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Broad beans & jamón with goats’ cheese & balsamic glaze
These little beans sing of springtime. Pair with salty jamón ibérico, creamy goats' cheese and tangy balsamic vinegar for an instant hit in this dish by Nieves Barragán Mohacho.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
250g frozen (or podded fresh) broad beans
3 tbsp extra virgin olive oil
1 echalion shallot, finely chopped
55g pack No.1 Hand Carved Jamón Ibérico de Bellota
300ml fresh chicken stock
100g soft goats’ cheese (such as Rosary Ash)
1 tbsp balsamic vinegar glaze
¼ x 25g pack fresh mint, small leaves picked
Toasted crusty sourdough, to serve
Method
If using frozen broad beans, bring a pan of salted water to the boil and blanch the beans for 2-3 minutes. Drain, then transfer to a bowl of iced water. Peel off the outer skins, if liked.
Set a large pan over a medium heat, add 2 tbsp oil and heat until sizzling. Add the shallot and sweat for 2 minutes. Add the jamón and cook for 30-40 seconds more. Add the stock and bubble until it becomes thick (about 10-15 minutes). Once it has reduced, stir in the broad beans and season.
Transfer to a serving dish, then crumble over the goats’ cheese and drizzle with the balsamic glaze and the remaining olive oil. Sprinkle over the mint leaves and serve with the toasted sourdough.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,816kJ/ 435kcals
Fat
23g
Saturated Fat
7.6g
Carbohydrates
33g
Sugars
3.5g
Fibre
5g
Protein
22g
Salt
1.7g
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