Beef curry with beans (Thai)
Ingredients: 1 kg beef sirloin, 2 ek sunflower oil, salt, pepper to taste, 60 gs ginger root, 4 chalotts, 3 cloves of garlic, 2 stalks of lemon grass, 2-4 green chilli, 1-2 tbs green curry pasta, 500 gr green beans, 6 kaffir lime leaves, 500 ml coconut milk, 300 ml beef fond, 2 tbs fish sauce (alternative), a pinch of sugar, 1 tbs lemon juice, fresh coriander
Directions: Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Season the sirloin tips with salt and pepper and sear the meat in batches until nicely browned on two sides, 1 to 2 minutes per side. Transfer to a plate.
Reduce the heat to medium. Add the shallots and garlics to the pan and cook until just tender and lightly browned, 2 to 4 min. Add the ginger, lemongrass and cook, stirring, until fragrant, about 1 min. Add the curry paste and cook, stirring, about 30 seconds. Stir in 1/4 cup of the broth, scraping up any bits that are stuck to the pan. Add 1/3 cup of the coconut milk, stirring until the curry paste has blended in completely. Stir in the remaining coconut milk and broth. Add the fish sauce.
Increase the heat to medium high. Return the beef to the pan (along with any juices), stir, and simmer until the meat is just cooked through, 8 to 12 minutes.
Or preheat oven for 180 grades place meat alongside with the bean and the other vegetables into oven and let it simmer for 2 hours.
If you happen to choose the way of cooking then take the pan off the heat. Remove the meat and transfer to a cutting board. Add green bean into the sauce and cover the pan and simmer for 10 more minutes. Let the meat rest for 1 minute then slice it thinly across the grain; return it to the pan along with the lime zest. If necessary, return the pan to medium heat until the peas are thawed and heated through.
Portion the curry serloin into four warm bowls, sprinkle with the cilantro, and serve with the lime wedges and with the turmeric flavoured jasmin or basmati rice.
Green beans with sun dried tomatoes and meatballs (Italian)
Ingredients: 600 g beans, salt, 2 onions, 4 cloves of garlic, 9 tbs olive oil, 4 sun dried tomatoes in oil, 4 black olives, without pit, 150 ml beef fond, 1 dry bread, 1 sprig of rosemary, 3 sprig of thyme, 500 ml minced meat, 1 egg, black pepper, 70 g feta cheese, 1 summer savory
Directions: Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp for roughly 2-5 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the beans and continue to sauté until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Peel onion, garlics, chop then sauté them in 2 spoons of olive oil. Chop sun dried tomatoes, add black olives to pan and cook everything together.
Soak bread in 150 ml hot water. Peel onion and 2 garlic cloves, and chop them finelly. Chop rosemary and thyme. Prod the water from bread and mix all ingredients (egg, spices etc.) in a large bowl, use your bare hands for best results. Break Feta cheese with a fork, add to meat and bread massa. Roll meatballs to about the size of a golf ball.
Heat oil in a pan, fry the meatballs.
Cut nicely the summer savory herb add to the bean and tomato& olives mixture, pour over beef fond. Cover pot with the lid and let it cook for 5 minutes.
Serve beans with the meatballs and chips.
Thick bean salad with artichoke (on my way)
Ingredients: juice of a half of a lemon, 4 artichokes, 300 gr thick beans, 12 cherry tomatoes, black pepper, 60 ml olive oil, 12 fresh mint leaves, 4 tbs parmesan cheese grated
Directions:Cook the artichokes in 3-4 liters of salty water with the juice of 1 lemon. 30-40 minutes.
Cook the green beans for two minutes in salty water. Proceed according to the previous recept.
Wash the tomatoes and quarter.
Drain the artichokes, turn them upside down to allow more water to escape from the leaves.
Make honey-mustard mayonnaise dressing for the artichoke.
Arrange large beans and artichoke leaves and heart with the tomatoes on a plate, salt and pepper to taste if necessary. Decorate the salad with mint leaves and grated parmesan.