Sunday, September 04, 2016

Fried Butterbeans with feta, spinach and sumac (Yotam Ottolenghi), Lamb Steaks


These beans were great, though I had to make a few changes from the original recipe (which is from the book Plenty). I had to use tinned beans, as I couldn't get dried butter beans - this worked fine. And not being able to find sorrel, I used spinach, as was suggested in the recipe, and doubled the lemon juice. Also worked excellently. We ate them as a side dish with some lamb, for that Middle Eastern feel. Another successful recipe from the Ottolenghi stable.

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