From Jamie’s Dinners,
Jamie Oliver, Penguin Books, 2006.
The first thing I did to make the salad was to prepare the
crunchy bits. This was done by frying a chopped red onion, a few cumin seeds
and a large pinch of dried chilli until they were nicely softened. Breadcrumbs
were then added and fried until they had crisped up. The mix was then seasoned
and it was ready.
It was then time to prepare the broad beans. I do like broad
beans and I usually enjoy the time spent on popping them out of their tough
skins. They were dropped into boiling salted water for a couple of minutes,
then taken out and, when cool enough, popped out of their skins. They beans
were then salted to taste and tossed into a bowl where they were dressed with
lemon juice and extra virgin olive oil. A little chopped mint was added.
To serve, the beans had a few more mint leaves added to
them. They were tossed again and placed on the plate over a dollop of yoghurt.
The crunchy bits were then spooned over.
The salad worked well. I especially enjoyed the crunchy
bits; they were spicy with a little heat from the chilli combined with the
sweetness of the red onion. And broad beans are always good.
I do wish Jamie Oliver would set out his work with a little
more consideration for the person following the recipe. He generally includes
little bits of other information within the recipe so that you have to read
through all of this as you try to find the instruction bits. The extra
information is often quite interesting but I would prefer to have it separated
from the instructional side—perhaps over the name of the recipe as an
introduction the way many other recipe writers do.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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