From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- ...ans and Mangetout with Hazelnut and Orange.html | 208 +++++++++++++++++++++ 1 file changed, 208 insertions(+) create mode 100644 Recipes/French Beans and Mangetout with Hazelnut and Orange.html (limited to 'Recipes/French Beans and Mangetout with Hazelnut and Orange.html') diff --git a/Recipes/French Beans and Mangetout with Hazelnut and Orange.html b/Recipes/French Beans and Mangetout with Hazelnut and Orange.html new file mode 100644 index 0000000..ccf8496 --- /dev/null +++ b/Recipes/French Beans and Mangetout with Hazelnut and Orange.html @@ -0,0 +1,208 @@ + + + + + + + + +
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French Beans and Mangetout with Hazelnut and Orange

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Ingredients

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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

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Directions

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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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