White Bean Cutlets Food

CARROT AND WHITE BEAN VEGGIE CUTLETS

Steps:

• Place the artichoke hearts on a plate lined with kitchen paper - this will just help to drain away any excess oil. Leave for a couple of minutes.
• Add the chunks of carrot and cheddar cheese to a food processor, and pulse several times to begin chopping them. When they've broken down a bit, continue to blitz until they're well chopped. Add the artichokes, beans, parsley and bread, and blitz again until no large chunks remain (you may need to scrape down the sides a couple of times).
• Add the egg and a good pinch of salt and pepper, and blitz again to combine.
• Use clean hands to shape the mixture into cutlets (if you're reaching straight into the food processor bowl, make sure you remove the blades first!). Place the cutlets on a greased baking tray, leaving a couple of inches between them. I made 4 large cutlets, but you could easily stretch the mixture to make 6.
• Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the veggie cutlets are golden brown and firm.

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.

WHITE BEAN CUTLETS

Steps:

• Broth: 1. In a large pot, combine water, soysauce, garlic, onion, and broth base. Set aside. Cutlets: 2. Puree beans in a food processor until smooth. Add stock and soy sauce and process until blended. Add the flour, yest, garlic powder, and onion powder. Process until well-blended. 3. Turn dough out onto a lightly floured work surface and knead for 5 minutes. Stretch the dough into a rectangle about 1/2 in thick and cut into 8 pieces. Flatten each piece into a flat cutlet. 4. Add the cutlets to the pot with the broth mixture and bring just to a simmer over med-low heat. Cover and simmer for 1 hr, turning about halfway through. Do not allow the broth to boil. Remove from the heat and allow cutlets to cool in the broth. Cutlets may be refrigerated in the broth or wrapped. They will keep for 3 days in the refrigerator or several weeks in the freezer. They may be sauteed in a small amount of oil until golden brown and topped wtih sauce or cut into strips or chunks for use in recipes. The broth can be frozen and re-used for later batches.

CHICKEN CUTLETS WITH SPICY WHITE BEANS & KALE

Steps:

• Pound chicken breast halves, one at a time, between 2 sheet of plastic wrap, until each piece of chicken is 1/8-inch thick.
• Stir together the 2 tablespoons flour, salt, and pepper in a shallow container.
• Heat a large saute' pan over high heat.
• Dredge chicken in flour mixture, shaking and removing any excess.
• Saute' chicken in 2 tablespoons oil in the hot pan until browned, about 2 minutes per side.
• transfer chicken to a warm plate, cover with foil to keep warm until ready to serve.
• In the same pan used to cook the chicken, saute' onion in the remaining 2 Tbsp oil over medium heat until translucent, 3-5 minutes.
• Stir in the 2 teaspoons flour and rosemary; cook 1 minute, stirring constantly.
• Deglaze the pan with broth, bringing liquid to a boil and cooking until mixture is slightly thickened.
• Stir in beans, kale and chili garlic sauce; cook until kale is wilted, 1-2 minutes.
• Remove pan from heat; stir in parsley.
• Season cannellini and kale with salt and pepper; serve with chicken cutlet.