• Lucie Ellis

61. XO Beans & Corn


So last night inspired by @darrenrobertsonfood demo on @virtualfoodfestival I made an XO butter because I happened to have a pot of XO sauce in my fridge (I know, I am a ridiculous twat 🙄) anyway I used it to dress blackened green beans and corn and we had that with the last of our bass stash.


XO is a Chinese condiment that contains practically every allergen known to man, made of dried shellfish, chilli, pork fat, sesame, soya; you name it it’s in there 🤣

This morning I recreated a veggie version of the butter you can make from scratch that gives a nice umami hit so here it is...


For the butter (for 2):

50g butter

1 banana shallot

1 lump ginger (about 20g)

2 cloves garlic

2 birds eye chillies

2tsp soy sauce

2tsp fresh lime juice

1tsp honey

1tsp sesame oil

1tsp fine salt


FOR THE VEG:

200g fine green beans

2 corn cobs

4 slices prosciutto

Handful coriander and parsley leaves, roughly chopped

To make the butter finely dice the shallot and chillies, and peel and finely grate the ginger and garlic.

Melt the butter in a small saucepan and when its bubbling add the shallot, ginger, chilli and garlic and cook stirring for about 3 minutes. Stir in the soy, lime, honey, sesame oil and salt and set aside.

Trim and blanch the green beans for 2 minutes to partially cook then drain. Cut the corn from the cobs. Heat a large frying pan and lay the slices of prosciutto in it. Fry for a few minutes on each side to crisp up then remove to a plate and add a splash of veg oil to the pan. Fry the corn and green beans for about 5 minutes until blistered and softened, add the butter and toss through, check the seasoning then crumble in the prosciutto and scatter over the herbs.

Would be lovely with any seafood, maybe bbq prawns, or grilled chicken.


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