Rosemary Lemon Bean Puree Food

FRICO'S ROSEMARY-LEMON BEAN PUREE

Steps:

• Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
• Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.

BLADE STEAKS WITH ROSEMARY WHITE-BEAN PURéE

Steps:

• Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling). Season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
• Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks, turning once, 5 to 9 minutes total for medium-rare.
• Meanwhile, drop garlic into a food processor with motor running. Add beans, broth, remaining tablespoon oil, and 1/4 teaspoon salt and pulse until smooth.
• Transfer steaks to a plate and reduce skillet heat to medium. Add tomato paste and 1 teaspoon rosemary and cook, stirring, 30 seconds. Add wine and boil, scraping up brown bits, 30 seconds. Stir in purée and 1 tablespoon olives and cook, stirring, until heated through, about 3 minutes. Stir in meat juices from plate and season with salt and pepper.
• Serve steaks with purée. Top with remaining rosemary, olives, and a drizzle of oil.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

TUSCAN BEAN AND ROASTED GARLIC PURéE

Steps:

• Place beans in large pot. Add enough water to cover beans by 2 inches. Soak beans overnight. Drain well.
• Preheat oven to 350°F. Place garlic heads in small dish. Drizzle with 1 tablespoon oil. Wrap dish in foil. Bake until garlic is very tender and golden brown, about 1 hour 15 minutes. Remove garlic from oven. Cool; peel garlic cloves.
• Place beans, 5 cups water, broth, sage, rosemary and 1 tablespoon chopped garlic in large pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, about 1 hour 20 minutes. Drain beans, reserving cooking liquid.
• Combine beans, roasted garlic, remaining 3 tablespoons oil and lemon juice in processor. Blend until coarse puree forms. Thin to desired consistency with some reserved cooking liquid. Season with salt and pepper.