Name: Braised broad beans in milk
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 3.00 kg broad beans fresh; 60.00 ml fresh chillies 573; 1.00 garlic cloves; 10.00 fresh sage finely chopped; 5.00 ml freshly ground black pepper to taste; 150.00 ml milk; 1.00 lemon lemon zest only; 100.00 ml olive oil

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Ingredients (8)

3.00 kg	broad beans — fresh
60.00 ml	fresh chillies — 573
1.00	garlic — cloves
10.00	fresh sage — finely chopped
5.00 ml	freshly ground black pepper — to taste
150.00 ml	milk

bruschetta (refer to step 3)

1.00 lemon	lemon — zest only
100.00 ml	olive oil

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Method:

1. Shell and skin the broad
beans. Heat the olive oil in a
heavy-based saucepan and stir
in the broad beans and garlic
cloves. Stir-fry for 10-15 minutes
over a medium heat or until the
beans start to soften.

2. Add the sage and black
pepper to taste. Stir-fry until the
beans absorb the flavour of the
sage. Add the milk and cover
with a lid. Allow to simmer for
20 minutes or until the beans
have absorbed most of the milk.

3. Prepare the bruschetta: Cut
sourdough bread, ciabatta or a
French loaf into slices, place on
a baking tray and toast under
a preheated grill or in a griddle
pan. Rub a peeled garlic clove
over one toasted side of the
bread and drizzle a little olive oil
on top.

4. Serve the soft broad beans
on the bruschetta and
sprinkle lemon zest on top.
Drizzle more olive oil over and
serve immediately.