GREEN SOYA BEAN DIP
PREP + COOK TIME 15 MINUTES
MAKES ABOUT 2 CUPS
454g frozen green soya beans
(edamame), thawed
2 tablespoons extra−light olive oil
½ teaspoon sesame oil
1 clove garlic, peeled
⅓ cup (80ml) lemon juice
⅓ cup (80ml) water
½ teaspoon salt
¼ cup finely chopped fresh chives1 Shell soya beans; place in a large
heatproof bowl. Add enough boiling
water to cover; stand for 4 minutes.
Drain well.
2 Process beans, oils, garlic, juice,
the water and salt until smooth. Stir
in most of the chives; season to taste.
3 Serve the dip topped with the
remaining chives.CHORIZO, POTATO
& HERB FRITTATA
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ COOLING) SERVES 65 large potatoes (1.5kg), unpeeled
1 tablespoon olive oil
4 cured chorizo sausages (450g),
sliced thinly
1 large brown onion (200g),
sliced thinly
50g baby rocket leaves, chopped
coarsely, plus extra leaves, to serve
½ cup coarsely chopped fresh
flat−leaf parsley
1 cup (120g) grated cheddar cheese
12 eggs, at room temperature
300ml pouring cream
lemon wedges, to serve1 Boil, steam or microwave whole
potatoes until just tender. When cool
enough to handle, peel skins, then cut
flesh into 1cm pieces.
2 Preheat oven to 160°C/140°C fan.
Grease a deep 24cm x 35cm baking
pan; line the base and sides with
baking paper, extending the paper
7cm above the sides.3 Meanwhile, heat oil in a large
frying pan over medium heat;
cook chorizo and onion, stirring,
for 5 minutes or until chorizo is
browned. Cool for 10 minutes.
4 Combine potato, half the chorizo
mixture, chopped rocket, parsley
and cheese in the baking pan.
5 Whisk eggs and cream together
in a medium bowl; season. Pour over
potato mixture; top with remaining
chorizo mixture in pan. Bake for
35 minutes or until set (to check,
insert a skewer; no wet egg mixture
should be visible). Cool in pan.
6 Lift frittata out of pan onto
a chopping board; trim edges.
Cut frittata into pieces. Serve topped
with extra rocket and accompany with
lemon wedges.AWW FOOD • ISSUE TWENTY THREE 133
GREEN
SOYA
BEAN DIP