Ingredients
300g lima bean
1.0L water
2 cloves garlic crushed
3 bay leaves
6 peppercorn
160ml Extra Virgin Olive Oil plus extra to serve
450g leeks
20ml Verjuice
25g lemon zest cut into strips, no pith
2 tbspn butter
400g mushroom sliced
2 tspn murray valley salt
1 tspn pepper
1 handful flat leaf parsley chopped
160g vache curd
300g lima bean
1.0L water
2 cloves garlic crushed
3 bay leaves
6 peppercorn
160ml Extra Virgin Olive Oil plus extra to serve
450g leeks
20ml Verjuice
25g lemon zest cut into strips, no pith
2 tbspn butter
400g mushroom sliced
2 tspn murray valley salt
1 tspn pepper
1 handful flat leaf parsley chopped
160g vache curd
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Methods
1
Add lima beans to a heavy based pan, with water, garlic, bay leaves, peppercorns and two tablespoon of Extra Virgin Olive Oil.
2
Wait for the pot to come to a simmer, turn down and cook over a very, very low heat, for an hour with the lid off. Check after an hour and cook for slightly longer if needed (will depend on the freshness of the bean).
3
In a large frypan heat three tablespoons of Extra Virgin Olive Oil and add the leeks. Cook at a medium temperature for 5 minutes, then add one tablespoon of Verjuice, turn temperature down, pop lid on and cook over very low heat for a further 8 minutes. Add in lemon at the last moment.
4
In a large frypan melt butter with 2 tablespoons of Extra Virgin Olive Oil, add mushrooms and salt. When almost cooked add pepper and toss through.
5
Once all components are cooked, combine together in a large bowl, serve and finish each plate with cracked black pepper, a drizzle of Extra Virgin Olive Oil, freshly squeezed lemon juice, chopped parsley and vache curd.
1
Add lima beans to a heavy based pan, with water, garlic, bay leaves, peppercorns and two tablespoon of Extra Virgin Olive Oil.
2
Wait for the pot to come to a simmer, turn down and cook over a very, very low heat, for an hour with the lid off. Check after an hour and cook for slightly longer if needed (will depend on the freshness of the bean).
3
In a large frypan heat three tablespoons of Extra Virgin Olive Oil and add the leeks. Cook at a medium temperature for 5 minutes, then add one tablespoon of Verjuice, turn temperature down, pop lid on and cook over very low heat for a further 8 minutes. Add in lemon at the last moment.
4
In a large frypan melt butter with 2 tablespoons of Extra Virgin Olive Oil, add mushrooms and salt. When almost cooked add pepper and toss through.
5
Once all components are cooked, combine together in a large bowl, serve and finish each plate with cracked black pepper, a drizzle of Extra Virgin Olive Oil, freshly squeezed lemon juice, chopped parsley and vache curd.
