Rose Kentish Kitchen: Tuscan Bean Salad

Wednesday, 29 September 2010

Tuscan Bean Salad

This is an all time favorite of mine and one I learnt whilst living in Florence.

Any beans can go into this salad as long as you have a mixture of 3-4 types though the Italian types are best...

To the beans add:

- red and yellow peppers, sliced

- Black olives, halved

- red onion, finely diced

- oregano

- parsley

- capers.

- sun dried tomatoes, chopped

- courgettes, finely sliced

I use sun dried tomatoess instead of fresh ones as they add a tangy flavour that helps season the beans. Using courgettes instead of cucumber also helps make the salad last longer as they retain their colour and crunch better.

Season well and dress with good balsamic vinegar and extra virgin olive oil.

(Any leftovers can also be baked in the oven with chicken thighs or sausages and panchetta)

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How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.