Tomato And Runner Beans Recipes

Steps:

• Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions.
• Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.

Steps:

• Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm., Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper., In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.

Steps:

• Heat oil in a skillet over medium heat. Cook garlic in the hot oil until golden, about 5 minutes. Stir beans into the oil; season with salt. Cook and stir the beans until hot, about 5 minutes. Stir tomatoes into the beans; cook and stir until the tomatoes soften, about 5 minutes more.
• Pour broth over the beans mixture; stir. Cook the mixture at a simmer until the liquid reduced in volume by about half, about 15 minutes. Season with pepper.