Went into the ABC studios on Saturday to cook up brunch for Graeme and to share my love of green beans to cook and eat and Phil shared his love of growing and harvesting these delicious vegies. Enjoy!
Green beans wrapped in prosciutto with semi-dried macadamia pesto
6 slices prosciutto halved lengthways
300 g green beans, top and tailed
extra virgin olive oil to brush
Semi-dried tomato and macadamia pesto
2 cups semi-dried tomatoes
1 cup unroasted macadamias
1 tablespoon rosemary leaves, chopped
2 garlic cloves, crushed
1 red chilli, deseeded and chopped (optional)
1/4 cup semi-dried tomato oil
1/4 cup extra virgin olive oil
salt and pepper
To make the pesto, in a food processor blend the tomatoes and macadamias until coarsely chopped. Add the rosemary, garlic, chilli (if using) and with the motor running add the oils in a thin and steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
Steam beans for 1-2 minutes and rinse under cold water to stop cooking further and to retain the colour.
Wrap prosciutto firmly around a bundle of 6 beans. Preheat a barbecue or char-grill on high. Brush bundles with oil. Char-grill for 3-4 mins, turning, until browned. Serve with pesto.
Chargrilled tuna and green bean salad with aioli
200gms green beans, top and tailed
6 small kipfler potatoes
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon caster sugar
a good handful of mixed salad leaves
200gms cherry tomatoes, cut in half
1 small red onion, peeled and sliced
a handful flat leaf parsley
2 boiled eggs, peeled and cut into quarters
4x 150gms yellow fin tuna steaks
1/4 cup olive oil
juice of 1 lemon
1 cup whole egg mayonnaise
2 garlic cloves, crushed
juice of 1/2 lemon
Place the potatoes in a steamer basket over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the beans and cook, covered, for a further 1-2 minutes or until the beans are bright green and tender crisp and the potato is tender. Refresh under cold running water. Drain.
Place tuna steaks in a glass or ceramic bowl. Whisk together the olive oil and lemon juice and season with salt and pepper, pour over the tuna steaks and marinate for 5-10 minutes.
Preheat a barbecue grill or chargrill on high. Remove the tuna from the marinade and cook on grill for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 2-3 minutes to rest.
Whisk together oil, vinegar, mustard and sugar in a bowl. Season with salt and pepper.
For the aioli. Whisk mayonnaise, garlic and lemon in a small bowl.
Place salad leaves, tomatoes, onion and egg in a bowl and gently toss with vinaigrette until just combined. Divide among serving plates. Drizzle over the dressing and top with tuna, drizzle with aioli and serve immediately.