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This offering comes courtesy of Hugh Fearnley-Whittingstall and more recipes can be found on his website rivercottage.net. I cooked this the other day for my family and everybody cleaned their plates, including the children, who, I must admit, don't find onions appealing. This can be served as light supper, which is what I did, although it can also be a side dish.
Broad beans (or peas) with bacon and onion
2 tbsp oil - olive or sunflower
3-4 rashers unsmoked bacon
2-3 fresh little onions, sliced
500g (podded weight) fresh
broad beans (or peas)
Freshly ground black pepper
10 fresh sage leaves
Warm a tablespoon of oil in a frying pan, add the bacon and fry for a couple of minutes, until it's just crispy. Put away in the oven at a low temperature to keep it nice and crunchy.
Add the onions to the pan and cook gently until soft and just turning golden. When they're just about done, bring a pan of water to the boil. Add a pinch of salt and the beans (or peas), cook for a minute, then drain. Stir the beans into the onions, add the pancetta and cook for a minute, shaking the pan. Grind on a little pepper.
Tip into a warmed bowl while you prepare the sage leaves. Warm the remaining oil in a small frying pan and quickly fry the sage leaves until crisp - this takes a matter of seconds. Throw these over the peas and serve immediately.
Now, the music to go with this dish. Although this is light food the playlist is heavy, really heavy.
B.B. King - Let the good times roll
Seu Jorge - Carolina
Aimee Mann - Wise Up
Raphael Saadiq - Ask Of You
Keith Jarrett - Summertime
Pato Fu - Eu Sei
Sneaker Pimps - Destroying Angel (Live)
El Guayabero - Marieta
Copyright 2008
Broad beans (or peas) with bacon and onion
2 tbsp oil - olive or sunflower
3-4 rashers unsmoked bacon
2-3 fresh little onions, sliced
500g (podded weight) fresh
broad beans (or peas)
Freshly ground black pepper
10 fresh sage leaves
Warm a tablespoon of oil in a frying pan, add the bacon and fry for a couple of minutes, until it's just crispy. Put away in the oven at a low temperature to keep it nice and crunchy.
Add the onions to the pan and cook gently until soft and just turning golden. When they're just about done, bring a pan of water to the boil. Add a pinch of salt and the beans (or peas), cook for a minute, then drain. Stir the beans into the onions, add the pancetta and cook for a minute, shaking the pan. Grind on a little pepper.
Tip into a warmed bowl while you prepare the sage leaves. Warm the remaining oil in a small frying pan and quickly fry the sage leaves until crisp - this takes a matter of seconds. Throw these over the peas and serve immediately.
Now, the music to go with this dish. Although this is light food the playlist is heavy, really heavy.
B.B. King - Let the good times roll
Seu Jorge - Carolina
Aimee Mann - Wise Up
Raphael Saadiq - Ask Of You
Keith Jarrett - Summertime
Pato Fu - Eu Sei
Sneaker Pimps - Destroying Angel (Live)
El Guayabero - Marieta
Copyright 2008
