Beano Plato with Fennel and Fresh Greens

single portion

195g tinned Kidney Beans
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
300g Fresh Greens, stems sliced small, leaves medium thin
Kafir Lime leaves, Szechuan pepper(gr)
Lemon in small slices
350g Fennel stems sliced wide across, bulb sliced medium thin longways, any fronds set aside
Fennel seed
35g Sheep Cheese eg Singleton Parlick, sliced thinly

PLATO (20min)
Preheated the oven to 190°C
Prepared Plato by mixing together the first three ingredients
Made small circle of the Plato on 20cm tin lined with parchment paper
Baked 20min

FRESH GREENS (20min)
In large frypan stirred 15ml Sunflower Oil into the Green’s stems and the Lime Leaves, fried 20min in all
10min before the end added the Szechuan pepper and Lemon slices

FENNEL (20min)
In medium large frypan stirred 15ml Sunflower Oil into the Fennel and fried 20min in all
10min before the end added the fronds and the fennel seed to the Fennel
At the end of cooking placed the Cheese on the Fennel to melt

complete protein 12.3g
saturated fats 12.7g

W 180 abcd


Sable round brushes, colours and paper:
n.9 Mayan Blue Genuine
Watercolour paper NOT 280gsm 38 x 28cm