Green Been

green been, looking for these recipes? check this for 7 best green been: Green pilaf,Coulibiac with green olive salsa,Chorizo sausage & green pea risotto,Fennel-scented green shallot pilaf,Pan-fried salmon with thai green risotto,Roast pumpkin, green bean and avocado salad

Pan-fried salmon with thai green risotto

Image credit: Steve Brown –


  • 1/3 cup (80ml) sweet chilli sauce
  • 1/3 cup (80ml) ketjap manis*, plus a little extra to drizzle
  • 1/3 cup (80ml) lime juice
  • 4 (about 150g each) skinless salmon fillets
  • 3 cups (750ml) Massel vegetable liquid stock
  • 1 tablespoon sunflower oil
  • 1 onion, finely chopped
  • 2 tablespoons good-quality Thai green curry paste
  • 4 kaffir lime leaves, finely sliced
  • 1 teaspoon finely grated fresh ginger
  • 1 garlic clove, crushed
  • 200g arborio rice
  • 150ml coconut cream
  • 1/4 cup mixed Asian herbs* (Thai basil, mint, coriander), plus extra to serve
  • 1 tablespoon grated lime rind
  • Lime wedges, to serve


  • Step 1
    Mix sweet chilli sauce and ketjap manis with half the lime juice. Pour it over salmon and set aside in the fridge. Place stock in a saucepan and bring to the boil, then reduce heat to low and keep at a simmer.
  • Step 2
    Heat the oil in a frypan over low heat, add onion and cook for 2-3 minutes or until softened. Stir in curry paste, cook for a few seconds, then add half the lime leaves, the ginger, garlic and rice, and cook for a further minute, stirring. Start adding stock, one ladleful at a time, waiting for the stock to be absorbed each time. Continue until all stock has been used ? stir occasionally to prevent risotto from catching. Check rice is cooked, stir in half the coconut cream, then season to taste. Remove from heat and cover.
  • Step 3
    Heat a non-stick frypan over high heat, remove salmon from marinade and cook for 2 minutes each side.
  • Step 4
    Finely chop herbs and stir into the risotto with the lime rind and remaining juice. Reserve a little coconut cream to garnish, then stir the remaining into risotto. Divide risotto between plates, and place a salmon fillet on each. Drizzle with remaining coconut cream, and ketjap manis. Garnish with remaining lime leaves, extra herbs and lime wedges.

Green pilaf


  • 300g (1 1/2 cups) basmati rice
  • 2 tablespoons olive oil
  • 2 medium leeks, washed, sliced
  • 1 teaspoon freshly ground or grated nutmeg
  • 625mls (2 1/2 cups) Massel vegetable liquid stock
  • Pinch salt, or to taste
  • 1 small bunch watercress, washed, leaves picked
  • 1/2 cup chopped fresh continental parsley
  • 1/3 cup chopped fresh mint
  • Shaved Parmesan, to serve
  • Ground black pepper, to taste


  • Step 1
    Rinse the Basmati rice under cold running water until the water runs clear.
  • Step 2
    Heat the olive oil in a medium saucepan over medium heat and cook the leeks for 5 minutes or until tender. Add the nutmeg and cook for a further 1 minute or until aromatic. Add the rinsed rice and stir over medium heat for 1-2 minutes or until coated with oil and lightly toasted.
  • Step 3
    Add the stock and salt, stir, increase heat to high and bring to the boil. Reduce heat to low, cover and simmer gently for 15 minutes or until all the liquid has been absorbed.
  • Step 4
    Remove the saucepan from the heat, remove the lid and sprinkle the watercress, parsley and mint over the rice. Cover with the lid and stand for 3-5 minutes. Stir the rice with a fork to separate the grains and mix the watercress and herbs through the rice. Serve immediately topped with the Parmesan and sprinkled with pepper.

