The Illustrated Quick Cook by Heather Whinney

Author:Heather Whinney [Whinney, Heather]
Language: eng
Format: epub, pdf
Tags: 0756655773
Published: 2012-12-25T17:39:35+00:00

Store cupboard

Vegetarian moussaka

prep

cooK

1 Preheat the oven to 400°F (200°C).

15 30

MINS

MINS

Heat the oil in a saucepan over low

heat. Add the onion and a pinch of

SERVES 4

sea salt, and cook gently for about

1 tbsp olive oil

5 minutes until soft. Stir in the mint

1 onion, finely chopped

and 1 teaspoon of the dried oregano.

sea salt and freshly ground

black pepper

2 Add the beans, tomatoes, and pine

1 tsp dried mint leaves

nuts, and bring to a boil. Reduce the

3 tsp dried oregano

heat to low, and simmer gently for

1 x 15oz (425g) can aduki beans,

15–20 minutes until thickened. Season

drained and rinsed

well with salt and pepper.

1 x 28oz (800g) can ground tomatoes

or tomato purée

3 Spoon the bean mixture into a

¾ cup pine nuts

baking dish. Mix together the yogurt,

freshly ground black pepper

egg, and remaining 2 tsp oregano.

9oz (250g) Greek-style plain yogurt

Spoon evenly over the top of the bean

y

1 large egg

mixture. Bake for 15–20 minutes until

a

the top is golden, puffed, and set.

d

Serve hot with a crisp green salad.

yreve

couscous stuffing with harissa and walnuts

prep

cooK

15 15

2 Season well with salt and pepper,

MINS

MINS

then stir in the harissa, raisins, and

walnuts. Halve the preserved lemons,

SERVES 4

scoop out and discard the flesh,

1½ cups (8oz/225g) couscous

and chop the remainder. Stir into

1½ cups (350ml) hot

the couscous.

vegetable stock

sea salt and freshly ground

black pepper

2 tsp harissa sauce (Middle Eastern

chile paste)

handful of dark raisins

½ cup walnut halves and pieces

4 preserved lemons

1

Cook’s NoTEs

Pour the couscous into a heatproof

bowl, pour in the stock, and leave to

Use as a stuffing for turkey,

stand for 10 minutes. Stir with a fork

chicken, or oily fish, such as

to fluff up the grains.

mackerel. Harissa is fairly hot;

if you don’t want any heat,

substitute with the same

quantity of tomato purée.

278

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3/24/09 4:56:18 PM

05/06/2009 17:18

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