(serves three)
3 tbsps olive oil
4 cloves garlic, minced
1 small red onion, minced
juice of 1 lemon
1 soup-size can borlotti beans
handful each of fresh mint and flat-leaf parsley, chopped roughly
In a medium skillet, heat the olive oil and very GENTLY fry the garlic and onion, then add the lemon juice and beans and stir over medium heat till the onions are soft. Remove to a bowl and add more oil or lemon juice to taste, and to create the sensation of a soft, unctuous dressing.
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Delia Smith’s pancakes, with fillings by me
(serves 4)
8 slices streaky bacon or ham, cut in small pieces
6 oz/165g plain flour
pinch salt
3 medium eggs
10 oz/300 ml milk, plus 5 oz/100 ml water
3 tbsps melted butter
a little extra butter for cooking pancakes
handful chives, minced
4 oz parmesan cheese, coarsely grated
Saute the ham/bacon until crisp, and take out of the frying pan. Sift flour and salt into a medium bowl, then crack eggs into the flour and begin whisking, scraping the sides as you go. Add the milk-water mixture gradually, whisking constantly. Scrape sides wtih a spatula and whisk one more time. Just before you’re ready to cook, add the melted butter and whisk again.
Melt butter in the frying pan you used for the bacon or ham, then when hot, add the batter and ham and chives, and cook on one side until bubbles appear, then turn over and sprinkle the cheese. Cook until done, then roll up and divide into 4 servings. So simple, so savory.
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[…] Borlotti Bean Salad 06/21 […]
June 21st, 2010 at 10:44 am