Lemon
Couscous
1 1/2 cups (300g)
couscous
1 1/2 cups (375ml) boiling water
1/2 cup (25g) flaked almonds, toasted
1 Tbs grated lemon rind
1 Tbs lemon juice
2 Tbs chopped fresh coriander leaves
40g butter
Combine couscous
and water in a large bowl, cover, stand about 5 minutes
or until water is absorbed. Stir in almonds, rind, juice
and coriander. Heat butter in a large saucepan, add
couscous mixture, cook stirring about 5 minutes or until
heated through. Garnish with a fresh sprig of coriander.
Creamy
Kumara Mash
Peel and chop 4
large kumaras. Cook in a large pan of boiling water
until tender, drain and mash. Add 20g butter and 2 Tbs
cream (optional). Season to taste with salt and pepper.
Whisk or mash until smooth and creamy.
Potatoes
and Kumara with Rosemary
1 kg roasting potatoes/kumara,
peeled and cubed
1/2 cup olive oil
6 large cloves garlic, finely chopped
1 Tbs finely chopped rosemary
1/2 tsp salt
Freshly ground pepper
Put olive oil in
a large, heavy based frypan. Add cubed potatoes/kumara,
toss in oil, cook for 2 – 3 minutes. Cover, turn
to low and cook for 1 hour, turning regularly. Remove
lid, increase heat then add chopped garlic and rosemary.
Sprinkle with salt and black pepper. Cook till golden
brown and crunchy. |
