Bean Masterclass
Salade niçoise, broad beans with mint, creamed borlotti beans, heritage beans with almonds and brown butter and spanish beans!
Ingredients
Salade niçoise - serves 4
- 3 boiled eggs, halved
- 1 red chicory
- 200g green beans, blanched
- 100g cherry tomatoes, halved
- ½ loaf of sourdough, cubed
- 50g black olives
- 6 white anchovies
- 300g jersey royals, cooked and halved
For the dressing
- 1 tbsp water
- 1tbsp Dijon mustard
- 150ml vegetable oil
- 50ml white wine vinegar
- Juice of 1 lemon
- 1 clove of garlic, minced with a pinch of salt
For the broad beans with mint - serves 2
- 50ml olive oil
- 100g serrano ham
- ½ shallot, diced
- 2 cloves of garlic, crushed
- Splash of water
- 300g broad beans, podded
- Few sprigs of mint, chopped
Creamed borlotti beans - serves 2
- 300g fresh borlotti beans (podded weight)
- 1 sprig of rosemary
- 2 cloves of garlic, crushed
- 100ml double cream
- 25g butter
- Salt and pepper
- 1 small bunch parsley, chopped
- Juice of ½ lemon
For the heritage beans with almonds and brown butter - serves 2
- 300g heritage beans
- 75g butter
- 50g toasted, flaked almonds
- A few sprigs of parsley, chopped
- Juice of ½ lemon
Spanish beans - serves 2
- 200g podded frozen broad beans, defrosted
- ½ a shallot, diced
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
Method
For the salad niçoise
For the croutons, using a large non-stick pan, fry the sourdough in chunks until golden. Remove from pan and set aside.
For the dressing, put all ingredients into a large bowl. Whisk together and season.
To serve, arrange all leaves on a platter, top with green beans, olives, anchovies, potatoes and tomatoes. Sprinkle with croutons and nestle the eggs into the salad. To finish spoon over dressing and dot the beans around.
For the broad beans with mint
Mix all the ingredients together except the ham pile onto a platter top with the ham.
For the creamed borlotti beans
Heat a medium sized pan until hot. Add the butter and garlic and sauté for 1 minute.
Add the beans, a splash of water and the rosemary. Bring to the boil, add the cream and simmer for 4 to 5 minutes.
To serve, stir through the parsley and lemon.
For the heritage beans with almonds and brown butter
Blanch the beans in boiling salted water for 3 to 4 minutes.
Meanwhile, heat the butter to a nut-brown colour, then add the almonds, parsley and lemon. Drain the beans, then pour the sauce over.
For the Spanish beans
Mix all of the ingredients together and season.
Ingredients
Salade niçoise - serves 4
- 3 boiled eggs, halved
- 1 red chicory
- 200g green beans, blanched
- 100g cherry tomatoes, halved
- ½ loaf of sourdough, cubed
- 50g black olives
- 6 white anchovies
- 300g jersey royals, cooked and halved
For the dressing
- 1 tbsp water
- 1tbsp Dijon mustard
- 150ml vegetable oil
- 50ml white wine vinegar
- Juice of 1 lemon
- 1 clove of garlic, minced with a pinch of salt
For the broad beans with mint - serves 2
- 50ml olive oil
- 100g serrano ham
- ½ shallot, diced
- 2 cloves of garlic, crushed
- Splash of water
- 300g broad beans, podded
- Few sprigs of mint, chopped
Creamed borlotti beans - serves 2
- 300g fresh borlotti beans (podded weight)
- 1 sprig of rosemary
- 2 cloves of garlic, crushed
- 100ml double cream
- 25g butter
- Salt and pepper
- 1 small bunch parsley, chopped
- Juice of ½ lemon
For the heritage beans with almonds and brown butter - serves 2
- 300g heritage beans
- 75g butter
- 50g toasted, flaked almonds
- A few sprigs of parsley, chopped
- Juice of ½ lemon
Spanish beans - serves 2
- 200g podded frozen broad beans, defrosted
- ½ a shallot, diced
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
Method
For the salad niçoise
For the croutons, using a large non-stick pan, fry the sourdough in chunks until golden. Remove from pan and set aside.
For the dressing, put all ingredients into a large bowl. Whisk together and season.
To serve, arrange all leaves on a platter, top with green beans, olives, anchovies, potatoes and tomatoes. Sprinkle with croutons and nestle the eggs into the salad. To finish spoon over dressing and dot the beans around.
For the broad beans with mint
Mix all the ingredients together except the ham pile onto a platter top with the ham.
For the creamed borlotti beans
Heat a medium sized pan until hot. Add the butter and garlic and sauté for 1 minute.
Add the beans, a splash of water and the rosemary. Bring to the boil, add the cream and simmer for 4 to 5 minutes.
To serve, stir through the parsley and lemon.
For the heritage beans with almonds and brown butter
Blanch the beans in boiling salted water for 3 to 4 minutes.
Meanwhile, heat the butter to a nut-brown colour, then add the almonds, parsley and lemon. Drain the beans, then pour the sauce over.
For the Spanish beans
Mix all of the ingredients together and season.
