EMBER DAYS OF PENTECOST- RECIPE: BROAD BEAN AND PEA SALAD

 THE EMBER DAYS OF PENTECOST

RECIPE: BROAD BEAN AND PEA SALAD




The Ember Days of Pentecost this year are, Ember Wednesday, 26th May, Ember Friday, 28th May and Ember Saturday, 29th May.
The Ember days of Pentecost are directed to the wheat harvest – to give thanks and to direct our attention to the presence of the Holy Ghost in pour lives and in the Church. Below is reproduced a recipe for a salad with Freekeh, which is a grain from early harvest wheat. If it is difficult to obtain, barley, spelt or puffed wheat would substitute easily.
BROAD BEAN AND PEA SALAD WITH FREEKEH & YOGHURT SAUCE
[Serves 4]
INGREDIENTS
160g Freekeh, soaked overnight (or, as stated above)
125 g podded peas
350g podded broad beans
60ml olive oil
1 brown onion, thinly sliced.
½ tablespoons chopped dill, including stems
juice of ½ to 1 lemon, to taste
1/3 cup pickled dill (ie., pickled cucumbers) and mint leaves torn just before serving
ground Sumac for sprinkling (optional)
YOGHURT SAUCE
200g natural unsweetened yoghurt
2 garlic cloves, crushed
pinch chili powder or cayenne pepper, to taste
Salt
METHOD
Boil the Freekeh until the grains are tender, still retaining their shape, the drain and rinse. Set aside to cool.
Blanche the peas and broad beans. Peel the beans and set aside.
Cook the onion over medium-low heat for a few minutes until softened. Turn the heat up, add the broad beans and stir-fry until they turn golden brown. Add the chopped dill and turn off the heat.
In a mixing bowl, combine the fried broad beans and peas and onions. Season with salt, pepper and lemon juice to taste.
To serve, spread the Freekeh/Puffed wheat, (or whatever), on a plate and top with the vegetables. Drizzle the yoghurt sauce over and garnish with the dill and mint, finishing with the Sumac and a bit of olive oil.
PICKLED GHERKINS
1.2kg small gherkins (pickling cucumbers)
1 tablespoon salt
625 ml white wine vinegar
310 ml water
55-110g caster sugar (depending on how sweet you like your pickles)
FOR EACH JAR YOU WILL NEED:
¼ teaspoon whole peppercorns
1 teaspoon dill seeds
¼ teaspoon dried dill
1 teaspoon mustard seeds
METHOD
Wash the gherkins and remove any blemished parts. Make them similar sizes.
Put them in a bowl and sprinkle with salt, leaving overnight in the fridge, (to draw out excess moisture so it will not be too watery).
Next day, strain off and discard any liquid, (I would say rinse off the salt too).
Sterilise your jars and lids.
Make your brine by combining the vinegar, water and sugar in a non-reactive medium-sized saucepan. Place over low heat to dissolve the sugar. Once dissolved, increase the heat and bring to the boil.

Add the spices to each jar. Place the gherkins vertically in each jar and add the hot brine so that it completely covers the gherkins. Then add some more gherkins, laying them horizontally on top so they keep the other gherkins down under the brine.
Remove any air bubble by gently tapping on the work surface and by sliding a clean butter knife or chopstick around the inside to release hidden air pockets. You may need to add more brine to ensure that all the gherkins are completely submerged. Wipe the rims of the jars with a paper towel or clean cloth and seal.
Heat process for 15 minutes: Basically place the sealed jars in boiling water for 15 minutes and then tighten lids more.
Leave the gherkins to sit for 2 months before opening. They will keep for 2 years in a cool dark place (that is, if they have been sterilised correctly and sealed sufficiently). Once opened, keep refrigerated and use within a few months.
Recipes are taken from: Alex Elliott-Howery & Sabine Spindler “Cornersmith Salads and Pickles” Murdoch Books, at p. 12, (Salad) and p. 71, (Pickled Dill Gherkins); and see, Delicious, from which image is taken.

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