Butter Tossed Broad Beans
Ok, this one isn’t bbq but it tastes damn good with most bbq dishes. And it’s one of my favorite snacks. Juicy lightly cooked fresh broad beans with melted butter and sea salt. Serve as an appetizer or as a side dish to a nice meal!
- 2 lb (ca 900 g) Fresh Broad Beans with shell (makes about 0.5 lb/200 g of beans)
- 1.5 oz (ca 40 g) Butter
- 1 tbsp Sea Salt Flakes
- Open shells and remove the beans.
- Boil the beans in water for about 5 mins.
- Pour off the water and let the beans cool for a couple of minutes.
- Remove the skin of the beans and put beans in a bowl.
- Pour melted butter over the beans and then sprinkle sea salt flakes on them. Shake gently to mix.
This one has become a breakfast favorite. I usually make these with bacon, green and red peppers but I make variations including avocado, feta cheese or spinach from time to time. The basic idea is pretty much to put an omelette inside a tortilla bread. Here’s how I do it.
INGREDIENTS (2 servings)
- 4 Medium size tortilla breads
- 4 Eggs
- 1/4 lb (ca 115g) Bacon
- 1/2 Red pepper
- 1/2 Green pepper
- 1 tbsp Butter
- A pinch of sea salt
- Freshly ground black pepper
- Chop bacon, green and red pepper.
- Put eggs in a bowl and add salt and black pepper. Stir a bit.
- Put butter in a pan and turn on a pretty high heat. When butter has melted add the chopped pepper and bacon. Fry until bacon and pepper gets a nice brown surface.
- Lower the heat and add eggs. Keep frying until eggs harden.
- Slice the omelette in 4 pieces. Put 1/4 of the omelette on a tortilla bread. Fold bread on two sides and roll the bread so that it becomes a nice fully closed burrito. Slice burrito in half.