In the May 2009 issue of ‘Burke’s Backyard’ magazine, on sale April 27, our Kitchen Garden special feature is on growing broad beans and peas. These space-saving crops are ideal for growing in small spaces, as they can be grown up walls or on trellises. May is the ideal month to get a crop of broad beans or peas started, and they’re cheap as chips and very reliable to grow from seed. Our Kitchen Garden feature has all the growing tips you’ll need, plus some great recipes using broad beans (such as the famous American dish, Succotash).
For Don’s 2UE listeners, we also have this wonderful broad bean dip for you to try. Right now, broad beans are not in season in the vegie shops (they’re a late winter and spring vegie) but frozen broad beans, available at supermarkets year-round, are perfectly fine for turning into this yummy vegetarian dip.
Tracy Rutherford’s creamy broad bean dip
Makes: 2 cups
2kg broad beans (see note re frozen beans)
100g creamy feta cheese
1/2 cup fresh ricotta
1 garlic clove, chopped
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
ground sumac or paprika, to sprinkle
thin pizza bases, to serve
1. Remove the broad beans from their pods. Place into a saucepan of boiling water. Return to the boil, and cook for 2 minutes. Drain and cool, then slip the beans from their outer skins.
2. Combine the broad beans, feta, ricotta, garlic, lemon rind and juice in a food processor. Process until smooth, scraping down the sides of the bowl with a spatula occasionally. Transfer to a serving dish (and refrigerate if not using straight away).
3. Heat a char-grill and cook the pizza bases for a couple of minutes each side, until warmed through and lightly charred. Cut into wedges and serve with the dip. You could also use char-grilled Turkish bread or Lebanese bread.
Note: if you want to make this dip with frozen broad beans, you will need 500g.