Honey Grazed Rong Bean Recipes

Steps:

• Blanche or steam beans and set aside.
• In saute pan, simmer onion and garlic in oil to caramelize, and then add remainder of ingredients.
• Simmer until reduced approximately 50 percent by volume, or until glaze has reached a syrup-like consistency.
• Add beans and toss to coat sprinkle with salt before serving.

Steps:

• In a small bowl combine the miso powder with 1 tablespoon of hot water to form a paste. Warm the honey in a microwavable bowl for approximately 1 minute or until hot (be careful, as it can burn quickly). Add the honey to the miso mixture. Put the fish into a resealable plastic bag and add the honey mixture. Seal the bag and refrigerate for up to 4 hours.
• Bring a large saucepan of salted water to a boil over medium heat. Add the Chinese long beans and blanch until tender, but not overcooked. Shock the beans in iced water, to stop the cooking and maintain their color. Drain and dry the long beans and either chop into 4 to 6-inch segments or form circles by wrapping the beans around themselves.
• In a large skillet add the grapeseed oil and heat until smoking hot. Remove the fish from the marinade and sear in hot skillet until the flesh has an opaque color, about 3 to 4 minutes. Remove the fish from the pan to a large plate and reserve.
• For the sauce, using the same skillet, over medium heat, add the onion and saute until translucent, then add the chicken stock, ginger and lemongrass and simmer for 10 minutes. Remove from heat and strain the liquid, discarding the solids.
• Return the liquid to a clean skillet, over medium heat. Add the raisins and reduce the liquid by half its volume. Stir in the butter cubes and whisk until the sauce thickens. Remove from heat and allow to rest until needed.
• Heat a little grapeseed oil in a medium skillet, over medium heat, and add the long bean circles or strips and saute until golden brown.
• To serve, arrange 2 long bean circles in the middle of each plate. Top the beans with a fish fillet and drizzle with the sauce. Garnish with cilantro and lemon.
• Cook's Note: to make this dish extra special, you could make a horseradish relish to go on top.

Steps:

• Whisk together first 5 ingredients; set aside. In a 6-qt. stockpot, bring 10 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water. Drain and pat dry. , Coat stockpot with cooking spray. Add beans; cook, stirring constantly, over high heat until slightly blistered, 2-3 minutes. Add sauce; continue stirring until beans are coated and sauce starts to evaporate slightly, 2-3 minutes. Remove from heat.

Steps:

• Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
• Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

Steps:

• Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.

Steps:

• Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.

Steps:

• In a bowl whisk to combine honey, lemon juice, soy sauce and 1 tablespoon finely chopped garlic. Set aside.
• Bring a large pot of salted water to a boil and cook the green beans for 2 minutes, tenderizing them but keeping them crispy. Transfer beans to a bowl filled with ice water, then drain and pat dry.
• Heat olive oil in a large sauté pan over medium high heat. Stir in the sliced shallots and cook until toasted and golden, about 2-3 minutes. Remove with a slotted spoon and drain on a towel-lined plate.
• Next, fry the sliced garlic in the same pan until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on a towel-lined plate.
• Add the beans to the oil and and cook for 2 minutes or until slightly blistered. Stir in the honey and soy sauce mixture and cook for another minute. Season to taste with salt and pepper and transfer beans to a serving plate. Sprinkle over fried shallots and fried garlic and serve with lemon wedges.

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.