Posts Tagged ‘Fast food’

…Ben make Kingston beans.

Friday, May 20th, 2011

This recipe was based on a dish I had at the Kingston Arms pub in Cambridge (about 10 years ago).

Put a pan on medium heat with a generous knob of butter. Slice three cloves of garlic and a red chili and add to the pan. Cook until the garlic is softened. Add a drained can of Cannellini beans, two big teaspoons of Dijon mustard, a generous pinch of sea salt and mix well. You’ll probably need to add water to prevent the mixture getting too dry – just add a little at a time during cooking. Mash a few of the beans to help thicken it. Cooking time is probably about 10 minutes, but you can stretch it out a little longer by adding more water from time to time.

Just before serving, turn up the heat a little and add a big bunch of spinach to the pan, covering it to help it steam. You need to be careful not to let the beans stick to the bottom of the pan, but try not to mix the spinach and beans too much. Remember that water will come out of the spinach, thinning the sauce.

While the spinach is wilting, fry some slices of halloumi in olive oil.

Serve it up when the spinach is wilted, and top with the halloumi pieces.

Land cress pesto

Monday, July 5th, 2010

In a food processor combine 40g land cress, a pinch of salt, 25g toasted cashews and 1 clove garlic. Process until very finely chopped, then add 50g grated Parmesan and work to a paste. Gradually add 5-6 tablespoons of olive oil and work until you have a thick green sauce.

Rocket and watercress are an easy and excellent substitute for land cress.

Poached eggs

Wednesday, March 10th, 2010

Take a fresh egg (room temperature) and break it into a small shallow bowl. Bring a saucepan of water to the boil, add some salt and a tablespoon of white vinegar or lemon juice.

When the water is just boiling, lower the bowl to touch the water and gently plop in the egg. Immediately lower the heat to a popping simmer. Depending on how you like them and once the white has set, test by lifting the egg with a slotted spoon and prodding the yoke from time to time. Drain briefly on a folded paper towel.

If you are making lots, have to hand a bowl of cold water. When the white is just set, remove the egg and put it on hold in the cold water. When ready to go, put all the eggs back in fresh simmering water and carry on.

*If the eggs are not fresh, the yolk will separate from the white when you try and poach it. A day old egg is best.