I went to the markets with the idea of making roast spatchcock with broad beans. I went too late and the spatchcock had sold out. The spatchcock I have had from Eveleigh Markets is the most succulent I have tasted. In any case I found myself some hours later with a batch of bread beans and severe gastro and my meal ended up a bit random. In the end I made a mildly spicy yoghurt chicken breast with broad beans and quinoa served with some cucumber riata and gluten-free pita bread. Once this was done there was no cooking for me for some days. I was really unwell.

Yoghurt chicken

1 chicken breast diced
3 tbs greek yoghurt
1 tbs curry powder from the Fijian market on King Street

Mix together and marinate for 1+ hours then fry on medium to medium/low heat with the lid on until done.

Quinoa

1 cup of quinoa
2 cups of water

Rinse quinoa well then put in sauce pan of boiling water and simmer on low  until the quinoa uncurls.

Broad beans

Peel broad beans and blanch in boiling water for 30 seconds then peel again. The best way to get the most out of pate season broad beans is to shell the individual beans so what you are left with is the succulent green centres. They have a beautiful fresh buttery flavour.

Cucumber riata

1 small tub of yoghurt
1/2 cucumber finely chopped
teaspoon lemon juice

Combine ingredients

I mixed the quinoa and broad beans together before serving. It was pretty bland but very healthy for the tummy which was a good thing at the time. If I were to make it again whilst feeling fine I’d add 1 or 2 tbs of vegetable stock to give it some oomph! Most importantly the broad beans were fantsastic.

To good health!