FRESH GOAT'S CHEESE WITH SMASHED BROAD BEANS ON TOAST. 05/07/14
A good rule to remember is that if your broad beans are bigger than a 1p coin, you probably should peel them if you want to eat them raw - the skin can be pretty tough. You can make the smashed broad beans the day before. Do use goat's curd instead if you can get hold of it.
INGREDIENTS METHOD

Serves 4

 

½ garlic clove 
8 mint leaves, plus extra to serve 
400g/14oz shelled very young broad beans (250g/9oz shelled weight) 
Juice and zest of ½ lemon 
50g/2oz grated pecorino 
55ml/2 fl oz extra-virgin olive oil, plus extra to serve 
200g/7oz fresh goat’s cheese 
2 heaped tbsp crème fraîche 
4 pieces of bread, to serve



With a mortar and pestle, smash the garlic with a teaspoon of salt until you have a fine paste, then smash in the mint leaves until completely broken down. Add a handful of beans and pound them into a rough paste before adding another handful until you have smashed them all. Stir in the lemon juice and zest and pecorino and season to taste with salt and pepper. Slowly drizzle in the oil, stirring constantly.

 

Break the goat’s cheese up with a fork, then stir in the crème fraîche. Beat until smooth. Toast your bread and spoon over the broad beans before dotting with the goat’s cheese. Add another drizzle of oil and a scattering of mint leaves, then serve.

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FRESH GOAT'S CHEESE WITH SMASHED BROAD BEANS ON TOAST. 05/07/14
A good rule to remember is that if your broad beans are bigger than a 1p coin, you probably should peel them if you want to eat them raw - the skin can be pretty tough. You can make the smashed broad beans the day before. Do use goat's curd instead if you can get hold of it.
INGREDIENTS

Serves 4

 

½ garlic clove 
8 mint leaves, plus extra to serve 
400g/14oz shelled very young broad beans (250g/9oz shelled weight) 
Juice and zest of ½ lemon 
50g/2oz grated pecorino 
55ml/2 fl oz extra-virgin olive oil, plus extra to serve 
200g/7oz fresh goat’s cheese 
2 heaped tbsp crème fraîche 
4 pieces of bread, to serve



METHOD

With a mortar and pestle, smash the garlic with a teaspoon of salt until you have a fine paste, then smash in the mint leaves until completely broken down. Add a handful of beans and pound them into a rough paste before adding another handful until you have smashed them all. Stir in the lemon juice and zest and pecorino and season to taste with salt and pepper. Slowly drizzle in the oil, stirring constantly.

 

Break the goat’s cheese up with a fork, then stir in the crème fraîche. Beat until smooth. Toast your bread and spoon over the broad beans before dotting with the goat’s cheese. Add another drizzle of oil and a scattering of mint leaves, then serve.

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ROAST TROUT AND RAW SPRING SALAD WITH BUTTERMILK DRESSING. 07/06/14
GROUSE WITH ROASTED QUINCE, ROSEMARY, TOAST AND RED WINE. 18/10/14
BAKED QUINCES STUFFED WITH LAMB MINCE AND FETA. 18/10/14
SPICED GAME SAUSAGE ROLLS. 08/11/13
BEEF AND SEA BREAM TARTAR WITH CAPERS AND HORSERADISH. 05/07/14
BROWN YEAST BREAD. 24/05/14
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