recipe: couscous chermoula

couscous chermoula

classic Moroccan fair this couscous recipe is a GREAT partner to any dish with chermoula flavouring such as guinea fowl tagine / veggie tagine - cracking combo

IngredientsMakes: 400g (2)

280g		ready to eat couscous	(recipe below)
5g		veg stock cube
26g		flaked almonds
6g		butter
14g		dried cranberries
34g		dried apricots
20g		olives
10g		cocktail onions
2g		mint
1g		salt flakes
2g		chive flowers

Method

Put the couscous on to cook / redydrate first.

Toast the flaked almond in butter.

Then chop the mint and dice the rest of the ingredients and mix everything together

ready to eat couscous

plain ready to eat couscous

IngredientsMakes: 280g

100g		couscous
180g		boiling water
2g		salt

Method

Couscous is pre-cooked so all you really have to do it rehyrate it properly.

Good rule of thumb is 1.8 times as much boiling water as couscous by weight.

7g of salt per kilo of rehydrated couscous.

Pour the couscous into a pan, and sprinkle with salt then pour the boiling water evenly over the couscous making sure it's completely covered.

Put the lid on the pan to seal the moisture in, leave for at least 20mins on the counter top.

When removing the lid there should be no sign of water.

Drag a fork across the top of the couscous repeatedly to release it into a light grain.

Keep going until there are no lumps. Use as required.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

experiment: ratatouille & broccoli open samosa - samosa taco fusion

ratatouille & broccoli open samosa

ratatouille in samosa shells pimped w/ some mint coriander & honey salsa!

IngredientsMakes: 340g (4)

76g	(4)	open samosa shells	(recipe below)
42g		yago lite	(recipe below)
6g		coriander stalks
2g		coriander
60g		steamed broccoli	(recipe below)
100g		ratatouille	(recipe below)
46g		mint coriander & honey salsa	(recipe below)
4g		mint
4g		red chillies

Method

Just using up leftovers from making samosas - and special THANKS mum for the fantastic ratatouille - and pimping them w/ some salsa!

Once you've made the components it's an assembly job!

Add a tea spoon of yago to the bottom, then some broccoli, then ratatouille and top w/ salsa, mint & chillies . . . very nice!

open samosa shells

taco shells made w/ samosa dough - serve w/ a table top of filling let people invent!

IngredientsMakes: 388g (20)

496g		open samosa dough	(recipe below)
120g		veg oil

Method

Plus oil for frying . . . 120g is the oil soaked into the taco shells

Cut the dough into 4 pieces and roll one out into a rough square.

Cut 4 circles 12cm in diameter out of the dough.

Make one a ball from the off cuts and roll it out to make one more circle.

Use a fork to prick lots of small holes into each circle.

- this stops large bubbles forming and gives evenly distributed small bubbles.

Fry the discs one at a time in veg oil on a high heat until they start to bubble turning once - take CARE turning them in the hot oil.

Using tongs remove the taco onto a tea towel covered w/ kitchen towel, wrap the taco around a wooden spoon or thin rolling pin while it is still hot.

Place to one side to cool. Repeat until all the dough is used up.

Reform the offcuts to get two more tacos.

open samosa dough

dough for taco shells style streetfood made w/ fine atta flour - samosa dough!

IngredientsMakes: 546g

220g		atta flour
110g		plain flour
3g		baking powder
3g		salt
20g		veg oil
190g		water

Method

Mix all the dry ingredients in a bowl.

Then add the oil and the water . .

Pour 100g cold water into a jug, plus 200g boiling water this will give you ~65C water.

Add 140g to the dry ingredient and mix with a wooden spoon until it comes together.

Take the dough out of the bowl and kneed until smooth.

Place in a plastic bag for 30mins. Then use as needed.

yago lite

lowcalorie creamy mayo yogurt dip

IngredientsMakes: 400g

300g		greek yogurt
100g		mayo
1g		aromat
1g		salt

steamed broccoli

IngredientsMakes: 220g

220g

broccoli

Method

Wash & steam for 8-10min . .

ratatouille

grade A - minimal effort - ratatouille - no rats involved, no fancy pants presentation! Thanks mum!

IngredientsMakes: 1760g (7)

120g		olive oil
20g		garlic
180g		yellow pepper
250g		red onion
125g		onion
250g		aubergine
120g		tomato
180g		courgette
800g		tinned tomatoes
500g		chicken stock	(recipe below)
5g		dried rosemary
10g		salt

Method

This is one f me mums recipes and I'm alway chuffed when she makes it because I add it to all sorts of things - yorkie puds filled w/ lamb & ratatouille, sushi rolls, tacos, broths.

Anyway she's always saying I pinch her recipes and never give her credit so here's a SHOUT out to me mums ratatouille!

-

Peel garlic and fry in oil 2mins.

All chunky dice:

Add peeled diced onions, diced yellow pepper and cook until the onion is soft

Add the smaller dice aubergine and cook until coloured.

Add the chopped tomato, courgette & tinned tomatoes & dried herbs & let them sizzle for 10mins.

Finally add the stock and season and reduce on a low simmer for ~30mins.

mint coriander & honey salsa

improvised mexican style salsa for tacos

IngredientsMakes: 161g

6g		mint
6g		coriander
50g		tomato
22g		red onion
30g		runny honey
40g		lime juice
5g		tabasco
2g		red chillies
0.5g		salt

Method

Pretty simple really chop everything up and mix.

Serve as fresh as possible.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: prawn caprese salad

prawn caprese salad

simple caprese salad topped w/ garlic prawns

IngredientsMakes: 640g (3)

350g		tomatoes
125g		mozzarella
0.5g		salt
164g		garlic butter prawns	(recipe below)
1g		chives
0.5g		lemon zest

Method

At this time of year we're never shorty of ripe juicy tomatoes this is great way to use them whle they're at their best.

