PODDED SPRING SALAD

Podded Spring Salad

I hadn't tried broad beans until last week at a food shoot and immediately, I knew I had to eat them more often! They're such a unique spring vegetable and, with my ever-growing love for peas in check, I couldn't resist this recipe from Donna Hay. It's a wonderful combination of sweet peas, freshly-podded broad beans, zingy lemon, fresh dill and a solid hunk of buffalo mozzarella. This salad is essentially an exhibition of spring's finest flavours, and it goes down a treat on those warm but breezy spring afternoons. 

IN SEASON

Beans

Picking sticky, fuzzy beans from my Nan's garden is one of my most treasured food and family memories. It has long been part of the afternoon routine when we visit and one day, I hope to be able to grow as many beans as my Nan does; she tells me that often she has to give some of her backyard produce to neighbours! Wouldn't it be wonderful to share your produce around because you have too much! One day, perhaps, but for now it is nice to pick a solid handful or two of green beans from our little plot. I can't resist a glowing butter bean either but we haven't quite gotten around to planting those this season.

Fresh beans steamed until they're just cooked makes for one of the most simple pleasures. Luckily, the beans are coming on thick and fast. I love having to untangle the wild stalks of our bean plants before snapping off that perfectly formed pod. I think you can always tell the freshness of a bean by how sticky it feels. That is something that you don't experience with supermarket-bought beans. Homegrown beans are a wonder; they're crisper and sweeter than anything you can buy in shops. If you're keen to have your own beans in the summer, get planting now! It's so worth it.

POSH PEAS

Posh Peas

Twice last week I enjoyed a big bowl of peas for dinner. The first night was my usual microwaved baby peas with butter and pepper - so simply delicious. The next night, I figured that if I was actually going to have peas again I should probably mix things up a bit. Cue French inspiration the July issue of Australian Gourmet Traveller! The recipe I spotted had a big long French name and a few ingredients I didn't have so (once again,) I strayed from the recipe… only to create something quite scrumptious!


My new posh pea dish took a little more effort than 4 minutes in the microwave, but it was easy enough to make on a rainy Thursday night when I didn't want to leave the couch. I could probably have eaten all 500g of this dish but Josh (who doesn't usually like peas,) enjoyed it too. Soften the onions and crisp up the bacon to combine with those beautifully sweet little peas. The chicken stock is a flavoursome soup-like addition which is perfect for lazy winter nights.


What you'll need:
1 red onion, sliced thinly
2 rashers bacon, fat and rind removed, diced
50g butter
1 cup chicken stock
500g frozen peas
Pepper
Parmesan


What to do:
Fry the onion and bacon in a large frypan until the onions have softened and the bacon has caramelised.


Add the butter and let it melt. Pour in the stock and add the peas. Let it cook for 5-7 minutes or until the peas are soft and cooked.


Season with pepper and grate over some parmesan cheese. Enjoy! 


NOTE: For anybody who isn't that keen on peas - I hate normal/adult peas because of their thicker outer and almost chalky inside but I love baby peas! They are so sweet and fresh and they just explode in your mouth. I'm definitely not getting paid for it when I say that my Mum is right, McCain's snap-frozen baby peas are the best!