When I was a child, almost all summer meal is served with green beans green jade, was carefully cut into long, thin strands and hard so gently collapse as they lay on the other in the bowl, glistening with butter melted and a splash lemon.
Despite its American descent - who traveled widely in this country of the order beans gardener John Tradescant Carlos were taken, I was in the 1970s, as an intrinsic summer English as cricket larvae space and pickets.
Unfortunately, the scarlet runner bean has fallen out of trouble. Sometime in the 1980s, a triumvirate of sexy green beans push our old friend the culinary center of attention. Green beans, peas and sugar shots were softer, smoother and easier to create. The humble cyclist could not compete.
The good news is that there is a reverse flow. I think it might be because people grow their own vegetables and beans make a reliable and exciting rich harvest. If you have a garden, however small, to plant a magic bean: you will soon see why the fairy tale.
You can grow some of their ridiculously large grains to find the length of a baby's arm. More beans, more fiber "strings" that come down the sides. If you do not like the feeling of chewing on green silk, you will need to cut the strings. Take a small paring knife and run on both sides, cut the ends while you are there.
Of course you do not have to grow on your own to enjoy the reward. There is a surplus of grain in this time of year, so that all the shops and supermarkets are full of them. And to prove that there are no hard feelings, recipes this week, the British runner Doughty with his French counterpart correspond attractive. (You can of course use beans on your own if you are not willing to make peace.)
Green beans and runner with Sambal Tempeh
Preparation time: 10 minutes
Cooking time: 15 minutes
A powerful curry, fresh and spicy. Indonesian sambal belachan dishes often contain pepper paste and dried shrimp. , Sambal Olek chili paste and fermented soy tempeh, however, are now widely available and work well as a substitute.
(De Leon: Vegetarian fast)
For 4 people
150 g green beans
150 g green beans
1 tbsp sunflower oil
1 onion, finely chopped
2 cloves garlic, crushed
Tempeh 120g, chopped
3 tablespoons Sambal Olek
Tamarind paste ½ tsp
Pinch of sugar
3 tablespoons hot water
Salt and black pepper
1 Top and tail the green beans and cut the green beans, then diagonally into thin slices.
2 Cook onions in oil in a shallow pan over medium heat for 5 minutes. Add, stir and cook a few minutes more garlic. Add the tempeh and raise the temperature by a few minutes back.
3 quickly add the remaining ingredients, including the beans and water.
4 Good mix and reduce heat for 5 minutes, then cover the pan, allow to reduce the heat to low and stand for 5 minutes. Beans should be tender and coated with sauce. Season well and serve.
Tagliatelle with potatoes, beans and pesto
Traditionally, pesto is used cooked as a sauce with pasta, with thinly sliced potatoes and green beans. Recipe for 4 people.
1 slice finely 400 g potatoes (should be thicker than a 50p coin).
2 Top and Tail 150g green beans. Cut the green beans into thin strips 150 g.
3 Cook 400 g noodles in salt water than on the package. If eight minutes from the end of the cooking time, the potatoes and beans.
Four drain some of the cooking water. Add 2-3 tablespoons of pesto strong. Season and serve.
A red pepper dressing and green beans cooked channels
(From Riverford daily and Sunday)
4 red peppers, seeded and coarsely chopped
3 red onions, chopped
4 cloves of garlic
4 large tomatoes
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 tsp cumin seeds
A pinch of dried chili flakes
Powdered sugar 2 tablespoons
3 tablespoons balsamic vinegar
A dash of olive oil
A handful of fresh coriander leaves
1 Preheat oven to 200 ° C / 400 ° F / gas mark sixth
2 Place all ingredients in a large baking dish, with the exception of the cilantro. Roasted together for 30 minutes, until lightly caramelized. Blitz in a food processor and season well.
3 Toss cooked green beans and channels in the dressing and sprinkle with coriander.
Beans with anchovies, tomatoes and chili
1 Simmer for a couple of cloves of crushed garlic in olive oil for 2-3 minutes, do not let brown.
Add two chopped 1 red pepper and anchovies. Remove from heat and stir until the anchovies to solve in oil.
3 Bake 150g runner beans and prepared in boiling salted water. Drain well and mix in the hot anchovies. Season well.
Cool to room temperature 4 Enter halved 200 g cherry tomatoes and a little chopped parsley. Cod flakes can also be added to the salad.
Bean and Cheese
1 Top and tail 150g green beans. Cut 150 g green beans and cut diagonally into 1 cm thick. Blanch in boiling salted water for about 5 minutes, until tender. Drain well.
2 Melt some butter in a large pot. Add the drained beans and season well. Add 2-3 tablespoons of grated Parmesan and Fontina (or Gruyere), crouch, cover and let stand for a few minutes before serving.
Tagliatelle with smoked salmon and green beans
1 Top and tail the beans and cut them lengthwise into thin slices.
2 Make a sauce by cooking diced red peppers with rosemary and garlic in a little oil. Add a little cream and bring to a boil. Remove from heat and add thin slices of smoked salmon trimmings.
3 The Cook noodles according to package directions. Five minutes before you are ready, add the prepared beans and cook until the pasta is ready. Drain and pepper smoked salmon with cream. Season and finish with grated parmesan cheese.
Beans with tarragon and cream
1 chopped shallots and mix some chopped tarragon with a little cream. Mix hot beans. Add a little lemon juice. Season and serve.
Henry Dimbleby is co-founder of the natural chain of fast food restaurant Leon (henry_leon). Get your kids cooking recipes from Jane Baxter cook5.co.uk.
No comments:
Post a Comment