Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson
These stunning little canapes are perfect in spring with fresh broad beans in season. With local Cilantro goat’s cheese and gorgeous pink stained eggs, they are also a fabulous vegetarian option.
1 cup broad beans, de-shelled
½ clove garlic, crushed and finely chopped
small bunch parsley + a few mint leaves
50g Cilantro Chevre Goat Curd
1 cup white vinegar
2 tbsp white sugar
1 tsp beetroot or beetroot ‘juice’
extra virgin olive oil
salt & pepper
Bring a small pot of water to the boil, then carefully lower the eggs into the pot and boil for 7 minutes.
Drain the eggs, cool and peel.
Combine the vinegar, sugar and beetroot in a small pot. Bring to the boil then remove from heat and cool.
Once cooled, submerge the boiled eggs in the vinegar solution and leave for 1-2 hours (no more than 6 or they will be completely pink!). Remove eggs from liquid. They should retain a nice pink colour on the outer skin.
Meanwhile, roughly chop the broad beans and herbs. Combine in a bowl with the garlic, a drizzle of olive oil and salt and pepper to taste.
To serve, toast your favourite bread, spoon broad bean mix onto toast, cut the egg lengthways in half and place on top, crumble over the goat curd, place over a few slices of radish and finish with a drizzle of olive oil, and grind of pepper.