cooking for crowds
METHOD
For the green harissa
- Combine all the ingredients,
except for the oils, in a food
processor. Whizz for 1 minute. - With the motor running
slowly, drizzle in olive oil until
the mixture is the consistency
of pouring cream. Season with
salt and black pepper. - 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 - 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 - 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. - 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. - When the couscous is cool,
use your fingers to break down
any remaining small clumps.
Transfer to a serving bowl. - Add the rest of the olive oil,
chilli and orange zest, and mix. - Melt the butter in a pan. Add
the cranberries or cherries and
pistachios. Sauté for a minute,
just to warm them through. - Add to the couscous, together
with pomegranate seeds and
herbs, and toss together. - 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
- 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