Tag Archives: saffron

Moroccan 7 Vegetable Couscous with Saffron and Moscatel Raisins

29 Sep

Apologies for the extended absence but the computer was being mended so I couldn’t blog or access any of my photos, so frustrating. On a positive note all this spare time afforded me a window of opportunity to join Pinterest.

Oh dear, it’s very addictive, I mean really, if you haven’t already got an account, give it a go. It’s a great way to organise all your favourite things from the internet onto different boards so you never lose or forget about that fantastic recipe, that amazing paint colour or that must-have pair of shoes. The Washer Up is threatening to leave me but said he would have to put it on my Pinterest feed or I wouldn’t even notice. No, really?

So if you want to see what I would like our lounge to look like when he has eventually finished re-rendering all the walls, what food I will be cooking, what food styling and photography inspires me and what shoes and bags I own in my dreams, then why not follow Cook Eat Live on Pinterest here. He just said “or you could try getting a life instead”, so rude!

I said in my previous post for  the Grape & Fennel Seed Focaccia that I have been watching Moscatel grapes turn to raisins on the vine at one of the small farms that I run past with the dog in the mornings. This got me thinking about recipes including raisins.

At the same time one of our friends brought us some beautiful saffron all the way back from Afghanistan. He is another one of those men (like this pink watermelon martini loving guy) who would have to kill me if I told you his name. No, seriously he would. Apparently.

So, raisins and saffron take you in a certain direction gastronomically, and I had been wanting to try out a Moroccan restaurant in Malaga called Al- Yamal for a while. So, with my friend Caroline and my camera, I jumped on the bus and made a day of it. It being eating and drinking of course.

The restaurant is tiny, only about six tables, but comfortable and beautifully decorated so you are immediately transported to a Moroccan souk by the fabrics, lanterns, arches and delicious smells coming from the equally tiny kitchen. We were the only people in there when we arrived apart from the owner reading in the corner, his wife in the kitchen, his father with his grandson on another table and his son taking our order. A proper family business.

The food was lovely as was the service. We had the hummus with homemade pita bread, a roasted red pepper salad and the seven vegetable couscous to share. Caroline also ordered a lamb kebab which she said was delicious. The vegetable couscous comes to the table in a painted terracotta tagine. As the lid is removed you are drawn in by the warm scent of cinnamon, you see the different vegetables and chickpeas piled up the sides of the golden mound of couscous and the plump raisins and toasted almonds on top. You are also given a separate jug full of the spiced stock used to cook the vegetables to pour over as you wish. That was the best bit for me, I really enjoyed the whole dish and decided to try to recreate it when I got home.

Malaga continues to surprise every time I go. There is always something new to discover  food-wise, bar-wise or culture-wise which makes it my favourite city and one of Spain’s best kept secrets.

The seven vegetables you use can be whatever you have and whatever is in season but I would definitely use some root vegetables as they keep their shape with the cooking process. I used carrots, butternut squash, green beans, courgette, leek, green beans and red onion. Parsnips, turnips, potatoes or sweet potatoes would also be lovely.

Moroccan Seven Vegetable Couscous with saffron & raisins

Serves 6, vegan. Adapted from The Vegetarian Times

  • 2 tbsp olive oil
  • 1 red onion, quartered & cut into 1/2 inch slices
  • 1 leek, halved washed and cut into 1/2 inch slices
  • 2 cloves garlic, finely chopped
  • 1 tbsp minced ginger
  • a big pinch saffron
  • 1/4 tsp crushed chilli flakes
  • 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • salt & black pepper
  • about 3 tomatoes, cored cut into 8 wedges (or 400ml tin chopped)
  • 1 litre veg stock
  • 500 -750 ml water
  • a small bunch parsley & coriander stalks
  • 1 courgette, quartered & cut into 2 inch batons
  • 250 gr carrots, peeled, halved (or quartered) and cut into 2 inch batons
  • 200 gr green beans, cut into 2 inch pieces
  • 350 gr butternut squash, peeled cut into 1 – 2 inch chunks
  • 1 tin 400 g cooked chickpeas, drained & rinsed
  • 100 g raisins (I used Moscatel raisins they are bigger and juicier)
  • 50 gr flaked almonds, toasted in a dry pan until golden
  • 1 squidge of honey
  • 300 ml couscous
  • 300ml veg stock or water
  • 1/2 tsp cinnamon
  • a  big pinch of saffron
  • olive oil
  • fresh coriander and parsley, chopped

