My lazy cook hat has been getting a lot of wear of late.
But the good thing for you is, that recipes like this come out of it.
The other night I made simple beef rissoles, asian style. I had no breadcrumbs and no eggs #fridgefail. With my lazy hat on, I made do with whatever was in my kitchen. I threw in a handful of spring onions, a splash of oyster and soy sauce with a teaspoon of sugar into the beef mince. I worked the mince until smooth (almost pounding with my fist to work the proteins) and combined. Shaped uneven patties, then chucked them on a hot griddle pan.
After I turned the rissoles, I moved the uneven rounds to one side then threw on the beans. My inner lazy cook pushed me to do it. I didn’t want to wait for the water to boil, nor did I want to wash up another pot. By the time the rissoles were cooked, the beans were a little blackened, which didn’t phase me. I got the plates out and dinner was served (I did throw a few salad leaves on too, just for good measure!).
As I carried the plates to the table I said, ‘the beans are a little burnt, sorry’. As always, Round Eye is just thankful, ‘looks good‘.
Although occupied with some bad TV, we both comment that the beans were great. Done, no more boiling, blackened beans is my new thing!
Over the weekend, I hit the supermarket and just grabs bits for this salad. And second time round, this version of blackened beans and beetroot is ten times better, than just the blackened beans with a few leaves. So much so, it’s been my lunch for the last two days. An ace lunch, that refrigerates well too. That for me, is a winning salad.
BLACKENED BEANS AND BEETROOT SALAD
Apart from the dressing, I left measuring at the door!
A HANDFUL OF FRENCH GREEN BEANS
A TIN OF BABY BEETROOTS, HALVED
SOME GOATS CHEESE (OR FETTA WOULD WORK WELL)
FOR THE DRESSING
1 PART BALSAMIC VINEGAR
2 PARTS EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE
LET’S GET COOKING
Blacken the beans on a hot griddle pan, turning every few minutes until blackened. Note, there’s no need for oil, just a dry griddle pan!
Mix your salad dressing and set aside.
Plate up; beans then beets, dab small bits of goats cheese and fronds of dill. Generously drizzle over the dressing, then devour!