make ever losing so much time and my
world
right so what I’m going to do now is I
make a beautiful green bean salad I’m
using the French style beans but just
look at these colors the green the
yellow the black you can do it with a
straight green ones if you want I’m
gonna put them into a pot of really fast
boiling water and you know if you’ve got
a lid on there probably take about 4-5
minutes to cook until again they’re not
squeaky but they’re nicely cooked
I want to season that water nicely just
like pasta really you know it’s going to
start taking in some of that flavor so
you don’t want it to be straight water
fill it of beef here fill it in my view
is the only cut to use with this capatch
so what I want to do is just season the
meat and the board with a little pepper
only it some salt on and around the beef
and then I got some thyme here and just
roll it up like that some will fall off
it’s not the end of the world now once
you’ve done that all I need is a little
bit of olive oil in a pan I want to just
sort of sear this meat for 20 seconds
it’s not about cooking the meat it’s
about sort of encrusting that beautiful
thyme and salt and pepper into the
outside of that meat there’s enough and
I’ll put that here I want to make a
lovely sort of French style dressing so
a good old sort of couple of teaspoons
of mustard shalat and there’s no place
for chunky bits or onion in this salad
at all
so about tablespoon worth of shallots
for about four people about four
tablespoons of extra virgin olive oil
some nice vinegar about a tablespoon and
a half all right pinch of salt pepper
I want to herb it up a bit Parsley’s put
it down good get that into your dressing
give it a stir lovely good nice flavors
now look at the lovely color absolutely
delish with a little bit of excess water
you can let them fall in the dressing
let those cool down and then with this
Cappuccio slice it
kind of a spinachy– can without sort of
wrecking the shape of it and I use the
sort of the base of the knife like that
use the back of the knife you see what
I’m doing to rub it all right now all of
a sudden it’s about the thickness of two
beer Maps right and you know it’s kind
of quite straggly and it’s just sort of
holding onto itself and that is really
cool like that get yourself a nice load
of your beans just let them fall into
sort of a natural pile get yourself a
nice little bit of this beautiful
dressing and put that around the beans
because that is just absolutely top
stuff and then it’s finished
you
world
right so what I’m going to do now is I
make a beautiful green bean salad I’m
using the French style beans but just
look at these colors the green the
yellow the black you can do it with a
straight green ones if you want I’m
gonna put them into a pot of really fast
boiling water and you know if you’ve got
a lid on there probably take about 4-5
minutes to cook until again they’re not
squeaky but they’re nicely cooked
I want to season that water nicely just
like pasta really you know it’s going to
start taking in some of that flavor so
you don’t want it to be straight water
fill it of beef here fill it in my view
is the only cut to use with this capatch
so what I want to do is just season the
meat and the board with a little pepper
only it some salt on and around the beef
and then I got some thyme here and just
roll it up like that some will fall off
it’s not the end of the world now once
you’ve done that all I need is a little
bit of olive oil in a pan I want to just
sort of sear this meat for 20 seconds
it’s not about cooking the meat it’s
about sort of encrusting that beautiful
thyme and salt and pepper into the
outside of that meat there’s enough and
I’ll put that here I want to make a
lovely sort of French style dressing so
a good old sort of couple of teaspoons
of mustard shalat and there’s no place
for chunky bits or onion in this salad
at all
so about tablespoon worth of shallots
for about four people about four
tablespoons of extra virgin olive oil
some nice vinegar about a tablespoon and
a half all right pinch of salt pepper
I want to herb it up a bit Parsley’s put
it down good get that into your dressing
give it a stir lovely good nice flavors
now look at the lovely color absolutely
delish with a little bit of excess water
you can let them fall in the dressing
let those cool down and then with this
Cappuccio slice it
kind of a spinachy– can without sort of
wrecking the shape of it and I use the
sort of the base of the knife like that
use the back of the knife you see what
I’m doing to rub it all right now all of
a sudden it’s about the thickness of two
beer Maps right and you know it’s kind
of quite straggly and it’s just sort of
holding onto itself and that is really
cool like that get yourself a nice load
of your beans just let them fall into
sort of a natural pile get yourself a
nice little bit of this beautiful
dressing and put that around the beans
because that is just absolutely top
stuff and then it’s finished
you
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