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+ +

French Beans and Mangetout with Hazelnut and Orange

- +

+ French Beans and Mangetout with Hazelnut and Orange +

+ - +

- +

- - - - - Source: - - ottolenghi.co.uk - - + + + + + Source: + + + ottolenghi.co.uk +

- -

Ingredients

-                400g French beans
400g mangetout
70g unskinned hazelnuts
1 orange
20g chives, roughly chopped
1 garlic clove, crushed
3 tbsp olive oil
2 tbsp hazelnut oil (or another nut oil, if unavailable)
coarse sea salt and black pepper

-            

Ingredients

+            
+              400g French beans
+            

+            
+              400g mangetout
+            

+            
+              70g unskinned hazelnuts
+            

+            
+              1 orange
+            

+            
+              20g chives, roughly chopped
+            

+            
+              1 garlic clove, crushed
+            

+            
+              3 tbsp olive oil
+            

+            
+              2 tbsp hazelnut oil (or another nut oil, if
+              unavailable)
+            

+            
+              coarse sea salt and black pepper
+            

+          

- + +

- -

- - - - -

Directions

-            Preheat the oven to 180C/Gas Mark 4.
Using a small, sharp knife, trim the stalk ends off the French beans and the mangetout, keeping the two separate. Bring plenty of unsalted water to the boil in a large saucepan - you need lots of space for the beans, as this is crucial for preserving their colour. Blanch the French beans in the water for 4 minutes, then drain into a colander and run them under plenty of tap water until cold. Leave to drain and dry. Repeat with the mangetout, but blanch for only 1 minute.
While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for 10 minutes. Leave until cool enough to handle, then rub them in a clean tea-towel to get rid of most of the skin. Chop the nuts with a large, sharp knife. They should be quite rough; some can even stay whole. Using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the bitter white pith.
Slice each piece of zest into very thin strips (if you have a citrus zester, you could do the whole job with that).
To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.

+      
+        
+
+        
+
+        
+          Directions
+          
+            Preheat the oven to 180C/Gas Mark 4.

+            
+              Using a small, sharp knife, trim the stalk ends off the French
+              beans and the mangetout, keeping the two separate. Bring plenty of
+              unsalted water to the boil in a large saucepan - you need lots of
+              space for the beans, as this is crucial for preserving their
+              colour. Blanch the French beans in the water for 4 minutes, then
+              drain into a colander and run them under plenty of tap water until
+              cold. Leave to drain and dry. Repeat with the mangetout, but
+              blanch for only 1 minute.
+            

+            
+              While the beans are cooking, scatter the hazelnuts over a baking
+              tray and roast in the oven for 10 minutes. Leave until cool enough
+              to handle, then rub them in a clean tea-towel to get rid of most
+              of the skin. Chop the nuts with a large, sharp knife. They should
+              be quite rough; some can even stay whole. Using a vegetable
+              peeler, remove the zest from the orange in strips, being careful
+              to avoid the bitter white pith.
+            

+            
+              Slice each piece of zest into very thin strips (if you have a
+              citrus zester, you could do the whole job with that).
+            

+            
+              To assemble the dish, mix all the ingredients together in a bowl,
+              toss gently, then taste and adjust the seasoning. Serve at room
+              temperature.
+            

+          

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