You borlotti beauty
August 8, 2010
At the risk of having to rename this blog Purely Pulses, I have to tell you about my first encounter with fresh borlotti beans. I am a big fan of the dried variety – and the canned – but until now I’ve never tried cooking fresh ones. But the other day I spied some in the grocery and couldn’t resist their splotchy raspberry-swirl stockings.
Today I did a test run at lunch with buddies – and am happy to say they made the grade and I officially declare them my New Favourite Thing in the World for this week.
After podding (or shucking! can we say that about beans?) the borlottis from their slinky pink sleeves, I chucked them into boiling water for about 20 minutes and drained them. Then, while they were still hot, I bashed them about a bit with a wooden spoon and then tossed them into a pan in which I had just crisped some exceptionally good bacon, plus a good handful of finely chopped parsley and a clove of minced garlic.
Into a bowl they went, with a generous slurp of Moon Over Martinborough‘s luscious extra virgin olive oil (which I bought online from NZ after reading this lovely post here and am absolutely loving sloshing around in every veg dish I can at the moment), loads of sea salt and juice of about half a lemon.
Seriously good result. The fresh beans have a much nicer texture than the canned ones, which can be a bit sludgy, and I reckon the freshies have a beautifully delicate colour too (the canned ones do tend toward a depressingly old-ladies’-underwear hue, don’t you think?).
And if you think the finished dish rather resembles a great many other legume side dishes you’ve seen on this blog, well – you’re right. But it can’t be helped – too much legume love is never enough round these parts.
Now, while I’m here, I wish to draw your attention to the lovely folk at Feather & Bone, providers of the above-mentioned free range bacon and lots of other meaty goodies we chomp our way through in this house.
Ever since I bought our divine Christmas ham from them last year on the recommendation of Empress Clifford-Smith, Feather & Bone have basically become the guardians of my conscience when it comes to eating animals.
Until I turn vegetarian (will that day ever come, I wonder) I try to do the next best thing, and support farmers who treat their animals as humanely as possible, as well as doing all they can to care for the land in a sustainable way. And what with the whole free-range/organic labelling confusion and misinformation that goes on, the only way I know that I am really doing the best I can by the creatures is to buy from Laura and Grant at Feather & Bone. They do all the research, all the inspecting of the farms and the buying of produce from very carefully selected farmers, based not only on the ethical treatment of animals but just as importantly, the quality and flavour of the meat – and believe me, they know their stuff. To boot, the glorious goodies are delivered to your door if you wish. What’s not to love?
But you don’t just have to take my word for it – the great news is that just this month, Feather & Bone have been named Delicious magazine’s Outstanding Supplier of the Year. So congratulations to Grant & Laura from me and all who have dined on your efforts in this house. For readers living in Sydney, I can’t recommend F&B highly enough. And we shall be celebrating tomorrow night by roasting a couple of delectable Feather & Bone chooks for Senor’s birthday dinner. Cheers!
How to shuck an oyster 
Recipe sounds delish, but I also have to dips me lid for the heading. Love it, Charlotte.
Ooooh, don’t they look beeeautiful??!! Almost too gorgeous to eat!
Happy Birthday, Senor Shuckin’!
Thanks chillun! Jamie I can’t take credit for the heading; it was Senor’s suggestion (he is the man who came up with Art Van Go as the name for his art transportation biz, after all – http://www.artvango.com.au !