Friday, November 28, 2014


speck and maple beans with thyme toasts, recipe after the break. image: mikkel vang
1 tablespoon vegetable oil
200g speck, trimmed and chopped (speck is a slab of cured smoked ham available from delicatessens, you can also use pancetta or bacon)
1 onion, chopped
1 teaspoon mustard powder
2 teaspoons tomato paste
1 tablespoon worcestershire sauce
1 tablespoon maple syrup
½ cup/125ml beef stock
1 cup/280g tomato purée 
1 x 240g can of each: butter beans, white (cannellini) beans, borlotti beans and kidney beans, rinsed and drained
sea salt and cracked black pepper
4 slices sourdough bread
¼ cup/60ml maple syrup, extra
2 tablespoons olive oil extra
6 sprigs thyme

preheat oven to 200ºc/400ºf. 
place the oil, speck and onion in a large saucepan over high heat and cook for 1–2 minutes or
until golden and tender. 
add the mustard powder, tomato paste,worcestershire sauce, maple syrup, stock, tomato purée, beans and salt and pepper and stir until well combined. 
cover with a tight-fitting lid, reduce the heat to low and cook for 10 minutes or until thickened.
while the beans are cooking, place the sourdough on a baking tray, drizzle with the maple syrup and oil, and top with thyme than bake for 10–15 minutes or until golden. 
serve the beans with the thyme toast. serves 6.

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