Courgette, Broad Bean and Feta Orzotto
with Pork Meatballs
Anyone say broad beans? Charlotte, our veggie buyer, loves these green British beauties, so begged us to squirrel them into one of the dishes this week. Our chef, Victoria, accepted the challenge and voilà, a delicious cheesy broad bean orzo. We’re sending you whole broad beans in their jackets (pods), so that they have a little extra safety padding for their journey to your kitchen this evening – happy podding!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Broad beans
1
Red Onion
2
Courgette
(May contain Celery)
2
Garlic Clove
1
Mint
500
Pork & Oregano Sausage
(Contains Sulphites)
360
Orzo
(Contains Cereals containing gluten May contain Soya, Egg)
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Feta Cheese
(Contains Milk)
1
Lemon
2
Steve's Leaves Peashoots - DO NOT USE
Not included in your delivery
800
Water
Nutritional information
Utensils
Instructions
First, let’s get podding! Slit each broad bean pod along the seam with a knife or your nails if you have long ones! Tip: Be gentle though, you don’t want to cut the broad beans! Run your thumb along the furry inside to push the broad beans out.
Cut the red onion in half through the root, peel and chop into roughly ½cm pieces. Cut the the top and bottoms of the courgette and then in half lengthways, cut each half into four long strips then chop into 1cm chunks. Peel and grate the garlic (or use a garlic press if you have one). Pull the mint leaves off their stalks and roughly chop.
Slit each sausage in half and discard the skin. Roll the sausage meat into meatballs (five per person) and leave to the side.
Put your onion in a large frying pan with a drizzle of oil on medium heat. Cook for 4 mins then add your courgette, a good pinch of salt and a good grind of black pepper. Cook for another 6-7 mins before adding your garlic. Stir together and cook for 1 minute, then pour in the orzo. Stir until your orzo is well coated in the garlicky oil, then pour in the water (as specified in the ingredient list above) and the vegetable stock pot.
Bring to the boil, stirring to dissolve your stock pot, then turn the heat down to low and simmer away (don’t let it boil rapidly!), for 10 mins, or until your orzo is ‘al dente’ and the liquid has been absorbed. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Stir every couple of mins to ensure it doesn’t stick to the bottom of the pan! Tip: If all the liquid has been absorbed and the orzo is not quite cooked, just add 50ml of water and keep cooking (repeat this if you need to).
While your orzotto is cooking, add your meatballs to a frying pan on medium heat with a drizzle of oil. Cook for 8-9 mins until they are browned and cooked through. Tip: The meatballs are cooked when no longer pink in the middle. Remove the pan from the heat.
When your orzotto is 4 mins from being ready, add your broad beans to the pan to cook for the last 4 mins, then remove the pan from the heat. Crumble the feta into the pan along with your mint and stir together. Taste and add some salt and pepper if you feel it needs it.
Squeeze some lemon juice into a bowl with a drizzle of oil, a pinch of salt and a good grind of black pepper. Add the pea shoots to the bowl and toss together.
Serve your orzotto in bowls with your meatballs and pea shoots on top. Enjoy!
