Butter Bean Mash Jamie Oliver Food

BUTTER BEAN MASH

Steps:

• Gently fry the onion, garlic and rosemary in the oil until the onions are soft and cooked through.
• Add the butter beans to the pan, stir and heat through.
• Drizzle with lemon juice and stir in the zest.
• Mash the beans manually. Alternatively, pour half the mixture into a food processor and blend until smooth, stirring in the remaining butterbean mixture.
• Serve immediately.

MICHELA'S BUTTER BEANS & SPINACH (NO COOK)

Steps:

• Drain the butter beans. Deseed and roughly chop the red pepper, then place in a blender (use a hand-held stick blender, if you prefer) or bowl. Add the spinach and butterbeans then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here). If it's a bit too thick, add a little milk or water to loosen, then serve immediately or keep in the fridge for later.

HERBY SAUSAGES WITH BUTTER BEAN MASH

Steps:

• Heat grill to high. Brush 1 tbsp oil over the sausages, and grill on a tray for 20 mins, turning regularly.
• Meanwhile, heat the rest of the oil in a saucepan over a low heat. Add most of the spring onion and cook for 5 mins until softened. Add the beans, garlic, and lemon zest and juice, cook for a few mins more, then gently mash with a potato masher to get a thick, creamy consistency. Season and cook for 5 mins more until warmed through. Scatter over the remaining spring onion and serve with the sausages and wilted greens.

BEAN MASH

Steps:

• Drain the beans and rinse under cold water.
• In a pan, add the olive oil and heat it up on a low to medium heat.
• Peel and chop the onion, and fry it until golden.
• Add the peeled and chopped garlic, and fry for a further 30 seconds, then add the beans, salt, pepper, paprika and water.
• Leave to simmer for 1 minute, then add everything to a blender.
• Blitz everything in a food processor until you get a smooth paste.
• Transfer to a bowl and decorate with rosemary.
• Serve warm or cold.

WHITE BEAN, PARSLEY & GARLIC MASH

Steps:

• Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
• Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops

SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA

Steps:

• Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
• Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
• Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy.
• In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
• Add your beans and cook for a couple of minutes before adding a wine glass of water.
• Bring to the boil, then lightly mash to a course puree.
• Loosen the puree with a little more water if need be.
• Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
• Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
• Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
• Don't overcook them.
• Remove to a bowl and coat with a mixture of olive oil and lemon juice.
• Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.

JAMIE OLIVER'S MASHED ROOT VEGETABLES

Steps:

• *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
• Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
• Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
• Drain in a colander.
• Place the vegetables back in the pan and mash with a potato masher.
• You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
• Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).