The Agrarian Kitchen, by Rodney Dunn, Lantern (Penguin), $59.99.
Serves 4
When we use broad beans in class, it usually divides the crowd; people seem to either love or hate them. On closer investigation those who hate them have usually suffered through mealy and starchy broad beans that have been picked too late. To add insult to injury, the beans have then been boiled until they are grey and watery. Broad beans need to be picked young and sweet, like peas. At this size they can be eaten raw or just lightly blanched – and come with a proud track record of converting every hater I've come across into a lover. Well, let's say a liker . . .
300g young broad beans (from about 800g beans in pods)
500g squid, cleaned, tentacles reserved
80ml (1/3 cup) olive oil
6 cloves garlic, thinly sliced
100g chorizo, cut into 1cm pieces
3 strips lemon rind
sea salt and freshly ground black pepper
large handful mint leaves, coarsely torn
lemon wedges, to serve
Bring a large saucepan Bring a large saucepan of salted water to the boil over high heat, add broad beans and cook for 1 minute, then drain in a sieve and refresh under cold running water.
Using a sharp knife, Using a sharp knife, thinly slice squid tubes into strips about 5cm long. Cut tentacles to separate each leg and set aside.
Heat olive oil Heat olive oil in a large frying pan over medium–high heat, add garlic and saute until fragrant, about 1 minute. Add squid and chorizo and sauté until squid is just cooked and beginning to colour. Add broad beans and lemon rind, then season with salt and pepper and cook until beans are just warmed through. Stir through mint leaves and serve immediately, with lemon wedges for squeezing.
Serves 4
Padron peppers are originally from Spain, where they are most commonly flash-fried in a really hot pan and served as tapas with a sprinkle of sea salt. Roughly one in ten are super-spicy, making these peppers perfect for a game of Russian roulette. For some reason, they are one of our best-growing chillies, so if you are in the warmer northern states they should be a doddle to grow. If not, they are becoming increasingly popular in farmers' markets or you could substitute with a mild chilli.
8 × 1cm slices rustic bread
200ml extra virgin olive oil, plus extra for drizzling
1.2kg vine-ripened tomatoes, halved
sea salt flakes and freshly ground black pepper
250g padron peppers
1 clove garlic, peeled
8 thin slices jamon or prosciutto
Heat a chargrill pan or barbecue grillplate over medium–high heat. Brush both sides of the bread slices with olive oil, place on grill and cook until toasted, then turn and grill the other side. Remove and set aside.
Brush tomato halves with olive oil and season with salt and pepper. Grill until grilllines appear and tomato flesh begins to soften, about 4–5 minutes each side.
Heat remaining olive oil in a large frying pan over high heat, add padron peppers and saute until skin starts to blacken and blister and peppers begin to soften but still retain some crunch (about 1–2 minutes).
Season with salt flakes.
To serve, rub garlic clove over grilled bread, lay a slice of jamon or prosciutto over each slice of bread and top with tomato and padron peppers. Grind over some black pepper and drizzle with olive oil.