Tag Archives: broad beans

Broad Bean Risotto

Broad Bean Risotto (8030)

When I woke up this morning I kept reminding myself that it’s Thursday (not Sunday) and a public holiday on the rock. It’s not as quiet as one might hope, and to type this I had to close the window in my study. It’s easy to focus now and I *am* calm. Which brings me to a recipe made best when you have a good thirty minutes of peace. So tell your partner in life to babysit the kids and the pets for a little while and spend some time in the kitchen with me.

Broad Bean Risotto (8029)

One of the things I love about Malta is the fruit and veggie trucks you see dotted around the many towns and villages on the island. I love going to the one near to where I grew up in Birkirkara. I love visiting my mum too which goes without saying and of course, going there brings back good memories. I have been meaning to post the following recipe and the above photo for ages so here it is. It’s starting to get warmer here now and we’re already finding plenty of spring and summer produce. I’m finding good quality strawberries too which I macerate in lemon juice, some sugar and pepper too. Delicious.

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Runner beans

Rainbow-Trout-with-Runner-Bean-and-Chorizo-Salad-(6295)

A few weeks ago a very kind friend gave me some runner beans. Shame on me I didn’t know exactly what they were! I know it’s stupid. I can see you rolling your eyes. In my defense though, I never really seen them, or ate them, neither here nor in Malta. (I could have been living on Mars…) On the rock (what we *Maltese*, not *Maltesers* please, sometimes affectionately call our little island) you can get broad beans, known as ful, almost everywhere. Many like to eat them raw, shelled of course, with their outer coating removed. There’s something therapeutic about doing all this while watching your favourite tv show. (Like CSI perhaps?) In Malta you can find them cooked in minestra (a variant of the Italian minestrone), simply cooked with garlic and tomatoes, or in our famous bigilla, a tasty concoction which has cooked beans as the base ingredient, crushed, to which you add olive oil, garlic, chilli if you like spice and any herb you fancy. Anne and Helen Caruana Galizia suggest using either marjoram or mint – the latter grows like you wouldn’t believe in Malta. (See The Food and Cookery of Malta, Pax, 1999.)

We were talking about runner beans…? Yes. So I didn’t know what to do with them. J kept telling me that they don’t need to be shelled, but I would’t listen. I did eventually though and after doing some quiet research (quiet because he didn’t see me, ha!) I simply washed them, sliced them diagonally, sort of diamond-shaped, finally chopped an onion, squashed two cloves of garlic, chopped some chorizo and some fresh parsley, lightly cooked everything up in a pan and bam, it’s ready.

In the meantime I had a couple of rainbow trout in the oven and there you have a great meal on the table in 30 minutes. The same method and ingredients can also be used with any kind of green vegetable. Kale is fantastic and full of good things, and broccoli too. You won’t have any excuse not to eat your veg or 5-a-day. Enjoy!

Rob x