Broad Beans

The weather is heating up and my broad beans are finally producing a good supply of sweet and tasty beans. I'd thought for a while that something had gone wrong, as the plants had a mass of flowers but no beans were popping out. However, apparently due to the cooler weather in september, a late crop was the norm around Sydney. It is an amazing process to watch. First the flowers form and then they shrivel up and out emerges a tiny bean which grows at an incredible pace. I pick them at about 8-10cm, while they are still small and sweet as i generally can't be bothered double peeling them. Every time I break open the casing to reveal the four or five perfectly smooth beans I get excited. When I think that each plant, now with tens of flowers and emerging beans, started with just one little bean sized seed, I get quite emotional. I stir the beans into risottos, or mush them up with some parsley, a garlic clove, parmesan, a handful of almonds roasted and ground, salt and pepper and olive oil to stir through spaghetti or as a bruschetta topping. When the broad beans finish, I will plant some zucchini, as they like to follow a pulse crop.     

Pretty flowers that precede the beans. 

Flowers shrivelling and beans emerging!

  

Melanzane Parmigiana

There is a profusion of aubergines/eggplants/melanzane around at the moment. They are a funny looking fruit and are like little sponges to cook with. They will immediately suck up any oil you have in the pan. I find it best to cook them at a fairly high heat without too much oil. You want them sufficiently softened with some appetising char marks on each side. This parmigiana is an easy and surprisingly filling meal.  It uses a basic tomato sauce great also for pasta (on its own or with meatballs) and pizza (without the onion).

Ingredients: 

Tomato Sauce: 

olive oil 

1 onion, chopped

1 small red chilli (more if you like things hotter), chopped

1 clove of garlic, chopped 

3 tins whole, peeled tomatoes 

1 tblsp dried oregano 

Parmigiana: 

Olive oil 

2 smallish eggplants

2 zucchini (optional)

70-100g of mozzarella

parmesan

handful of fresh breadcrumbs (i.e. made from old sourdough or the like, i keep a bag in the freezer)

salt and pepper 

Method:

For the tomato sauce, heat a little olive oil over a low heat, add the onion and chilli and fry until translucent, add the garlic and stir for a minute before adding the tinned tomatoes and oregano. Simmer on a low heat for 45 minutes to an hour, stirring every so often. Preheat the oven to 200*C. Heat a griddle pan over medium-high heat, slice the eggplants and zucchini into 1cm thick slices. Brush each side of the eggplant and zucchini slices lightly with olive oil and fry in batches until lightly charred and tender. It's a good idea to vary between a high and medium heat so the eggplants and zucchinis don't scorch too quickly. Once each batch has cooked, lay on paper towel. Slice the mozzarella. Lightly grease a baking dish, big enough for four-six serves. Spoon a layer of sauce, then a few eggplant/zucchini slices, another layer of sauce and then a couple of slices of mozzarella (save most for the top layer) and grate over some parmesan. Repeat until you have used up all the ingredients, you want to finish with a thick layer of sauce, about half or a third of the mozzarella and a good grating of parmesean. Mix the breadcrumbs with a little olive oil and sprinkle over. Finish with a good grind of pepper. Bake for 35-45 minutes, until the cheese is lovely and golden and bubbly. Serve with a salad or some blanched asparagus. 

Serves 4. 

Recipe source: Jamie's Italy. 

Granola

Granola has become a minor food craze. It is sold in little bags with big price tags. It is simple to make and you can tailor it to your own taste. I like mine with lots of nuts and well roasted so its nice and crunchy, you could add some dried fruit post roast to boost the sweetness. This is based on Chocolate & Zucchini's 'basic granola formula'. Mixed with melted dark chocolate, this granola is a killer ice-cream topping. 

Ingredients: 

3 cups rolled grains (oats, triticale, rye, barley or a mix) 

1 cup macadamias, roughly chopped

1 cup almonds, roughly chopped

1/2 cup sunflower seeds

1/2 - 1 tsp freshly grated nutmeg

1/2 - 1 tsp ground cinnamon

2 tblsp grapeseed or other neutral flavoured oil 

6 tblsp dark agave syrup or golden syrup  

Method:

Pre-het the oven to 200*C and line a tray with baking paper. In a large bowl mix the oats, nuts and seeds together. Stir in the spices. Add the oil and the agave syrup and stir well until well combined and the dry ingredients are evenly coated. Tip out onto the tray and spread out. Place in the oven and every 5 minutes or so remove and stir to promote even baking. When the granola is golden remove and place the tray on a rack to cool. Store in an airtight container.