Home
Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Seared hake with creamed corn and smoked-butter popcorn

Corn recipes

Seared hake with creamed corn and smoked-butter popcorn

15 minutes

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

1 hour

Sparkling lime-infused strawberry sangria pitchers rimmed with fuchsia radish sugar frosting

Sparkling lime-infused strawberry sangria pitchers rimmed with fuchsia radish sugar frosting

Gooey pink meringue topped with sweet strawberry

Gooey pink meringue topped with sweet strawberry

1 hour, plus 3 hours setting time

Sweet strawberry and black pepper jam tarts tossed with sticky syrup

Sweet strawberry and black pepper jam tarts tossed with sticky syrup

1 hour 20 minutes

Luxurious gorgonzola, watercress and strawberry terrine served with home-made melba toast

Luxurious gorgonzola, watercress and strawberry terrine served with home-made melba toast

10 minutes

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

4 to 5 minutes, plus 3 hours freezing time

Pineapple carpaccio with champagne froth and mango sorbet

Pineapple carpaccio with champagne froth and mango sorbet

Tender pea, apple and crispy pancetta salad dressed in a creamed honey and wholegrain mustard vinaigrette

Tender pea, apple and crispy pancetta salad dressed in a creamed honey and wholegrain mustard vinaigrette

10 minutes

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

10 minutes

Creamy pea and rocket linguini twists served with fresh ricotta and baby button mushrooms

Creamy pea and rocket linguini twists served with fresh ricotta and baby button mushrooms

15 minutes

Blanched broad beans glossed in lemon-anchovy vinaigrette

Blanched broad beans glossed in lemon-anchovy vinaigrette

3 to 5 minutes

Load more

Blanched broad beans glossed in lemon-anchovy vinaigrette

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 3 to 5 minutes

Ingredients

2 x 140 g punnet broad beans
Anchovy fillets, smashed
3 T malt vinegar
½ cup olive oil
2 cloves garlic, crushed
50 g Parmesan, shaved
Sea salt and freshly ground black pepper
Fresh crusty bread, for serving
juice of 1/2 large lemon

Method

Cook the broad beans in a saucepan of rapidly boiling salted water for 3 minutes, or until they turn neon green in colour and are tender but still crunchy.

Drain, then carefully remove the beans from their shells, if desired.

Combine the anchovies, malt vinegar, lemon juice, olive oil and crushed garlic and generously drizzle over the beans.

Top with Parmesan shavings and season to taste. Serve with hunks of fresh crusty bread.

Per serving: 2564.8 KJ, 23.8 g protein, 39 g fat, 41.1 g carbs

TASTE’s take:

Leave the beans to marinate in the vinaigrette for a while before serving to allow all the gorgeous flavours to infuse.