My veggie garden is almost out of control. I’m not sure whether it was the blood and bone I fed the garden during winter or whether it’s just one of those great growing seasons.
A while back I purchased a bunch of pea seedlings so I could use the tendrils in a food photography shoot then planted what remained. Now snow peas are taking over as the crop of the week. However, the broad beans are also running rampant, the globe artichokes are thrusting their heads to the sun, the coriander is on the charge and the first strawberries are ripening.
Snow peas, also known in France as mange tout (which translates as 'eat all' as in pods and peas) have flat pods with little bumps inside that are the tiny peas. I love their sweet delicate taste. Snow peas are used extensively in Asian stir-fries. They can also be slit open and stuffed with seasoned cream cheese or smoked salmon and served as finger food.
Globe artichokes are members of the thistle family and have always been considered a delicacy. They contain an acid called cynarin that provides a vaguely sweet aftertaste. If left to grow, the artichoke can develop into a large, stunning purple-blue flower.
Broad beans are also known as fava beans. When they are very young and small-finger size, both the pod and the beans can be cooked and eaten. However, once the beans mature they must be removed from their pods. For best colour and flavour, I prefer to slip the skins off the cooked beans. Toss the beans into salads and stir-fries, or purée and combine with garlic and seasonings for a dips, or use as a garnish for mains.
It’s a bit early for my courgettes but a green-fingered friend has just dropped off a bag. I admit to enjoying them in fritters but boiled they leave me cold. Much better to barbecue them or even roast them at a high temp with garlic and olive oil, until crisp-tender.
Artichoke panzanella
Serves 3-4 as a starter or light meal
4 small-medium globe artichokes
3 cups 3cm square bread cubes
1/2 cup extra virgin olive oil
flaky sea salt and freshly ground black pepper to taste
6 small cocktail tomatoes, halved
8 pitted black Kalamata olives, halved
1/2 cup small basil leaves
1/4 cup white wine vinegar
- To prepare globe artichokes, first trim the stems about 3cm from the base. Boil the artichokes in a large saucepan of water to which a good squeeze of lemon juice has been added to prevent discolouration. Cook for 15-25 minutes, depending on the age and size. They are cooked when an inside petal can be pulled away easily. Turn upside down to drain. Remove the tough outer leaves and the fuzzy choke inside.
- Halve the artichokes lengthwise.
- Place the bread cubes and artichokes in a large bowl. Drizzle with 3 tablespoons of oil. Toss gently to combine. Place in a roasting dish. Season. Grill for about 7-8 minutes or until lightly browned, turning halfway through cooking.
- Return to the bowl. Combine with the tomatoes, olives and basil. Whisk the remaining oil and vinegar to combine and drizzle over the salad.
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Stir-fried steak and snow peas
Serves 4
Beef:
400g frying steak, eg rump, sirloin, fillet
1 tablespoon each: hoisin sauce, sesame oil
2 tablespoons each: soy sauce, dry sherry
1 teaspoon cornflour
Vegetables:
200g snow peas
1-2 tablespoons rice-bran oil
1 tablespoon grated root ginger
1 red capsicum, seeded and julienned
1 spring onion, sliced
- Julienne the beef and place in a bowl. Combine the hoisin, sesame oil and 1 tablespoon of the soy sauce. Add to the beef. Mix well. Stand for at least 15 minutes.
- Combine the remaining soy, sherry and cornflour to make a sauce and place a side
- Trim the stem ends of the snow peas then cut in half diagonally. Heat 1 tablespoon of the rice bran oil in a wok, until hot. Stir-fry the ginger for 15 seconds. Add the snow peas and capsicum and stir-fry for 1-2 minutes, until crisp-tender. Place aside.
- Heat the remaining oil. Stir-fry the beef in batches for about 1-2 minutes each batch, until just cooked. Return the vegetables to the pan together with the spring onion. Stir the sauce mixture then add to the wok, stirring until thickened and hot.
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Broad bean and fennel salad
Serves 4-6
3 cups broad beans
1 small fennel bulb
1/4 cup shaved parmesan cheese
flaky sea salt and freshly ground black pepper to taste
3 tablespoons lemon juice
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
- Cook the broad beans in boiling salted water for about 5 minutes, until tender. Drain. Cool slightly then slip the skins off.
- Shave the fennel bulb and place in a salad bowl. Add the cooled beans, parmesan and seasonings.
- Whisk the lemon juice, garlic and olive oil and drizzle over the salad.
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Courgette fritters
Serves 4-6 as a light meal with a salad and crusty bread.
3 medium (400g) courgettes, coarsely grated
2 tablespoons each: chopped coriander, mint
1 small chilli, seeded and diced
100g feta cheese, crumbled
1 shallot, diced
2 eggs, lightly beaten
1/4 cup self-raising flour
salt and pepper to taste
2 tablespoons rice bran oil
- Place the grated courgettes in a clean tea towel and squeeze out any liquid.
- Combine with the coriander, mint, chilli, feta and shallot. Whisk the eggs, flour and seasonings then fold in the courgette mixture.
- Heat a little oil in a non-stick frying pan on medium. Drop large spoons of the mixture into the pan. Cook in batches on both sides, until golden and cooked through.
- Delicious served with a fruit salsa or drizzled with pomegranate syrup.
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