Scrapathon Recipes from Kathryn ...

Spicy couscous recipe 

Jamie Oliver - The Naked Chef page 180

425m1 stock or water
1 medium shallot or onion finely chopped
1 tablespoon olive oil
2 knobs of butter
1 level teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 heaped teaspoon fennel seeds
1/2 small dried chilli or to taste
1 teaspoon salt
1 bay leaf
1 clove of garlic finely chopped
1 tablespoon red wine vinegar
1 teaspoon sugar
255g couscous

Bring the stock to the boil. In a thick bottomed, deepish pan slowly fry the shallot or onion with the olive oil and half the butter without colouring. In a pestle and mortar smash up the cumin, coriander, fennel, chilli and salt. (If you haven`t got a pestle and mortar you can do this by spreading out a tea towel putting your spices in the middle folding the tea towel up and smashing it with a rolling pin or hammer. This works quite well but be careful not to break anything)
Add the spices bay leaf and garlic to the onions and continue to fry, they should look and feel like marmalade but not be coloured or burnt.
Add the vinegar and sugar and reduce to a syrup.
Add the couscous and stir.
Add the hot stock and simmer for 15 to 20 minutes stirring occasionally.
Fork through the rest of the butter to lighten.

This Recipe Serves 4

then you need the ...

Balsamic Dressing

Preparation Time

5 minutes

Makes

125mls (1/2 cup)

Ingredients (serves 6)

• 80ml (1/3 cup) extra virgin olive oil
• 2 1/2 tbs balsamic vinegar
• 1 garlic clove, crushed
• Pinch of brown sugar
• Salt & freshly ground black pepper

Method

1. Place the oil, vinegar, garlic and sugar in a small airtight bottle or jar. Shake well to combine. Taste and season with salt and pepper.

Notes

• Storage: This dressing will keep in the fridge for up to 4 days. Bring to room temperature before using. Serving suggestions: Drizzle over a tomato, basil and bocconcini cheese salad or toss through mixed salad leaves.

and the assembly of the dish ...

Marinated Chicken, Pumpkin, Feta and Asparagus Salad

Handful of Spinach leaves

Marinated Chicken Steaks (Gourmet Meats Pt Lincoln) sliced and stir fry until cooked

Piece of Pumpkin, cut into small cubes, toss in a little oil and roast in oven till cooked and brown

Chunk feta, cut into cubes

Sliced Capsicum, lightly stir fried

Asparagus, cut into 2cm lengths and lightly stir fry

Handful pine nuts, lightly brown in dry frypan, stirring constantly

Layer the above on a plate, in that order and serve with Spicy Cous Cous.

Finish with Balsamic Dressing

This meal can be made to your liking. Instead of asparagus, cut green beans into 2cm lengths. Quantities depend on how many you are cooking for. Have fun playing with this recipe.

Beef, vegetable and pearl barley soup

Ingredients (serves 8)

• 2 tablespoons olive oil
• 500g beef chuck steak, cut into 2cm cubes
• 1 large onion, finely chopped
• 3 teaspoons sweet paprika
• 3 carrots, peeled, cut into 1cm cubes
• 2 swede, peeled, cut into 1cm cubes
• 2 sticks celery, thinly sliced diagonally
• 8 cups chicken stock
• 1 cup pearl barley

Method

1. Heat 2 teaspoons oil in a large, deep saucepan over medium-high heat. Add a third of the beef and cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with oil and beef.
2. Add remaining oil and onion to pan. Cook for 2 to 3 minutes or until tender. Add paprika and cook for 1 minute. Add carrots, swede, celery, stock, 6 cups water, barley and beef. Bring to the boil. Skim scum. Reduce heat and simmer, partially covered, for 1 1/4 to 1 1/2 hours or until tender. Season with salt and pepper.

Notes

• To freeze: Ladle cooled soup into single serve containers. Freeze for up to 3 months. To reheat: Thaw in the fridge. Microwave, covered, on MEDIUM-HIGH (70%) for 2 to 4 minutes, stirring every minute, or until hot.

 Source : www.taste.com.au

            Super Food Ideas magazine June 2005, Page 81

Enjoy these yummy dishes!!