This is an authentic Indian curried beef mince recipe called Qeema (or keema or kheema). It’s a gem of a find because it tastes incredible but unlike many Indian dishes, there are no hard-to-find spices in the ingredients. And it’s super fast – on the table in 20 minutes! 

Qeema – Quick & Easy Indian Curried Beef Mince

This recipe is an excellent way to get an Indian food fix without having to hunt down hard-to-find Indian spices.

It’s also an excellent way to change up your usual rotation of beef mince recipes. Spag Bol, we love you, but sometimes it’s nice to try something new!!

And new this is. You probably haven’t seen Qeema on Indian restaurant menus because it’s a home cooking meal. But blimey, it’s a great find! 100% legit Indian flavours, 7 minute prep, 13 minute cook. Get all the spices from regular grocery stores – turmeric, garam masala, cumin, coriander and cayenne pepper.

What you need for Qeema

The key to achieving the bold, authentic Indian curried beef flavour in this quick ‘n easy recipe is a good amount of fresh garlic and ginger, and a generous amount of ground spices.

Here’s what you need:

• Beef mince – That’s ground beef to those of you in the States! I’m using lean today, but regular is fine (fattier – juicier). I also made this recipe a few years ago using chicken mince which was terrific.

• Fresh garlic and ginger – Key to flavour in this otherwise simple Indian dish, so don’t skip these.

• Spices – Garam masala, cumin, coriander, turmeric and cayenne pepper. You can get all these at regular grocery stores here in Australia. Garam masala is an Indian spice mix which I tell people is the “better curry powder” because it tastes more legit, whereas the curry powders you get at regular grocery stores are very Westernised.

• Fresh coriander/cilantro for garnish. (Skip if you’re not a coriander fan).

• Green cayenne pepper (optional garnish) – This is for garnish, and it adds fresh chilli flavour without much spiciness because cayenne peppers are not that spicy. But it’s entirely optional, so feel free to omit!

How to make Qeema

1. Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don’t let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.

2. Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.

3. Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray if you don’t have a lid for your pan). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated, but still a bit juicy.

4. Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, more on this below the photo).

What to serve with Qeema

Serve over basmati rice and mint yogurt or plain yogurt (recipe below for mint yogurt). Then mix up the beef into the rice so it flavours the rice, then dig in!

It’s also pictured above with flaky, buttery roti which I stuffed with the Qeema and rice. Not homemade. I always have a stash of frozen ones which you can get at regular grocery stores. I love them because they can be cooked from frozen in a few minutes – how good is that! Ideal to use for any and all Indian / South East Asian saucy foods, like curries.

Though, if I have the time (or foresight to plan in advance), you can’t beat homemade naan. 😊

For vegetable sides, try one of these:

• Indian Tomato Salad with Mint Raita Dressing

• South Indian Carrot & Cabbage Salad with Coconut is fresh and popping with flavours – love the coconut flavour in this!

• Give this Everyday Cabbage Salad an Indian spin by sautéing garlic and cumin seeds in oil before mixing up with other Dressing ingredients.

Indian Tomato Salad with Mint Dressing

Cabbage & Carrot Thoran-style Indian Salad

Everyday Cabbage Salad

I really hope you try this Qeema recipe, the flavour is so authentic! Something a little different to make with that packet of beef mince you threw in your shopping trolley on the weekend. – Nagi x

Watch how to make it

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Qeema Indian Curried Beef

An authentic Indian spiced ground (minced) beef recipe known as Qeema (or keema or kheema). This is a gem of a recipe because it tastes incredible but unlike many Indian dishes, there are no hard-to-find spices in the ingredients. And it's super fast – on the table in 20 minutes!

Serve over basmati rice. Great with plain yogurt, even better with Mint Yogurt.

