05 November 2012

In Season:Spicy Broad Bean, Pea & Goat’s Cheese Pate




Labour weekend here in NZ heralds the on set of Spring & a reminder that Summer is only but weeks away.  Labour Day harks back to the labour union movement and the 8 hour day.  It advocated 8 hours for work, 8 hours for recreation & 8 hours for rest.  I am sure these days that would almost seem like a holiday, most of us working longer hours and juggling looking after a home, children & all sorts of other things. I for one would be very happy with 8 hours a day for recreation!

So with a long weekend to enjoy & one traditionally welcoming longer, warmer, sunnier days I thought why not venture forth with the first BBQ of the season?  Well Sunday morning arrived with grey skies and steady rain. Not to be deterred by a little of the wet stuff I did venture out in the morning drizzle to dust off the BBQ after its winter hibernation in the hope that the grey clouds would clear to blue skies.  We often experience 4 season’s in one day here at this time of year so I was optimistic that come afternoon we would sitting on the deck enjoying a few Spring rays despite weather reports to the contrary, but it was not to be. I picked the one rain filled day, a steady downpour all day, but that was not going to deter or spoil an afternoon catching up with friends over good food and a wee tipple or 2 we just moved on inside & grilled indoors.



This pate is a little bowlful of Spring that can be enjoyed outdoors & indoors.  A vibrant green, with just a little chilli & lemon to awaken the taste buds it is the perfect appetiser for a Spring BBQ.  As far as I am concerned Spring is definitely hear even if the weather seems to have other ideas.


Spicy Broad Bean, Pea & Goat’s Cheese Pate, adapted from Katie Quinn-Davies in Delicious magazine.

Ingredients

Serves 6-8 as an appetiser

125g soft goat's cheese
1/4 cup creme fraiche
1 avocado
1 green chilli, seeds removed, roughly chopped
1 cup frozen broad beans, blanched & skins removed
1 cup frozen peas, thawed
1/4 cup flat-leaf parsley
1/4 cup mint
Zest and juice of a lemon
Salt & Pepper


Directions

Place all the ingredients, except the salt & pepper in a food processor & blitz until you have a smooth paste. Taste & season with salt & pepper.  Place in a serving bowl, cover & refrigerate for 3-4 hours or overnight.

Serve with crostini or crackers and a few lemon wedges.

Bright & fresh with a little sharpness from the goat cheese & a little sweetness from the peas, a nice hit of mint plus a little zesty freshness from the lemon & make for a tasty starter to a Spring BBQ, indoors or outdoors.


If you like this you might like this The First Spring Asparagus

Enjoy!

10 comments:

  1. Oh my lordie this looks amazing! I've been wishing my broad beans along, but your frozen option is a good one.

    ReplyDelete
    Replies
    1. Hi Lucy, oh you are good....my garden is a tad, rather a lot neglected! I think I may well be going for the wild & wanton look for the garden this summer!

      Delete
  2. Mairi, I really love this dip. I love peas and beans but the goat cheese really seals the deal for me. It must be so delicious! (and easy!) Pretty pretty pictures!

    ReplyDelete
    Replies
    1. Hi Jamie, thanks & yes so easy! And just loving Spring & all the greens :)

      Delete
  3. Yum, that looks and sounds delicious. Good idea to introduce goat cheese. I'll give a try.

    ReplyDelete
    Replies
    1. Hi Sue, goat cheese a great addition just adds a lovely little sharpness.

      Delete
  4. I am totally into dips, spreads and pates and look forward to trying this with my first broad beans or peas.

    ReplyDelete
    Replies
    1. Oh with fresh peas & broad beans I am sure even better. Found some fresh peas yesterday & looking forward to podding & scoffing the lot :)

      Delete
  5. We've definitely been enjoying a few barbeques down here - love these longer evenings. Love the sound of this pate - I've bookmarked for the wonderful crop of broad beans growing in my garden. Flowers are already turning into tiny little beans, so I'm optimistic that I'll be picking them soon.

    ReplyDelete
    Replies
    1. Still doesn't really feel like BBQ weather up here! Those long, balmy summer evenings are a long time coming! Your garden must be in better shape than mine, I had grand plans but none seem to have come to fruition...literally & figuratively!

      Delete