Name: Green bean salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: For the ginger-miso dressing: ,fresh ginger, peeled and grated 1 x 10 cmpiece,Woolworths miso paste 2t,soya sauce 1T,rice vinegar 1⁄2t,lime, juiced 1⁄2,green chilli, chopped 1⁄2,vegetable oil 3T,Woolworths runner beans 300g,Woolworths peas in the pod (or sugar snap peas) 400g,Woolworths broad beans 300g

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Green bean salad

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Rump skewers

30 minutes

Rump skewers

Serves 6

Difficulty Medium

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

For the Béarnaise sauce:

200 g butter, cubed
1⁄4 cup white wine vinegar
2 T water
2 shallots, finely chopped
3 free-range egg yolks
2 T smoked paprika
sea salt and freshly ground green peppercorns, to taste
2 x 700 g thick-cut beef rump steaks
sea salt and freshly ground black pepper, to taste
50 g Parmesan, grated, for sprinkling

Method

1. To make the Béarnaise sauce, melt the butter in a small saucepan over a very low heat, then set aside.

2. Place the vinegar, water and shallots into another small saucepan, bring to the boil, then cook until the liquid has reduced to 1 t. Strain the liquid into the reserved butter and discard the solids.

3. Using a hand-blender or whisk, mix the egg yolks and paprika, then slowly add the butter-and-vinegar mixture, whisking continually, until fully incorporated. The sauce should be thick and creamy. Season to taste.

4. Cut the steak in half lengthways, then thread onto skewers.

5. Braai the skewers to your liking, then allow to rest.

6. Serve the skewers with the Béarnaise sauce, seasoned to taste. Sprinkle with Parmesan.

Cook’s note: Place the Béarnaise sauce in a bowl over a saucepan of warm water to prevent it from separating.

Find more beef recipes here

Photographs: Jan Ras

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Green bean salad

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Broccoli with coconut-coriander sauce

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Braaied broccoli

Vegetarian chilli dogs

Slow grilled lamb ribs

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Salmon with easy confit tomato dressing

Rump skewers

Rump skewers

Ingredients

Method