Cook the onions in the olive oil over a medium heat for about 15 minutes until softened and caramelising. Add the leeks, garlic,and ginger and cook for another 3 minutes. Add a splash of stock if it gets dry. Then add the saffron and the rest of the spices and cook for a few minutes until fragrant, adding a splash of stock if it gets too dry.

Add in the tomatoes, stock, 500 ml water and herb stalks. Bring to the boil then reduce the heat and simmer for 10 minutes.

Add the hard vegetables (carrots and  squash) and cook for 10 minutes. Then add the courgettes, beans, chickpeas, raisins and honey, season well with salt & black pepper and cook for 10 minutes more or until all vegetables are tender, you can some more water if you think it is too dry. Taste and add more honey, salt or even some lemon juice if required

Meanwhile make the couscous. Measure 300ml couscous into a measuring jug and then tip it into a large bowl. Measure the same amount of stock or water and heat it in a saucepan with the pinch of saffron and the ground cinnamon. When boiling, pour this over the couscous, season with salt & pepper, drizzle with some olive oil and quickly mix it in with a fork, not a spoon. Cover with clingfilm and leave to absorb for 10 minutes.

When ready to serve, fluff the couscous up to separate the grains again, with a fork and taste for seasoning. Pile a mound of couscous onto each plate (or a large serving dish/tagine) and make a well in the middle. Use a slotted spoon to transfer the vegetables to the well and arrange some around the edge of the couscous too. Ladle some of the cooking stock left in the pan over the dish and transfer the rest into a jug to serve alongside for everyone to help themselves to.

Top with some toasted almonds, chopped fresh herbs and serve immediately.

Buen Provecho!!

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Tomato and Saffron Risotto with Basil, Pine Nuts and Parmesan

24 Aug

It’s been a while since I posted a recipe inspired by our trip to Cape Town. This one is a version of the Tomato Risotto I had at Sand at The Plettenberg Hotel in Plettenberg Bay.

Sand is one of the restaurants in the Liz Mcgrath Collection of three hotels overseen by the Grand Chef, Peter Tempelhoff. I have been lucky enough to have eaten at all three. I had an unforgettable passionfruit souffle at The Marine, Hermanus a few years ago that I must remember to have a go at with my next  lot of passionfruit.

I had one of the best meals of my life, a 7 Course Vegetarian Tasting Menu at The Greenhouse , Cellars Hohenort, awarded restaurant of the year and number 1 in South Africa, this year. More of that in a future post, I am still trying to get close to replicating one of the recipes from that memorable meal, but failing miserably at the moment. I can see why he is a multi award-winning Grand Chef.

Above are some pictures of the beautiful meal I had at Sand prepared by the very capable sous-chef , Tronnette. We were presented first of all with some Baked Rosemary & Sea Salt Lavash with Aubergine Puree and a Melon Shot with Cucumber Salsa Bruschetta. For a starter I chose the Double Baked Underberg Cheese Souffle with Chive & Parmesan Veloute which was light, fluffy and creamy, the best  savoury souffle I have ever had. A Tomato & Artichoke Risotto was prepared especially for me (being vegetarian). It had an intense tomato flavour (from the stock I think) that made it particularly special. The dessert was a Madagascan Vanilla Creme Brulee, Coconut Foam, Marshmallow Compresse and Pineapple Almond Biscotti, this was totally amazing!