Use large ripe thickly sliced tomatoes for the bottom layer.

Season them before laying the sliced mozzarella on top then and season that too!

Top w/ garlic prawns & dress w/ chives & lemon zest.

Simple, fast & tasty . . . great combo!

I've left olive oil out of this recipe intentionally but it definitely doesn't hurt if you give it a drizzle!

garlic butter prawns

IngredientsMakes: 164g (1)

30g		butter
15g		garlic
150g		prawns

Method

Melt the butter on a medium heat & add the sliced garlic, let it bubble away until golden then add the prawns.

Toss in the garlic and butter and cook until they'''re just cooked. Serve immediately.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: toasted pine nuts

toasted pine nuts

golden pine nuts toasted in butter

IngredientsMakes: 8g

8g		butter
10g		pine nuts
0.5g		salt

Method

Add a good knob of butter ~15g to a small pan - the pine nuts will soak up about 8g.

Melt the butter & add the nuts & salt.

Tilt the pan at 45 degrees over the heat to keep the pine nuts submerged in hot butter.

Keep them moving w/ a spoon until they've started to brown.

Remove to a kitchen towel using the spoon leaving as much butter as possible in the pan.

Use when needed.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: rainbow rolls w/ plum dipping sauce

rainbow rolls w/ plum dipping sauce

rainbow chard variation on a vietnamese classic summer rolls served w/ a plum variation of the dipping sauce

IngredientsMakes: 570g (2)

460g	(10)	rainbow rolls	(recipe below)
110g		plum dipping sauce	(recipe below)

Method

I love this recipe, I can't get rice paper in Hereford but chard is very easy to acquire!!!

Big smiles!

Make the dip first, then crack on with making the rainbow rolls . . .

rainbow rolls

rainbow chard variation on a vietnamese classic summer rolls using blanched chard leaves instead of soaked rice paper

IngredientsMakes: 460g (10)

135g	(10)	rainbow chard leaves
60g		plum rainbow chard	(recipe below)
10g		mint leaves
100g		thin coriander omelette	(recipe below)
90g		cooked prawns
90g		pork mince for pancakes	(recipe below)
60g		lettuce
5g		basil leaves

Method

Cut the stalks from the chard and keep them to make the plum rainbow chard.

Prep all your ingredients ready for assembly.

Defrost the prawns, make the omelette, pork mince, shred the lettuce and pick the mint & basil.

I like to have mine in a row of takeout boxes; makes assembly a doddle.

In a large pan - big enough to accomodate the chard leaves - bring 2cm / about an inch of water to the boil & set to simmer.

Remove any extra thick ridges w/ a peeler for more flexibility.

Blanche each leaf for 1min for crispy finish more if you don't want so much crunch!

Using tongs place the blanched leaf onto a clean tea towel, and fold it over to dry the leaf.

Move the leaf to assembly board, add generous amount of mint, top w/ omelette, prawns & pork mince, then top that w/ shredded lettuce, plum rainbow chard, and basil. Thai basil if you have it.

Fold one side of the leaf in towards the middle, then roll away from you to make the roll.

Place onto a serving tray seam side down.

Repeat until all the leaves have been used up.

Make at least 2 or 3 per person . . . depends what else you happen to be making.

plum rainbow chard

simmered rainbow chard stalks coated in reduced plum syrup

IngredientsMakes: 60g

44g		rainbow chard stalks
200g		boiling water
25g		light plum syrup	(recipe below)

Method

Cut the stalks into 1 cm pieces and place them in a saucepan w/ boiling water - just enough to cover them.

Simmer for 7mins until cooked, then drain the water from he pan.

Add the syrup and reduce until is almost gone and the chard is sticky!

The syrup is optional, you could add the chard stalk in with the other ingredients w/o sweetening.

thin coriander omelette

thin coriander omelette - think large pancake w/o the flour

IngredientsMakes: 100g (1)

110g		eggs
6g		coriander
2g		black pepper
1g		salt

Method

Whisk eggs & season w/ s&p, whisk in the chopped coriander.

Pour the mix onto a large hot oil glazed pancake skillet.

Use a 12" pan and spread the mix to make a thin omlette.

Roll and slice thinly.

pork mince for pancakes

pork & onion mince w/ a little garlic

IngredientsMakes: 550g

20g		veg oil
12g		garlic
250g		onions
500g		5% pork mince
5g		salt
2g		black pepper

Method

TLDR: Sweat off the garlic & onions, then add the mince, s&p & cook until starting to brown.

Add the oil and garlic to pan, once it's been sizzling for 1min add the onions and place a lid on top.

Stir occasionally to stop them catching & burning.

Once they're transluscent & soft - 5-10mins - add the pork mince & salt & black pepper.

Break is up and stir occasionally, cook until the mince has started to brom in places.

plum dipping sauce

variation on a vietnamese dipping sauce using plum syrup instead of honey & water

IngredientsMakes: 110g

6g	(1)	clove garlic
6g	(1)	birds eye chillies
15g		groundnut oil
90g		light plum syrup	(recipe below)
7g		fish sauce
10g		cider vinegar
10g		salted peanuts

Method

Fry off the chillies and the garlic in the oil, not so they go brown but enough to flavour the oil. Add the plum syrup and mix thoroughly - see note below. Then add the fish sauce, and finally the vinegar adjusting to suit your taste.

Pour into dipping dishes for each guest and top w/ crushed peanuts for those who want them.

If you don't have plum syrup, you can replace it with a 45g set honey & 45g water mix.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.