Cous Cous with Char-grilled Mediterranean Vegetables

Israeli Cous Cous with Char-grilled Mediterranean Vegetables

02/03/2016 , 8:25 AM by Brad McCahon

Chef - Barney Burge

(Serves 4)

Ingredients

2 cups Israeli or Pearl Cous Cous
4 cups chicken stock
1 eggplant
1 red capsicum
2 tomatoes chopped into large chunks
1 small red onion finely diced
1 clove garlic finely diced
2 tbsp chopped flat leaf parsley
1 tsp smoked paprika
1 tsp cumin seeds
2 tbsp olive oil


Method

1. Prepare the eggplant by cutting into thick discs, brush with olive oil and place on BBQ or under grill until golden and softened.  Cut into large chunks and set aside.
2. Cut capsicum into 4 cheeks and place skin side down on BBQ or skin side up under grill.  Remove when skin is blackened and blistered.  Pop into a plastic bag and allow to steam for a few minutes then remove skin and slice into strips.
3. Heat olive oil in a large pan and saute onion and cumin seeds for 2-3 minutes until onion becomes opaque.
4. Add garlic and saute for a further minute.
5. Add Cous Cous and paprika to onion mix and stir for 2 minutes until well coated.
6. Add heated chicken stock and simmer for 8 minutes.
7. Add prepared eggplant, capsicum, tomatoes and chopped parsley.
8. Turn out onto a serving dish and garnish with a little more parsley.

Pizza Toppings

Brussels Sprouts Pizza with Balsamic Red Onions

 Brussels sprouts pizza topped with balsamic caramelized onions (or opt for red sauce, just eyeball the amount) and mozzarella, baked to crispy, golden perfection! Recipe yields one large, 12-inch pizza (or two smaller, 9-inch pizzas).

Ingredients

 

Balsamic red onions

• 1 to 2 tablespoons olive oil
• 2 medium or 1 extra-large red onion
• Pinch red pepper flakes
• Dash salt
• ¼ cup balsamic vinegar

Brussels sprouts

• 8 ounces (1/2 pound) Brussels sprouts
• 1½ to 2 teaspoons olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 425 degrees Fahrenheit and place a pizza stone on the middle rack if you have one. Slice your onions into thin rounds (the thinner you slice them, the faster they will cook).
2. Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they're all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.
3. To prepare the red onions, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. The thinner you sliced them, the sooner they will cook. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
4. Prepare the pizza dough as directed. If you're using store-bought dough like me, I'd roll it out into one pizza. If you're using my pizza dough recipe, I'd make two pizzas. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.
5. Top the dough with an even layer of red onions, followed by mozzarella cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese.
6. Transfer one pizza to the oven at a time (if you don't have a baking stone, bake your pizza on a cookie sheet). Bake until the crust is golden, the cheese is bubbly and the Brussels sprouts are crispy on the edges, about 10 to 14 minutes. Repeat with remaining pizza, if you have one. Top the pizza(s) with a light sprinkle of freshly ground black pepper (trust me!) and red pepper flakes if you'd like, then slice and serve.

Pesto Pizza


 Ingredients

• 1 (12 inch) pre-baked pizza crust
• 1/2 cup pesto
• 1 ripe tomato, chopped
• 1/2 cup green bell pepper, chopped
• 1 (2 ounce) can chopped black olives, drained
• 1/2 small red onion, chopped
• 1 (4 ounce) can artichoke hearts, drained and sliced
• 1 cup crumbled feta cheese

 Instrurctions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese.
3. Bake for 8 to 10 minutes, or until cheese is melted and browned.

Sri Lankan Dhal

Sri Lankan Dhal with Flatbread

27/05/2015 , 7:37 AM by Brad McCahon

Recipe supplied by Marg Johnson.

The defining feature of any dhal is the 'Taka' or finishing flavours which are added at the end and  gives a good dhal its character. Just use whatever you have on hand and it will still be wonderful! Serve with warm flatbread.

Serves 4

Ingredients
 
1 cup red lentils
2 cups water
1 cup coconut milk or cream
1 red chilli, spilt or half tsp chilli powder
1/2 tsp salt

Taka or finishing oil

1/4 cup vegetable oil
1/2 cup finely chopped red onion
2 tsp garlic, crushed
2 tsp ginger, grated
1 red chilli, chopped or to your taste - though we want it hot here
1 branch curry leaves, optional but good
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds, ground
1 small cinnamon bark section
2 tsp mustard seeds
2 tomatoes, cut into slender wedges
1/2cup coriander leaves, very roughly chopped

Method

Simmer the lentils with the water, coconut milk, chilli and salt until tender and thick.
Then in a pan heat the oil and add the ingredients from the onion down to and including the mustard seeds.
When all is sizzling add the tomato sections and season well. Toss around for a minute and then add to the lentil mix along with the coriander leaves.