Attribution: Frank Camorra, Movida cookbook.
OK strictly speaking this is not a BBQ recipe. But it is so good that I have to share it with you
Ingredients:
- 600gm broad beans, leathery outer layer removed
- 1 small brown onion
- 2 cloves of garlic, minced
- 100gm Jamon, preferably Iberico (expensive!), or Serrano (cheaper), cut into 5mm slices
- 2 tbsp chopped mint
- 1 tsp sherry vinegar
Frozen broad beans are more convenient to use, but the flavour of fresh broad beans is superior. If using fresh broad beans - you need about 2kg to yield 600gm of peeled and shelled broad beans. Steam the broad beans for 10 minutes, then plunge into cold water. Once cool, start peeling. Make sure you have some music on - this takes a loooong time!
Seperate the Jamon fat from the meat. Cut the meat into lardons. Finely dice the fat. Keep seperate. Very lightly fry the fat over LOW heat with 30mL olive oil to render the fat. Once rendered (about 2-3 minutes), add the onion and garlic, and continue frying over low heat for 3-4 minutes until translucent. Add the Jamon lardons and heat through, then add the broad beans and the sherry vinegar. Continue until the beans are cooked through (about 10 minutes), then adjust the seasoning. Remove from the heat, toss through the mint, and serve.
Picture of completed dish: