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Harissa spiced green beans with Cranberry, pistachio butter
2019-11-11
https://www.metro.ca/userfiles/image/recipes/haricots-verts-harissa-beurre-canneberges-pistaches-11151.jpg
PT50M
PT00M
PT50M
Harissa spiced green beans with cranberry, pistachio butterSteam the green beans or bring a large pot of salted water to boil and cook the beans, immediately toss with the spice mix and butter.Taste and season with the salt and pepper if needed.Transfer to serving dish, and sprinkle with the chopped pistachios. Serve with more butter slices on the side.Harissa spice mix:Make ahead of time and kept in an airtight container.Can be used for seasoning other vegetables like cauliflower, sweet potato, and meat such as pork or chicken. Add to pasta dishes, yogurt or hummus to to make a quick, easy dip to serve with crudité or bread.In a large frying pan over low heat, toast the caraway, cumin, and crushed coriander seeds.When the spices are fragrant, and slightly toasted in colour, transfer to a medium size bowl, and add the remaining ingredients. Mix well and set aside.Cranberry, pistachio and orange butterUse this butter for serving with breakfast breads or biscuits during the holiday season, or for tossing with carrots, brussel sprouts.Can be made ahead of time and kept well wrapped in plastic wrap for up to 2 weeks
or kept in the freezer for 1-2 months.Using a large spoon or plastic spatula, add the cranberries, pistachio, orange zest, salt and pepper to the softened butter. Mix together well and taste for seasoning.Season with more orange zest, salt or pepper if needed. Use right away or 1) Transfer to an airtight container and keep in fridge or freezer until ready to use or 2) Lay out a large piece of plastic wrap, and transfer the butter to the plastic wrap, making it into 2 logs approximately 1/2” (2 cm) in diameter and roll up the butter into a smooth, even cylinder shape using the plastic wrap to help. Finely, twist the ends of the plastic wrap and gently transfer to the fridge or freezer to firm up.When ready to serve, unwrap the butter and slice as many 1/4” thick coins as needed. Rewrap the butter and put back into the fridge if not using all.Source: Metro
4-6
Metro
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green beans
2 lb (0.9 kg) fresh green beans stem and trimmed
2-3 tablespoon (30-45 ml) harissa spice mix (see recipe below)
30-45 cranberry pistachio and orange (see recipe below)
3 tablespoon (45 ml) hulled pistachios toasted and crushed
To taste Irresistibles freshly ground pepper grinder
To taste Irresistibles pink Himalayan salt grinder
harissa spice mix
2 teaspoon (10 ml) Selection dried red chili flakes (use 1 teaspoon (5 ml) to make a less spicy version)
2 teaspoon (10 ml) Irresistibles cumin seeds
2 teaspoon (10 ml) Irresistibles coriander seeds crushed
1 teaspoon (5 ml) caraway seeds
1 teaspoon (5 ml) kosher salt
1/4 teaspoon (1.25 ml) freshly ground pepper using Irresistibles black pepper grinder
2 teaspoon (10 ml) dried mint leaves (optional)
2 teaspoon (10 ml) Selection dried parsley
cranberry, pistachio and orange butter
1/2 cup (125 ml) Selection unsalted buter softened at room temperature
2 tablespoon (30 ml) Irresistibles dried cranberries chopped
1/4 cup (60 ml) toasted pistachios crushed or chopped
2 teaspoon (10 ml) fresh orange zest
1 teaspoon (5 ml) freshly ground black pepper using Irresistibles black pepper grinder
1/2 teaspoon (2,5 ml) freshly ground Irresistibles pink Himalayan salt grinder
Harissa spiced green beans with Cranberry, pistachio butter
4-6
0:50
Preparation
0:00
COOKING
0:50
TOTAL TIME
Ingredients
-
green beans
-
2 lb
(0.9 kg)fresh green beans stem and trimmed
-
2-3 tablespoon
(30-45 ml)harissa spice mix (see recipe below)
-
30-45
cranberry pistachio and orange (see recipe below)
-
3 tablespoon
(45 ml)hulled pistachios toasted and crushed
-
To taste
Irresistibles freshly ground pepper grinder
-
To taste
Irresistibles pink Himalayan salt grinder
-
harissa spice mix
-
2 teaspoon
(10 ml)Selection dried red chili flakes (use 1 teaspoon (5 ml) to make a less spicy version)
-
2 teaspoon
(10 ml)Irresistibles cumin seeds
-
2 teaspoon
(10 ml)Irresistibles coriander seeds crushed
-
1 teaspoon
(5 ml)caraway seeds
-
1 teaspoon
(5 ml)kosher salt
-
1/4 teaspoon
(1.25 ml)freshly ground pepper using Irresistibles black pepper grinder
-
2 teaspoon
(10 ml)dried mint leaves (optional)
-
2 teaspoon
(10 ml)Selection dried parsley
-
cranberry, pistachio and orange butter
-
1/2 cup
(125 ml)Selection unsalted buter softened at room temperature
-
2 tablespoon
(30 ml)Irresistibles dried cranberries chopped
-
1/4 cup
(60 ml)toasted pistachios crushed or chopped
-
2 teaspoon
(10 ml)fresh orange zest
-
1 teaspoon
(5 ml)freshly ground black pepper using Irresistibles black pepper grinder
-
1/2 teaspoon
(2,5 ml)freshly ground Irresistibles pink Himalayan salt grinder
Preparation
Harissa spiced green beans with cranberry, pistachio butter
Steam the green beans or bring a large pot of salted water to boil and cook the beans, immediately toss with the spice mix and butter.
Taste and season with the salt and pepper if needed.
Transfer to serving dish, and sprinkle with the chopped pistachios. Serve with more butter slices on the side.
Harissa spice mix:
Make ahead of time and kept in an airtight container.
Can be used for seasoning other vegetables like cauliflower, sweet potato, and meat such as pork or chicken. Add to pasta dishes, yogurt or hummus to to make a quick, easy dip to serve with crudité or bread.
In a large frying pan over low heat, toast the caraway, cumin, and crushed coriander seeds.
When the spices are fragrant, and slightly toasted in colour, transfer to a medium size bowl, and add the remaining ingredients. Mix well and set aside.
Cranberry, pistachio and orange butter
Use this butter for serving with breakfast breads or biscuits during the holiday season, or for tossing with carrots, brussel sprouts.
Can be made ahead of time and kept well wrapped in plastic wrap for up to 2 weeks or kept in the freezer for 1-2 months.
Using a large spoon or plastic spatula, add the cranberries, pistachio, orange zest, salt and pepper to the softened butter. Mix together well and taste for seasoning.
Season with more orange zest, salt or pepper if needed. Use right away or 1) Transfer to an airtight container and keep in fridge or freezer until ready to use or 2) Lay out a large piece of plastic wrap, and transfer the butter to the plastic wrap, making it into 2 logs approximately 1/2” (2 cm) in diameter and roll up the butter into a smooth, even cylinder shape using the plastic wrap to help. Finely, twist the ends of the plastic wrap and gently transfer to the fridge or freezer to firm up.
When ready to serve, unwrap the butter and slice as many 1/4” thick coins as needed. Rewrap the butter and put back into the fridge if not using all.
Source: Metro
Source :
Metro
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