till crisp. Drain on a paper towel.
Combine the eggs, milk, cream, and half of the parsley. Season with salt and pepper. Preheat Pour the egg mixture in a pie plate 3-4cm deep. Sprinkle in the asparagus and bacon. Bake for 15 to 20 minutes, till the custard is set but not dried out. Serve immediately, decorated with the rest of the parsley.
Beat eggs and milk in a small mixing bowl. Combine flour and sugar to blend together, then add to egg mixture. Mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased fry-pan and pour 3 tablespoons batter into the center. Lift and tilt pan to spread batter thinly and to evenly coat the bottom of the pan. evenness is your goal. Cook until top appears dry, then turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between each crepe.
In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside ¼ cup. Stir the chicken, asparagus and ham into the ¾ cup soup mixture. Spoon 2 tablespoonfuls over each crepe, and roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with ¼ cup Parmesan cheese.
Cover and bake for 20-25 minutes. Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.