Recipe Buratta Bruschetta with Broad Bean, Sugar Snap Peas, Radish, Mint & Chilli Oil Curried (V)
During September, Kilkenny is celebrating Irish craft and design. With their youthful and colourful designs, Jill and Gill manage to navigate the world of playful, fun design, while respecting the ethics of fashion, a true fashion-conscious brand. Our colourful and fresh bruschetta uses only the best sustainable Irish ingredients, honouring craftsmanship and progress. Enjoy!
40g sugar snap pea, halved diagonally, blanched
40g pea, blanched
40g broad beans, double podded, blanched
4 radishes sliced
2 red chilli deseeded, thinly sliced
small pack of mint
small pack of parsley
1 tbsp. white wine vinegar
100ml olive oil
4 slices sourdough or ciabatta
1 tbsp rapeseed oil
1 onion chopped
1 tbsp garam masala or curry powder
1 clove of garlic
1 small piece of ginger
6 large parsnips, peeled, sliced
600ml vegetable stock
Salt/pepper to taste
Step 1: Mix the sugar Snap Peas, Peas, broad beans and Radish with the Chillies and herbs in a bowl. Add white wine vinegar and olive oil and toss to coat.
Step 2: Heat grill to high, Brush Bread with oil and sprinkle with sea salt, grill for 2min each side until toasted. Put each piece of toast on a small plate, then halve the burattas and gently spread over the toast, divide summer beans, pile on top and season to serve.
Step 1: Heat oil in a saucepan over medium heat, add onion and fry until soft.
Step 2: Then add garam masala or curry powder, garlic + ginger, cook for 2 minutes.
Step 3: Then add Parsnip + vegetable stock, bring to boil, then simmer for 15 minutes until Parsnip is completely soft. Blitz adding enough water to ger your desired thickness and season to taste.
Prosciutto topping: Pur prosciutto slices in a dry non-stick pan over medium heat, use a fish slice to keep it flat and fry for a few minutes until crispy. Set aside to cool, then break into pieces.
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