They very kindly sent me the recipes for both the souffle and the risotto. So, with it being summer here now and with tomatoes being at their cheapest and best at the moment, I had to make the risotto first.  I added some saffron for colour and for that extra Spanish touch and topped it with my favourite tomato friends: basil, pine nuts and parmesan. They were meant for each other.

The first part of this recipe is making a tomato fondue (or sauce) to add into the risotto when it is cooked. You could skip this part if short on time and replace it with some shop-bought tomato pasta/marinara sauce.

Tomato & Saffron Risotto with Basil Pine Nuts & Parmesan

Serves 4, vegetarian, gluten-free. Adapted from Sand at The Plettenberg recipe

For the tomato fondue (sauce)

  • 2-4 ripe tomatoes, I used 2 huge Spanish ones that hardly have any seeds
  • 1/2 red onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1/2 tsp dried oregano
  • 1 tbsp tomato ketchup
  • 1/2 tsp brown sugar
  • salt & pepper

Drop the tomatoes in boiling water for about 20 seconds, drain and remove the skins, seeds and chop the tomato flesh. Cook the onion in olive oil for a few minutes with a pinch of salt then add the garlic & oregano and cook for another minute. add the tomatoes and cook until softened. Add the ketchup, sugar and season with salt & black pepper. Cook until reduced and thickened. Taste and adjust sugar/salt as required. Set aside.

For the Risotto:

  • 350 g risotto rice
  • 1 litre vegetable stock (I made my own recipe here using lots of tomato to intensify the tomato flavour)
  • a big pinch of saffron
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • a pinch of dried chilli flakes
  • 150 ml sherry or white wine
  • about 120 ml (1/2 cup) tomato fondue/pasta sauce (see recipe above)
  • 200 g cherry/baby tomatoes (on the vine if possible)
  • olive oil
  • salt & black pepper
  • 30 gr grated parmesan or manchego (vegetarian) plus shaved for garnish
  •  a hand ful of basil leaves juliennned, plus leaves to garnish
  •  a squeeze of fresh lemon juice
  • 40 gr toasted pine nuts

Put the veg stock and saffron in pan over a medium low heat to warm up but not boil.

Meanwhile, cook the onion in the olive oil with a pinch of salt over a medium heat for 3 minutes then add the garlic, oregano & chilli flakes and cook for another 2 mins.  Add in the rice stirring to coat in the oil and cook for 2 minutes before adding the sherry/wine and cook until it is dry.

Start by adding 2 ladles of the hot stock to the rice and swirl the pan until all the liquid has been absorbed. Add another ladle of stock, wait for it to be absorbed, swirling  and continue like this until the rice is cooked and you have used all of the stock. If you run out of stock you can add hot water. Then stir in the tomato fondue/sauce.

Stir in the grated parmesan, sliced basil, lemon juice and season with salt & pepper. Remove from the heat and put the lid on.

Preheat a griddle pan (or frying pan if you don’t have one), season the cherry tomatoes in a bowl with salt, pepper and drizzle with olive oil, toss to coat. Cook them on the griddle pan until you get black marks and they start to soften.

Taste the risotto for seasoning and serve topped with a pile of  cherry tomatoes, shaved parmesan, toasted pine nuts and basil leaves.

Buen Provecho!

 Sand at The Plettenberg

Look-out Rocks, 40 Church Street
P. O. Box 719
Plettenberg Bay 6600
South Africa

+27 44 533 2030
 

Mixed Vegetable Paella and Stuffed Peppers

6 May

 

This is one of my favourite recipes. It was one of the first recipes I posted on this blog when I started it last September. I have decided to reblog it for those of you who haven’t seen it because it is really versatile and delicious. I make it at least once a week. It is a great way to use up any leftover odd bits of veg you have lying around.

I use whole grain (brown) rice which takes bit longer to cook but you can use any short grain or risotto rice. For me the essential ingredients are saffron, peppers, tomatoes, peas, rosemary, paprika, parsley and lemon juice. Any veg you want to use is fine just make sure you have red and green in there to stand out against the beautiful saffron gold.

