serves eight
2 celery sticks, finely chopped
2 onions, finely chopped
8 garlic cloves, unpeeled
8 Toulouse sausages
400g whole piece of smoked streaky bacon
2 generous glasses of red wine
600g good-quality chopped canned Italian tomatoes
1 bay leaf
2 thyme sprigs
2 x 400g cans white haricot beans or cannellini beans, rinsed and drained
50g fine white breadcrumbs
a little chopped parsley to serve
For the pheasant
4 x 500g jars goose fat
8 pheasant legs, bone in
10 black peppercorns
Locate your heaviest deep pan (with
a lid) and put it over a low heat. Add
2 tablespoons of the goose fat. Soften the celery,
onions and garlic cloves, then add the
sausages and brown them all for about
10-15 minutes (you may have to turn the
heat up a bit).
Remove the rind from the bacon and
cut the bacon into 8 square chunks. Add
the bacon and rind to the pot and pour
in the red wine and tomatoes; I like to put
the smoked rind in for flavour then pick it
out later. Add the bay leaf and thyme,
cover and simmer very slowly for 3 hrs.
While the base is cooking, prepare the
confit. This could also be done well in
advance, since it keeps so well. Heat
oven to 150ºC/300ºF and season
the pheasant legs well with sea salt and
pepper. Pack these together tightly into
an ovenproof casserole and cover with
the goose fat. Add the peppercorns and
cook for 2½ hrs, until the pheasant is
tender. Remove the legs carefully from
the hot fat and drain on a rack above a
roasting tray. Increase the oven temp to
200ºC/400ºF. If you are making
these ahead, cool and store in the fat
in the fridge. To serve, heat gently to melt
so you can lift out the legs.
To finish, tip the sausage mix into an
ovenproof dish, stir in the beans with
some seasoning and sit the pheasant
legs on top. Sprinkle the whole thing with
breadcrumbs and bake for 30 minutes until
golden. Scatter with parsley to serve.
bacon recipe source: Mike Robinson, Good Food magazine, November 2009
Showing posts with label haricot beans. Show all posts
Showing posts with label haricot beans. Show all posts
Wednesday, October 21, 2015
Saturday, May 14, 2011
2197. WHITE BEAN SOUP with BACON and SPICY MERGUEZ SAUSAGE
serves six
⅔ cup white haricot beans, soaked overnight in twice their volume of cold water
1 quart chicken stock
1 cinnamon stick
3 tablespoons olive oil
2½ oz. bacon, diced
1 medium yellow onion, finely chopped
1 stick celery, finely chopped
3 ripe tomatoes, skinned, deseeded, and finely chopped
1 teaspoon honey
1 teaspoon thyme leaves
zest of ½ lemon
1 tablespoon hazelnut oil
salt and pepper
1 cup spinach leaves, shredded
6 merguez sausages, grilled and sliced
⅔ cup roasted hazelnuts, peeled and crushed
Drain the haricot beans and place them in a pan with the chicken stock and cinnamon stick. Bring to a boil, then lower the heat and simmer for 1 to 2 hours until the beans are tender; cooking time will depend on their age and freshness.
In a frying pan, heat the olive oil and sauté the bacon, onion, garlic, and celery for about 4 minutes until they are lightly colored and softened. Add the mix to the beans and stock with the tomatoes, honey, thyme, lemon zest, and hazelnut oil.
To serve, bring the soup to a boil and season generously with salt and pepper to taste. Throw in the shredded spinach leaves, then garnish with slices of the merguez sausage and crushed hazelnuts.
bacon recipe courtesy of: Artichoke to Za’atar: Modern Middle Eastern Food Greg Malouf and Lucy Malouf. University of California Press, 2008
⅔ cup white haricot beans, soaked overnight in twice their volume of cold water
1 quart chicken stock
1 cinnamon stick
3 tablespoons olive oil
2½ oz. bacon, diced
1 medium yellow onion, finely chopped
1 stick celery, finely chopped
3 ripe tomatoes, skinned, deseeded, and finely chopped
1 teaspoon honey
1 teaspoon thyme leaves
zest of ½ lemon
1 tablespoon hazelnut oil
salt and pepper
1 cup spinach leaves, shredded
6 merguez sausages, grilled and sliced
⅔ cup roasted hazelnuts, peeled and crushed
Drain the haricot beans and place them in a pan with the chicken stock and cinnamon stick. Bring to a boil, then lower the heat and simmer for 1 to 2 hours until the beans are tender; cooking time will depend on their age and freshness.
In a frying pan, heat the olive oil and sauté the bacon, onion, garlic, and celery for about 4 minutes until they are lightly colored and softened. Add the mix to the beans and stock with the tomatoes, honey, thyme, lemon zest, and hazelnut oil.
