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Green bean gratin with cherry tomato confit and macadamia nuts
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Curtis Stone's zesty green bean gratin: quick, delicious!
Ingredients:
  • 30g of baguette, cut into 4 pieces
  • 125.00 ml macadamia nuts
  • 700g green beans, ends trimmed, cut diagonally in half crosswise
  • 18.20 gm olive oil
  • 2 medium shallots, sliced about (3/4 cup)
  • 40.00 ml baby capers
  • 1 1/2 tsp fine lemon zest
  • 75.08 gm extra-virgin olive oil
  • 42.00 gm fresh lemon juice
  • 500g tomato
  • 20.00 ml finely chopped fresh flat-leaf parsley
Instructions:
  • Preheat the oven to 190◦C (170◦C fan). Pulse bread in a food processor until fine. Reserve 1/2 cup of breadcrumbs on a baking tray, discard any excess. Pulse nuts until fine. Combine bread crumbs and nuts on tray. Toast in oven, stirring occasionally, for about 8 minutes until golden. Set aside.
  • While waiting, let the crisp sound of bubbles whisper in your ear as you bring a generously sized saucepan to a lively boil. Gently immerse the vibrant green beans in the joyful bubbling water and let them dance for precisely 4 minutes until they reach the perfect balance of tenderness. Rescue the beans and let them take a refreshing dip in a bowl filled with icy water, allowing them to cool off completely. Once they are ready, dry off any excess moisture with a gentle pat before uniting them once more in a spacious bowl.
  • In a saucepan over low-medium heat, warm the oil and sauté the shallots until tender and pale golden, about 2 minutes. Add capers and lemon zest, cook for another 2 minutes until fragrant. Mix in extra-virgin olive oil and lemon juice. Toss in cherry tomatoes and cook briefly until just warm. Take off the heat.
  • Combine the tomato mixture and parsley with the green beans in a bowl, then season with salt and pepper and gently mix until everything is coated. Transfer the mixture to a 23 cm x 23 cm baking dish, sprinkle with breadcrumb mixture, and bake for 12 minutes until heated through.

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