Borlotti with rapekernel oil and focaccia – Cheerio Nigel!

5 Antworten

This is the final week cooking with Nigel Slater at I heart Cooking Clubx. Since April I participated nearly every week and there’s now a collection of 30 Nigel Slater recipes on this blog. To say Cheerio Nigel!, I used up a few from my little pink beans

©Kleine rosa Bohnenkerne

which seem to be dried borlottis. I prepared the recipe on September, 26th from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater ISBN 978-0670026418 *. Instead of olive oil I used rapekernel oil, the nordic “olive oil”.

Borlotti with rapekernel oil and focaccia from Nigel Slater (1)

Absolutely delicious! For me this entry is not a goodbye, I will definitely cook some Nigel recipes for I♥CC, potluck weeks will allow it.

Borlotti with rapekernel oil and focaccia from Nigel Slater

yield:Serves 2

©Borlotti with rapekernel oil and focaccia from Nigel Slater (2)

Lunch with boiled beans, nutty, warm and firm, with garlic, rocket leaves and thick, yellow rapekernel oil.

ingredients:

  • 100 grams Borlotti beans, dry, soaked over night
  • 2 bay leaves
  • 2 cloves barlic, peeled and sliced
  • 4 tablesp. rapekernel oil, Nigel uses olive oil
  • 1 handful rocket leaves, rinsed

SOURCE

978-0670026418 *

modified by from:
The Kitchen Diaries:
A Year in the Kitchen with Nigel Slater
ISBN 978-0670026418 *

PREPARATION

  1. Put the beans with bay leaves and 300 ml water into a pressure cooker. Bring to the boil, skim off, close lid and cook about 45 minutes. They should be tender but still have a bit of bite to them.
  2. Drain and season with salt, then drizzle with a little oil. In a shallow pan warm garlic gently, without coloring, in oil. Toss the beans in with the olive oil, stir gently, then tip them into a bowl with the rocket leaves
  3. Eat with the foccacia or other large-pored bread , whilst the beans are still warm.

total time: 9 hours
preparation time:15 minutes
cooking time: 45 minutes

 
 
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IHCC

For all other great Cheerio Nigel! recipes visit the I heart cooking clubs site

more Nigel Slater recipes
more recipes and entries in English

5 thoughts on “Borlotti with rapekernel oil and focaccia – Cheerio Nigel!”

  3. Kim

    We are so glad to have you with us at IHCC! I have never seen borlotti beans like that and I’m so intrigued. Beans are one of my favorite foods and this looks like a very satisfying meal. I would love to try it!

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  5. Zosia

    I would welcome a plate of that for lunch today! Canola/rapeseed oil is very common here since we grow the plant but I haven’t come across a cold-pressed version. I’ll have to keep my eyes open for Canadian “olive oil” ;)!

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