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Makke
Makke is a traditional Medieval recipe for a broad bean paste topped with fried shallots. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Makke.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4–6
Rating: 
Tags : Vegetable RecipesBean RecipesBritish RecipesEnglish Recipes
Original Recipe
Makke
(from A Forme of Cury)
Take drawen benes and ſeeþ hē wel. take hē up of the watr and caſt hē in a mortr grynde hem al to douſt til þei be white as eny mylk, whawf a litell rede wyne, caſt þ9among in þe gryndyng, to þ9to þsat, leþhe it ī diſsh9. þanne take Onyonns and mynce hem ſmale and ſeeþ hem ī oile til þey be al bronn. and floriſsh the diſsh9 þ9with. and sūe it forth.
Modern Redaction
Ingredients:
400g dried, split broad (fava) beans
600ml
beef stock
250ml red wine
6 shallots sliced thinly.
Method:
Place the beans in a large bowl and cover with cold water (making sure there's at least 3cm of water above the beans). The following morning, drain the beans, place in a pan and add 600ml beef stock. Bring to the boil, cover and simmer for about 40 minutes, until the beans have just softened (add more stock or water if needed). Take off the heat, allow to cool and pour into a food processor. Blitz the mixture to blend then add the red wine and blitz again. Blend to a smooth paste and return to the saucepan.
Gently heat the mixture until it just comes back to the boil then turn off the heat. Meanwhile, add some butter to a frying pan and fry the shallots until they turn brown and slightly crispy. Spoon the bean mixture into a bowl, top with the fried onions and serve immediately.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
