Rod Collins

Here’s the best recipe for cooking broad beans !
Well, that could be ambitious but tonight saw me both celebrating and commiserating
My kitchen garden . . .
My kitchen garden is looking almost jungle like at the moment but tonight I was both happy and a little sad.
I grew broad beans for the first time this year and followed their progress keenly and nurtured them all the way to fruition (pun intended) and was rewarded with a great crop - tonight, sadly, saw the last of them

The season for broad beans isn’t overly long and it’s not long before they lose their tenderness - hence this recipe - which, I hasten to add, is a Goldeneye Original !
My mission was to make a starter entirely from the Kitchen Garden - the result was pan fried broad bean fritters, courgettes and tomatoes

Broad beans with a Difference

Broad beans a la Goldeneye, seen here just finishing off in the pan - all that you see is from the KG (except the pan which is from TK Maxx)
Hopefully my brother will give us a ‘proper’ elaborate name in French for the dish (nothing insulting or vulgar hopefully)

Recipe

Broad beans shelled, steamed then skinned
Sauté (or fry if you’re a peasant) a home grown shallot with garlic in olive oil
Mash the beans add salt, pepper and lemon juice
Mix the lot together and form into a pate or cake
Fry till coloured in a pan with only a smear of olive oil

Serve without delay

It really was quite delicious and ensured that I didn’t waste any of my precious produce, incidentally the shallot was the first of the year and gorgeous.
Yet another bargain, budget and very healthy recipe from the kitchen garden to the kitchen and finally to the interweb

Please Note: This recipe is © Goldeneye - it can be reproduced freely for personal use but not commercially without recompense - I shall be keeping my eye in fine dining establishments in Lincolnshire and on the continent lest any chef seeing this decides to purloin my artistic and culinary endeavours.

Chefingly Yours
Rod