So excited that in a few days Erik and myself and two friends are going to be guinea pigs for our local Artisan bread-maker, Patrick Crabtree, of Feast Rising Bakery.
We first met Patrick at our local Farmer’s Market, near the Humber Bridge in East Yorkshire. His stall had sold out of his delicious bread by 10.00, so the next week we went earlier and were rewarded for our effort. Now every month we get up earlier than usual, to join the ever-growing queue for Focaccia, Rye Bread, Wold Batons or any one of the other mouth-watering creations he has managed to bake in the early hours of the morning.
Waxing lyrical over Patrick’s loaves, somehow one of us must have murmured something about bread-making or learning to bake such fabulous bread, and lo and behold, Patrick had decided he wanted to start some classes, and asked if we would like to be the first pupils as a sort of trial run. What else could we say but “Yes Please”.
It’s going to be a tough day, apparently, and we have been told to turn up for breakfast, dressed in old clothes and comfy shoes! Can’t wait. So, if you see two people wandering the streets of Hull, covered head to foot in flour and looking exhausted but happy, it could be me and Erik.
Will let you know how our bread-making went in a week or so, so keep posted.
If you would like the recipe for Broad Bean & Pea Bruschetta, see below. If you would like to read Erik’s article on Patrick Crabtree, our great local baker, click here.
For this recipe. Broad bean & Pea Bruschetta, use the freshest small broad beans possible, and fresh peas.
- Broad bean pods - approx. 12 - 15, filled out & 8 - 9 cms (3-4 inches) long
- Pea pods - big handful
- Fresh mint leaves - about 10 medium leaves
- Summer Savory leaves - small handful of leaves
- One lemon - zest only
- Ricotta cheese - 2 tbsp
- Freshly grated Parmesan or Pecorino cheese - 2 tbsp
- Olive oil (good) - 1 - 2 tbsp (don't make it too runny)
- Freshly ground black pepper
- Bread baguette or baton - sliced thickly on the diagonal
- Olive oil to brush over bread slices.
- Garlic Clove - large skinned & cut in half
- De-pod the broad beans and peas. The beans need to be only as big as your little finger nail - if larger, the beans need to be skinned- they will come off and be too tough. Place in a microwaveable bowl with a spoonful of water, and cover with cling-film, pricked with a fork. Cook on full power for one minute. Drain and set aside. To skin the larger beans, either the skins will have come off after one minute in the microwave, so you just pick them out, or put beans in a bowl of iced water. The skins should come straight off.
- Wash the mint and summer savory leaves then dry with kitchen paper.
- Place the peas, beans & herbs in a large mortar or bowl. Add a few fine gratings of lemon zest. Pound strongly with the pestle, or a heavy wooden spoon until roughly crushed. You don't want a smooth puree - more a small chunky mix.
- Add the ricotta cheese and a spoonful of good olive oil, and mix well. It must not be too liquid, or it will just slip off the bread slice. Add the Parmesan or Pecorino cheese. Season if necessary with more lemon zest and freshly ground black pepper.
- Slice the baguette or baton thickly on the diagonal. Brush with olive oil, and either lightly fry each side in a frying pan for 4-5 minutes (turning over), or, like me, put on the simmering plate of the AGA. As soon as the slices are golden and crispy, wipe the cut side of the garlic clove over the bread.
- Either put the bean and pea mix in a large bowl, or spread the bread slices with the mix. Finish off with a few sprinklings of the chopped Mint and Summer Savory leaves on top of the puree. Enjoy a Heavenly taste of the Broad Bean & Pea Bruchetta - I guarantee you will make this again and again.