GRILLED BUTTERFLIED MONKFISH WITH A SWEET RUNNER BEAN STEW
Steps:
- I absolutely love to cook runner beans this way. They take on fantastic flavor and go so well, when eaten hot, with roasted fish or white meat. They're also really good served cold as an antipasto. Please give them a try. To finish off this dish I'm going to use a great flavor enhancer called gremolata. The classic combination is garlic, lemon zest and at-leaf parsley, all chopped together really finely. It can be sprinkled over stews, broths, soups or pasta dishes at the last minute. It really brings a dish to life. You get the fragrance and sharpness of the lemon and the hum of the garlic.
- Feed the runner beans through a bean cutter. If you don't have one, just run your peeler down each side of the bean to get rid of the stringy bits and then cut them into 1/2-inch pieces at an angle.
- Your runner bean stew can be cooked in advance or started just before you cook the fish. Heat a large saucepan, big enough to hold all the ingredients, and add 2 tablespoons of olive oil plus the oil from the jar of anchovies. Chop 4 of the garlic cloves and fry them gently with the anchovies and dried chili until it all goes soft and the anchovies break down into a mush. Pour in the crushed tomatoes or tomato sauce and add the beans and the rosemary sprigs. Season and bring to the boil. Place a lid on the pan and simmer gently for 12 to 15 minutes, or until the beans are nicely cooked. If the sauce gets a little dry, add a splash of water and give the beans a stir.
- Lay the monkfish pieces on a chopping board and slice them horizontally almost in half, so they open out like a book. Try to get them so you have an even thickness on both sides. Score the fish lightly and set aside.
- To make the gremolata, finely chop the remaining clove of garlic with a pinch of salt. Next, finely chop the parsley and the lemon zest. Mix these with the garlic, give it all 1 last chop and put aside to sprinkle over at the end.
- Heat a very large griddle pan or frying pan (or use 2 smaller ones). Season the fish well with salt and pepper and rub lightly with olive oil. Cook the fish for 2 minutes each side or until just cooked through (don't overcook).
- Take the beans off the heat, taste and season them once again, if necessary. Remove the rosemary sprigs and add the lemon juice. Place a pile of beans on each plate and top with a piece of fish. Sprinkle over the basil leaves and gremolata. Or you could serve the whole lot on a big platter in the middle of the table - family service style!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
DRESSED BEANS
Provided by Jamie Oliver
Yield 12
Number Of Ingredients 4
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Summery Feast from Together - see the full collection of menus here.
- GET AHEAD Prep the mixed green and runner beans. Peel the garlic and finely grate into a little jug, add 2 tablespoons each of extra virgin olive oil and red wine vinegar, and a pinch of sea salt and black pepper, then mix well. Cover everything and store overnight.
- TO SERVE Cook the beans in a large pan of boiling water for 7 minutes, or until just soft. Drain well, then return to the pan and toss with the dressing. Serve hot or at room temperature. Delicious served with the Slow-roasted lamb.
Nutrition Facts : Calories 44 calories, Fat 2.5 g fat, SaturatedFat 0.4 g saturated fat, Protein 2.1 g protein, Carbohydrate 3.2 g carbohydrate, Sugar 2.2 g sugar, Sodium 0.2 g salt, Fiber 3.4 g fibre
RUNNER BEAN CHUTNEY
Preserve allotment staple runner beans to enjoy later in the year in this zingy chutney. It will keep sealed in a cool, dry place for up to three months
Provided by Samuel Goldsmith
Categories Condiment
Time 1h10m
Yield Makes about 2.5kg
Number Of Ingredients 9
Steps:
- Trim the ends of the beans and gently pull away any stringy bits on the sides. Cut diagonally into ½cm pieces. Bring a large pan of water to the boil and cook the beans for around 3 mins to soften slightly. Drain and plunge into a bowl of iced water, leave to cool for 5 mins, then drain and set aside.
- Put the pan back on the hob and cook the onions in 350ml of the vinegar over a medium-low heat for 15 mins to soften, stirring occasionally. Add the sugar and 250ml of the remaining vinegar and cook for 2 mins more.
- Combine the turmeric, mustard seeds and powder and nigella seeds with the cornflour, a good pinch of salt and the remaining 100ml vinegar. Mix well, then tip into the onion mixture and stir to combine. Cook for 3 mins to thicken, then add the beans. Bring to the boil, then turn the heat down and simmer for 30 mins, stirring regularly until the beans are tender but have a slight bite and the chutney has thickened slightly. Remove from the heat and decant into sterilised jars. Will keep sealed in a cool, dry place for up to three months. Once open, keep in the fridge for up to two weeks.
Nutrition Facts : Calories 21 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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