2 tbsp sesame oil
1 cm. root ginger, grated
2 spring onions - finely sliced
225 g mange-tout - topped and tailed
100 g baby french beans
50 g fennel, chopped
1 tbsp soy sauce
1 tbsp white-wine vinegar
2 tbsp sesame seeds, toasted
Directions
A mouth-watering stir-fry of mange-tout, French beans and fennel with
ginger, spring onion and soy sauce. The garnish of sesame seeds gives
a final, appetizing texture.
Heat the sesame oil gently with the ginger and spring onion, then
stir-fry the mange-tout, French beans and fennel for 5-8 minutes
until cooked through but still crisp. Add the soy sauce and
white-wine vinegar and stir for a further 2 minutes. Put into a warm
serving-dish, sprinkle with the browned sesame seeds and serve
immediately.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Mange-Tout 'ali Baba' Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beans; Beverage; Breakfast; French
The History of Recipes
We can trace the history of `recipes` far back into history, in fact as far into history as early Egypt, and maybe further still. In practice though, mostly, these early cook books were just very basic pictorial recipes for food preparation.
In fact, the most ancient recipe discovered, according to academics are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something we still use today. Aspicius also tells us how the ancient Romans used a wide range of aromatic flavours, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Later on, we find some interesting books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the holy land, including basil and rosemary. The introduction of these new tastes caused an increase in manuscripts on food, many of which still exist in private cookery archives. For the next few years, the powerful and rich houses strove to offer the most exotic meals, and consequentially the best cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and recording the recipes of their peers. By the advent of the twentieth century, cook books were greatly in demand mostly as a result of better eduction, people having more leisure time and having more disposable income. The introduction of the TV gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Mange Tout 'ali Baba' recipe.
