Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
1 hour
COOKING TIME
1 hour
PREP TIME
8 hours (soak beans)
SERVES
2
ingredients
- Heirloom white hooked beans 400g
IN STOCK - Half a head of garlic, plus 4 cloves: 1 head of garlic, sliced in half; plus 3 cloves of garlic, chopped; and 1 small garlic clove, crushed
- 1 small bunch each of sage and rosemary, plus an additional bunch of rosemary, chopped
- 5 bay leaves
- 2 Red chillis, 1 whole, plus another finely chopped
- 2 shallots, 1 peeled and chopped into quarters, the other thinly sliced
- 400g halibut fillets
- Smoked alioli for serving
- 100g smoked panceta, chopped
- Drizzle of olive oil plus 1 tbsp for sauce
IN STOCK - 1 tsp dried chilli
- ½ fennel, thinly sliced
- Pinch of saffron
IN STOCK - 1 glass of white wine
- 500ml stock
- Juice 1 lemon
- Small bunch of parsley, chopped
- ½ jar of whole piquillo peppers, chopped
IN STOCK - 1 tsp smoked paprika
- ½ red onion, finely chopped
- 1 tbsp sherry vinegar
IN STOCK - Salt and pepper
METHOD
- Before beginning the recipe, prepare the beans: place the dried beans in a bowl and cover with cold water, leave to soak overnight or for at least 8 hours. Drain.
- Place the beans in a pan and add the head of garlic, bunches of sage and rosemary, 2 bay leaves, 1 whole chilli and the quartered shallot. Cover with water and bring to a simmer, simmer for about 40 minutes or until the beans are cooked. Drain and discard the seasonings.
- Heat a little oil in a pan and add the smoked panceta, fry till starting to crisp then reduce the heat slightly and add the sliced shallot, the chopped cloves of garlic and chopped rosemary and sizzle for a few minutes. Add the fennel, 3 bay leaves and the dried chilli and sauté for about 5 minutes then add the white wine and stock. Add the beans to the mixture and sprinkle in a pinch of saffron. Simmer for about 10 minutes and add the lemon and parsley and season.
- For the smoky sauce: Mix together the piquillo peppers, 1 tbsp olive oil, paprika, chopped red onion, chopped red chilli, crushed garlic clove, sherry vinegar and season with salt and pepper.
- For the fish: Cut the halibut fillet into 4 if your fishmonger has not already done this. Season with salt and pepper. Drizzle olive oil onto a pan and sear the halibut for 3 – 4 minutes on each side till cooked.
- For serving: Spoon the beans onto a plate, place a halibut fillet on top drizzle over the red pepper salsa and finish with a dollop of the aioli and a wedge of lemon. Serve with a rocket and artichoke salad and a glass of chilled white wine.
ingredients
- Heirloom white hooked beans 400g
(each)
IN STOCK - Half a head of garlic, plus 4 cloves: 1 head of garlic, sliced in half; plus 3 cloves of garlic, chopped; and 1 small garlic clove, crushed
- 1 small bunch each of sage and rosemary, plus an additional bunch of rosemary, chopped
- 5 bay leaves
- 2 Red chillis, 1 whole, plus another finely chopped
- 2 shallots, 1 peeled and chopped into quarters, the other thinly sliced
- 400g halibut fillets
- Smoked alioli for serving
- 100g smoked panceta, chopped
- Drizzle of olive oil plus 1 tbsp for sauce
IN STOCK - 1 tsp dried chilli
- ½ fennel, thinly sliced
- Pinch of saffron
IN STOCK - 1 glass of white wine
- 500ml stock
- Juice 1 lemon
- Small bunch of parsley, chopped
- ½ jar of whole piquillo peppers, chopped
IN STOCK - 1 tsp smoked paprika
- ½ red onion, finely chopped
- 1 tbsp sherry vinegar
IN STOCK - Salt and pepper
