Moroccan Fava Bean Salad With Olive Oil And Spices Recipes

Steps:

• bring a large pan of salted water to the boil.
• Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
• drain and refresh under cold running water.
• slip off and discard the outer skin of the bean.
• put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
• season to taste with salt and pepper and leave to cool in the pan.
• tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.

Steps:

• Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
• Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.

Steps:

• Preheat the oven to 375°F.
• Cut the baguette on the diagonal into twelve 1/4-inch-thick slices. (You may have leftover bread.) Brush both sides of each slice generously with olive oil (about 1/4 cup in all). Arrange the slices on a baking sheet and toast them in the oven 10 to 12 minutes, until golden and crispy but still tender in the center. While the toasts are warm, rub them with one of the garlic cloves.
• Mince the remaining garlic clove.
• Bring a medium pot of salted water to a boil over high heat.
• Meanwhile, remove the beans from their pods.
• Blanch the beans for about 2 minutes in the boiling water. Drain the beans in a colander, cool them in the ice water, and then slip them out of their pale green shells with your fingers.
• Heat a medium saucepan over low heat. Add the remaining 3/4 cup olive oil, the rosemary sprig, and the chile. Let them sizzle in the oil a minute or two, then stir in the minced garlic. Let it sizzle for a minute and stir in the fava beans, 3/4 teaspoon salt, and some freshly ground black pepper. Simmer the beans 5 to 7 minutes, stirring occasionally, until they're tender (the exact time will depend on the starchiness of the favas). Strain the beans, reserving the oil. Discard the rosemary and chile.
• Transfer the beans into a food processor and purée them. With the motor running, pour in half the reserved oil slowly, until the purée is velvety smooth. Once the purée is smooth, pour in more of the reserved olive oil to taste. Squeeze in some lemon juice, and taste for seasoning. (The amount of oil you will need depends on the starchiness of the beans.)
• In a small bowl, toss the olives and parsley with a drizzle of olive oil and a squeeze of lemon juice. Crumble in the feta, tossing gently to combine.
• Spoon the warm fava bean purée onto a platter. Place the grilled toasts off to one side, and scatter the feta-olive salad over the purée.

Steps:

• Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
• Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
• In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
• Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.

Steps:

• Heat 1/3 cup of oil in wide pan with cover. Add garlic and red peppers. Sauté slowly for 2 minutes, stirring occasionally. Add 2 cups water and bring to boil. Reduce to medium-low heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.
• While peppers are cooking, remove fava beans from pods. Bring 6 cups of water and 1/2 teaspoon salt to a boil in a pot. Cook fava beans for about 4 minutes or until beans are al dente. Drain, plunge beans in iced water and slip skins off beans.
• Add fava beans to peppers with 1 teaspoon paprika, remaining salt, black pepper and cayenne pepper, if using, along with shad and roe. Sprinkle 2 tablespoons of olive oil, remaining 1/2 teaspoon paprika and all but 2 tablespoons of remaining cilantro on top of fish. Simmer, covered, until shad is cooked through, about 7 to 10 minutes, adding more water if necessary. Remove fish, vegetables and sauce to a serving plate, and sprinkle remaining cilantro on top.

Steps:

• Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.