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Beans and carrots – two sexy side dishes

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Meat and three veg – at no time in my life has this ever been my cup of tea.

I’m a one-pot kinda girl mostly. I’d like to think that’s not because I lack cooking talent – but because I like to focus on produce and make a few ingredients really special. As a result, you will rarely see my stove top look crowded like this …

It’s just not my style – and who on earth wants to do that much washing up, for goodness sake! I enjoy cooking – not dishes!

However, a beautifully grilled piece of fish or chicken, or a lovingly cooked steak needs something to go with it. Not five things, but one really special thing. So, here are two side dishes to try out. Maybe you’ve seen them before – I mean carrots and honey aren’t exactly a revolutionary flavour combination. But, it works – and if you haven’t matched them for a while – maybe it’s time to give it a whirl.

I don’t have kidlets myself – but I’m sure it’s something they’d like. They like sweet things, right? Onto the recipes!!

Beans with tomato and chilli

  • 3 large handfuls of beans, trimmed
  • 1 red onion, diced
  • 1 clove of garlic, finely chopped
  • 1 red chilli, finely chopped (or less, if you aren’t keen on spice)
  • 400gm can of chopped tomatoes
  • ½ a cup of water
  • Salt and freshly ground black pepper

Method

In a medium-size frypan, heat a little olive oil to a medium heat and cook the onion, garlic and chilli for about 3 minutes, or until beginning to soften.

Wash the beans thoroughly and add them to the pan, along with the tomatoes, water and salt and pepper.

Stir thoroughly and pop the lid on. Bring to the boil, then turn the heat to medium to low and cook, covered, for 10 to 15 minutes or until the beans are tender and not squeaky.

Serve beans on the plate and top with steak, chicken, or fish. Delish!!

Carrots with honey and sesame

  • 2 large carrots – cut into chunky sticks
  • A good splash of water
  • 1 tbs of honey
  • 1 tbs of butter
  • 1 tbs of sesame seeds
  • Salt and freshly ground black pepper

Method In a medium saucepan, place the carrots and a generous splash of water into the pan. Cover and steam gently for 4 to 5 minutes.

I like my carrots barely cooked – so if you want them a little more done – cook them for longer. But, remember there is only minimal water in the pan. Don’t let them burn and add more water where required. Once cooked to your liking – add the remaining ingredients – stir through and serve!

So, there you have it – a few ways to sexy up your side dishes. What are some of your favourite sides to serve alongside meat? Feel free to pop your suggestions in the comments section below and share the inspiration! I’m still working hard behind the scenes on the upcoming changes to Uforic Food. It’s going SO well and I am SO excited about it. So far it’s involved lots of writing, meetings, food, people very dear to me and – even a photo shoot! I can barely hold it in! Anyone care to have a guess? 

Comments

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2 comments on “Beans and carrots – two sexy side dishes
  1. Alison on said:

    I love a chinese vegetable called Bok Choy, a variety of chinese cabbage, fried up gently in a saucepan with some fresh mushrooms, and some ginger, garlic, a splash of soy sauce and or sesame oil! it’s a different take on just the vegetables steamed or done in butter on the stove top! Yummy.

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