May is a lean time in the garden, the summer vegetables are long gone and the winter crop is yet to be ready. Still we managed to forage a few things last week.
We pulled the first of our Radish Heirloom Mix (Raphanus sativus ) from Diggers Seeds. According to the packet it contains “a kaleidescope of healthy bright round radishes that add a spicy punch to salads and sandwiches. Includes golden Helios, Purple Plum, scarlet Round Red, pink and white Watermelon and Black Spanish.” The bunch I picked contained round purple and plum radishes but also a French Breakfast and a Long White! They will make a great morning snack this week.
On Friday evening I decided to play around with one of our favourite recipes from the wonderful people at taste.com http://www.taste.com.au/recipes/33663/chicken+and+broad+bean+fricassee
The recipe was a particularly good choice as we have a number of bags of broad beans left from when I froze them at the end of last spring. We don’t mind the outer skin, but some people prefer them peeled.
I wanted to use some of the herbs we have in the garden at the moment as well as try and reduce the fat content without losing flavour. I picked a bunch a fennel fronds from the garden as well as the last of our tarragon to add a pleasant tang of anise.
I used reduced white wine, chicken stock and dijon mustard instead of the cream.
And served it with a pea mash rather than potato or risoni. I used a mix of Vietnamese, peppermint and mint to flavour the peas.
Chicken with Broad Beans and Minted Pea Mash
1 tablespoon olive oil
500 grams free range chicken tenderloins, chopped
1/4 white wine 1 cup chicken stock
1 brown onion, chopped
2 cloves garlic, crushed
1 tablespoon dijon mustard
2 tablespoons plain flour
2 cups frozen broad beans
one cup chopped fennel fronds
2 stalks chopped tarragon
300 grams frozen peas
4 tablespoons chopped mint
dash of EVOO
1. Heat the olive oil in a large saucepan and add the chicken, frying until just starting to brown. Remove and set aside, draining off the excess oil.
2. Return 1/2 tablespoon of the excess oil to pan, sauté onion and garlic until soft and golden.
3. Pour in the white wine and reduce until thickened. Pour in chicken stock and return chicken pieces to the pan. Simmer 20 minutes.
4. Thicken the sauce by combining the flour with a little water and stirring till smooth. Slowly pour into the sauce. Simmer until thickened.
5. Stir in the mustard, broad beans, chopped fennel and tarragon. Allow beans to warm through and then serve over pea mash.
1. Bring a pan of water to the boil. Add peas and mint and simmer for 5 minutes.
2. Drain water and return peas to pan.
3. Mash peas with a potato masher.
4. Stir in EVOO and serve.