Course Dinner

Cuisine Indian

Keyword beef mince curry, curried beef, queema

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 255cal

Author Nagi | RecipeTin Eats

Ingredients

• 3 tbsp vegetable or canola oil , or other neutral oil
• 4 tsp ginger , finely mince
• 5 large garlic cloves , minced (about 4 tsp)
• 1 large onion , finely diced
• 500g / 1 lb beef mince (ground beef)
• 3/4 tsp cooking salt / kosher salt
• 1 tsp cayenne pepper or chilli powder (pure, not US chili powder spice mix), omit for not spicy
• 1 1/4 tsp garam masala (Note 1)
• 1 1/4 tsp cumin powder
• 1 1/4 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 cup water

Garnish

• 1 green cayenne pepper , deseeded, finely sliced
• Cilantro/coriander leaves
• Plain yogurt or Mint yogurt (below)

Mint yogurt (optional, pictured in post)

• 3/4 cup plain yogurt
• 1/2 cup (lightly packed) mint leaves
• 1/4 tsp cooking salt / kosher salt

Instructions

• Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
• Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.
• Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
• Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, Note 3).

Mint yogurt

• Blitz then stir – Put just 1/4 cup of the yogurt with the mint leaves and salt in a jug just big enough to fit the head of a stick blender. Blitz until mint is very finely chopped. Then stir in remaining yogurt. (Note 4) Refrigerate until required.

Notes

Recipe credit – very slightly adapted from this Indian Queema Minced Beef by Scrambled Chefs.

---

1. American “Chili Powder” is not pure ground chilli, it contains other spices like paprika and is not very spicy. This recipe calls for pure ground chilli for spiciness, or cayenne pepper.

2. Garam Masala – Spice mix used in Indian cooking, a more legit curry powder. Sold at regular grocery stores in Australia -> Coles, Woolworths, Harris Farms.

3. Roti – Flaky Indian round flatbread that’s sold in the freezer section of large grocery stores these days. Love them because they’re so handy – cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! 🙂

4. Mint yogurt – Blitzing makes yogurt watery. So just blitz the minimum to puree the mint, then stir the rest in which thickens the sauce up again.

5. Leftovers keep for 3 – 4 days in the fridge, or freezer for 3 months.

Nutrition for beef only, not including rice or yogurt sauce.

Nutrition

Serving: 172g | Calories: 255cal | Carbohydrates: 4g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 525mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 4mg

First published April 2016. Republished 7 years later with sparkling new photos, brand new recipe video (couldn’t make them back then!) and of course added a Life of Dozer section!

My easiest Indian recipes

More easy Indian recipes!

Butter Chicken

One-pan Baked Butter Chicken

Oven Baked Tandoori Chicken

Naan recipe – chewy & fluffy!

Chicken Tikka Masala

Beef Biryani

Chickpea Curry with Potato (Chana Aloo Curry)

Indian Recipes

Life of Dozer

He doesn’t realise it’s a vegetable platter. (Yet).

The post Qeema – Easy Indian Curried Beef Mince appeared first on RecipeTin Eats.

Hailing from southern Thailand, Thai Tumeric Chicken (Gai Yang Khamin) is lip-smackingly delicious street food that’s sweet, sticky and savoury. The marinade is unbelievably simple: garlic, fish sauce, oyster sauce, turmeric powder and sugar. The turmeric really makes it!

Southern Thai Turmeric Chicken (Gai Yang Khamin)

This is a great one to marinade tonight and bake tomorrow, to bring authentic Thai flavours to your dinner table! It’s sweet but has layers of savoury, and is incredibly delicious for something so simple.

With the excellent street food in Thailand, it will come to no surprise that I found this during my travels. It’s a street food that hails from the south called Gai Yang Khamin, and is one of those recipes that tastes like it has way more ingredients in it than it does.

At the time I tried it, I didn’t know what it was called, though the mystery was solved through furious Googling for “yellow Thai grilled chicken” in my determination to replicate it back at home.

Street vendors grill this over smokey coals and use butterflied whole chicken. I bake it in the oven and use chicken thighs instead to make it Monday-night-friendly. This does not, however, compromise flavour – it is still ridiculously delicious!

Ingredients in Thai Turmeric Chicken

This is one of those recipes that tastes like it’s got way more ingredients in it that it does. I get a secret thrill out of finding recipes like this!!

For the juiciest, stickiest chicken with the best glaze, bone-in thighs are best. But I’ve provided directions for breast and other cuts.

• Chicken – As noted above, skin-on, bone-in thighs are best because the time it takes for the skin to go sticky and golden is the same time it takes for the inside to cook through to juicy perfection. Leaner, boneless cuts, like breast and boneless thigh, cook through faster, before the surface has a chance to caramelise. However, I’ve provided directions for these – and you could always pan fry instead! Drumsticks are also an excellent, economical option – these work perfectly as a direct substitute.

