Ingredients
- 5 open mushrooms
- 2 courgettes
- 1 red pepper
- 1 chilli
- 2 lemons
- 2 large tomatoes
- 3 slices of paneer
- Duck fat
- Olive oil
- Cooking wine (mead)
- Black pepper
- Couscous
- Corriander garnish
- Thyme, sage, bay, marjoram, rosemary, oregano (everything we have except mint)
Ahead of time
Put mushrooms, duck fat, pepper, herbs, garlic and a lemon together in a large lidded pan
Slice the courgette lengthways
Cut the tomatoes in half
Chop the chili roughly
Chop the pepper into slices
Add everything to the pan and ensure that everything is mixed
After an hour or so add the wine, heat the pan to boiling, then turn off and leave for another hour
Remove the vegetables to one plate, the mushrooms to another, remove the remans of the herbs from the juice, put the juice to one side.
Put olive oil in the pan and fry the mushrooms
Heat the gridle and put everything on.
Heat the juice in microwave (I didn't do this), add to 1 cup of couscous, add boiling water as necessary.
Serve with corriander garnish
Comments
Slightly too much lemon. Whilst nice the herbs were too mixed. I liked the way the chilli came through on the corgettes. The couscous came out well.
The paneer should have been haloumi.
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