CHEF and blogger Paul James writes for our paper.
Fried green beans (peixinhos da horta) which means ‘Little fishes from the garden’ is definitely the star of the show in this dish even though it’s served with steak and a very spikey but tasty béchamel sauce.
This dish was taken to Japan by sailors who then used tempura batter instead of the regular batter we are going to use.
Even though I’ve been a couple of times to The Algarve, I actually had this dish in a steak restaurant in London that I was doing a food review for.
In fact I remember it was one of those restaurants that actually served your steak rare then you could cook it to your own liking on a hot stone.
The lightly battered green beans are so moreish and comforting I could easily eat a plateful of them on their own with dips as a snack.
Visit recipesfrommytravel.com for more on Paul’s blog and his recipes.
Peicinhos Da Horta
(Portuguese Deep-fried green beans with ribeye steak and a spikey béchamel sauce)
Sunflower oil, for frying
1tsp of crushed garlic
Knob of butter for the steak
For the Peicinhos Da Horta
1. Bring a saucepan to the boil
2. Add the beans to the pot of boiling water and cook for about 2 minutes.
3. Remove the beans once done and transfer them to a bowl with cold water for about a minute.
4. Once done, place them on paper towels to dry.
5. Now heat the oil in pan.
6. One by one, dip the green beans in this batter and then immediately fry them in the fryer until golden brown.
7. Once each one is done place them on paper towels to dry.
8. Sprinkle the deep-fried green beans with paprika.
For the steaks
9. Season the steaks with salt and pepper.
10. In a hot frying pan, add the ribeye steak, cook for 4 to 5 mins until it forms a beautiful crust, turn it over and add the crushed garlic and butter.
11. Now you can start basting the steaks with the butter. Once it’s cooked to your liking place in the oven to keep warm.
12. Now for the sauce, you can by all means make your own but if it’s easier Use some ready made.
13. Add this to the frying pan and bring to a gentle rolling boil, then add a few drops of Worcestershire sauce. Lower the heat and gently simmer.
14. Place the ribeye steak onto a warm plate, drizzle with the sauce and serve with the beautiful Peicinhos Da Horta which to me are the stars of the show.