• Turmeric powder – Key flavour and colour for this dish. This is what makes this Thai Turmeric chicken!!

• Fish sauce – Secret ingredient! Adds salt with extra layers of flavour so this otherwise simple marinade isn’t bland.

• Oyster sauce – Second secret ingredient! Adds sweetness with savoury undertones.

• Sugar – For extra sweetness.

• Garlic – Quite a decent wack!

• Pepper – I like the flavour white pepper brings to this but you can substitute with black pepper.

How to make Thai Turmeric Chicken

Pop this in the marinade tonight then bake it tomorrow! Marinade for at least 3 hours, preferably overnight. Then bake and baste until golden and sticky (45 minutes).

1. Mix the marinade in a bowl – garlic, fish sauce, oyster sauce, sugar and turmeric.

2. Marinade the chicken for at least 3 hours, preferably overnight.

3. Bake on a lined tray for 50 minutes until the surface is sticky and delicious.

4. Baste using the tray juices at the 30 minute mark….

5. Then baste again at the 40 minute mark and pop it back in for a final 10 minutes to caramelise the surface.

6. Garnish with fresh coriander/cilantro leave if you want (it’s just for looks), then serve using the pan juices as a sauce!

What to serve with Thai Turmeric Chicken

Serve this with a pile of steaming jasmine or coconut rice and plain chunks of cucumber and tomato, something you commonly see served as a vegetable side all over Thailand. The fresh crunch of cucumber and juiciness of tomato is a nice contrast to the sweet-savoury-meatiness of the chicken, with the added bonus that you don’t have to bother with a dressing. I’m not going to argue with that!

Though, if you are a better person than me and would like to make more of an effort for your side salad, you could toss any fresh or steamed greens with Asian Sesame Dressing (for a quick option). For a more substantial side salad, try Thai Chicken Salad minus the chicken, or Thai Beef Salad minus the beef (I love the dressing of these salads).

And here are some more options for things to serve on the side:

Suggestions for sides

Coconut Rice (fluffy, not gluey!)

Green Papaya Salad

Thai Fried Rice

Pineapple Fried Rice (Thai)

Thai Prawn, Mango and Avocado Noodle Salad

Supreme Soy Noodles (NEW recipe – finally!)

Garlic rice

Or, eat it street food style – just grab the chicken with your hands and munch it on the go. You know I did! (Though the vision is slightly different – in my kitchen at home in my scruffy apron, rather than the bustling streets of Thailand.😂)

– Nagi x

Watch how to make it

Back to the old-style hands only video for this one! Ran out of time to do the new style with me and Dozer in it.

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Thai Turmeric Chicken (Gai Yang Khamin)

Recipe video. This is based on a popular southern Thailand street food that's typically made with a butterflied chicken grilled over smokey coals. It's sweet but has complexity owing to the simple but clever marinade.

Here, I'm making a home version using the marinade for bone-in chicken thighs instead and baked it in my boring oven. I miss the charcoal flavour but it's still lip smackingly delicious! The tumeric powder really makes it.

Course BBQ/Grilling, Dinner

Cuisine Thai

Keyword Thai chicken, thai marinade, turmeric chicken

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Marinade 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 5

Calories 505cal

Author Nagi | RecipeTin Eats

Ingredients

• 5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb) (Note 1)

Marinade

• 4 garlic cloves , finely minced or crushed using garlic press
• 2 tbsp fish sauce
• 2 1/2 tbsp oyster sauce
• 1 tsp white pepper , ground (sub black)
• 1 tbsp ground turmeric
• 1/4 cup brown sugar (tightly packed cup)

Instructions

• Marinade chicken – Mix Marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.
• Preheat oven to 180°C/350°F (160°C fan-forced).
• Prepare – Line a tray with baking paper/parchment paper. Place chicken on the tray, skin side up. Scrape all Marinade out of th bowl and dab onto chicken.
• Bake for 40 minutes, basting at the 30 minute and 40 minute mark using the tray juices to make it golden brown and sticky, and rotate the tray as needed for even colour.
• Increase the oven temperature to 200°C/390°F (180°C fan-forced). Pop the chicken back in for a final 10 minutes to caramelise the skin.
• Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!

