Tuesday, 22 November 2011

Preparing for Christmas part I – Tuna and Bean salad

Christmas is approaching and like many others we get a bit apprehensive about it. It's not only the challenge of finding presents and getting into the mood that cause worries. It is also the anticipation of all the food. Not that we don't like food... But it will affect our weight. So after recent excesses we need to look at something lighter before all the pork roasts and ducks and what have you.
For some time T has been talking about a salad of beans and tuna and even if he cannot be very specific about it we set out to make an attempt.

A day in advance the butter beans and red kidney beans are prepared. The beans are soaked in two separate baths of water for 8 hours+.
The water is discarded and the beans are put in separate pots with fresh water, onion, some garlic and a bit of thyme. Cook at a low boil for approximately one hour.  Salt the beans after 25 minutes. Set aside to cool off.

The salad itself consists of:
½ finely sliced fennel
1 finely sliced red pepper
1 diced red onion
1 finely chopped big clove of garlic
2 cups of kidney beans
2 cups of butter beans
2 tins of tuna (in water)
A big handful of chopped broadleafed parsley

All is tossed in a bowl with the dressing.
The dressing is made of
Olive oil
a squeeze of lemon
some white wine vinegar
a bit of water and whitewine

We, T, K and Fine, were very satisfied. It is a successful salad, but there is a price to pay for eating all those beans...
With the salad we had some bread from Meyer's Bakery and to drink a bottle of Thelema Chardonnay 2008. Overall we rate the salad 8/10, the wine 7,5/10 and together 7,5/10

We finished the meal with a slice of Knuthenborg sheep cheese, which is sold at an astronomical prize at Irma. And it is good. But is it that good?

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