Tag: Beans

Tuna with Sicilian lemon zested beans in tomato sauce

Tuna with Sicilian lemon zested beans in tomato sauce

This week we had too many French beans to cope with and so we needed to be a little inventive!  We therefore combined some of the dishes we have tried over the last couple of decades travelling over Europe and were delighted with the outcome.  I doubt its absolute authenticity but am convinced by its principal ingredients.  More importantly – it just works!!!

Basically this is a bean dish designed to ‘showcase’ a piece of meat or fish.   We lit the BGE and set it up for indirect cooking.  As it was heating up we put into the BGE a small pan of trimmed French beans which had been halved (as they were long).  As the BGE came up to temperature we let the beans boil for around 3 minutes to begin to cook.  The water was then poured away and the beans were put to one side.  In a sauté pan we then cooked a finely chopped shallot in some olive oil and part way through cooking added a coarsely chopped garlic clove.

Once these had taken on a little colour a can of chopped tomatoes joined the mixture to cook for around 10 minutes with some freshly chopped herbs (on this occasion thyme, oregano and rosemary).    We were almost there !  A small handful of chopped green olives, lemon zest, capers, salt and pepper was added to the pan.

All that was left to do was to add the almost cooked French beans, and let the whole dish come together.  This makes a fine side dish, or indeed a light supper dish in it’s own right.  Today however we were using oil to underpin some freshly grilled Tuna with a little grilled lemon – this worked perfectly!

Once the beans were cooked, the platesetter was removed and the Tuna was grilled on the BGE – this time direct – at 250C for about 1 minute a side. The tuna was then served on the beans and the grilled lemon squeezed over the top

Delicious!

………… give it a go – it is so easy!!

Tuna with Sicilian lemon tested beans in a tomato sauce

September 25, 2020
: 2
: 15 min
: 15 min
: 30 min
: Easy

A simple sauce using tomatoes and shallots, enhanced with lemon zest, and olives with green beans - the perfect foil for grilled Tuna.

By:

Ingredients
  • French beans - around 300g
  • 1-2 Shallots finely chopped
  • Garlic clove coarsely chopped
  • Olive oil
  • Can of chopped tomatoes 400g
  • Freshly chopped herbs (e.g. thyme, oregano and rosemary). Handful of chopped green olives
  • 1 lemon
  • 3 tbsp capers
  • Salt and pepper.
  • 2 Tuna steaks
Directions
  • Step 1 Set up the BGE for indirect cooking aiming for around 180C. If the beans are long cut in half put on the BGE in a small pan of water – allow to partially cook as the EGG warms up. Once partially cooked pour the water away and set the beans to one side
  • Step 2 In a sauté pan sauté the finely chopped shallot in some olive oil and part way through cooking add a coarsely chopped garlic clove. Once these have taken on a little colour add a can of chopped tomatoes and allow the mixture to cook for around 10 minutes with some freshly chopped herbs
  • Step 3 Add a small handful of chopped green olives, the zest of the lemon and the capers. Season with salt and pepper.
  • Step 4 Finally add the partially cooked French beans, and let the dish come together.  
  • Step 5 As the beans are finishing – open up the vents on the BGE to allow the temperature to begin to rise. After a couple of minutes , remove the beans and the platesetter. Put the platesetter flat on a heat proof surface and put the pan of beans on this to keep warm. Once the BGE gets to around 225-250C grill the Tuna for around 1 min on each side. at the same time cut the lemon into 4 lengthways and add to the grill to warm and colour
  • Step 6 Serve the tuna on top of the beans with the hot lemon ready to squeeze over the top

 

Caramelised Fennel and Burnt Orange – with Infused Ricotta, Butter Beans and Olives

Caramelised Fennel and Burnt Orange – with Infused Ricotta, Butter Beans and Olives

Last year we had had every intention of highlighting recipes from Genevieve Taylor’s book – “Charred”.  I really think that this is a great book for those of us wanting to try more vegetarian  cooking. Especially those of us wanting to explore it when cooking outside especially over wood and charcoal.  Things like the Coronavirus Pandemic have got in the way but we are going to try and publish when we can this year!

The first of these is this ‘Caramelised Fennel and Orange dish’!  We know from our own slow roasted caramelised fennel dish just how well fennel responds to this type of cooking.  Limited shopping opportunities during the pandemic and personal cooking interests has led to some small variations to Genevieve Taylor’s recipe. But it has worked really well and we are delighted to share it here.

We may as well start with the principal difference!  We had a tub of ricotta but no goat’s cheese.  Instead of goat’s cheese whipped with cream, we used Ricotta infused with orange and thyme.  We used about two thirds of a 250g tub of ricotta and added the zest of half an orange and the leaves of 3 or 4 sprigs of thyme.  To this was added enough of the juice of the orange to allow the ricotta to be whipped into a soft cream.  This was then seasoned with salt and pepper to taste and was set to one side.  We found the following day that this mix works very well with baked potatoes (and that in the absence of any fresh orange juice, Cointreau or Grand Marnier works well too!)

