Herby Oatcakes with Broad Bean and Sea Greens Dip

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April 12, 2017

Delicate sea herbs flavour these companions.

Generously donated by Rachel Lambert© (wildwalks-southwest.co.uk), from her book: Seaweed Foraging in Cornwall and the Isles of Scilly, Alison Hodge 2016

Ingredients

360 g fine oatmeal (or oats ground in food blender)

100 g spelt flour

1/2 tsp fine sea salt

1/2 tsp baking powder

5 g (2 tbsp) ground or chopped dried gutweed

65 g butter

1 egg, beaten

60 ml milk or water

BROAD BEAN AND SEA GREENS DIP

1 kg broad beans (250 g shelled)

1-2 cloves garlic, peeled

60 ml extra virgin olive oil

Juice of 1 lemon

10 g ground or chopped dried gutweed (30 g fresh) Add To Cart

Fine sea salt and black pepper, to taste

Mint leaves to garnish (optional)

Directions

For the herby oatcakes: Pre-heat oven to 200°C, and grease a large baking tray. Mix together all the dry ingredients, and combine with the butter. You can rub in the butter with your hands, or combine the whole lot in a food processor. Add the egg and milk or water and mix for just 3 minutes. The dough should be firm enough to be rolled out; add a little extra liquid if necessary. Roll dough to approximately 3 mm thick, and use biscuit cutters to press out the biscuit shapes. Place on the baking tray and bake for 15–20 minutes. Leave to cool.

For the broad bean and sea greens dip: Take the beans out of the pods and simmer in a medium pan for 2–3 minutes. Strain through a colander and rinse with cold water. Slip the beans out of their grey skins by tearing one end and gently squeezing out the bean. Place in a food processor with the next 5 ingredients and blend, keeping the mixture textured rather than smooth. Adjust flavouring with salt and pepper. Serve fresh, decorated with mint leaves. Will keep for a week in a sealed jar in the fridge.

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