Haricot Mutton Australia Recipes

HARICOTS VERTS WITH DILL AND HAZELNUTS

Steps:

• Place the hazelnuts in a large (12-inch) saute pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don't worry if they don?t all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel.
• Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt, and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water, and set aside.
• When ready to serve, heat the butter and 1 tablespoon olive oil in the large saute pan over medium-high heat. Add the string beans, 2 teaspoons salt, and 1 teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot.

HARICOT MUTTON (AUSTRALIA)

Steps:

• Trim chops and roll in flour and salt.
• Fry in hot fat (butter or bacon drippings) until lightly browned on both sides.
• Remove the meat from saucepan and fry vegetables.
• Add water and stir until gravy boils.
• Replace meat and cook with lid on for 1 1/2 - 2 hours.

HARICOT/GREEN BEAN MUTTON STEW

Steps:

• Heat oil in large saucepan and fry onions, capsicum and meat.
• Stir in flour and cook gently for 5 minutes, stirring constantly.
• Gradually add stock.
• Bring to the boil, stirring well until it thickens slightly.
• Add drained beans and seasonings.
• Cover and simmer for about 2 hours.
• Slice potatoes and place in a layer on the stew.
• Season, then cover and simmer for a further 25 minutes or until potatoes are cooked.
• To serve gently lift out potatoes and place on plate, spoon stew over the top.

HARICOTS VERTS WITH HERB BUTTER

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

SAUTEED HARICOTS VERTS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

CELERY SOUP (AUSTRALIA)

Steps:

• Simmer celery and stock until celery is tender.
• Add celery salt and nutmeg.
• Make a paste of flour with 2 tablespoonfuls milk; add to celery, stirring carefully.
• Add 3 cups milk and heat.
• DO NOT BOIL.
• Add cheese and serve hot.

BRETON BRAISED LAMB & HARICOT BEANS

Steps:

• Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
• While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
• Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
• Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.