Broad Bean & Chorizo Bruschetta with Garlic Aioli

Broad beans are a firm favourite of ours. This is a great way to use the early summer broad bean. The sweetness but slightly bitter edge make it perfect for matching with chorizo. Served with a garlic aioli dip. Works equally well with bacon too, a British twist on a Italian classic. 

Ingredients

175g of Podded Broad Beans

2 Chorizo Sausages

2tbsp Rapeseed Oil

A couple of Mint Leaves

Pinch of Salt

Plenty of Black Pepper

Ingredients for the Garlic Aioli

2 Garlic Cloves

1 Egg Yolk

1/4tsp of Cyder Vinegar

Rapeseed Oil

Pinch of Salt & Pepper

Pinch of Saffron

Method

Place the broad beans in boiling water for only 1-2 minutes. Drain and shock in ice cold water. Place the broad beans, oil, mint, salt and pepper into a blender. Mix to a coarse pulp then place to one side for later on.

Meanwhile chop the chorizo into chunks, sauté in a hot pan until the chorizo crisps up and the paprika flavored oils start to ooze. Add the broad beans and then thoroughly mix with the chorizo. Serve on toasted crusty bread.

To make the aioli, mince the garlic then add to a bowl along with the egg yolk, cyder vinegar, salt, pepper and saffron. Whisk together with a little drizzle of oil until it emulsifies. Once this has been achieved whisk constantly with a steady stream of oil until you have a thick glossy mayonnaise. Serve alongside the bruschetta.