Tag Archives: white bean

shaved fennel, white bean + tuna salad

17 Jan

shaved fennel & tuna2

The chef at the restaurant where I work makes this salad sometimes.  It’s filling and delicious and easy to make.

I love it so I’ve done my best to recreate it to share with you fine people.

And eat it.  I also made it so I can eat it.

Makes 6 side servings

shaved fennel & tuna

ingredients

  • 1 fennel bulb
  • 500 ml can white kidney beans, drained & rinsed
  • 1 generous handful flat leaf parsley, chopped
  • 1/2 c tuna packed in olive oil (2 small cans)*
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • salt
  • pepper

*Because the salad is so simple, the tuna makes a big difference so use the best quality tuna packed in olive oil that you can find.

preparation

Cut the fennel bulb in half and use a mandolin to slice it as thinly as possible.

In a large bowl combine shaved fennel, white beans, parsley, tuna (not drained), white wine vinegar, olive oil and a generous pinch of salt and pepper.  Mix together with a fork until tuna is broken up into evenly distributed small pieces and everything is coated with vinegar and olive oil.

For best results let the salad sit at room temperature for about 15 minutes to let the flavours meld and let the fennel soften slightly.

The salad will keep in an airtight container in the fridge for up to a week.

shaved fennel & tuna1

pork, fennel + white bean hand pies or: how to make it though the rest of the stew

12 Nov

so much stew…

For we noble and intelligent and attractive people trying to live and eat well on a tight budget, cold weather is our friend.  Cold weather means making huge pots of slow cooked meat, soups, stews, fresh bread; leaving the crock pot, oven, stove on all day and ending up with enough food to feed you for a week.

The key, however, is to not want to off yourself by the end of that week because you’ve eaten the same f***ing bowl of f***ing stew every day for a f***ing week.

So here’s an easy, cheap and tasty recipe that works well as a stew (either as is or with a little added broth), as a pasta sauce, and in flaky buttery hand pies.  Turning stew into pie is certainly not an innovation but these hand pies are a lot easier to make than a traditional pot pie and you get a much higher pastry to filling ratio which, for me, is a big big plus.

Makes 4 pies with 4 cups leftover stew

pork, fennel + white bean hand pies

ingredients

crust

  • 1 c unsalted butter, very cold, cut into 1 inch pieces
  • 1 1/2 c flour
  • pinch salt
  • 2-3 tbsp cold water

stew

  • 1 lb pork (I used tenderloin because I had some in my freezer but almost any cut would work) cut into 2 inch cubes
  • 1 medium onion, chopped
  • 6-8 cloves garlic, minced
  • 1 tbsp salt
  • ground pepper
  • 3 sprigs fresh rosemary, chopped
  • 4 sprigs fresh oregano, chopped
  • 1 generous handful fresh flat leaf parsley, chopped
  • 3 small carrots, chopped
  • 1 bell pepper, chopped
  • 1 fennel bulb, quartered and finely sliced
  • 1 550ml can white beans, drained and rinsed
  • 1 300ml can diced tomatoes
  • 1 splash white wine vinegar
  • 1 splash balsamic vinegar
  • olive oil
  • 1 egg, lightly beaten

from stew to pie

preparation

crust

Get the crust ready first.  Add the cold butter to the flour and salt.  Mix with a pastry cutter until the mixture resembles small peas.  Add water one tablespoon at a time until the dough just holds together.  There should still be visible pea-sized butter chunks, that’s what will make your crust tender and flaky.  Divide the dough into 4 equal balls and wrap each one tightly in saran wrap, pressing down to make a small flat disc.  Refrigerate for at least an hour.

stew

Heat olive oil in a large pot over medium heat.  Add onions, garlic, salt, pepper, rosemary and oregano and stir until onions are translucent.  Turn the heat to high and add pork.  Stir for a couple of minutes until pork begins to brown then deglaze the pan with white wine vinegar and balsamic vinegar.  Add carrots, bell pepper, fennel, white beans, tomatoes and parsley.

Turn heat to low and let simmer, partially covered, for 25 to 30 minutes.

Let the stew cool.  Preheat oven to 350°F.  Roll out the pastry discs one at a time and place a few tablespoons of stew in the center of each one, leaving a 2 inch border around the filling.  Fold the top half of the pastry over the filling and fold the bottom edges in over the top crust.

Like a pizza pocket.

Brush the lightly beaten egg over the tops of the pies to make them nice and shiny – if you have a pastry brush that would be ideal, if you don’t then just dip your dainty little hands into the slimy egg and smush it all over the top of the pastry.  It works.

Bake on a parchment lined baking sheet for 30 to 40 minutes or until the crust turns light golden brown.

pork, fennel + white bean sauce

You can also turn the stew into a hearty pasta sauce by putting 2 cups of stew, a can of tomatoes, a pinch of salt and a splash of balsamic vinegar in a pot over medium heat while your pasta cooks.

from stew to pasta sauce