Скачать или смотреть Celebrating Early Summer Produce

Alright folks, today we're talking about all things green. I don't mean weed, although I'm sure some of you might be thinking that. I mean we're talking about the early summer produce that's hitting the shelves - the mint, the basil, the peas, and the broad beans. These are the gentle, early season flavours that are worth celebrating, before the real heat hits and all you want is watermelon and feta cheese. Now, when those new broad beans come in, you gotta crack open those pod and give those tiny, kidney-shaped beans a try. They're so good raw, but if they're any bigger than your little fingernail, you gotta cook 'em up. Boil 'em for 3-4 minutes, drain 'em, toss with olive oil and chopped mint, and then throw in some milk-white ricotta. It's a meal fit for a king. But maybe you wanna get a little fancy, and braising is more your style. That's okay, I got you. Cook those broad beans up with some peas and asparagus and cloves of the waxy new garlic in a pan with some olive oil and vermouth, or a fruity white wine. Simmer that up, pile it onto some toasted bread, and throw in some mint, parsley, or basil. The fragrance is gonna have you drooling before you even take a bite. If you're looking for something to pair with your asparagus, I've got just the thing. I'm talking about a pesto of pounded herbs, garlic, and olive oil. But, if you're short on time, it's just as easy to make in a food processor. Salt the boiling water, throw in the asparagus for 6-8 minutes, and you're ready to eat. And let's not forget about those broad beans. They're the star of the show in this dish. Get yourself some butter, spring onion, cream, and dill fronds, and you've got a recipe for success. Cook up those broad beans, get them into the pot with the butter, spring onions, and cream, and bring it all to a boil. Add in some salt, black pepper, and lemon juice, and those beans are good to go. Alright, now we're getting to my favorite part - the cakes. These ain't no cupcakes, people - we're talking about courgette cakes with parmesan and spring onions. Pair it with a simplified rouille sauce that's got some grilled red peppers, garlic, breadcrumbs, and olive oil. Grate some courgettes and throw them in a mixing bowl with spring onion, parmesan, egg, and flour. Make some small cakes, throw them onto a pan with some oil, and let them cook till they're golden brown. Then, dip them in that delicious rouille sauce. Last but not least, we've got crumbed and fried prawns with a green chutney. This one's easy - roll them prawns in flour, beaten eggs, and panko breadcrumbs, and toss those babies into a pan with some veg oil. And the chutney? It's simple - coriander, vegetable oil, ginger, garlic, green chillies, lime juice, water, and some peas. Throw it all into the blender and bam, you've got yourself some tasty green chutney. That's about it, see ya.