Honeyed Cumin Pecan Green Beans

Honeyed Cumin Pecan Green Beans

Honeyed Cumin Pecan Green Beans recipe from Episode 1 of ITV's 'The Secret Chef'

Serves 4

Preparation time 10 mins

Cooking time 5-8 mins

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Method

1 Before service starts prep your green beans. In a large wok over a medium heat add 3 tbsp of vegetable oil and heat for 10 seconds, next add the green beans and cook for 6 - 8 minutes until completely soft and they have turned a nutty brown colour. Set aside ready for service

2 During service you will need to be working with two pans at once, one with your pecan nuts and the other with your green beans. Start steps 2 and 3 at the same time.

3 In a wok over a medium heat add 2 tbsp of vegetable oil and heat for 10 seconds, next add your cumin seeds and cook for 10 - 20 seconds until they turn dark brown and fragrant, turn the heat down to low and add your green beans, ground cumin, ground turmeric, chilli powder and a big pinch of salt and cook for 5 minutes, taking care not to burn.

4 At the same time In a medium-sized frying pan over a high heat, dry roast the pecan nuts for 3 - 4 minutes until they begin to brown, then reduce the heat to medium and add the honey and stir with a wooden spoon until everything is fully mixed, and continue to cook for 2 - 3 minutes until the nuts are fully coated and sticky, take care not to burn or let the honey catch. If this does start to happen reduce the heat and add a SAlash of cold water.

5 At this stage take the nuts and pour them into the wok with the green beans, tossing so that everything is fully combined. Add the juice of ½ a lemon and another big pinch of salt. Taste and check for more lemon or salt.

6 INDIVIDUAL PORTION INSTRUCTIONS: This recipe is a marinade for 8 chops. If serving a single portion eg. a table orders 1 x lamb chops then it is 2 lamb chops, a spoonful of the green chutney and a small handful of the green beans.