On to the cooking itself.  We sliced the fennel along the bulb and through the root in slices around 5-7mm thick.  These were tossed in a little olive oil and salt and pepper and put in the BGE MiniMax Skillet and onto the BGE (which was ticking over at around 180C) to caramelise in the pan.  This just meant keeping an eye on the fennel until it took on some colour and began to soften. The hot pan was then removed and the fennel continued to cook in the heat of the pan.  Whilst the fennel was cooking we had partly jested an orange and cut it into slices which had then been halved.
These were tossed in a little olive oil, seasoned with salt and pepper and put on the grill over the open flame.

The idea was to just slightly ‘char’ the pieces of orange – particularly the peel.  Once this was nearly completed the final cooked element of the dish was introduced to the BGE.

The final element was a tin of butter beans, drained and rinsed with an added clove of garlic – finally chopped.  The pan had a little olive oil stirred through and was put on the BGE to warm through.  Once all the elements had been cooked, all that was left to do was assemble the dish.  Firstly the Butter beans and garlic were divided between the 2 plates. On to these followed the fennel and the burnt orange.  This was then topped off by a generous helping of the orange and thyme infused ricotta and finally a handful of chopped black olives.  The dish was finished with some thyme flowers, a few fennel fronds and the last of the orange zest.

I have to say here – I am not by any stretch of imagination a vegetarian – but this is a wonderful, satisfying vegetarian (or if you prefer – plant based) dish.  Infact it is just a wonderful dish!!

Do give it a go………..

…………. we will certainly be doing it again!

 

Caramelised fennel and burnt orange with infused ricotta, butterbeans and black olives

July 31, 2020
: 2
: 20 min
: 30 min
: 50 min
: Moderate

Caramelised fennel and burnt orange - on top of garlic butter beans - set off with orange and thyme infused ricotta and black olives

By:

Ingredients
  • Around 180g Ricotta
  • Zest of an orange
  • Fresh thyme leaves from 3-4 stems
  • A little orange juice or orange liqueur
  • Salt and pepper
  • Large fennel bulb sliced around 5-7mm thick, through the root end
  • One orange sliced and then cut into semicircles
  • Handful of black olives chopped
  • 400g can of butter beans drained and washed
  • 1 garlic clove finally diced
Directions
  • Step 1 Take around 2/3 of a 250g tub of ricotta and add the zest of half an orange and the leaves of 3 or 4 sprigs of thyme. Then add enough of the juice of the orange to allow the ricotta to be whipped into a soft cream.  Season with salt and pepper to taste and then set to one side.  
  • Step 2 Slice the fennel along through the root in slices around 5-7mm thick.  Toss these in a little olive oil and salt and pepper and put in a Skillet to caramelise on the BGE direct at around 180C.  Keep an eye on the fennel until it takes on some colour and begins to soften. Remove the skillet and allow the fennel to continue to cook in the hot pan.  
  • Step 3 Toss the orange slices in a little olive oil seasoned with salt and pepper and put on the grill over the open flame. Allow these to char a little. Once this is nearly completed add the washed butter beans to a second pan with the chopped garlic and a little oil and put on the BGE to warm through.
  • Step 4 If cooking on one EGG at this point you may need to just reheat the fennel for around 1 min before assembling the dish. Firstly divide the Butter beans and garlic between the 2 plates. On to these add the fennel and the burnt orange. Top these off with a generous helping of the orange and thyme infused ricotta and finally a handful of chopped black olives. Finish with some thyme flowers, a few fennel fronds and the last of the orange zest.  Serve warm
Grilled Peppers with chickpeas, tomatoes black olives and hot spicy yoghurt

Grilled Peppers with chickpeas, tomatoes black olives and hot spicy yoghurt

We have been playing around with a few meat free dishes, such as our slow roasted caramelised fennel dish and our roasted cauliflower with truffle oil and toasted flax seeds.  But although we like vegetarian food our experience is limited.  Finding the book “Charred” by Genevieve Taylor seemed like a great opportunity (more…)

The Big Green Egg – Does Sea Bass and Bream Again!

The Big Green Egg – Does Sea Bass and Bream Again!

It is 2 years now since we did the Sea Bream and Sea Bass cook when on holiday in Italy.  I remember it as a delightful evening as we sat out overlooking the local valley with a herby smoky aroma wafting towards us as we had an early evening Prosecco! So when we were back in Tuscany it seemed a perfect opportunity to (more…)

Borlotti Beans – Tuscan Style

Borlotti Beans – Tuscan Style

Perhaps it was all too inevitable – if it works well for cannellini beans it would probably work well for borlotti beans too!   (more…)