麻豆约拍

Zesty Garlic Runner Beans

INGREDIENTS:

• 300g runner beans
• 2 tbsp unsalted butter
• 2 garlic cloves, diced
• Zest and juice of a lemon
• 20g grated parmesan (or vegetarian alternative)

METHOD:

1. Remove the strings from the runner beans using a peeler and running it down the edges of the runner beans then top, tail and chop them into 2cm chunks.
2. Heat a teaspoon of the butter in a frying pan. Add the runner beans with the juice of half a lemon and cook for 5 minutes. Tip them into a bowl.
3. In the same pan, heat the rest of the butter. When it has melted, add the diced garlic and cook for a few minutes until the garlic has browned. Return the runner beans to the pan and cook for a further few minutes. Add salt and pepper to taste. Turn off the heat then stir through the lemon zest and parmesan.

Runner Bean and Basil Tortilla

Serves 6

INGREDIENTS:

• 250g runner beans
• 1 garlic clove, grated
• 10g fresh ginger, peeled and grated
• 10g fresh basil, chopped
• 6 medium eggs

METHOD:

1. Remove the strings from the runner beans using a peeler and running it down the edges of the runner beans then top, tail and chop them into 1cm chunks.
2. In a medium sized non-stick frying pan, heat a drizzle of olive oil. Add the runner beans and fry for 5 minutes. Add the grated garlic, ginger and basil. Season with salt and pepper to taste. Cook for a further minute.
3. In a bowl, beat the eggs lightly. Add the runner bean mixture and stir to combine. Pour into the frying pan on a low to medium heat. Gently stir for a minute. Leave to cook for 4-5 minutes using a spatula to gently lift the edges of the tortilla from the pan.
4. Place the pan under the grill for a further 2 minutes until the top of the tortilla is cooked and browned.

Runner Bean and Bacon Filo Parcels

Makes 6

INGREDIENTS:

• 150g new potatoes, chopped
• 1 small brown onion, diced
• 100g bacon lardons
• 180g runner beans
• 1 tsp wholegrain mustard
• 4 sheets filo pastry (125g)
• 1 tbsp unsalted butter, melted
• 1 tsp nigella seeds

METHOD:

1. Boil the chopped new potatoes for 12 minutes until tender. Drain and transfer to a bowl then mash with a fork.
2. Remove the strings from the runner beans using a peeler and running it down the edges of the runner beans then top, tail and dice. In a frying pan, heat a drizzle of olive oil. Add the diced onions and cook for 4-5 minutes until browning. Add the bacon lardons and cook for a further 3 minutes. Add the diced runner beans and fry for 3 more minutes.
3. Add the runner bean mixture into the bowl of mashed new potatoes with the mustard and mix to combine.
4. Pre-heat the oven to 180C fan/200C. Line a baking tray with parchment paper.
5. Place the first filo sheet on the work surface with the long edge closest to you (keep the remaining filo covered as it dries out quickly). Use a pastry brush to cover the filo with a thin layer of melted butter. Place another filo sheet on top. Slice the filo sheets into 3 vertical strips roughly 8cm wide.
6. Brush melted butter along the edges of the strips. Place a tablespoon of the filling into the bottom right hand corner of each. Fold the right hand corner with the filling over diagonally to the left so the filling is encased in a triangle shape. Fold again along the top of the triangle and repeat until you reach the top of the filo strip pressing the edges to seal. Repeat with the other 2 strips. Repeat steps 5 and 6 with the remaining filo sheets and filling.
7. Place the parcels on the prepared tray and brush the tops with melted butter. Sprinkle over the nigella seeds. Bake for 25 minutes until the pastry is golden brown.