Teriyaki Tomatoes and beans with caramelised red onion

I decided to make this recipe as I way to use up some of the green beans and tomatoes. I am not too sure what to say about this dish, as I wasn't bowled over by it. It was very unusual. The combination of oriental flavours in the form of the teriyaki sauce certainly sounds like it would clash somewhat with the caramelized onions, but actually they complimented each other well. It is not a dish I would make again, but it was interesting to try and a change for my taste buds.
Teriyaki Tomatoes and beans with caramelized red onion
Serves 4
Ingredients
500g green beans
250g firm red tomatoes, quartered
250g or 1 tin of cooked haricot beans* (see note below)
4 tbsp teriyaki sauce
1 red chilli, finely sliced
1 large handful of coriander, chopped
1 tbsp sesame seeds
Salt and pepper
For the caramelized red onion
250g red onions
4 tbsp chilli oil
½ tsp soft brown sugar
1 inch long piece of ginger, grated
2 cloves of garlic
Dash of tabasco
Method
Top and tail the green beans and cook in salted water until al dente. Then drain and set aside.
For the caramelized red onion: peel the onions and cut in half along the length, then cut into thin slices, again following the length. Heat 2 tbsp of the chilli oil and fry the onion over a gentle heat until soft, gradually adding the sugar, grated ginger, garlic, Tabasco, salt and pepper. The onion will caramelize, when this consistently has been achieved. Transfer to a plate and set aside.

In the same pan, heat the remaining chilli oil and quickly sauté the green beans, adding the tomato quarters turning and tossing for 1 minute. Then add the beans, teriyaki sauce, diced chilli and coriander. Serve with some plain boiled rice and top with the caramelized onion. Finally sprinkle over the sesame seeds. Recipe Adapted from The New Cranks Recipe Book

*I didn’t have any cannellini beans, so substituted it with haricot bean. It didn’t work very well, I think butter beans would have been a better substitute.

Couscous wedges with garlicky PSB

Our visits to the allotment have now reduced from daily to three times and sometimes twice a week. The tomatoes are certainly starting to dwindle. I picked what I think maybe the last of the climbing blue lake and purple queen french beans, but the neckar gold is still doing well. Some pruple top milan turnips peeking out from the soil were calling to me to pick them, so I did. I picked a bundle of sage, some mint and red marner cabbage.
I also picked some of the super early purple sprouting broccoli (PSB). So this was our supper earlier. I had some couscous wedges left over from yesterday, which I served with some garlicky PSB.

All I did was steam the PSB until al dente and then set it aside while I got on with the garlicky bit. In a large pan, I added 2 - 4 tbsp of olive oil, 2 large cloves of garlic, sliced and heat through until the olive oil has infused with the flavours of the garlic. Finally toss in the PSB until it was well coated.
The PSB was really lovely. PSB straight from the plot to the plate.

Crispy couscous wedges

with oven baked tomatoes and green beans.
My husband is not a big fan of couscous, well that what he tells me, until he has a mouthful and declares 'actually this is very nice'. What I liked about the couscous wedges was the textures: the softness of the couscous grains, against the crispy ones on the outside. This is relatively a simple dish to make, a good one to make after you've had a busy day.

Crispy couscous wedges
Serves 4 - 6
Ingredients
2 garlic cloves, finely minced
300ml vegetable stock
250g couscous
2 tablespoons toasted pine nuts
50g crumbled feta cheese
3 tablespoons of parsley, chopped
1 beaten egg
4 tablespoons of olive oil
Salt and pepper to taste
Method
Preheat the oven to Gas mark 6. Place the couscous in a heatproof bowl and pour over the stock and stir in the garlic. Leave till couscous has absorbed the stock. Then gently fork couscous to separate the grains, then add the pine nuts, feta cheese, parsley and seasoning to taste. Add egg and mix to combine. Brush a 9 inch tart tin with a little olive and and spoon in the couscous mixture. Smooth the surface over with the back of a spoon then set aside until ready to eat.
When ready to eat, cut the couscous into four to six wedges. Heat olive oil in a large frying pan and fry couscous wedges for a few minutes until golden, then flip over gently and fry until the other side is brown and crisp. Serve with tomatoes and green beans that have been roasted in the oven in a little olive oil for 20 minutes. Idea inspired by Ainsley Harriots Gourmet Express.