Drum – 01 August 2019

1 CouscousPlacetheHarvestimevegetablesinbowlof

500ml(2c)hotwaterandthaw.Drainandsetaside.

2 Dissolvethestockcubesin500ml(2c)parboiled

waterandsetaside.

3 Heat30ml(2T)oliveoilina saucepanovermedium-

highheat.Addtheonion,garlicandHarvestimeCarrots

fromtheMixedVegetablesMixandsautéfor 2 minutes

inunsaltedbutterand20mloil.

4 Addthecouscousandstirtotoastforabout2-3

minutes.Add500ml(2c)stockandbringtotheboil.

Reducetheheattomedium-low,coverandsimmeruntil

tender,about 5 minutes.Don’tovercookthecouscous

asitneedstobefirm

5 Removefromtheheatandtransfertoa bowlto

cool.Thiswilllooksticky,butitwillseparateoncethe

remainingingredientsareadded.

6 Addthelemonjuiceand15ml(2T)oliveoiltothe

couscous.Usinga fork,breakupthecouscous.Then

addthetomatoes,redonion,parsleyandlemonzest

andseasonwithsaltandpeppertotaste.

7 Spoonintoa servingdishandsprinklethefetaontop.

8 ChimichurrisaucePlacethemint,parsley,onionand

garlicina bowl.Keeptheoliveoilandredwinevinegar

Martin’sdishhad

the“wow”factor

onthisweek’s

episodeofRate

MyPlate– tryit

foryourself

ADVERTORIAL |HARVESTIME

I

T WAS a battle between male and female

home cooks on this week’s Rate My Plate.

Twenty-eight-year-old Martin Mhlongo,

a rugby commentator and animal nutritionist,

proved he’s a jack-of-all-trades and a master

in the kitchen – wowing Chef Dede Wyt

before he beat fellow contestants Faro

Moshidi and Norah Gontse to the title and

winnings.

Martin’s love for food grew from watching

his mother prepare meals for his late father,

and everybody on the show could feel the love

in his dish. Try his hearty meal and share the

smiles around your dinner table.

,

BIG FLAVOUR

TCHTHESHOWONMZANSIMAGIC(DSTVCHANNEL 16

EVERYTUESDAYAT9.30PM #RATEMYPLATESA

WAT 61 )

COUSCOUS

500ml (2c) Harvestime

Mixed Vegetables

250ml (1c) Harvestime Peas

2 chicken stock cubes

20 ml olive oil

3 fresh garlic cloves,

chopped

250g couscous

½ medium red onion,

julienne

50g unsalted butter

15ml (1T) freshly squeezed

lemon juice

600g exotic tomato mix

250ml (1c) parsley

zest of 1 lemon

salt and pepper to taste

200g feta cheese

CHIMICHURRI SAUCE

125ml (½c) mint, chopped

125ml (½c) Italian parsley,

chopped

125ml (½c) curly parsley,

chopped

½ medium red onion,

chopped

3 garlic cloves, chopped

20ml (4t) smoked chilli

flakes

pinch of salt

pepper to taste

beef short rib

6 pieces beef short rib

100ml olive oil

50ml red wine vinegar

PREPARATION: ±20 MIN | SERVES 4 PEOPLE

ABOVE: Chef Dede and

Martin Mhlongo, our third

Rate My Plate winner.

separate. In a separate bowl, make a spice rub

of the chilli flakes and salt and pepper. Allow the

flavours to infuse for about 30 minutes.

9 Beef short rib Place the meat on a wooden

board and massage the spice rub in. Make sure

all sides are well coated. Then add the olive oil

and red wine vinegar.

10 Put a griddle pan on medium-high heat and

add 50ml (2t) oil to evenly coat the pan. Cook

for 3-4 minutes on each side or until rich golden

brown and char-marked.

11 Using tongs, hold every surface of the meat

against the grill pan to ensure it’s evenly cooked.

12 Serve the short rib sliced and placed on top

of the couscous salad, generously covered in

chimichurri. Serve extra chimichurri on the side,

if you like.