October 22, 2016 / Lyn Jones / 0 Comments
serves 4
Ingredients
1/2 cup French-style lentils
1 Tab rice bran oil
1 red onion, thinly sliced
1/2 butternut pumpkin, diced
2 zucchinis, diced
4 cloves garlic, sliced
1 thumb-sized piece ginger, grated
2 Tab each ground cumin & coriander
1 cinnamon quill
600ml reduced-salt chicken stock
8 dates, pitted and roughly chopped
2 Tab honey
2/3 cup instant couscous (wholemeal if possible)
1/4 cup flaked almonds, toasted
1 bunch flat leaf parsley, leaves picked
1. Boil lentils in plenty of water for 20-25 minus or until just tender.
2. Heat a heavy-based pot or casserole dish over medium-high heat. Add the oil, then the onion, pumpkin and zucchini. Season with salt. Cook for 3-4 minutes, stirring occasionally, or until golden.
3.Add garlic & spices. Cook until garlic is translucent, then add chicken stock, dates & honey.
Cook uncovered over high heat until the vegetables have cooked through and the sauce has thickened slightly.
4.Place couscous in a bowl and pour over boiling water. Allow to sit for a minute then fluff grains with a fork.
5.To serve at table, top tagine with almonds and parsley leaves. Serve with couscous and lentils.
October 18, 2016 / Lyn Jones / 0 Comments
- 1 cup brown lentils
- 2 cups water
- 1 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Zest of 1 lime
- 1 lime, juiced
- 2 tablespoons tomato paste
- Salt and pepper, to taste
For the spicy grilled pineapple Salsa:
- 1/2 pineapple, sliced
- 1 red pepper, cut into big pieces
- 1 jalapeño
- 1/2 red onion, quartered
- 1-2 tablespoons olive oil
- 1/2 lemon juiced
- Salt and pepper, to taste
PREPARATION
For the Salsa:
- Get out 2 skewers. If using wooden skewers make sure to soak at least 30 minutes before grilling time.
- Heat up grill. Once hot place sliced pineapple on grill.
- Take your skewers and run them thru the onion quarters.
- Brush peppers and onion with a bit of olive oil and place on grill as well.
- Cover grill and cook about 3-5 minutes. Flip pineapples and vegetables over once you have a nice char on the outside and repeat on the other side. Please note grilling times will vary so keep an eye on these.
- Once done, remove and place on plate until cool enough to handle. Once cool, remove skin from peppers and dice up all vegetables. Place into a bowl and add in lemon juice. Stir to combine. Season with salt and pepper to taste. Place in refrigerator.
- If time permits, the longer it sits the better the salsa will become. Chill a couple of hours if you can.
For the Lentils:
- Add water to a medium saucepan and boil water. Add in dried lentils and cook roughly 20 minutes or until nice and soft. Remove from heat.
- In a small bowl, combine all spice together.
- Add spice mixture, lime zest, lime juice and tomato paste to lentils and stir to combine. Adjust seasoning as needed.
NOTES
The amount of lime juice will depend on the size and juiciness of your limes, so adjust as needed.
