Drunken Broad Bean Goats Cheese Salad Recipes
LEMONY BROAD BEANS WITH GOAT'S CHEESE, PEAS & MINT
Use goat's cheese with a rind here so it will slice well and have a lovely firm, creamy texture. It pairs beautifully with lemony broad beans, peas and mint
Provided by Esther Clark
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a baking tray and roast for 12-15 mins until golden. Leave to cool. Cook the broad beans and peas in a pan of boiling water for 2 mins, then drain.
- Heat half the oil in a small frying pan over a low-medium heat and fry the shallots with a pinch of salt for 12 mins until softened. Remove from the heat and leave to cool.
- Roughly chop the cooled hazelnuts, then toss with the broad beans and peas. Add the mint, parsley, remaining olive oil, the lemon zest and juice and the cooled shallots. Season with black pepper and ½ tsp sea salt flakes.
- Spread the mixture over a large serving plate and top with the sliced goat's cheese. Drizzle with a little extra olive oil and scatter with torn mint leaves, then serve with chunks of crusty bread.
Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium
DRUNKEN GOAT CHEESE CRAB DIP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish.
- Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.
SALAD OF FRENCH-STYLE GREEN BEANS AND GOAT'S CHEESE
French-style green beans (which is NOT the same as French green beans!) are great for salads: they are slightly sweeter than "normal" green beans, and because they are so flat they are easy to blanch quickly without losing any of the goodness. This recipe is great for picknicks -- bring the cheese separately and add to the salad just before serving. If you want to add some colour, add a finely cut tomato.
Provided by Is This Really Nece
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Juice the lemon. Cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). Blanch them in boiling water in circa 2 mins and immediately rinse in cold water. Cut the olives into chunks. Mix beans, olives, oil, and lemon juice, and add salt and pepper to taste.
- Crumble the cheese over the salad.
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- Plunge the broad beans into boiling salted water and simmer for 1-2 minutes only. Drain and refresh in cold water, then, once cool, pop each bean out of its skin and put in a serving bowl (discard skins). Tip the lentils into the bowl and stir through the spring onions, peppers and herbs.
- In a separate bowl, whisk the lemon zest and juice together with the olive oil and good pinch of seasoning. Toss three-quarters of this dressing through the lentil salad until mixed through. Top with dollops of the goat’s cheese, then finish with more herbs and the remaining dressing drizzled over.
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