Broad Bean Dip

I got the Moro cookbook as a late birthday present and as is always the way, I have leafed through it several times but not actually cooked from it yet. I decided to persevere, as its always good to try new recipes, but also as everyone seems to love the book (I spotted it in a picture in the Leon cookbook, which is definitely a good thing in my book ).

I think part of the reason why I've not rushed into cooking things from this book is the recipes are 'a heavy blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces' -definitely out of my comfort zone.. Think Spanish tapas meets Morocco, meets Turkey meets Lebanon...

Anyway with friends coming over for pre-partying dinner, I decided to bite the bullet and create a Moro mezze feast. First up is this broad bean dip (more recipes to follow), blended with lots of mint for a perfectly summery dip. As its (unfortunately) winter, I used tinned broad beans, but I have a feeling fresh broad beans would make this heavenly, I also imagine frozen broad beans would be better than tinned, but I couldn't get any.

What follows is my version of the recipe.


Broad Bean Dip

300g broad beans

• If using frozen, tip into a bowl, pour over boiling water, leave to sit for 5mins and drain throughly
• If using fresh, 300g is the podded weight and they should be boiled for about 5mins until soft, remove the skins to reveal the bright green flesh.
• or just drain a can of tinned beans.

1 garlic clove, finely chopped
1 lemon
1tbsp yoghurt
1 tbsp olive oil
1 small bunch mint, chopped.

Add all the ingredients to a food processor (except the lemon) and blend until smooth, now add a squeeze of lemon juice and some seasoning until it tastes good. Think fresh and zingy flavours. Read more...

Broad Bean Pesto

Mmm... more broad beans in my veg box and this is the perfect way to use them, as usual you can always substitute frozen broad beans.

This is a lighter version of your classic pesto, I didn't use pine nuts, but some toasted and sprinkled on top would be a welcome addition. I also had some lovely tomatoes that I chopped up and added to the tomato for my lunch the next day, making it even lighter (and marginally more healthy.)

Ingredients

Serves 2

200g penne
150g cooked broad beans (remove the skins for a brighter green colour)
½ bunch basil
50g grated parmesan (I cheated and used strong cheddar)
3 tbsp olive oil
1 clove garlic

Cook the pasta in plenty of boiling water. Meanwhile, blend all the pesto ingredients and season to taste. Stir through the cooked pasta and add a cooking water to loosen up the pesto if necessary. Read more...

Broad Bean Pilaf

I made this with fresh broad beans, but they are another vegetable like the pea that freeze well, so this is just as good with frozen broad beans. I had this with the Mackerel Salad below, but this would be good with curry too.

Ingredients

1 onion, finely chopped
2 cloves garlic, finely chopped
1tsp cumin seeds
1tsp ground coriander
300g broad beans
1 mugful basmati rice
2 mugfuls stock
50g toasted flaked almonds

Fry the onion in a little oil until soft. Add the garlic, cumin and coriander, fry for 1min. Add the broad beans and rice, stir to coat in the spices. Add the stock, bring to the boil, cover and simmer gently for 10mins until the stock is absorbed. Turn of the heat, cover and leave to stand for 10mins. Sprinkle over the flaked almonds to serve. Read more...