Coulibiac with green olive salsa

Image credit: Brett Stevens –


  • 2 teaspoons ground cumin
  • 4 x 200g pieces blue-eye trevalla fillet, skinned, pin-boned
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 80ml (1/3 cup) olive oil
  • 2 bunches Dutch (baby) carrots or 4 carrots, halved lengthwise, then widthwise

Green olive salsa

  • 2 teaspoons caster sugar
  • 1 teaspoon sweet paprika
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 lemon, zested, juiced
  • 2 red onions, finely chopped
  • 80g (2/3 cup) Sicilian green olives, chopped
  • 2 tablespoons finely chopped mint leaves
  • 2 tablespoons finely chopped flat-leaf parsley


  • Step 1
    To make salsa, whisk sugar, paprika, oil, lemon zest and juice in a bowl until the sugar dissolves. Add onions, olives, mint and parsley, season with salt and pepper, then toss to combine. Set aside for flavours to develop.
  • Step 2
    Meanwhile, to make the coulibiac, preheat oven to 200C. Sprinkle ½ teaspoons cumin over each piece of fish. Using a sharp knife, cut pastry into 4 x 10cm x 20cm strips. The width of the strips should be the length of the fish; trim pastry if necessary. Brush a strip lightly with egg, place fish widthwise at one end, then wrap tightly to enclose. Repeat with the remaining strips, egg and fish.
  • Step 3
    Heat 2 tablespoons oil in a large frying pan over medium–high heat. Cook coulibiac, in 2 batches, turning, for 4 minutes or until golden. Transfer to an oven tray lined with baking paper and bake for 8 minutes or until fish is just cooked and pastry is crisp (the pastry won’t puff as it has been pan-fried).
  • Step 4
    Meanwhile, preheat a chargrill pan over high heat. Combine remaining 2 tablespoons oil and carrots in a bowl. Cook turning frequently, for 8 minutes or until carrots are charred and tender.
  • Step 5
    Cut coulibiac in half, divide among plates and serve with salsa and carrots.

Fennel-scented green shallot pilaf


  • 315g (1 1/2 cups) white long-grain rice
  • 60mls (1/4 cup) olive oil
  • 6 green shallots, trimmed, sliced
  • 1 teaspoon fennel seeds
  • 560mls (2 1/4 cups) Massel vegetable liquid stock
  • 60mls (1/4 cup) fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


  • Step 1
    Rinse the rice in a sieve under cold running water until the water runs clear.
  • Step 2
    Heat the olive oil in a large heavy-based saucepan over medium heat. Add the green shallots and cook, stirring occasionally, for 2-3 minutes or until soft. Add the fennel seeds and rice, and cook, stirring constantly, for 1 minute or until the fennel seeds are aromatic and the rice is lightly toasted.
  • Step 3
    Increase heat to high and pour in the stock, lemon juice, salt and pepper. Bring to the boil, cover, reduce heat to low and simmer gently, without lifting the lid, for 15 minutes or until all the liquid has been absorbed. Stir the rice with a fork to separate the grains and serve immediately.

Chorizo sausage & green pea risotto


  • 2 cups arborio rice
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 chorizo sausages, sliced
  • 1 cup peas
  • 5-6 cups Massel chicken style liquid stock, hot
  • 6 tablespoons parmesan cheese
  • Salt & pepper, to taste


  • Step 1
    Heat 1 tbs oil in a saucepan over moderate heat and pan fry chorizo sausage. Remove sausage from pan and set aside.
  • Step 2
    Reduce heat and pan fry onion, for 2 minutes.
  • Step 3
    Add rice and fry slowly, for 2 minutes, stirring frequently.
  • Step 4
    Add stock, one cup at a time, stirring after every addition until the water is completely absorbed before adding another cup. Continue adding stock and stirring until rice is tender (approximately 25-30 minutes).
  • Step 5
    Stir in sausage and peas with the last cup of stock.
  • Step 6
    To serve, stir in parmesan cheese to taste.

Roast pumpkin, green bean and avocado salad


  • 1 butternut pumpkin, peeled, cut into 2.5cm cubes
  • 1 tablespoon ground cumin
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 200g green beans, topped
  • 100g baby English spinach leaves
  • 2 avocados, cut into 2.5cm cubes
  • 100g flaked almonds, or chopped macadamias, toasted


  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 1/4 cup olive oil


  • Step 1
    Preheat the oven to 200C. Line a baking tray with non-stick baking paper. Place the pumpkin, cumin and olive oil on the tray and toss to coat.
  • Step 2
    Roast pumpkin in preheated oven for 20-25 minutes, tossing occasionally, or until cooked through and coloured on the edges. Place in a large serving bowl.
  • Step 3
    Meanwhile, bring a medium saucepan of water to the boil over high heat. Blanch the beans for 2-3 minutes or until bright green in colour. Drain and refresh in iced water. Place in the serving bowl.
  • Step 4
    Add the spinach, avocado, almonds or macadamias and dressing to the serving bowl and toss to combine.

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