When the beans are ready, drain them except for a couple of spoonfuls of their cooking water, discard the aromatics and toss the beans in the dressing. Season with salt and black pepper, then shred the basil leaves and stir into the dressing. Make the dressing: mix together the olive oil, red wine vinegar and mustard. The time they take will vary according to age and variety, but you can expect them to take a good 75 minutes or more. Pinch one or two between finger and thumb to check for doneness. When the water is boiling, remove the froth that is floating on the surface and discard, then lower the heat so the water is simmering and leave to cook for an hour or so until the beans are tender. Peel the onion, cut in half, then add to the beans. The next day, drain the beans and tip them into a deep saucepan, cover with fresh water to at least 3cm above them, then add the bay leaves. Tip the beans into a large mixing bowl, pour in enough water to completely cover them, then leave them overnight. Serves 3-4 dried cannellini beans 250g bay leaves 3 onion 1 small prosciutto 12 thin slices figs 8 smallįor the dressing olive oil 2 tbsp red wine vinegar 2 tsp dijon mustard 2tsp basil leaves about 20 olive oil a little to finish Should you take that route, heat the drained beans gently in a little water or stock first, so they are warm when you dress them. On occasions where the beans are to be crushed or whipped to purée, or if I am in a hurry, I am happy to use bottled or tinned beans. By which I mean giving them an overnight soak in water, then simmering them for an hour or so with bay leaves.
Getting the beans to the right texture – tender, just soft enough to crush between finger and thumb – is what makes it worth cooking them from scratch. Photograph: Jonathan Lovekin/The Observer Place a mound of dressed rocket on each of two plates, then the fried cheese and a quarter of lemon or orange per person to squeeze over. Toss the rocket and lambs lettuce in a little olive oil and season lightly with salt, no pepper. Lift out with a slotted spoon and drain briefly on kitchen paper. Lower the cheese into the hot oil and fry for 3-4 minutes till golden brown, turning once. Heat enough vegetable oil in a deep-sided pan in which to fry the mozzarella – it needs to be at 190C and should be at least 5cm deep. Press down firmly on both sides so the cheese is fully coated in the crumbs. Press the mozzarella into the flour, then into the beaten egg and then into the crumbs. Stir in a little salt and pepper.īreak the egg into a shallow dish and beat lightly with a fork. Put the breadcrumbs in a shallow bowl, then finely grate the zest of the lemon into them. The exactness of the oil’s temperature is quite important – the cooking time needs to be brief.Įnough for 2 dry, crisp breadcrumbs such as panko, 100g lemon 1 egg 1 plain flour 4 tbsp mozzarella 2 x 125g balls vegetable oil for deep fryingįor the leaves rocket leaves a handful lambs lettuce a handful olive oil 2 tbsp orange or lemon to serve
Crumbed mozzarella and rocketĬrumbed mozzarella and rocket. Place the warm halloumi on the tomatoes then spoon over the dressing, leave for 10 minutes before eating. While the halloumi cooks, thinly slice the tomatoes and place them, slightly overlapping on a serving dish.
Remove the cheese from the griddle with a palette knife and keep it warm. Leave for 5 minutes or so until the underside is nicely browned, then turn and cook the other side. Warm a griddle pan, brush the cheese with a little of the oil, then place it on the pan ridges, pressing down firmly with a heavy weight. Finely chop the spring onions and add to the dressing.įor the halloumi, slice the cheese horizontally to give 6 thick pieces. When the sugar has dissolved, stir in the toasted sesame seeds, the sliced chilli and the chilli paste. In a small bowl, mix together the soy sauce, rice vinegar, caster sugar and chilli powder. Thinly slice the red chilli pepper, removing the seeds if you wish. To make the dressing, put the sesame seeds in a dry, shallow pan and toast over a moderate heat till fragrant. Serves 3 halloumi 500g vegetable or groundnut oil a little tomatoes 350gįor the dressing sesame seeds 1 tbsp red chilli pepper 1, mild soy sauce 3 tbsp rice vinegar 2 tbsp caster sugar 1 tbsp mild chilli powder ½ tsp chilli paste 1 tsp sesame oil 2 tsp spring onions 3 Last week I used it with some griddled halloumi for a Monday “bento-box” treat. This dressing, with the heat of red chillies and nutty notes of toasted sesame, is useful for seasoning cold meat or vegetables, particularly those destined for a lunch box.
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