To serve, bring the soup to a boil and season generously with salt and pepper to taste. Throw in the shredded spinach leaves, then garnish with slices of the merguez sausage and crushed hazelnuts.
bacon recipe courtesy of: Artichoke to Za’atar: Modern Middle Eastern Food Greg Malouf and Lucy Malouf. University of California Press, 2008
Saturday, August 07, 2010
1916. HARICOTS VERTS with BACON and CHESTNUTS
makes 6 servings
1 1/2 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled
Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.
Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.
bacon recipe courtesy of: Ruth Cousineau, Gourmet, November 2008
1 1/2 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled
Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.
Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.
bacon recipe courtesy of: Ruth Cousineau, Gourmet, November 2008
Wednesday, July 08, 2009
1521. PROVENCAL BEAN SOUP with BACON and a BASIL PISTOU
serves 6
For the soup
900 grams bacon
500 grams fresh haricot beans
500 grams fresh red kidney beans
500 grams large runner beans or large flat green beans
4 large courgettes (zucchini), diced (but not peeled)
4 medium-sized potatoes, diced
1 tomato, skinned and pipped, and cut into pieces
1 thinly sliced white onion
salt and pepper from the mill
For the pistou
2 to 4 cloves of garlic (according to taste)
leaves and tender shoots of 3 sprigs of basil
1 tomato, skinned and pipped, and cut into pieces
80 grams gruyère, finely grated
80 grams matured Dutch cheese, finely grated
olive oil
Shell the haricot and kidney beans and prepare and trim the flat green beans into inch-length sticks. Prepare the other vegetables. In a large pan put 2 litres of water to heat. If you have opted for the recipe with smoked ham or bacon, remove the rind from the bacon and cut into 6 or 12 equally-sized portions. Place the rind and the meat into the pan, bring to the boil and simmer for about 20 minutes. Remove any scum.
Add the three varieties of beans and continue to simmer for 30 minutes. Season with salt and pepper. If you have added ham or bacon, take into account the salt which the meat will bring to the preparation. Then add the courgettes, potatoes, onion and tomato and cook for a further 20 minutes. At the end of this period, the soup should be nice and thick.
During this time, pound the garlic and basil leaves and shoots using a mortar and pestle. When thoroughly blended, add the tomato and continue the process, and then add the cheese. Finally, slowly blend in sufficient olive oil to obtain a smooth rich sauce. (This operation can be done in a blender if you prefer).
When you are ready to serve, check the seasoning of the soup and remove the bacon rind. Add the pistou to the soup, mix in thoroughly, and cook gently for another 2 minutes.
bacon recipe courtesy of: Philippe Broad, Culturekiosque, Euromedia Group Ltd., 164 Madison Avenue, 5th Floor, New York, New York 10016-5411
For the soup
900 grams bacon
500 grams fresh haricot beans
500 grams fresh red kidney beans
500 grams large runner beans or large flat green beans
4 large courgettes (zucchini), diced (but not peeled)
4 medium-sized potatoes, diced
1 tomato, skinned and pipped, and cut into pieces
1 thinly sliced white onion
salt and pepper from the mill
For the pistou
2 to 4 cloves of garlic (according to taste)
leaves and tender shoots of 3 sprigs of basil
1 tomato, skinned and pipped, and cut into pieces
80 grams gruyère, finely grated
80 grams matured Dutch cheese, finely grated
olive oil
Shell the haricot and kidney beans and prepare and trim the flat green beans into inch-length sticks. Prepare the other vegetables. In a large pan put 2 litres of water to heat. If you have opted for the recipe with smoked ham or bacon, remove the rind from the bacon and cut into 6 or 12 equally-sized portions. Place the rind and the meat into the pan, bring to the boil and simmer for about 20 minutes. Remove any scum.
Add the three varieties of beans and continue to simmer for 30 minutes. Season with salt and pepper. If you have added ham or bacon, take into account the salt which the meat will bring to the preparation. Then add the courgettes, potatoes, onion and tomato and cook for a further 20 minutes. At the end of this period, the soup should be nice and thick.
During this time, pound the garlic and basil leaves and shoots using a mortar and pestle. When thoroughly blended, add the tomato and continue the process, and then add the cheese. Finally, slowly blend in sufficient olive oil to obtain a smooth rich sauce. (This operation can be done in a blender if you prefer).
When you are ready to serve, check the seasoning of the soup and remove the bacon rind. Add the pistou to the soup, mix in thoroughly, and cook gently for another 2 minutes.
bacon recipe courtesy of: Philippe Broad, Culturekiosque, Euromedia Group Ltd., 164 Madison Avenue, 5th Floor, New York, New York 10016-5411
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