Hiiii-ya! Aarti Paarti is back! This is the third season of the show, so I thought I’d start it with a bang!
This is a re-imagined recipe from my childhood. Mum would make these finger-lickin’ good lamb chops every now and then, and we would have a very hard time stopping ourselves from gobbling them all down in one go.
Her secret weapon? Ketchup. Yup.
I have nothing at all against ketchup. But, I set myself the challenge to recreate similar flavours without the ketchup… to make it from scratch. And, I hope this doesn’t offend you mum, but I think I might like this version better. It just tastes, um… fresher. Does that make sense? It could all be in my head. Well, more pointedly, it’s all in my belly at this point. Those lamb chops disappeared FAST! Within about 30 minutes, they were all gone. Guess nothing has changed from my childhood.
You know what else hasn’t changed? How funny my friends are. Take a look:
I actually posted this recipe last year, but I didn’t share the fava bean puree part. So here you go! As I mentioned, if you can’t find fava beans, peas would be a nice substitute. This really couldn’t be much easier!
FAVA BEAN PUREE
3lbs fava beans, shucked and pods discarded
2 tbsp plain yogurt
2 sprigs of mint, leaves picked and stems discarded
Salt and pepper
1) Bring a large pot of water to a boil. Meanwhile, prep an ice bath: throw a big handful of ice into a bowl of cold water.
2) When the water is boiling, add the fava beans. Cook for about 5 minutes.
3) Fish the beans out and immediately dunk ‘em into the ice bath. Allow to sit a couple of minutes.
4) Grab a bean, rip off the little “zipper” looking thing at the top of the bean (what attaches the bean to the pod). The squeeze the opposite end of the bean — a bright green little lovely should pop right out! Repeat ad nauseum until all the bean are shucked!
5) Drain beans and throw into a food processor. Add the rest of the ingredients, and even a splash of extra virgin olive oil if you’re feeling frisky. Whiz it all up until smooth. Hey presto, you’re done!
As for the potatoes, I used new potatoes which are incredibly tender. I put them in a pot of cold water and brought them to a boil, cooking them until a knife ran through easily, about 10 minutes. Then I cut them in half, and placed them, flesh side down, in a cast iron skillet with a little olive oil over medium-high heat for about 5 minutes, just enough that they turn golden brown.
This is such a great recipe, one that is simple enough for a family dinner, but fancy enough for a special occasion. I hope you try it. Let me know what you think!