Sunday, 16 July 2023

Marinated mushrooms, Vegetables 'sur la planche' on Coucous

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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