Updated 13 days ago
36. Old Vines Zinfandel - Scotto Wines - California - USA
Working with a trusted network of suppliers, the majority of which he has been dealing with for many years, Wayne's aim is to source the best available produce in season and where ever possible, sourced locally... 250gr butterbeans (soaked in cold water overnight) 1 bay leaf 1 spring thyme 1 shallot 1 small carrot Water 100gr blanched peas 150gr diced courgettes (diced to around the same size as the peas) Flour, beaten egg and breadcrumbs to coat Method: Drain & rinse the soaked butter beans, place in a saucepan and cover with fresh water, bring to the boil then drain and replace water, add herbs, shallot & carrot, bring back to the boil then simmer until the beans are completely soft throughout. Drain, remove the herbs, shallot & carrot, blend the drained beans in a food processor. Fry the diced courgette in hot oil, allowing to colour slightly, drain and add to the butterbean mash, add peas and season to taste. Line a tray with cling film and turnout the butterbean mixture on to it,..