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.
Serves 6-8 as an appetiser
125g soft goat's cheese
1/4 cup creme fraiche
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
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
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