Tahini Fudge Tattie Scones: Eight Delicious New Recipes from Ottolenghi Test Kitchen
Cheese Curry Butter Beans on Toast with Pickled Onion " dcr-10khgmf">
Beans on toast, all adults. This makes the perfect al-desko lunch for those working from home, and it's also a great quick and easy dinner for adults and kids alike (serve the pickle on the side, if you prefer). Play around with different canned beans, cheeses and herbs, using whatever you have in your pantry and fridge. Double or triple the amount of pickled onions, minus the chili, and refrigerate in a sterilized jar for up to two weeks. They go particularly well with salads and grilled meats.Preparation 10 minCooking 15 minFor 2
2½ tablespoons of olive oil25g fresh ginger, peeled and finely grated4 garlic cloves peeled and crushed½ tsp cumin seeds1 tsp mild curry powder¼ tsp chilli flakes200g canned or jarred butter beans (drained weight)Salt and black pepper1½ tbsp (5g) fresh coriander, roughly chopped60ml double cream100g aged cheddar cheese, coarsely grated2 slices sourdough, 1½ cm thick
For the pickled onion1 green chilli, thinly sliced into rings, seeds and all (10g)½ red onion, thinly sliced into rings (60g)1 tablespoon apple cider vinegar
Turn the grill to high. For the pickle, combine the chili pepper, onion, vinegar and a small pinch of salt in a small bowl, then let soften and marinate while you continue with everything else.
Put 1.5 tablespoons of oil in a medium sauté pan over medium-high heat, then cook the ginger and garlic, stirring often, for two or three minutes, until tender. are lightly golden and fragrant. Add the spices, cook for 30 seconds, then stir in the beans, a quarter teaspoon of salt and plenty of black pepper. Remove from the heat and let cool for five to 10 minutes. Once cooled, stir in the cilantro, cream and cheese.
Place the sliced bread on a small baking sheet, broil for two minutes, then flip and baste the sides not toasted with the remaining tablespoon of oil. Top with bean mixture and grill beans side up for four to five minutes, until golden and bubbly.
Pour in half the mixture marinated onions and serve with the rest in a bowl on the side.
A...
Preparation 10 minCooking 15 minFor 2
2½ tablespoons of olive oil25g fresh ginger, peeled and finely grated4 garlic cloves peeled and crushed½ tsp cumin seeds1 tsp mild curry powder¼ tsp chilli flakes200g canned or jarred butter beans (drained weight)Salt and black pepper1½ tbsp (5g) fresh coriander, roughly chopped60ml double cream100g aged cheddar cheese, coarsely grated2 slices sourdough, 1½ cm thick
For the pickled onion1 green chilli, thinly sliced into rings, seeds and all (10g)½ red onion, thinly sliced into rings (60g)1 tablespoon apple cider vinegar
Turn the grill to high. For the pickle, combine the chili pepper, onion, vinegar and a small pinch of salt in a small bowl, then let soften and marinate while you continue with everything else.
Put 1.5 tablespoons of oil in a medium sauté pan over medium-high heat, then cook the ginger and garlic, stirring often, for two or three minutes, until tender. are lightly golden and fragrant. Add the spices, cook for 30 seconds, then stir in the beans, a quarter teaspoon of salt and plenty of black pepper. Remove from the heat and let cool for five to 10 minutes. Once cooled, stir in the cilantro, cream and cheese.
Place the sliced bread on a small baking sheet, broil for two minutes, then flip and baste the sides not toasted with the remaining tablespoon of oil. Top with bean mixture and grill beans side up for four to five minutes, until golden and bubbly.
Pour in half the mixture marinated onions and serve with the rest in a bowl on the side.
A...
Beans on toast, all adults. This makes the perfect al-desko lunch for those working from home, and it's also a great quick and easy dinner for adults and kids alike (serve the pickle on the side, if you prefer). Play around with different canned beans, cheeses and herbs, using whatever you have in your pantry and fridge. Double or triple the amount of pickled onions, minus the chili, and refrigerate in a sterilized jar for up to two weeks. They go particularly well with salads and grilled meats.Preparation 10 minCooking 15 minFor 2
2½ tablespoons of olive oil25g fresh ginger, peeled and finely grated4 garlic cloves peeled and crushed½ tsp cumin seeds1 tsp mild curry powder¼ tsp chilli flakes200g canned or jarred butter beans (drained weight)Salt and black pepper1½ tbsp (5g) fresh coriander, roughly chopped60ml double cream100g aged cheddar cheese, coarsely grated2 slices sourdough, 1½ cm thick
For the pickled onion1 green chilli, thinly sliced into rings, seeds and all (10g)½ red onion, thinly sliced into rings (60g)1 tablespoon apple cider vinegar
Turn the grill to high. For the pickle, combine the chili pepper, onion, vinegar and a small pinch of salt in a small bowl, then let soften and marinate while you continue with everything else.
Put 1.5 tablespoons of oil in a medium sauté pan over medium-high heat, then cook the ginger and garlic, stirring often, for two or three minutes, until tender. are lightly golden and fragrant. Add the spices, cook for 30 seconds, then stir in the beans, a quarter teaspoon of salt and plenty of black pepper. Remove from the heat and let cool for five to 10 minutes. Once cooled, stir in the cilantro, cream and cheese.
Place the sliced bread on a small baking sheet, broil for two minutes, then flip and baste the sides not toasted with the remaining tablespoon of oil. Top with bean mixture and grill beans side up for four to five minutes, until golden and bubbly.
Pour in half the mixture marinated onions and serve with the rest in a bowl on the side.
A...
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