I am chuffed to bits to be able to present a series of recipes from the talented North Devon based Chef Tom Allbrook from HornBrook Kitchen who will be offering a ‘recipe of the week’.
HornBrook Kitchen is a new venture that is set to take the Devon food scene by storm! They love vegetarian and smokey foods, and I can’t wait to see what they bring to the foodie table in the future.
The first recipe is for delicious Broadbean Pea & Courgette Crostini’s which I might have to have go at myself! Perfect for starters or a light summer appetiser. Broadbeans and courgettes most certainly in season at the moment.
Image courtesy of Tom Allbrook
Half a courgette peeled
150g Frozen or fresh broad beans (defrost them)
120g Frozen peas (defrost them)
Small handful of mint plus extra for presentation
Rape seed oil
Feta 50g crumbled
Salt & Pepper
Soft Cream Cheese 2tblsp
Double Cream 2tblsp
4 slices of Ciabatta
Chop the mint finely and peel the courgette. Place in a bowl with the defrosted peas & broad beans; make sure you shell the broad beans, you can do this by holding them over a bowl and popping them out of their jackets with your thumb and fore finger.
Slice your ciabatta and drizzle with a little oil then place in a hot griddle pan. Make sure your pan is red hot, having it too cold is often a common mistake and you will find your bread sticks and doesn’t cook as quick as you would like.
In a jug make a dressing to pour over your courgette bean and pea mixture. To do so whisk together the juice of half a lemon, a good glug of rapeseed oil and salt and pepper. Leave to one side and when ready to serve pour it over the greens and mix together.
For the spread beat together the cream cheese, salt and pepper and the other half of the lemon juice.
Now it’s time to assemble and eat! Spread the cheese mixture on the bottom of your crostini top with your dressed greens. Place on a platter or board and crumble over the feta, finally top with a sprinkling of baby mint leaves and a drizzle of rapeseed oil.