Notes

1. Chicken cuts – For the oven, bone-in thighs are best because they remain juicy with the oven time needed to caramelise the skin nicely. Drumsticks run a close second (use around the same weight).

Next best is boneless thighs, then bringing up the rear is tenderloin and breast (recommend adding 1 tbsp oil into the marinade). Use around 750g/1.5lb for any of these cuts.

2. Cooking methods – This recipe can be cooked on the BBQ, stove or baked. Take care on the stove and BBQ as the sugar burns, so use medium heat.

• Stove – Heat a skillet over medium heat. Place skin side down and cover with a lid. Cook for 5 minutes or until the skin is dark golden. Then turn and cover with a lid again. Cook for 8 to 10 minutes until cooked through, basting the skin with the residual marinade in the bowl. 
• BBQ – use medium heat and cook for around 15 minutes in total, basting the skin with the marinade in the bowl).
• Other cuts:
  – Drumsticks: Bake 50 minutes.
  – Skinless boneless thighs: Bake 20 – 25 minutes, or stove/BBQ for 5 minutes each side on medium.
  – Breast: Bake for 20 minutes, or stove/BBQ for around 5 minutes on each side on medium.

3. Recipe source: Slightly adapted from this Tumeric Chicken recipe from Real Thai Recipes.

Nutrition per serving assuming 5 servings. This does not take into account the fat that is rendered out when cooking.

Nutrition

Serving: 260g | Calories: 505cal | Carbohydrates: 15g | Protein: 34g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 972mg | Potassium: 504mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

Originally published November 2015. Updated with sparkling new photos with a recipe video added and most importantly, Life of Dozer section added!SaveSaveSaveSave

Life of Dozer

When Dozer sings.

(Aka annoying, persistent bark that he quickly realised is a highly effective way to get me to play with him, on command. #sucker)

The post Thai Turmeric Chicken appeared first on RecipeTin Eats.

Green Beans with a Mountain of Panko is my latest statement side dish invention! Blanched beans smothered in a billowy tahini yogurt sauce piled high with a mountain of crunchy parmesan panko breadcrumbs. Easy. Make-ahead. Snack-worthy!

My latest green bean side dish invention

Today’s dish has me deep in the throes of a green-bean-munching obsession. It’s supposed to be a vegetable side, but to me it’s an enormous pile of snacking-worthy food that you literally cannot stop eating once you start.

Let me paint the picture for you.

There’s a good amount of unremarkable looking blanched green beans. (Nobody is jumping up and down at this stage.)

They’re smothered with a generous amount of billowy tahini yogurt sauce (people start to perk up). Then an enormous mound of golden salty parmesan panko is piled on top (people start gathering).

Then said people dig in. And they quickly realise that the sauce acts as a glue so you get a generous amount of parmesan-panko crunch with every bite of green bean……

If every vegetable side dish was this amazing, EVERYBODY would eat their greens!!!

Ingredients

Here’s what you need to make your new favourite green beans recipe!

Green beans

Yes! You need green beans for this recipe!! 😂

whipped tahini yogurt sauce

This is my current favourite sauce that I’ve been using excessively on “everything”, such as the recent Sweet Potato Steaks and Pan Fried Eggplant. “Whipped” sounds fancy for a sauce that takes 20 seconds to whisk!! 😂 I use the name as a clue of the texture which is more light and fluffy than a basic yogurt sauce. It’s almost like soft whipped cream.

• Plain yoghurt – Not sweetened, and not flavoured. 

• Tahini – Paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify which it is. Use Chinese sesame paste as a sub if you have leftovers from other recipes I’ve shared, like this one or this one!

• Lemon – For tangy lemon flavour.

• Garlic – Because it makes it tastier. Finely grate it using a microplane so you don’t have big lumps in the sauce.

CRUNCHY TOPPING

Parmesan and panko breadcrumbs fried up in olive oil until golden and crunchy. You know it’s gonna be good!

• Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most big supermarkets (Coles, Woolworths) in the Asian foods section and Asian stores. Substitute with regular breadcrumbs if you can’t find it.

• Parmesan – Grate your own (better flavour) or use store bought pre-grated (the sandy type).

• Olive oil – For pan frying until golden.

How to make Green Beans with a Mountain of Panko

The recipe in my working files is articulately written up as:

• Beans – Boil, drain, cool, toss.

