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@baadguy9: el rastro #madrid #thesmiths #Vlog #parati

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Sunday 30 June 2024 17:34:13 GMT
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creamy beans with brown butter sage salsa verde An incredibly delicious dinner recipe that tastes even better the next day. Perfect for leftovers, freezer friendly and I’ve made it as a midweek meal but also served for friends at a dinner party. Super simple but has maximum flavour. you will need to serve 2 385kcal kcal and 25g protein excluding additional protein 400g drained weight any beans 1 leek 1 banana shallot 3 cloves garlic, minced 1 chicken stock cube rind of grana padano/ parmesean 40g grated grana padano/ parmesean optional protein: 2 portions of any protein you like seasoned with salt, pepper, and garlic. I used chicken! for the salsa verde (makes a lot) A generous handful of fresh sage leaves, finely chopped 1 tbsp capers, drained and roughly chopped 30g unsalted butter 50ml olive oil 2 tbsp red wine vinegar 1 tbsp chopped parsley Salt and pepper to taste In a deep pan, brown your seasoned protein in a little oil. Remove and set to one side. Sweat the leek, shallot, and garlic with a pinch of salt for 3-4 minutes. Add the drained chickpeas, fill 2 tins back up with water, and pour in. Add 1 chicken stock cube, the rind of cheese, and another pinch of salt and pepper. Allow to simmer down for 10 minutes to reduce. Melt butter in a saucepan over medium heat for 1-2 minutes until it smells nutty. Add the chopped sage and capers and fry for 1-2 minutes until crisp but not burnt. Mix together the buttery sage and capers, parsley, olive oil, and vinegar. Season with salt and pepper. Adjust seasoning as needed. Mix the chickpeas, and add the protein on top of the chickpeas to finish cooking. once cooked, remove the protein and turn off the heat. mix in 40g grated cheese until smooth. The beans should be brothy but unctuous. Taste and add more salt or pepper if needed. Serve the creamy beans with the protein and 1 tbsp each of the crispy sage salsa verde. #healthyfood #DinnerIdeas
creamy beans with brown butter sage salsa verde An incredibly delicious dinner recipe that tastes even better the next day. Perfect for leftovers, freezer friendly and I’ve made it as a midweek meal but also served for friends at a dinner party. Super simple but has maximum flavour. you will need to serve 2 385kcal kcal and 25g protein excluding additional protein 400g drained weight any beans 1 leek 1 banana shallot 3 cloves garlic, minced 1 chicken stock cube rind of grana padano/ parmesean 40g grated grana padano/ parmesean optional protein: 2 portions of any protein you like seasoned with salt, pepper, and garlic. I used chicken! for the salsa verde (makes a lot) A generous handful of fresh sage leaves, finely chopped 1 tbsp capers, drained and roughly chopped 30g unsalted butter 50ml olive oil 2 tbsp red wine vinegar 1 tbsp chopped parsley Salt and pepper to taste In a deep pan, brown your seasoned protein in a little oil. Remove and set to one side. Sweat the leek, shallot, and garlic with a pinch of salt for 3-4 minutes. Add the drained chickpeas, fill 2 tins back up with water, and pour in. Add 1 chicken stock cube, the rind of cheese, and another pinch of salt and pepper. Allow to simmer down for 10 minutes to reduce. Melt butter in a saucepan over medium heat for 1-2 minutes until it smells nutty. Add the chopped sage and capers and fry for 1-2 minutes until crisp but not burnt. Mix together the buttery sage and capers, parsley, olive oil, and vinegar. Season with salt and pepper. Adjust seasoning as needed. Mix the chickpeas, and add the protein on top of the chickpeas to finish cooking. once cooked, remove the protein and turn off the heat. mix in 40g grated cheese until smooth. The beans should be brothy but unctuous. Taste and add more salt or pepper if needed. Serve the creamy beans with the protein and 1 tbsp each of the crispy sage salsa verde. #healthyfood #DinnerIdeas

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