Eggesford Beans

Eggesford Beans

A great side dish to any curry

Serves 4

Ingredients:

1lb runner beans (de-strung and chopped in 1’ slice)

6 tomatoes (skinned, seeded and diced)

1 small –medium onion finely chopped

2 cloves garlic crushed

1’ root ginger finely chopped

1 tsp cumin seeds

1 tsp coriander seeds

1 clove

seeds from 6 cardamom pods

Salt & pepper to taste

Note

I buy my spices whole and grind my own. The measurements above are for whole spices not ground.

Method:

1. Fry the whole spices until they release their aroma, then grind to a powder
2. Blanch the beans in boiling water for one minute. Drain and immerse in cold water to stop the cooking process. Drain and set aside.
3. Fry the onion in 2-3 tbs olive oil or ghee until a light brown colour. Add the garlic and ginger and fry for another couple of minutes. Then add the spices and fry for a further minute
4. Add the beans and tomatoes and cook until heated throughout and the beans are cooked to your requirements. I like mine to retain some crunch.
5. You can garnish with some coriander leaves if you have them, no need to worry if you haven’t.

This is a great way to use the summers’ endless supply of runner beans and a good way with runner beans that have been frozen. Or you could make up a large batch of the recipe and freeze.

Ouch !

So here it is my reluctant to heal femur. I am currently held together with Titanium and have two more screws (out of shot) just above the knee. next step is to fix metal plates either side of the fracture site.

Quiet on the blog front !

So it has been quiet from me on the recipe front recently. I guess moving house or rather trying to and ongoing issues with my broken femur have slowed my blogging. Yup I hope to be moving to the West Country to enjoy a far more rural way of life.

My femur remains broken so some heavy duty surgery is due very soon. The surgeon is currently getting his carpentry set ready.

So in the meantime I seem to have had less time to create new dishes and have been relying on trusted favourites. I have developed a real taste for slow roast brisket on a Sunday. Nothing could be finer than beef slowly roasting whilst I enjoy a few pints of ale in the local pub. If you have not tried brisket please do I can guarentee you will be impressed with just how mouth wateringly tender it is. If I have a choice of fillet steak or well cooked brisket then the brisket wins every time. It really is that good.

I have nearly finished my BBQ smoker a huge beast of a thing. I am looking forward to trying some American style smoked recipes such as ribs, brisket, chicken etc. So there is something to look forward to this summer. Of course any recipes that are truly exceptional will be put on my blog.