• Tahini sauce – Whisk, microwave 20 sec, whisk again.

• Panko – Mix, pan fry.

I did promise you easy! Here are step photos (and a few more words on each of those steps!).

Preparing & cooking green beans

Obviously pros should blow right past this section (or read it and share your opinions in the comments section below!).

1. Trimming – Only the stem end of the beans needs to be trimmed but to do this, you need all the beans lined up in the same direction which is (speaking frankly) a pain to do. I only do that for company (and recipe photos 😂). In reality, I just grab handfuls, line one end up, cut, line up the other end, cut.

2. Boiling – Bring a large pot of water to the boil. Add the beans, let it come back up to the boil (this might take 1 to 2 minutes) then cook for 2 minutes.

3. NO ICE! Drain the beans in a colander then run the beans under the tap for 10 seconds to stop them cooking further. There is no need to waste your precious cocktail ice on this step. Tap water is all you need!

4. Dry – Spread the beans out on a tea towel and pat dry. Or, if you have the time, just leave them to air dry. We need to dry them else the oil won’t stick and they will taste watery.

5. Season – Put the beans in a bowl and toss with olive oil, salt and pepper.

6. Temperature – The beans can be used warm or at room temperature in this recipe, but not piping hot (else it makes the sauce melt).

Everything else

1. Golden panko – Mix the panko, parmesan and olive oil in a bowl. Then toast in a non-stick pan for 4 to 5 minutes until golden. Let it cool before using.

2. Whipped tahini yogurt sauce – Whisk the ingredients in a heatproof bowl just to combine. Microwave for 20 seconds on high, then whisk again. Watch as it transforms into almost like a softly whipped cream consistency! This can be used immediately, or set aside for a while (just microwave/whisk again if needed to loosen).

   No microwave? Set the bowl over a saucepan filled with 1″/2.5 cm of simmering water. Then whisk – as the mixture warms up slightly, it will transform into the whipped cream texture.

3. Assembling – Pile the green beans on a large plate. Pour the Whipped Tahini Yogurt Sauce over then pile the panko on top. Then serve!

4. Proof of tastiness – Look how happy I am!

Make-ahead dream

As mentioned from the outset, this dish came about because I was after a new green bean side dish that could be prepared ahead but with an element of “wow” factor. It’s coming up to holiday season, we can do better than plain steamed beans!! 😂

So the beauty of this recipe is that it can be entirely prepared ahead then assembled in a matter of minutes. It’s a dish that is intended to be served at room temperature, so there’s no reheating to be done.

Here’s how to make ahead:

1. Beans – Cook today, refrigerate overnight. Take out of the fridge and bring to room temperature, then toss in oil, salt and pepper just prior to serving (once tossed the oil starts to dull the vibrant green colour of the skin).

2. Whipped tahini sauce – Mix together, don’t microwave. Refrigerate overnight. Then do the microwave and finally whisk prior to serving. This sauce will lose the soft whipped texture the longer it sits out.

3. Parmesan panko topping – Make this the day before, let it fully cool then store in a container in the fridge overnight. Bring to room temperature before using.

4. Assembling – Then this part is really nice and quick. No fiddling, just spread the beans on a plate, smother with sauce and pile on the panko. Done!

Serve as a vegetable side dish. Though as I mentioned earlier, make it once, and you’ll see the snacking potential as everyone grabs the beans and munches on them like french fries! – Nagi x

Watch how to make it

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Green Beans with a Mountain of Panko

Recipe video above. My latest "wow-factor" green bean side dish invention which is quick, easy and a make-ahead dream. Blanched beans smothered in a pillowy tahini yogurt sauce piled high with a mountain of parmesan panko breadcrumbs – hence the name!

The sauce acts like a glue so you get a stack of crunchy parmesan panko in every-single-bite. Supposed to be a vegetable side dish but I snack on these like fries!!

