Saturday, August 18, 2007

Couscous Recipe - method

This is not a couscous recipe - method

I told you I wasn't going to give you a couscous recipe, and I've already explained the flexible approach to ingredients. Now here's the method.

The stew needs to be cooked long and slow. Seal and brown the meat first, then put it in the big pot. Add some onions, quartered not chopped, and big chunks of root vegetables. If you're using potatoes then put them in a bit later than turnips and carrots. Liquid goes in when the bottom starts to catch. A slosh of red wine will sort that out. Then enough warm water to just cover the vegetables and make sure that the meat is submerged. Turn the heat down as low as it will go, or better still put the pot in a low to medium oven and leave it to almost simmer away for a good hour or two. If you get this right, and there's no reason why you shouldn't, the meat will be lovely and tender whilst the vegetables still have some resistance. The flavours of meat, vegetable and spices intermingle to make an idescribably satisfying whole. Boil the chick peas seperately then add to the stew half way through. Finally take some of the liquid from the stew and use that, diluted with water, to rehydrate the couscous grain.

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