River Cafe Cook Book Green by Rose Gray

Author:Rose Gray
Language: eng
Format: epub
ISBN: 9781446460450
Publisher: Ebury Publishing

To cook fresh borlotti beans, remove them from their pods, discarding any brown or mouldy ones. Place in a large saucepan, cover with water, and add the tomato, parsley and garlic. Bring to the boil, turn the heat down, and cook gently for about 45 minutes. Make sure the beans are covered with water at all times. Test to see if they are soft. Season with salt and pepper.

For the langoustines, place the wine, parsley stalks, peppercorns and fennel sticks in a large, thick-bottomed saucepan, fill to the top with water, add salt, and bring to the boil. Add the langoustines in batches, bring back to the boil, and cook for 1 minute only. Remove. The langoustines should feel firm – discard any soft ones. Put aside to cool. When cool, remove the shells. Toss the flesh with the chopped parsley and chilli, most of the lemon juice (save 1 tablespoon) and some extra virgin olive oil. Season with salt and pepper.

Heat the olive oil in a thick-bottomed saucepan, add the garlic, and cook until soft. Drain the beans and stir into the garlic. Toss the rocket with the remaining lemon juice and 3 tablespoons extra virgin olive oil. Stir into the beans, and serve with the langoustines on top.

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