These foods were tasty,
Recipes are forgotten,
I will try harder.
Recipes are forgotten,
I will try harder.
These foods were tasty,
Recipes are forgotten, I will try harder.
0 Comments
Lovely sweet peppers,
Lamb and couscous inside them, We ate them quickly. I was always dubious about stuffed peppers...mostly because before I met Ollie I was dubious about anything I considered to be 'veggie' food. He has fixed me in this regards and often makes up cheesy couscous peppers for our tea. Today I decided to make them 'better' by adding meat...because lets face it, most things are better with the addition of meat ;). I just love lamb with fruit, it's a match made in heaven in my opinion, hence the sultanas in this recipe. This recipe is for 2 people with a good apatite. This recipe also makes loads of left-over stuffing, so we have it in our lunchboxes for tomorrow, but it would freeze fine, or make up to 8 peppers I think if you're feeding more people. 3 peppers (any colours except green) 250g pack of lamb mince 1 leek 4 mushrooms (I used Portobello mushrooms) 10 black olives 2 big handfuls of sultanas (probably about 100g ish) 3 cloves garlic, crushed 1 tbsp Harisa paste 3 tsp Harisa spice mix 1 lamb stock cube 400g chopped tomatoes Juice of 1 lemon 1 pack of couscous (I used Ainsley Harriott's sundried tomato and garlic*) Olive Oil Black pepper and salt Remove the middles from the peppers and coat in a little bit of olive oil. Season them with a tiny bit of salt and loads of black pepper and place in the over at about 220c (I use a non-fan oven) for about 15-20 minutes until pretty much cooked but still firm. Once they get to this stage let them cool slightly. While the peppers are cooking, add a small amount of olive oil to a big pan (I use a wok...because I use my wok for pretty much everything that isn't slow cooked) and heat. Add in the harisa paste and garlic and cook until it's sizzling but not burning. Add in the mince and brown. Chop up the leek, mushrooms and olives into really tiny bits, once the mince is brown, add them in. If you like your food a bit more spicy (like me) then add in the harisa spice mix here. If you like it really spicy you could chop up some red chillis and add them now too. Once the veggies have started to get soft, add in the stock cube, the tinned tomatoes and the sultanas, leave to cook on high while you make the couscous. Mix up the couscous in a separate bowl, but only add in half the amount of water as in the instructions (the tomato juice will provide the rest). Add this into the lamb mixture, squeeze in the juice of one lemon and then mix it all together and season to taste (which for me means a boat-load of black pepper). It should be really stodgy with pretty much no liquid at all. Spoon the mixture into the slightly cooled peppers (if you wanted to make them early like I did then you can leave it here and finish cooking them later). Pack the stuffing in well so there aren't any gaps (there are few things worse than stingy stuffers ^^). Return the peppers to the oven and cook for another 10-15 minutes until the skin is a bit wrinkly and the colour is just starting to brown at the top. Serve! We had this with a salad of lamb's lettuce, rocket, watercress, beetroot, cherry tomatoes, red onion and black olives. The dressing was 1 part olive oil, 2 parts balsamic vinegar and 1 garlic clove, crushed. * http://www.ainsley-harriott.com/products/ranges/cous-cous/35/sundried-tomato-garlic-cous-cous- |
AuthorI'm Vikki, I like cooking and baking, but I always forget my recipes...so I'm writing them down here ^^ Archives
March 2016
Categories |