Beans with Caramelized Shallots, Rosemary and Garlic

Beans with Caramelized Shallots, Rosemary and Garlic

Mar 7, 2019 | Recipes, Salads, Side Dish

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BEANS WITH CARAMELIZED SHALLOT, ROSEMARY AND GARLIC

Servings 6 People

Ingredients

  • 1 tsp Sea Salt
  • 450 g Green Beans tails removed
  • 2 tbsp Olive Oil Extra Virgin
  • 2 tbsp Shallots Diced
  • 2 tbsp Garlic Minced
  • 1/4 tsp Fresh Rosemary Chopped
  • 1/4 tsp Lemon zest Grated
  • 1/2 squeeze Juice of one Lemon Juice only

Instructions

  1. Bring a pot of water to boil, add 1 teaspoon salt.
  2. Add beans and blanch for 3 minutes, if they’re baby green beans, blanch for 1 minute only.
  3. Drain beans and place in a bath of ice water, this stops the cooking process and preserves the colour.
  4. Heat the olive oil in a sauté pan over medium heat.
  5. Add shallots and a pinch of salt.
  6. Sauté for 3 minutes until shallots are golden.
  7. Add garlic and sauté for 30 seconds more, just until aromatic.
  8. Deglaze the pan with 1/4 cup of water.
  9. Add beans, rosemary, lemon zest and lemon juice and serve immediately.
Amazing Dressed Beets

Amazing Dressed Beets

Mar 7, 2019 | Recipes, Salads, Side Dish

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AMAZING DRESSED BEETS

Total Time 27 minutes
Servings 4 People

Ingredients

  • 600 g Raw Baby Beets ideally with leaves *
  • 4 Clementines
  • 1/2 Bunch Fresh Tarragon +-15g
  • 100 g Goat’s Cheese Crumbed
  • 40 g Walnuts halves Shelled & unsalted

Instructions

  1. Reserve any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes or till tender.

  2. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
  3. Peel the remaining 3 clementines, slice into fine rounds and arrange on your 4 plates.
  4. Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins.
  5. Halve or slice a few, then toss them all in the dressing.
  6. Taste, season to perfection with sea salt and black pepper, then pick the tarragon and toss with the reserved beet leaves.
  7. Divide between your plates, crumble over the goat’s cheese and walnuts and drizzle lightly with extra virgin olive oil.

Peas, Broad Beans, Chilli and Mint Salad

Mar 7, 2019 | Recipes, Salads, Side Dish

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PEAS, BEANS CHILLI & MINT

Total Time 10 minutes
Servings 2 People

Ingredients

  • 1/2 Bunch Fresh Mint 1+-5g
  • 200 g Broad Beans Podded
  • 200 g Fresh or frozen Peas Podded
  • 1 Red chilli Deseeded & finely chopped
  • 1 Lemon

Instructions

  1. Rip off and reserve the top leafy half of the mint. Put the stalks in a pan of boiling water, then add the beans and peas to cook for 4 minutes.

  2. Meanwhile, halve and de-seed the chilli and finely chop with the top leafy half of the mint. Place in a bowl, finely grate over a little lemon zest, then squeeze in all the juice. Add 2 tablespoons of extra virgin olive oil, mix, taste and season to perfection with sea salt and black pepper.

  3. Drain the beans and peas, reserving a mugful of the cooking water and discarding the mint stalks.

  4. Pinch the skins off any large beans, then pour the beans and peas on to a platter, toss with a few splashes of the reserved cooking water, then spoon over the dressing. Drizzle with 1 more tablespoon of extra virgin olive oil and toss together at the table before tucking in.

Fennel and Orange Salad

Mar 7, 2019 | Recipes, Salads

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FENNEL AND ORANGE SALAD

Ingredients

  • 2 Bulbs Fennel Bulbs
  • 1½ Oranges
  • ½ Juice of one Lemon
  • Olive Oil Extra Virgin
  • Salt and freshly ground black pepper

Instructions

  1. Cut off the tops of the fennel bulbs and slice thinly into rings. Place into a large bowl.
  2. Cut away the skin and pith from one orange and slice into circles 1cm/½in thick. Add to the fennel.
  3. Make the salad dressing by mixing the orange juice, the lemon juice, an equal amount of olive oil and some salt and freshly ground black pepper.
  4. Drizzle over the fennel and orange and serve.

Broccoli and Kale Mac Cheese

Mar 7, 2019 | Main Dishes, Recipes

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BROCCOLI & KALE MAC CHEESE

Ingredients

  • 1/2 Bunch Kale
  • 1 Small Broccoli
  • 300 g Macaroni Pasta
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 250 ml Milk
  • 1 Cup Strong Cheddar Cheese or Gorgonzola Grated

Instructions

  1. Boil the pasta for 10 minute and drain.
  2. Chop kale, break broccoli into florets and steam until tender, do not overcook.
  3. Melt the butter in a pot and stir in the flour, add the milk gradually stirring continuously. Bring to the boil and allow to simmer for 5 minutes. Add the cheese, reserving some to sprinkle on top, mustard, salt & pepper. Remove from the heat.
  4. Pour sauce over the pasta and fold in the steamed broccoli and kale.
  5. Pour into a greased baking dish, sprinkle with the left over cheese and bake at 180 for 1/2 hour.
Pak Choi and Noodle Soup

Pak Choi and Noodle Soup

Mar 7, 2019 | Recipes, Soups

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PAK CHOI & NOODLE SOUP

Ingredients

  • 1 Litre Chicken Stock
  • 1 tsp Fresh Root Ginger Finely chopped
  • 1 small Red Chilli de-seeded and chopped finely
  • 1/2 Juice of one Lime Squeezed
  • 1 tbsp Light Soy Sauce
  • 50 g Chestnut Mushrooms
  • 2 Pak Choi heads or leaves
  • 150 g Egg Noodles Thin
  • A kettle full of boiling water
  • 2 tbsp Coriander Chopped

Instructions

  1. Put the stock, ginger, chilli, lime juice and light soy sauce in a large saucepan. Simmer for 5 minutes over a moderate heat.

  2. Stir in the mushrooms and pak choi and continue cooking for another 5–7 minutes or until the green stems are cooked but not soggy.

  3. Place the noodles in a bowl and pour boiling water over them. Stir to separate the strands and then leave to soak according to the packet instructions. Drain off the water and divide the wet noodles between four warm bowls.

  4. Top up with the soup and decorate each bowl with chopped coriander.