Archive for the ‘Green beans’ Category

Red Thai seafood soup with lemongrass, basil and mint (Lorraine Pascale)

May 22, 2013

What you need:

  • 3 cloves of garlic, finely chopped
  • 1 bunch of spring onions, finely sliced
  • 1 lemongrass stick, very finely sliced
  • 2 kaffir lime leaves (I found them with the herbs and spices in the supermarket)
  • 1 x 4cm piece of ginger, peeled and grated
  • 1-2 red chillies, finely sliced (remove seeds before slicing for less heat)
  • 100g of chestnut mushrooms, cut into chunks
  • 100g of Thai red curry paste
  • 200ml of fish stock
  • 1x400ml can of coconut milk, preferably not low fat
  • 1 tbsp fish sauce (or 1/2½ tsp of salt)
  • 1/2 to 1 tbsp of caster sugar
  • 100g green beans, topped and tailed
  • 200g raw, jumbo prawns
  • 300g sustainably-caught fish, such as salmon or pollack, cut into bite-sized chunks
  • Salt and pepper
  • Juice of 2 limes
  • 1 bunch of basil, leaves only
  • 1 bunch of mint, leaves only

Put a little oil into a medium pan over a low heat. Add the garlic, spring onions, lemongrass, kaffir lime leaves, ginger, chillies and mushrooms and cook for three minutes until everything begins to soften.

Then add the red curry paste and cook for a couple of minutes and stir until it begins to release its aroma.

Tip in the fish stock and the coconut milk, along with the fish sauce and caster sugar and turn up the heat.

Let it bubble away for three to four minutes.

Add the green beans, prawns and fish and cook for about five minutes, or until the seafood is cooked through.

Season to taste with salt and pepper, then divide between four serving bowls.

Squeeze the juice of half a lime into each bowl, top with the herbs and serve. (Serves 4)

Read more:

Salmon and Wild Rice Salad

October 25, 2012


Broccoli and Beans with Citrus Butter

October 5, 2012

Spring Vegetable Risotto (Antonio Carluccio)

September 26, 2012

Smoked mackerel and green beans (Nigel Slater)

June 26, 2012
mackerel with cream and green beans

“The cream will soak up the smoky flavours of the mackerel”: Nigel Slater’s midweek dinner of mackerel and green beans. Photograph: Jonathan Lovekin for the Observer

The recipe

Pour 450ml of double cream into a saucepan, season with coarsely ground black pepper and add a couple of bay leaves, then warm over a moderate heat. Once the cream is almost at the boil, break 350g of smoked mackerel into large pieces and drop into the cream. Simmer for a couple of minutes then turn off the heat. During this time the cream will soak up the smoky flavours of the mackerel. Top and tail 250g of green beans and blanch in boiling salted water. Drain the beans and toss in with the cream and mackerel. Warm gently, season thoughtfully and serve. Enough for 2.

The trick

Whole smoked mackerel is more creamy-fleshed and moist than the fillets. But use whatever you can. Keep the pieces of fish large and heat gently in the cream with as little stirring as possible – you don’t want to crush the fish.

The twist

The cream can be infused with other flavours, such as a few sprigs of thyme, a tablespoon or two of chopped dill, some tarragon leaves or even chervil. Mustard is a fine addition, too. Especially the grainy sort. A little lemon juice can be good as well. Swap the beans for sautéed courgette strips or slivers of carrots, steamed. Try adding some lightly cooked spinach. Some sort of pasta, pappardelle perhaps, cooked, drained and added with the beans, might be good for introducing some carbs to your supper.

Green Beans with Caramelised Shallots

April 29, 2012

Individual Beef And Chestnut Wellingtons

April 26, 2012

Low Fat Thai Prawn Curry

April 17, 2012

Trofie Pasta Liguria (Delia Smith)

December 9, 2011

Spanish Style Chicken

December 8, 2011