CALABRESE BROAD BEANS AND ROASTED POTATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in cold salted water and bring up to a boil, simmer 1 minute. Remove with a slotted spoon. Add beans to water and simmer for 3 minutes. Remove with slotted spoon.
- In a saute pan over medium-high heat, heat 1/3-cup extra-virgin olive oil. When oil is hot add potatoes and cook for 8 minutes until light brown. Add garlic and season with salt and pepper. When garlic is light brown, add the chili flakes and saute for 10 seconds, then add oregano. Continue to saute for 4 minutes. Using your hands, squeeze the tomatoes between your fingers right into the pan. Add 1 cup cold water. Add broad beans. When it comes to a simmer, reduce heat to low and simmer for 10 minutes. Turn off and let sit 5 minutes, then stir in remaining olive oil. Taste and adjust seasoning, if needed, and serve immediately.
CRUSHED POTATOES WITH ROCKET & LEMON
An ultra-easy way to present two side dishes in one.
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Boil the potatoes in their skins for about 15 minutes until just tender. Drain well, return to the pan and crush roughly with a fork. Stir in the olive oil and lemon juice, and season with plenty of salt and freshly ground black pepper. Then stir in the rocket until just wilted.
Nutrition Facts : Calories 186 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CREAMY POTATO SALAD WITH BROAD BEANS
This homemade salad is so much better than shop-bought
Provided by Jane Hornby
Categories Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Heat a pan of salted water; once boiling, add the broad beans. Bring the pan back to the boil for 2 mins, then lift the beans out with a slotted spoon into a bowl of cold water. Tip the potatoes into the pan, then boil for 15-20 mins or until tender. Drain and leave to cool. While the potatoes are cooking, put the onion into a shallow bowl, splash with the vinegar and scatter over the sugar, then leave to soak. Pop the beans out of their jackets.
- For the dressing, mix the soured cream, chives, mustard, 1 tbsp water and plenty of seasoning, measure 2 tsp of the vinegary juices from the onion, then stir to combine. Taste and add more of the vinegar if you like, then discard the rest. Peel the skins off the potatoes if you like, then cut them in half or into quarters and toss with the dressing and onions.
Nutrition Facts : Calories 251 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.15 milligram of sodium
PEA, BROAD BEAN & ROCKET RISOTTO WITH CHICKEN
This fresh, spring risotto has great depth as it's made from a stock of the pea pods, asparagus ends, and parsley stalks. There's less waste, more flavour
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- To make the base, bring the stock to the boil, then add the pea pods and asparagus ends. Simmer for 2 mins, then add the parsley stalks and take off the heat. Use a powerful stick blender to blitz everything to make a green stock, then pass through a sieve into a jug. Set aside.
- Heat 2 tbsp of the oil and half the butter in a heavy, wide pan. Tip in the onion and sizzle gently for 5 mins until soft. Turn up the heat slightly, tip in the rice and stir for a few mins. Pour in the wine and cook down until it has been absorbed into the rice.
- Add ladles of stock to the rice, stirring, adding another ladleful after it's been absorbed. Once the rice is starting to soften but is still chalky (about 20 mins), stir in the peas and asparagus. Keep adding stock until it's all been used and the rice is just cooked, then stir through the broad beans.
- While the rice is cooking, heat the remaining oil in a frying pan. Season the chicken and pan-fry for 3-4 mins each side until lightly browned and just cooked through. Turn the heat off but leave the chicken in the pan to keep warm.
- Once the risotto is cooked, take off the heat and scatter over the parmesan, the rest of the butter and the parsley leaves. Cover the pan and leave to sit for a few mins. Carve the chicken into thick slices, give the risotto a good stir, season well and scatter over the rocket. Serve the risotto topped with the sliced chicken.
Nutrition Facts : Calories 727 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
ROASTED BEETS AND POTATOES
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
- Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
- Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
- Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.
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