|Broad bean puree with shanklish|
Skill level Easy
1 x 280 g baguette, thinly sliced
60 ml (¼ cup) extra virgin olive oil
500 g frozen broad beans, thawed
2 garlic cloves, crushed
1 lemon, juiced
oregano leaves and shanklish (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1¾ cups.
Preheat oven to 160°C. Place baguette slices in a single layer on 2 oven trays and brush with 1 tbsp oil. Bake, swapping trays halfway, for 12 minutes or until golden.
Meanwhile, peel broad beans and place in a bowl with remaining 2 tbsp oil, garlic and lemon juice. Coarsely crush beans with a fork, season with salt and pepper, and serve on baguette crisps with oregano and shanklish.
Serve with baked gorgonzola gnocchi and horse and carriage punch a la Simon Ford.
• Shanklish is a hard sheep’s-milk cheese that’s often coated in spices; it is available from Middle Eastern food shops.
As seen in Feast Magazine, Issue 16, pg60.
Photography by Brett Stevens