The best thing about making paella is the leftovers. I always make sure I make too much so I have some left for lunch the next day. You can always just reheat it but using it to stuff a pepper is such a quick and easy way to make it a bit more special. Go on spoil yourself. Just slice the pepper in half if it is large (as below) or slice the top off a smaller pepper, take out the seeds and membrane and pile in the paella. Drizzle with some extra virgin and bake for about 25 minutes. You can even grate over some Manchego cheese before it goes in the oven for extra flavour.

Just serve with a simple salad dressed with lemon juice & olive oil and a wedge of lemon to spritz over the paella pepper.

Another way to use up the leftovers is to make paella cakes. You just form the cold paella into little patties and shallow fry or bake them until crispy. The crispy bits are the best. You can see my full instructions for the paella cakes here. Or try stuffing tomatoes with the paella rather than peppers.

Mixed Vegetable Paella Recipe

serves 2 with leftovers, vegan, gluten-free

  • 1/2 onion, finely chopped
  • 1 leek, halved lengthways, rinsed & sliced
  • 2 cloves garlic, finely chopped
  • 1 or 2 small green peppers (the long thin ones) sliced
  • 1/2 big red pepper, chopped
  • 6 mushrooms, sliced
  • a handful of frozen peas
  • 1 tomato chopped
  • 1 squirt of tomato paste (tomate frito)
  • 4 handfuls of short wholegrain rice(you can use risotto rice)
  • 1 big pinch of saffron (or an envelope of powdered saffron)
  • 1/4 tsp dried chilli flakes
  • 1 tsp paprika
  • 1 tsp dried oregano
  •  a couple of sprigs of fresh thyme leaves
  • 1 stalk of rosemary leaves removed & chopped finely, about 1 tsp
  • salt & black pepper
  • a good splash of Spanish sherry(or madeira or wine)
  • 1 litre veg stock
  • a handful of fresh parsley, chopped
  • some grated Manchego cheese (optional)
  • 1 lemon, half squeezed, half cut into wedges

Heat about 2 tbsp olive oil in a large pan over a medium heat. Fry the onion & leek  with a pinch of salt until translucent (about 3 – 4 minutes)  then add the garlic and cook for another 2 mins.

Add in all the vegetables, stir and cook for 2 or 3 mins. Add in the rice, stir to coat in the oil, then add the herbs (except the parsley) and spices, stir again until well combined. Add in the splash of sherry/wine and the tomato paste, stir to incorporate.

Add the veg stock, season well with salt & black pepper, and bring to the boil. Turn the heat down to medium low, put the lid on and cook for 20 – 25 mins (stirring occasionally) until all the liquid has gone and the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good. Squeeze over the juice of half the lemon and stir in most of the chopped parsley. Taste for seasoning.

Serve sprinkled with grated Manchego cheese (if using), some more chopped parsley and wedges of lemon.

Paella Stuffed Peppers Recipe

serves 2, vegan, gluten-free

  • leftover paella (see above)
  • 1 large red pepper (or 2 small)
  • extra virgin olive oil
  • manchego cheese (optional)
  • mixed salad leaves
  • cherry tomatoes
  • lemon juice
  • salt & black pepper
  • lemon wedges

Preheat the oven to 200 C. Cut your large red pepper in half, or cut the top off of two small red peppers. Remove all seeds and membrane. Stuff the paella in to the peppers and press down. Place on a lined baking sheet. You may have to cut a little bit off the bottom of the small peppers to make them stand up straight. Drizzle with a little olive oil and bake in the preheated oven for 25 – 30 minutes until the peppers are softened and starting to collapse.

Serve with a simple salad of mixed leaves and cherry tomatoes drizzled with olive oil, lemon juice, salt & black pepper.

Buen Provecho! I hope you enjoy this easy weeknight supper as much as we do. You get two meals for the price of one which is always a bonus!!

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