| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Greek |
Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 1 |
|
Red onion |
| 1 |
|
110 gram pac couscous with raisins and |
|
|
; sunflower seeds |
| 3 |
tb |
Chopped fresh coriander |
| 4 |
tb |
Olive oil |
| 1 |
|
Shark steak |
| 5 |
|
Vine ripened tomatoes; cut in half |
| 2 |
|
Cloves garlic; chopped |
| 1 |
|
Sprigs fresh rosemary and thyme |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Caraway seeds |
| 1/2 |
|
Savoy cabbage; finely shredded |
| 50 |
ml |
White wine |
| 2 |
sl |
Bread |
| 3 |
tb |
Chopped fresh mint |
| 1 |
|
Pinches chilli powder; ground cumin |
|
|
And ground cinnamon |
| 200 |
g |
Greek yoghurt |
| 1/2 |
|
Lemon; juice of |
| 2 |
|
Oranges; peeled and sliced |
|
|
Salt and pepper |
INSTRUCTIONS
1 Cut half the onion into slices and chop the remainder. Make the couscous
following packet instructions. Stir in the chopped coriander and season.
2 Heat 1 tbsp olive oil in a frying pan. Add the fish and cook for a minute
on each side. Spoon some couscous mix on top and flatten to make a crust.
3 Heat 1 tbsp olive oil in a roasting pan on the hob, add the tomatoes and
cook for a minute. Scatter over 1 clove chopped garlic, the rosemary and
thyme.
4 Carefully add the fish to the pan, put into the oven and cook for 8-10
minutes, or until the fish is cooked through and the tomatoes are tender.
5 Heat the vegetable oil in a wok, add the chopped onion and soften for a
few minutes. Add 1 clove chopped garlic, caraway seeds, cabbage and wine
and cook until the cabbage is tender.
6 Heat 2 tbsp olive oil in a frying pan, add the bread and cook on both
sides until golden brown.
7 Cut the bread in half and arrange on a plate, pile the cabbage in the
centre and sit the fish on top. Spoon the tomatoes around the edge of the
plate and serve.
8 Mix the mint, chilli powder, ground cumin and cinnamon into the yoghurt.
Add the lemon juice and season.
9 Arrange the orange and onion slices around the edge of a plate, pile the
remaining couscous in the centre and spoon the yoghurt on top.
Converted by MC_Buster.
NOTES : Chef - Richard Cawley
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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