Course Side Dish

Cuisine Western

Keyword green beans recipe, vegetable side dish

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Cooling time 15 minutes minutes

Servings 6

Calories 188cal

Author Nagi

Ingredients

Beans:

• 700 g/1.4lb green beans , ends trimmed (Note 1)
• 1 tbsp extra virgin olive oil
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Whipped Tahini Yogurt:

• 1 cup plain yogurt
• 2 1/2 tbsp tahini (Note 2)
• 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar)
• 1 garlic clove , finely grated
• 1/2 tsp cooking/kosher salt

Parmesan Panko Mountain:

• 3/4 cup panko breadcrumbs (Note 3)
• 3 tbsp extra virgin olive oil
• 1/8 tsp cooking/kosher salt
• 1/4 cup parmesan , finely grated (tightly packed cup)

Cups – Metric

Instructions

Shortform recipe:

• Toss blanched beans with oil, salt and pepper. Whisk Tahini ingredients, microwave 20 seconds, whisk again. Toast Panko mix on stove. Assemble – beans, sauce then panko. Attack!

Full directions:

• Cook beans – Bring a large pot of water to the boil. Add beans, let it come back to the boil, cook for 2 minutes, then drain in a colander. Rinse under cold running water for 10 seconds to stop cooking (there is NO NEED to use ice!).
• Season – Spread beans on a tea towel then dry with a 2nd tea towel. Transfer into bowl, toss with the oil, salt and pepper.
• Panko Mountain – Mix the ingredients in a bowl. Preheat a large non-stick pan on medium high. Add the panko mixture and stir for 4 – 5 minutes until golden brown. Transfer back into the bowl then let it cool.
• Whipped Tahini Yogurt – Whisk ingredients in a heat-proof bowl just to combine. Microwave for just 20 seconds on high, then whisk again for 10 seconds – it will resemble softly whipped cream. (Note 4) Use immediately or at room temperature.
• Assemble – Spread green beans on plate. Pour over sauce, pile on panko. Attack!

Notes

1. Bean trimming – If you’re making an effort, just trim the stem end. The pointy end doesn’t need to be trimmed and I think it looks pretty to keep it attached. But trimming just one end is a pain. Easy to do both ends!

2. Tahini – A paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify whether the tahini is hulled or un-hulled.

Use Chinese sesame paste as a sub if you have leftovers from another recipe I’ve shared, like this one or this one!

3. Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most big supermarkets (Coles, Woolworths) in the Asian foods section and Asian stores. Substitute with regular breadcrumbs if you can’t find it.

4. No microwave? Use a bain-marie set up. Put the bowl on a saucepan filled with 1″/2.5 cm of simmering water. Then whisk – as the mixture warms up slightly, it will transform into the whipped cream texture.

5. Make-ahead: Cook beans, fridge up to 24 hours. Make tahini sauce day before, panko toasted up to 2 days before. Bring everything to room temp, toss beans in oil, salt & pepper. Whisk tahini, 20 seconds in microwave, whisk again. Then assemble!

Leftovers will keep for 2 days but the panko in contact with the yogurt does lose crunchiness. You can always make a big batch then reserve some of each component to assemble tomorrow.

Nutrition per serving assuming 5 servings.

Nutrition

Calories: 188cal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 592mg | Potassium: 368mg | Fiber: 4g | Sugar: 6g | Vitamin A: 886IU | Vitamin C: 16mg | Calcium: 154mg | Iron: 2mg

More green bean recipes

Had no idea I had so many green bean recipes!!

Parmesan Roasted Green Beans

Green Beans in Creamy Parmesan Sauce – with bacon!

Sautéed Green Beans with Garlic

Green Bean Salad

Green Bean Casserole perfection!

Ottolenghi’s Green Bean Salad

Chargrill Charlie’s Green Bean Avocado Salad (copycat!)

Green Bean recipes

Life of Dozer

Dozer being measured for something special….NOT an outfit!!! Stay tuned…

The post Green Beans with a Mountain of Panko appeared first on RecipeTin Eats.

This is my favourite avocado salad. Cooling cucumber with creamy avocado, tangy lime juice, fresh herbs and my secret ingredient – a pinch of red pepper flakes which keeps things interesting!

Avocado Salad – most requested recipe 2023

This is just a great simple recipe for a salad that stars avocados. Actually, it’s the single most requested within my circle of friends in recent times because Australia’s been enjoying a terrific avocado season this year. Cheap, ripe, abundant, big!

So here’s my current favourite avocado salad. A combination of ingredients that just works together so well. I love how the avocado becomes sort of smeary when you toss it, essentially becoming a creamy dressing.

