“I’d love to re-create the beans and peas with garlic and mint crème fraîche that I enjoyed at Panacea in Adelaide. Would you ask chef Ben Quinton for his recipe?”
Lucy North, Cowandilla, SA
This dish is great served with a char-grilled eye fillet or roast lamb.
Ingredients
Method
Main
1.For garlic and mint crème fraîche, preheat oven to 180C. Wrap garlic head in foil and roast until tender (25-30 minutes). Set aside until cool. Pound mint in a mortar and pestle until coarsely crushed, add roast garlic, pound to combine, then combine in a bowl with crème fraiche, season to taste and refrigerate until required.
2.Heat butter in a large saucepan over low heat, add onion and garlic and sauté until tender (5-7 minutes). Add beans and stock, stir to coat, then cover and stir occasionally for 6-8 minutes. Add peas, cover and stir occasionally until beans and peas are tender and most of the stock is absorbed (5-7 minutes). Season to taste and serve with garlic and mint crème fraîche.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.
Notes
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