Home' Advocate Communications : Fiordland Advocate 30 October 2009 Contents WHAT’S COOKING
Page 8 | 30 October, 2009
Preheat the oven to 180°C.
Place the halved tomatoes – cut-
side up – in a roasting pan. Add
the garlic, sprinkle with the oil
and roast for about 30 minutes,
until the tomatoes start to shrivel
around the edges. Cool.
To make a dressing: squeeze the
garlic out of the skins. Combine
with the water, lemon juice,
seasonings and a 1⁄4 cup of the
roasted tomatoes in a blender.
Purée, until smooth.
To cook the couscous: stir it into
the boiling water in a saucepan.
Simmer gently, uncovered for 10-
15 minutes or until very tender.
Remove from the heat, cover the
pan and stand for 10 minutes.
Spread on a baking tray to cool.
Transfer to a bowl and add the
dressing, reserved roasted
tomatoes and all the other
ingredients. Mix carefully.
Pearl couscous salad
Keeping your family interested in
familiar everyday meals can be
a simple matter of changing one
key ingredient. Three examples
are couscous originating from
North Africa, polenta from Italy
and quinoa (pronounced keen-
wah) from South America. Often
served as accompaniments, they
also make enjoyable mains.
Couscous is a type of pasta
prepared from ground semolina
flour. There are several varieties.
The grains of Moroccan
couscous – the most readily
available – are tiny and cook
very quickly as they have already
Israeli couscous pellets
sometimes called pearl
couscous – are about the size
of peppercorns and take longer
to cook as does the slightly
larger Lebanese couscous.
(Couscous is also the name of
a North African dish with meat,
vegetables and couscous.)
Polenta is maize that is ground
in various grades – from coarse
to ver y fine. It is usually cooked
with water and/or milk to a
When cold it sets firmly. It can
be cubed, wedged or sliced then
sautéed in olive oil or butter in a
frying pan or on a grill.
Classic polenta requires 30-40
minutes of constant stirring.
The new quick-cooking variety
eliminates the hard work and is
a very acceptable product.
Polenta can also be a substitute
for mashed potatoes. To produce
a similar consistency, you need
to add more liquid to your basic
recipe or reduce the amount of
Like polenta, quinoa is gluten-
free. The delicate, pearly grain
is high in protein and calcium.
It can be substituted for rice
in most recipes. It is excellent
cold in salads or served hot with
There are 1800 varieties of
quinoa. I have only seen two
in New Zealand – the creamy-
coloured and the red.
1 cup quinoa
1 tablespoon canola oil
1 medium onion, diced
2 teaspoons each: finely grated root
ginger, ground turmeric
1 teaspoon each: ground coriander, cumin
1⁄4 teaspoon ground cinnamon
2 cups water
1 cup each: cauliflorets, broccoli florets,
fresh or frozen peas salt and pepper to
Rinse the quinoa in cold water.
Heat the oil in a heavy saucepan.
Sauté the onion, until softened.
Add the ginger and quinoa,
stirring for about 1 minute.
Add the spices and stir for 30
Add the water and bring to the
boil. Cover and simmer over low
heat for 10 minutes.
Add the cauliflorets and broccoli
florets and cook for 5 minutes.
Stir in the peas.
Cover and cook until the peas are
hot and the water is absorbed.
Fluff with a fork before serving.
Great topped with chopped
toasted cashew or hazel nuts,
plain yoghurt and coriander.
Curried quinoa &
1 cup fine (instant) couscous
1⁄2 cup each: lemon juice, water, finely
diced red onion, cucumber, tomato,
chopped parsley, mint
1⁄4 cup finely chopped coriander
1⁄4-1⁄2 cup virgin olive oil
freshly ground salt and black pepper to
Soak the couscous in the lemon
juice and water in a large bowl,
until it is soft and swollen.
Wash the red onion in icy water to
lessen any strong flavours.
Drain well and add with the rest of
the ingredients to the couscous.
This salad can be prepared ahead
and refrigerated for up to 6 hours.
Serves about 6.
Base: 2 tablespoons olive oil
21⁄2 cups water, 1⁄2 cup milk
salt to taste
1 cup coarse polenta
Topping: 2 tablespoons olive oil
1 medium onion, diced
2 large rashers bacon, chopped
300g spinach leaves, chopped
freshly ground black pepper to taste
1 cup sliced roasted or preserved red
200g gruyere cheese, grated
Brush a baking tray with olive oil.
Bring the water and milk to the
boil in a saucepan. Add salt
then slowly pour in the polenta
in a steady stream, stirring
constantly to prevent lumps
forming. Reduce the heat and
cook, stirring often until thick,
about the same consistency as
Stir in a tablespoon of olive oil.
Spread the polenta evenly onto
the oiled tray to a thickness of
2cm. Cover with plastic film and
refrigerate until chilled. (This
can be prepared a day ahead if
Preheat the oven to 220°C. Cook
the base until it begins to brown
and crisp around the edges.
Meanwhile, prepare the topping.
Heat the oil in a frying pan.
Sauté the onion and bacon until
the bacon is browned. Remove
to one side. Add the spinach to
the pan and cook, until wilted.
Season with the pepper.
Spread the onion mixture over
the pizza base. Top with the
spinach, red pepper and cheese.
Bake for about 10 minutes
or until hot and the cheese is
Polenta pizza with
350g cherry tomatoes, halved
through the stem ends
3 large cloves garlic, unpeeled
2 tablespoons extra virgin
1⁄4 cup warm water
1 tablespoon lemon juice
salt and pepper to taste
Couscous: 11⁄2 cups stock or
1 cup Israeli or Lebanese
1 tablespoon olive oil
1⁄2 cup pitted kalamata
1⁄4 cup each: chopped
1 tablespoon chopped
Links Archive Fiordland Advocate 16 October 2009 Fiordland Advocate 6 November 2009 Navigation Previous Page Next Page