Quick Fried Runner Beans With Cheddar Hazelnuts Recipes

RUNNER BEANS WITH BACON & HAZELNUTS

Steps:

• Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.
• Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.

GREEN BEANS WITH HAZELNUTS AND LEMON

Steps:

• In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
• Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

RUNNER BEANS WITH SHALLOT BUTTER

Steps:

• Top, tail and remove the strings from the runner beans, then cut them diagonally into elongated diamond shapes.
• Melt the butter with the oil in a medium-sized frying pan over a low to medium heat. Tip in the shallots and fry them gently for about 8 minutes, or until soft and very slightly coloured. Stir occasionally.
• Meanwhile, bring a saucepan of salted water to the boil and cook the beans for 3- 4 minutes until just tender. Drain well.
• Turn up the heat under the frying pan and add the sugar and vinegar to the shallots. Stir well and then leave to bubble for 1 minute. Toss the beans and the buttery shallots together, either in the frying pan or saucepan, depending on size. Serve in a warmed dish.

CHEDDAR AND BLACK BEAN FRITTERS

Steps:

• In a bowl whisk together well the cornmeal, the flour,the baking powder, the cayenne, the salt, and the cumin, whisk in the milk and the yolk, and stir in the Cheddar and the beans. In another bowl beat the whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly. Heat 1/8 inch of the oil in a well-seasoned cast-iron or non-stick skillet over moderately high heat until it is hot but not smoking. Working in batches, drop heaping tablespoons of the batter into the skillet, spreading them slightly, fry the fritters for 1 minute on each side, or until they are golden brown, and let them drain on paper towels. Serve the fritters with the sour cream and the tomato salsa.