MyKitchen - Issue 36 - October 2017

cooking for crowds

METHOD

For the green harissa

1. Combine all the ingredients,
   except for the oils, in a food
   processor. Whizz for 1 minute.


2. With the motor running
   slowly, drizzle in olive oil until
   the mixture is the consistency
   of pouring cream. Season with
   salt and black pepper.


3. Spoon the harissa into a
   clean jar and cover the surface
   with a thin film of flavourless
   vegetable oil. Store in the fridge
   (it will keep for up to a week).
   For the harissa broth


4. Stir the green harissa into the
   vegetable stock and bring to a
   gentle simmer. Season to taste,
   then pour into a serving jug.
   For the couscous


5. Put the couscous in a bowl
   and add 1 tbsp of the olive oil.
   Use your fingers to rub it into
   the couscous as well as you can.


6. Pour in the boiling water and
   stir well. Cover with a tea towel
   and leave for 10 minutes, stirring
   with a fork from time to time to
   prevent clumping.


7. When the couscous is cool,
   use your fingers to break down
   any remaining small clumps.
   Transfer to a serving bowl.


8. Add the rest of the olive oil,
   chilli and orange zest, and mix.


9. Melt the butter in a pan. Add
   the cranberries or cherries and
   pistachios. Sauté for a minute,
   just to warm them through.


10. Add to the couscous, together
    with pomegranate seeds and
    herbs, and toss together.


11. Scatter over the flowers
    and serve with the jug of hot
    harissa broth and plenty of cold,
    creamy yoghurt on the side.

REHEATING

COUSCOUS

If you’re not using the

couscous straight away,

chill it in a sealed container

for up to 2 days. Then, to

reheat, tip the couscous

into a bowl and cover with

a tea towel. Microwave on

high for 2–3 minutes. This

‘mini-steam’ should help

make the grains even

fluffier. If you don’t have

a microwave, warm the

couscous in a pot.

Wild garlic & currant

fritters with honey

MAKES 24

INGREDIENTS

300 ml water 100 g butter,

diced ½ tsp salt 180 g flour

3 eggs 150 g feta, crumbled

2 tbsp currants cup wild

garlic leaves Vegetable oil,

to deep-fry 2–3 tbsp honey,

warmed Sea salt flakes

METHOD

1. Combine water, butter and
   salt in a medium pot. Slowly
   bring to the boil so that the
   butter completely dissolves.
   2. As the liquid boils up, quickly
   add the flour in one go and mix
   vigorously with a wooden spoon
   to incorporate it into the liquid.
   3. Beat over a lower heat for
   3–4 minutes, until the mixture is
   glossy and comes away from the
   sides of the pan in a smooth ball.
   4. Tip into the bowl of a mixer.
   Beat for 1 minute on medium,
   then increase to maximum.
   5. Add the eggs, one at a time.
   Continue beating on maximum
   speed for 5 minutes, until the
   dough has cooled.
   6. Fold in the feta, currants and
   wild garlic leaves gently, taking
   care not to overmix.

Wild garlic & currant fritters with honey

GROW

YOUR OWN

GARLIC

ON p 47

OCTOBER 2017 53

pg46 Cooking For Crowds.indd 53 2017/08/24 2:23 PM