Foodie Thursday
Simon Mayo is joined by our resident chef Nigel Barden for another Foodie Thursday! Plus there's a brand new listener confession for the collective's conscience!
Matt has the sports news, Rebecca is on they money and Sally updates the travel.
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Music Played
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Donna Summer
Hot Stuff
- The All Time Greatest Movie Songs.
- Columbia/Sony Tv.
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Gavin DeGraw
Best I Ever Had
- (CD Single).
- RCA.
-
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The Kinks
Apeman
- The Kinks - The Definitive Collection.
- Polygram Tv.
-
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Paul McCartney
Back In The USSR (Live At Maida Vale)
-
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John Kongos
He's Gonna Step On You Again
- Sampled 4 (Various Artists).
- Virgin.
-
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Eliza Doolittle
Let It Rain
- (CD Single).
- Parlophone.
- 1.
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The Four Seasons
Walk Like A Man
- Frankie Valli & The Four Seasons - Ve.
- Polygram Tv.
- 6.
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Kraftwerk
The Model
- Into The Eighties (Various Artists).
- Columbia.
-
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U2
I Still Haven't Found What I'm Looking For
- Rock The Planet (Various Artists).
- Polygram Tv.
-
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Zac Brown Band
Island Song
- (CD Single).
- Atlantic.
- 1.
-
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The Doobie Brothers
What A Fool Believes
- The All Time Greatest Movie Songs.
- Columbia/Sony Tv.
-
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Katie Melua
The Love I'm Frightened Of
- (CD Single).
- Dramatico.
- 001.
-
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Brad Paisley
The Nervous Breakdown
The Ultimate Winter Couscous
Serves 4, or even more听
Prep time: 20-30 mins
Cooking time: 1hr
听
Ingredients
听
2 medium carrots, peeled & cut into 2cm chunks
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2 medium parsnips, peeled & cut in 2cm chunks
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8 shallots, peeled
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2 cinnamon sticks
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4 star anise
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3 bay leaves
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5 tbsp olive oil
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1/2听tsp ground ginger
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1/4听tsp ground turmeric
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1/4听tsp hot paprika
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1/4听tsp chilli flakes
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300g pumpkin or butternut squash, peeled & cut into 2cm chunks
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75g dried apricots, roughly chopped
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200g chickpeas (canned or freshly cooked)
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350ml chickpea cooking liquid &/or water
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170g couscous
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large pinch of saffron threads
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260ml boiling vegetable stock
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20g butter, broken into pieces
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25g harissa paste
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25g preserved lemon skin, finely chopped
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30g coriander leaves
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salt
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Method
Preheat the oven to 190C/Gas Mark 5.听听 Place the carrots, parsnips & shallots in a large ovenproof dish. 听 Add the cinnamon sticks, star anise, bay leaves, 4 tbsps of the oil, 3/4 tsp salt & all the other spices & mix well. 听Place in the oven & cook for 15 mins. Add the pumpkin, stir & return to the oven. 听Continue cooking for about 35 mins, by which time the vegetables should have softened while retaining a bite. Now add the dried apricots & the chickpeas with their cooking liquid &/or water. Return to the oven & cook for a further 10 mins, or until hot. About 15 mins before the vegetables are ready, put the couscous in a large heatproof bowl with the remaining 1 tbsp olive oil, the saffron & 1/2 tsp salt. Pour the boiling stock over the couscous. Cover the bowl with cling film & leave for about 10 mins. Then add the butter & fluff up the couscous with a fork until the butter melts in. Cover again & leave somewhere warm. To serve, spoon couscous into a deep plate or bowl. Stir the harissa & preserved lemon into the vegetables; taste & salt if needed. Spoon the vegetables onto the centre of the couscous. Finish with plenty of coriander leaves.Nigel's Top Tip
- Feel free to substitute the veg, as butternut squash will happily stunt double for pumpkin & swede & turnips would do instead of carrots & parsnips.
- Sprinkle some crushed root veg crisps on top, to give it a bit of crunch.
- If you don't have preserved lemon skin, use preserved lemons.
- Harissa is a hot fiery Tunisian sauce made with chillies, garlic, cumin, coriander, caraway & olive oil. It is the traditional accompaniment to couscous but can also be used to flavour soups & stews.
Broadcast
- Thu 17 Oct 2013 17:05大象传媒 Radio 2