| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Greek |
Celebrity, Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 1 |
|
Beef tomato |
| 25 |
g |
Breadcrumbs |
| 100 |
g |
Welsh goat's cheese; crumbled |
| 1 |
tb |
Chopped fresh parsley |
| 1 1/2 |
tb |
White wine |
| 8 |
tb |
Olive oil |
| 250 |
g |
Spinach leaves; well rinsed and |
|
|
; drained |
| 250 |
g |
Couscous |
| 1 |
pn |
Ground turmeric; ground cumin and |
|
|
; coriander seeds |
| 1 |
ds |
Tabasco |
| 1/2 |
|
Lemon; juice of |
| 1 |
tb |
Chopped fresh basil |
| 100 |
g |
Pine kernels |
| 2 |
sl |
Bread |
| 1 |
dr |
Soy sauce |
| 1/4 |
|
Red onion; sliced |
| 1/2 |
|
Orange; juice of |
| 1 |
tb |
Honey |
| 100 |
g |
Greek yoghurt |
|
|
Salt and pepper |
| 1 |
|
Sprig fresh mint and small bunch |
|
|
Fresh chives; to garnish |
INSTRUCTIONS
Preheat oven to 240c/475f/Gas 9.
1 Halve the tomato and scoop out the seeds. Mix together the breadcrumbs,
goat's cheese, chopped parsley and 1 tbsp white wine, season and use to
fill one of the tomato halves.
2 Place in a gratin dish and cook in the oven for 5-6 minutes, or until the
tomato is tender and the filling has started to melt and brown.
3 Heat 1 tbsp olive oil in a saute pan, add 3/4 spinach, cover with a lid
and cook quickly until wilted. Pile the spinach onto a plate and sit the
baked tomato on top.
4 Place the couscous in a bowl and make up according to the instructions.
5 Mix together 4 tbsp olive oil, ground turmeric and cumin, coriander
seeds, dash of Tabasco, lemon juice, chopped basil and season. Stir into
the cooked couscous and spoon onto a plate.
6 Chop the remaining tomato and scatter over the top. Heat a frying pan,
add the pine kernels and 'dry roast' until golden brown. Using a cutter,
cut out large heart shapes from the bread. Heat 1 tbsp olive oil in a
frying pan, add the bread and cook on both sides until golden brown.
7 Mix together 2 tbsp olive oil and a drop of soy sauce. Season with a
pinch of salt. Pile the remaining raw spinach on a plate and add the sliced
onion.
8 Drizzle over the olive oil and soy sauce mixture. Top with the bread
hearts and a spray of chives. Scatter pinenuts around the edge of the
plate.
9 Mix together 1/2 tbsp white wine, orange juice, honey and Greek yoghurt.
Spoon into a bowl and garnish with a sprig of mint.
Converted by MC_Buster.
NOTES : Chef - Patrick Anthony with Rebecca Lacey
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.
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