Tapas is by far my favourite type of food. I love the concept of a variety of small, tasty dishes and I would always choose this over a big portion of even the most delicious meal. I’m a picker and mixer in that sense.
The Spanish cuisine, particularly tapas, will also be a big influence on the Rustic Caterer menu, when it’s eventually ready. I’d love for my food to bring to mind a lazy Mediterranean afternoon…:)
But with D’s latest weirdness of rejecting any food that is rich and salty, I’m being forced on a quest for refreshing and zingy dishes (his words, not mine….). And so I thought I will have to put the tapas recipes to one side for the moment, as they tend to be too full of flavour. But then I stumbled upon a recipe for a Broad bean, Mint and Spring Onion Pâté.
I found this recipe in a book by Susanna Tee titled “Tapas”. The edition that I’ve got was published by M&S’s and it’s part of a series “A Culinary journey of discovery”. I’ve got couple more books from this series and I would definitely recommend it to all foodies and cook book enthusiasts. They have a great selection of recipes, lovely pictures and interesting background stories on the dishes. And they tend to use simple and widely available ingredients, so you won’t have to visit 3 supermarkets and World Foods stores in search of pickled unicorns.
I’m embarrassed to say I’ve never cooked with broad beans before. I was excited to see what will come out of this simple dish and it was a brilliant surprise and a real hit with D. It’s a bit fiddly to start with, as you need to get the beans out of double shelling, but it gets dead easy from there. And the result is a lovely alternative to rich, meaty pâtés. It tastes very fresh and summery, and the smell of mint completes the experience. I’ve served it on a toasted baguette slices, but it would taste equally nice with ciabatta or simple toast. Nice for a summer lunch. And as it’s all natural and good for you, I’ve served it for lunch to Jo-Jo and he chomped it like a born and bred Spaniard. All in all, it’s a winner.
If you want to give this a try you will need:
• About 1kg of fresh broad beans in shells (you will be cooking and shelling them later)
• 3 spring onions (sliced)
• 250g soft goat cheese
• 1 garlic clove (crushed)
• Splash of extra virgin olive oil
• 1 lemon (juice and grated rind)
• Big handful of fresh mint leaves (around 60-70 leaves)
Bring a big pan of water to boil and cook the beans 8-10 minutes until tender, drain and leave to cool. Once cooled remove the beans from their pods and pop them out of their skins. Put the beans into a food processor together with all other ingredients and blitz until they resemble a chunky paste. Season to taste with salt and pepper. Chill in refrigerator for at least 1 hour before serving.
If you are serving them with baguette toasts, cut the baguette into thin slices, toast them under grill or in the oven, and brush with olive oil, before spreading with the pate.