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Roast January King on Black Beans with Romesco, Pan Grattato and Caper Oil

A stylish dinner party dish that makes the January King the ruling star.

It looks like a lot of steps, but it's easy-peasy (it's almost all blender-work).

I love the contrasts of textures and flavours, especially with the punchy romesco adding a vivid splash of colour to the plate.

Serves 2.

For the pan grattato

  • 1 slice stale bread, or bread dried out in a low oven for 10 minutes

  • Zest of ½ lemon

  • Small handful of parsley, finely chopped

  • 1 tsp olive oil

  1. Blitz the bread in a food processor into breadcrumbs.

  2. Heat the olive oil in a small frying pan and toast the breadcrumbs.

  3. When cool, mix with the zest and parsley and set aside.

For the caper oil

  • 1 tbsp capers

  • 100ml olive oil

  • 1 small handful parsley (or if making the soup above, use leftover basil oil)

  • Salt and pepper

1. Blitz everything but the capers in a processor.

2. Stir in the capers and check the seasoning.

For the romesco

  • 50g blanched whole almonds

  • 100g roasted red peppers, or 1 pepper roasted in olive oil until soft, with the oil

  • 2 cloves garlic

  • 1tbsp red wine or sherry vinegar

  • 1tsp smoked paprika

  • Pinch of salt

  1. Blitz everything in a blender to a vivid paste. Add more vinegar or salt to taste, or add more oil for a looser sauce.

For the black beans

  • 1tbsp olive oil

  • 1/2 onion, finely diced

  • 1tsp dried oregano

  • 1 bay leaf

  • 1 tin of black beans

  • 100ml vegetable stock

  1. Sauté the onion over a medium heat. Add the oregano.

  2. Toss in the black beans and the stock, with a bay leaf.

  3. Simmer for around 10-15 mins.

For the cabbage

  • 1/2 a January King cabbage (or, if you're making the January King and Cannellini Bean Soup, 3/4)

  • Salt, pepper

  • Juice of 1/2 lemon

  • 3tbsp olive oil

  1. Preheat the oven to 200 degrees (fan 180).

  2. Cut the cabbage into large wedges.

  3. Place in a roasting tin, cut sides up.

  4. Rub with salt, pepper, lemon juice and olive oil.

  5. Roast for 30 mins.

To assemble: spoon some beans into a shallow dish. Place a cabbage wedge or two on top and top with a dollop of romesco. Drizzle the caper oil over the dish and scatter some pan grattato to finish.

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