P587 CEEFAX 587 Mon 18 Nov 21:32/01 DOTHE DEEP FRIED BEANS WITH SPRING ONION, ROCKET AND YELLOW BEAN DRESSING Chef: Phil Vickjty Ingredients 1lb fine Kenya beans 2 small shallots, very finely chopped 2 bunches spring onions, trimmed and peeled dash cold water olive oil a few rocket leaves 2 jars Chinjsj Yellow Bean Sauce CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Comp TV/Radio Main MenuP587 CEEFAX 587 Mon 18 Nov 21:47/59 DOTHE Ingredients (cont) for the batter: \ lb self raising flour \ pint lagjt a little cold water salt and pjppjt Method 1 Cook the chopped shallots in a little oil for two minutes, until softened but not coloured, and still retaining some crunch. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Comp TV/Radio Main MenuP587 CEEFAX 587 Mon 18 Nov 21:25/00 DOTHE Method (cont) 2 Blanch the beans in salted boiling water, refresh in cold water and drain. 3 To make the dressing, mix the Yellow Bean Sauce with the cooked shallots, a little cold water and some olive oil. 4 Make the batter by adding the lagjt to the flour and whisking well. Add salt and peppjt and a little water until its the right consistency. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Comp TV/Radio Main MenuP587 CEEFAX 587 Mon 18 Nov 21:14/23 DOTHE Method (cont) 5 Dip the beans into the batter and deep fry at 185 degrees for no more than 3-4 minutes until cooked but still crisp. Season. 6 Cut the spring onions into long shards. Place the rocket leaves around a plate. Drizzle with the yellow bean dressing, top with the beans and the spring onions and serve. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Feature Comp TV/Radio Main Menu