Combine the stock,lemon juice, lemon zest& ginger in a saucepan.
Bring to a boil and continue boiling until reduced to apprx 1/3 cup (apprx 10 minutes).
Stir in the pepper corns, cardamom& salt, set aside.
Meanwhile steam the beans until tender crisp apprx 7 minutes or you may place them in boiling water for apprs 5 minutes- Do not over cook they should still be crisp and bright green.
Chop the 1/2 lemon quite fine (you have already removed it from the rind and the pith).
Heat the glaze (chicken stock et al) so it is piping hot just as the beans are finished cooking.
Drain the beans, place on heated serving platter.
Pour glaze over the beans& scatter the chopped lemon on top.
Ingredients:
1 2/3 cups chicken stock
2 tablespoons lemon juice, fresh
2 teaspoons lemons, zest of, grated
1 teaspoon fresh ginger, grated
1/2 teaspoon mixed peppercorns, coarsely grated
1/4 teaspoon cardamom, ground
coarse salt
2 lbs fresh green beans, trimmed
1/2 lemons, rind and white pith removed
Steps/Methods:
Combine the stock,lemon juice, lemon zest& ginger in a saucepan.
Bring to a boil and continue boiling until reduced to apprx 1/3 cup (apprx 10 minutes).
Stir in the pepper corns, cardamom& salt, set aside.
Meanwhile steam the beans until tender crisp apprx 7 minutes or you may place them in boiling water for apprs 5 minutes- Do not over cook they should still be crisp and bright green.
Chop the 1/2 lemon quite fine (you have already removed it from the rind and the pith).
Heat the glaze (chicken stock et al) so it is piping hot just as the beans are finished cooking.
Drain the beans, place on heated serving platter.
Pour glaze over the beans& scatter the chopped lemon on top.
