Welcome to the world of culinary delights! In this article, we will take you on a flavourful journey to discover the best recipe for cooking "haricot mutton Australia". This classic dish, a testament to the culinary heritage of Australia, combines tender mutton, succulent haricot beans, and a symphony of aromatic spices, creating a feast for your senses. Whether you prefer a rich and hearty version or a lighter, more contemporary take, you'll find the perfect recipe here. So, gather your ingredients, prepare your taste buds, and get ready to embark on an epicurean adventure that will leave you craving for more.
Here are our top 7 tried and tested recipes!
HARICOTS VERTS WITH DILL AND HAZELNUTS
Steps:
- Place the hazelnuts in a large (12-inch) saute pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don't worry if they don?t all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel.
- Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt, and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water, and set aside.
- When ready to serve, heat the butter and 1 tablespoon olive oil in the large saute pan over medium-high heat. Add the string beans, 2 teaspoons salt, and 1 teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot.
HARICOT MUTTON (AUSTRALIA)
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by Eleanor Foreman, Haslett, Michigan.
Provided by NELady
Categories Lamb/Sheep
Time 2h10m
Yield 4-6 chops, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Trim chops and roll in flour and salt.
- Fry in hot fat (butter or bacon drippings) until lightly browned on both sides.
- Remove the meat from saucepan and fry vegetables.
- Add water and stir until gravy boils.
- Replace meat and cook with lid on for 1 1/2 - 2 hours.
Nutrition Facts : Calories 350.2, Fat 28.3, SaturatedFat 13, Cholesterol 77.9, Sodium 669.8, Carbohydrate 7, Fiber 1.1, Sugar 2.4, Protein 16.2
HARICOT/GREEN BEAN MUTTON STEW
Very yummy. The original had dried beans that needed cooking, will never do that when canned are available. Nice on a winters night.
Provided by Romany The Cat
Categories Stew
Time 3h
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan and fry onions, capsicum and meat.
- Stir in flour and cook gently for 5 minutes, stirring constantly.
- Gradually add stock.
- Bring to the boil, stirring well until it thickens slightly.
- Add drained beans and seasonings.
- Cover and simmer for about 2 hours.
- Slice potatoes and place in a layer on the stew.
- Season, then cover and simmer for a further 25 minutes or until potatoes are cooked.
- To serve gently lift out potatoes and place on plate, spoon stew over the top.
Nutrition Facts : Calories 847.4, Fat 35.4, SaturatedFat 13.3, Cholesterol 160, Sodium 140.4, Carbohydrate 74.5, Fiber 12.7, Sugar 5.5, Protein 57.7
HARICOTS VERTS WITH HERB BUTTER
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
- For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
- Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
- Use any extra herb butter for serving on a steak or in a sandwich.
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.
CELERY SOUP (AUSTRALIA)
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by LeNora Hudson of Suphur, Oklahoma.
Provided by NELady
Categories Vegetable
Time 40m
Yield 6 bowls of soup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Simmer celery and stock until celery is tender.
- Add celery salt and nutmeg.
- Make a paste of flour with 2 tablespoonfuls milk; add to celery, stirring carefully.
- Add 3 cups milk and heat.
- DO NOT BOIL.
- Add cheese and serve hot.
BRETON BRAISED LAMB & HARICOT BEANS
Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 3h5m
Number Of Ingredients 13
Steps:
- Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
- While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
- Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
- Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.
Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Use high-quality lamb: Opt for grass-fed lamb for a more flavorful dish.
- Trim the lamb: Remove excess fat from the lamb to reduce cooking time and improve flavor.
- Don't overcrowd the pot: Cook the lamb in batches if necessary to prevent overcrowding and ensure even cooking.
- Sear the lamb: Searing the lamb before braising helps develop a rich, caramelized flavor.
- Use a variety of vegetables: Adding a variety of vegetables to the braise will enhance the flavor and nutritional value of the dish.
- Season well: Use a generous amount of salt and pepper to season the lamb and vegetables.
- Simmer gently: Braise the lamb over low heat for several hours, or until the meat is fall-off-the-bone tender.
- Serve with a side: Serve the haricot mutton with mashed potatoes, rice, or bread to soak up the delicious sauce.
Conclusion:
Haricot mutton is a classic Australian dish that is enjoyed by people of all ages. It is a hearty and flavorful stew that is perfect for a cold winter day. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household. So next time you're looking for a comforting and delicious meal, give haricot mutton a try. You won't be disappointed!
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