Broad Bean Puree With Shanklish Recipe

Posted on
 All vegetables are medium size and peeled Broad bean puree with shanklish recipe
Broad bean puree with shanklish

Serves 6
Preparation 10min
Cooking 15min
Skill level Easy

Angela Nahas


1 x 280 g baguette, thinly sliced
60 ml (¼ cup) extra virgin olive oil
500 g frozen broad beans, thawed
2 garlic cloves, crushed
1 lemon, juiced
oregano leaves and shanklish (see Note), to serve

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 1¾ cups.

Preheat panggangan to 160°C. Place baguette slices in a single layer on 2 panggangan trays and brush with 1 tbsp oil. Bake, swapping trays halfway, for 12 minutes or until golden.

Meanwhile, peel broad beans and place in a bowl with remaining 2 tbsp oil, garlic and lemon juice. Coarsely crush beans with a fork, season with salt and pepper, and serve on baguette crisps with oregano and shanklish.

Serve with baked gorgonzola gnocchi and horse and carriage punch a la Simon Ford.

• Shanklish is a hard sheep’s-milk cheese that’s often coated in spices; it is available from Middle Eastern food shops.

As seen in Feast Magazine, Issue 16, pg60.

Photography by Brett Stevens

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *