Chefs' Recipes

Curtis Stone’s green beans, radishes and chimichurri

A simple vegetable side dish from Curtis Stone's restaurant Gwen.
Green beans and radishes

Green beans and radishes

William Meppem
8
20M
15M
35M

“Simple side dishes, like this quick-blanched bean dish with a lemony chimichurri, peppery radishes and a hit of texture from breadcrumbs, are key to bringing balance, acidity and a fresh approach to a meat-centric meal,” says Stone.

Ingredients

Breadcrumbs
Chimichurri

Method

Main

1.For breadcrumbs, cut bread into 3mm dice. Heat butter and oil in a frying pan over medium-high heat until butter foams, then add bread and stir continuously until golden brown (4-5 minutes). Drain on paper towels, season to taste and set aside.
2.For chimichurri, combine ingredients in a bowl and season to taste.
3.Blanch beans until just tender (2-3 minutes), drain and refresh in iced water, then drain well. Thinly shave radishes on a mandolin and crisp in iced water until ready to serve.
4.Toss beans with chimichurri in a bowl to coat. Taste and add more salt and lemon juice if necessary. Add breadcrumbs, toss to combine, then transfer to a serving platter. Drain radishes, scatter over beans, drizzle with oil, season with freshly ground black pepper and serve.

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