Showing posts with label Side dish. Show all posts
Showing posts with label Side dish. Show all posts

Friday, 24 October 2014

Petite Kitchen: Sage and Lemon Butter Beans

It's unbelievable how something so simple had Trevor & I fighting over the last spoonfuls. Awesome recipe out of one of my favourite cookbooks, My Petite Kitchen, by Eleanor Ozich. Again I didn't take a photo so using Eleanor's until I make them next.

Ingredients
serves 2 as a side dish
  • 1 can of organic butter beans, drained and rinsed
  • a good glug of extra virgin olive oil OR 1 Tbsp coconut oil
  • 1 large brown onion, diced 
  • 3-6 cloves of garlic (cut back if you aren't a big garlic fan)roughly chopped 
  • a large handful of fresh sage, leaves only 
  • juice of one lemon 
  • sea salt 
  • freshly cracked pepper

Method 

  1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic and sage, and cook while stirring, until browned and slightly crispy. 
  2. Add the butter beans, and continue to cook for a minute or so. Add the lemon juice, and a good pinch of salt and pepper, and continue to cook for a further 2-3 minutes, just to let all the flavors sink in to each other. 
  3. Remove from the heat and serve immediately. Add a little more seasoning, and an extra drizzle of olive oil. Enjoy!


Photo source: Petite Kitchen

Friday, 29 March 2013

Carrots, Almonds, Cumin

Simple flavours make these carrots sing! This is from Hugh's Three Good Things with some of my own ideas thrown in.

Ingredients
serves 2
takes 15 minutes
  • 500g small baby sized carrots, scrubbed & trimmed & halved horizontally
  • 100g blanched whole almonds OR try other nuts you might have on hand such as pumpkin seeds
  • 1 tbsp cumin seeds OR combine caraway and anise seeds OR try chilli powder
  • 2 tbsp olive oil
  • sea salt & freshly ground pepper
Method
  1. Bring a large pot of water to the boil & add carrots. Boil for 5-8 minutes until tender. Drain & leave to cool just a little.
  2. Meanwhile, heat a large frying pan over a medium heat. Add the almonds & toast, tossing frequently until they are golden. Transfer to blender.
  3. Put the cumin seeds in the same pan & toast for a few minutes until fragrant. Add to blender & blitz until crumbly but you still want to be able to see pieces of almond.
  4. Put the carrots on a serving dish and sprinkle almonds & cumin mix on top with a dash of olive oil and some salt & pepper. I served ours with some lamb medallions that had been seasoned & pan fried for a couple of minutes each side. Enjoy!