World Book Day & International Women’s Day

World Book Day & International Women’s Day
March 6, 2019 Sara
In Lantana Blog

With World Book Day & International Women’s Day both being celebrated this week, we had to give a big shout out to Lantana co-owner & female boss Shelagh Ryan & her latest cook book. “Breakfast & Brunch” is Shelagh’s second book since the release of “Cafe Kitchen” back in 2014. Both are available to buy on Amazon & also in any one of our three restaurants.

With these wintery days back with us delaying us further from Sunny Springtime we want to keep you warm from the inside with this little teaser recipe. It’s a super hearty and delicious dish to keep you full of beans:

Slow-Braised Beans with Ham Hock.
(Page 50, Breakfast & Brunch: Brunch plates & mains)
500g 1/2 cups dried cannellini beans
1 1/2 teaspoons fennel seeds
1 x 2-kg / 4 1/2 -lbs. ham hock
1 red (bell) pepper
2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, finely grated
2 x 400-g /14-oz. cans chopped tomatoes
1 1/2 teaspoons dried chilli /hot red pepper flakes
1 1/2 teaspoons sweet smoked paprika
500ml/2 cups vegetable stock
75ml 1/4 cup black treacle / molasses
50g / 3 tablespoons tomato puree / paste
50ml / 2fl oz. Worcestershire sauce
2 bay leaves
1 star anise
1 1/2 teaspoons English mustard powder
a sprig of rosemary, roughly chopped
sea salt & freshly ground black pepper
a baking sheet lined with foil
Soak the dried cannellini beans in water overnight, then rinse & discard the water.
Place the soaked beans, fennel seeds & ham hock in a large saucepan or pot & cover with cold water. Set over a medium-high heat & bring to the boil. Reduce the heat & simmer gently for about 45 minutes, until just soft. Drain, discard the water & reserve the beans, seeds & ham hock. Cover & set aside.
Preheat the oven to 200∘C (400∘F) Gas 6
Place the (bell) pepper on the prepared baking sheet & Roast in the preheated oven for 20 minutes. Turn & roast for another 20 minutes, until the skin is blackened in most parts & the (bell) pepper collapses. Remove from the oven & reduce the heat to 140∘C (275∘F) Gas 1. Put the (bell) pepper in a bowl, cover with clingfilm & set aside for 10 minutes. Once its cool enough to handle, remove the skin, core & seeds, then dice the flesh.
Heat the olive oil in a frying pan/skillet set over a medium heat & sweat the onion until soft. Add the garlic & continue to cook for 1 minute before transferring to a large, shallow, ovenproof casserole dish. Add the drained, cooked beans & seeds, the chopped tomatoes, roasted (bell) pepper, dried chilli/hot red pepper flakes, paprika, vegetable stock, black treacle/molasses, tomato puree/paste, Worcestershire sauce, bay leaves, star anise, mustard powder & rosemary. Gently mix together.
Nestle the ham hock into the beans, cover with foil & cook in the oven for 3 hours. After this time, remove the foil & cook for another 1-2 hours, until the ham hock is cooked – the meat is cooked when it is easy to pull away from the bone.
Remove the dish from the oven & transfer the ham hock to a large plate to cool slightly. When it is cool enough to handle, cut off the skin & fat & discard. Shred the meat, then return it to the casserole dish with the beans. Stir well, season & serve.
For more recipes like this sign up to our Newsletter. You can also buy both of our cook book’s on Amazon