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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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 moreÌý
Prep time: 20-30 mins
Cooking time: 1hr
Ìý
Ingredients
Ìý
2 medium carrots, peeled & cut into 2cm chunks
Ìý
2 medium parsnips, peeled & cut in 2cm chunks
Ìý
8 shallots, peeled
Ìý
2 cinnamon sticks
Ìý
4 star anise
Ìý
3 bay leaves
Ìý
5 tbsp olive oil
Ìý
1/2Ìýtsp ground ginger
Ìý
1/4Ìýtsp ground turmeric
Ìý
1/4Ìýtsp hot paprika
Ìý
1/4Ìýtsp chilli flakes
Ìý
300g pumpkin or butternut squash, peeled & cut into 2cm chunks
Ìý
75g dried apricots, roughly chopped
Ìý
200g chickpeas (canned or freshly cooked)
Ìý
350ml chickpea cooking liquid &/or water
Ìý
170g couscous
Ìý
large pinch of saffron threads
Ìý
260ml boiling vegetable stock
Ìý
20g butter, broken into pieces
Ìý
25g harissa paste
Ìý
25g preserved lemon skin, finely chopped
Ìý
30g coriander leaves
Ìý
salt
Ìý
Ìý
Method
Preheat the oven to 190C/Gas Mark 5.ÌýÌý Place the carrots, parsnips & shallots in a large ovenproof dish. Ìý Add the cinnamon sticks, star anise, bay leaves, 4 tbsps of the oil, 3/4 tsp salt & all the other spices & mix well. ÌýPlace in the oven & cook for 15 mins. Add the pumpkin, stir & return to the oven. ÌýContinue 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 17:05Â鶹ԼÅÄ Radio 2