Queen of Beans

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Ingredients100 g runner beans½ a bunch of fresh mixed herbs, such as mint, basil1 lemon soleolive oilMethodTrim the bean...
02/08/2022

Ingredients
100 g runner beans
½ a bunch of fresh mixed herbs, such as mint, basil
1 lemon sole
olive oil

Method
Trim the beans then, steam and slice them. Pick and finely chop the herbs, discarding the stalks.
Season the fish, then place in a bowl with the herbs and 2 tablespoons of oil.

Spoon out 1 tablespoon of the herby oil, and place in a large frying pan over a medium heat.
Cook the fish, skin-side down, for 5 to 7 minutes and turn once, drizzling with the remaining herby oil.
Transfer to a plate with the beans and drizzle with a little extra oil

Ingredients1 sprig rosemaryolive oilhalf lemon2 skinless chicken breasts , higher-welfarehalf teaspoon wholegrain mustar...
02/08/2022

Ingredients
1 sprig rosemary
olive oil
half lemon
2 skinless chicken breasts , higher-welfare
half teaspoon wholegrain mustard
extra virgin olive oil
2 100g ciabatta rolls , (optional)
12 cherry tomatoes
200g green beans

Method
Preheat the oven to 180ºC/350ºF/gas 4.
Pick the rosemary leaves into a pestle and mortar, and pound with 1 pinch of sea salt.
Drizzle 2 tablespoons of oil into the mortar and finely grate in half the lemon zest. Squeeze in half the lemon juice and muddle together. If you don’t have a pestle and mortar, very finely chop the rosemary leaves, add to a bowl with the other ingredients and mix well.
Slice into the chicken breasts horizontally, then open each one out flat like a book. Flatten the breasts with the heel of your hand.
Pour the rosemary oil over the chicken, then leave to marinate while you prep the salad.
Mix the mustard with the remaining lemon juice and twice as much extra virgin olive oil in a large bowl.
Tear the ciabatta (if using) into bite size pieces and toss together on a roasting tray with the cherry tomatoes and a drizzle of olive oil. Season with salt and black pepper and roast in the oven for 20 minutes, or until the bread is crisp and the tomatoes start to soften.
Trim the beans and cook in a large pan of boiling salted water for 5 minutes, or until tender. Drain well and toss in the mustard dressing, then add the roasted bread and tomatoes.
Place a large griddle or frying pan over a high heat. Cook the chicken for 3 minutes on each side, or until golden and cooked through. Serve immediately with the warm bean salad.

Ingredients200 g fresh podded or frozen broad beans30 g whole almonds1 x 480 g jar of roasted red peppers , in brine½ a ...
01/21/2022

Ingredients
200 g fresh podded or frozen broad beans
30 g whole almonds
1 x 480 g jar of roasted red peppers , in brine
½ a bunch of fresh flat-leaf parsley , (15g)
30 g Manchego cheese

Method
Boil the beans in a pan of boiling salted water for 3 minutes, then drain and pinch the skins off any larger beans.
Toast the almonds in a dry griddle pan on a medium heat until lightly golden, tossing regularly, then remove and finely slice.
Drain the peppers and open out flat, then char on the hot griddle until bar-marked on one side only. Remove and slice 1cm thick.
Finely slice the parsley stalks, pick the leaves, then toss with the broad beans, peppers, 1½ tablespoons of extra virgin olive oil and 1 tablespoon each of red wine vinegar and brine from the pepper jar.
Taste, season to perfection with sea salt and black pepper, and divide between your plates.
Finely shave over the cheese with a speed-peeler, drizzle with 1 teaspoon of extra virgin olive oil, scatter over the almonds, and serve.

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