Ingredients in avocado salad

I call this an avocado salad though there’s actually more cucumber in it than avocado. It’s designed to hero avocados but we can’t really just make a salad using only avocados. Lacks texture, and too rich! It would be like having guacamole and calling it a salad. (Not that I’m suggesting I have an issue with that!).

• Avocados – big and ripe!

• Cucumbers – I’m using regular cucumbers here (we call them Lebanese cucumbers), that are around 17cm/7″ long. If using the long telegraph / English cucumbers ~30cm/12″ long, use 1 1/2.

• Red pepper flakes (chilli flakes) – Adds the tiniest hum of warmth which goes so well with the cooling cucumber. It’s my “secret ingredient”! But feel free to leave it out.

• Red onion – Just a quarter, finely sliced, for freshness.

• Fresh herbs – Dill and coriander/cilantro works so well here. One of my favourite herb combinations. Makes this salad even better, but I happily make it without. Put it this way – I wouldn’t make a special trip to the shops to get them unless I was making this for company!

• Lime juice and extra virgin olive oil – For the dressing. No need to shake it up today, just pour it over and toss! Lemon can be used instead of lime.

How to make avocado salad

The instructions for this recipe as written in our working files says “chuck everything in and toss”. That’s completely accurate!!!

1. Chuck everything into a bowl – avocado, cucumber and red onion first, top with herbs, then drizzle/sprinkle all the dressing ingredients over. No need to make the dressing separately for this recipe!

2. Toss well using your hands, gently separating the avocado and cucumber slices. Tumble into a bowl and serve!

This is first and foremost intended to be a side salad. But don’t restrict yourself! Pile and smush onto toast, or stuff into flatbread to make wraps (you’ll see me add tuna and a squirt of sriracha in the recipe video).

Actually, if you dice the cucumber and avocado up a little smaller, it makes a different salsa for stuffing into tacos or scooping with corn chips. The possibilities! How else can we eat this? Share your suggestions below! – Nagi x

Watch how to make it

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Avocado salad

Recipe video above. This is my favourite avocado salad. Cooling cucumber with creamy avocado, tangy lime juice, optional fresh herbs and my secret ingredient – a pinch of red pepper flakes which keeps things interesting! Doesn't make it spicy, more of a slight cooling hum of earthy warmth.

Course Side Salad

Cuisine Western

Keyword avocado cucumber salad, avocado salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 – 6

Calories 229cal

Author Nagi

Ingredients

Salad:

• 2 big ripe avocados , cut into quarters then 1 cm / 0.4″ slices
• 3 cucumbers ~17cm/7" long, sliced into 4mm / 1/6" rounds (Note 1)
• 1/4 red onion , finely sliced
• 2 tbsp dill , finely chopped, optional recommended (Note 2)
• 2 tbsp coriander/cilantro leaves ,roughly chopped, optional recommended (Note 2)

Dressing:

• 3 tbsp extra virgin olive oil
• 3 tbsp lime juice , or lemon juice (or more, adjust to taste!)
• 1/4 tsp chilli flakes / red pepper flakes
• 1/4 tsp black pepper
• 3/4 tsp cooking / kosher salt

Instructions

• Put all the salad ingredients in large bowl. Drizzle over lime juice and oil, sprinkle with salt, pepper and red chilli flakes.
• Toss gently using your hands, gently separating the avocado slices as you go. Taste and add more lime if you want.
• Tumble into a bowl and serve!

Notes

1. Cucumbers – If using the long telegraph / English cucumbers ~30cm/12″ long, use 1 1/2.

2. Fresh herbs – Fresh dill and coriander adds lovely fresh herbiness but I wouldn’t make a special trip to the shops just to get them! Do it for company

If you’re one of those coriander haters, use an extra 1 tbsp of dill or substitute with parsley.

3. Leftovers will keep until the next day (and the avocado stays green!) but as with most salads, it’s best made fresh.

Nutrition per serving assuming 5 servings.

Nutrition

Calories: 229cal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 359mg | Potassium: 657mg | Fiber: 7g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 1mg

Life of Dozer

Today’s recipe is so simple there’s more Dozer than avocado salad in the recipe video. The right ratio, as far as I’m concerned!

The post My favourite Avocado Salad appeared first on RecipeTin Eats.