Thursday, June 2, 2016

Roast Pumpkin with Pearl Couscous

Shout out once again to the Woolworths "Fresh" magazine. Perhaps I could get a job as the local promoter! This recipe turned out way better than I expected and was absolutely delicious and once again simple to pull together. Truly a salad that will impress your guests.
The recipe below is ideal for two or three people.

*Bake a half a butter nut pumpkin that has been sliced in think slices, oiled and sprinkled with dukkah for about 15 minutes. Then drizzle with honey and bake for a further 10 minutes.
*Meanwhile heat a dash of olive oil in a small saucepan and gently fry off a crushed clove of garlic. Then add 125 grams of pearl couscous and 1/2 cup of sultanas stir to coat in oil and finally add 1 and 1/4 cups of hot water and simmer gently, stirring a couple of times to make sure it's not sticking until all the liquid has absorbed. When cooked transfer to a large bowl to cool.
*When cool stir through a handful of chopped coriander ... the same of sliced spring onions and finally some chopped pistachios and the chunky diced pumpkin.
*Finally finish off this salad with a dressing made from lemon zest a couple of tbs of olive oil, lemon juice and apple cider vinegar ... pomegranate arils for a burst of sweetness! (If you need to know how to seperate them out easily send me a message ) ☺

Wednesday, June 1, 2016

Pearl Barley Risotto with Mushrooms

Shout out to Woolies Fresh magazine for this recipe ... can't believe how delicious it is and so much easier than a conventional risotto.  You really must give it a try the following is a serving for two average size bowls.

*Heat a splash of olive oil and a big blob of butter in a large saucepan and fry off half a sliced leek and a large clove of garlic also finely diced until softened (about 5 mins).
*Next add 3/4 cup of pearl barley and some fresh or dry thyme if you have it. I used dry chives tonight as this was all I had to hand. Stir to coat the barley in oil and change the colour of the grain slightly (about 1 min).
*Now deglaze with a 1/2 cup of white wine and add 2 cups of hot chicken stock cover and simmer gently stirring occasionally. The grains should be softened and the liquid absorbed by the end of this time (about 60 mins).
*Meanwhile in another pan fry until softened and browned about 300 grams of mixed mushrooms ... I kept it simple with button and portobello but be as creative as you like. If any moisture is produced add this to the barley saucepan as this is all extra flavors.
*Combine the mushrooms a handful of baby kale or rocket and a blob of butter to serve. Enjoy!