Summer Food Feast with Local Produce!

Israeli Cous Cous with Caramelized Shallots, Asparagus and Courgettes,

Red Potatoes and Mushrooms Roasted with Garlic, Cumin, Black Pepper 

Haha. I put the word “Summer” in there as a joke. I live in England and even though technically it’s August, there is no summer in this country to speak of. Seriously. It’s cold and it’s always raining! IT’S ALWAYS RAINING!!!!!!!!!!!!!

Hiking in Malham, Yorkishire. Look at that gorgeous summer sky. I’m wearing a wool hat.

So instead of crawling up into a hole and dying, I’ve tried to do my best to get out and enjoy those rare days when the sun comes out for more than 6 minutes at a time and the temperature climbs up to a scorching 18°! Party time!

Yesterday I suggested we pop into Kirkgate Market in Leeds (obviously a covered market) so I could pick up some nice fresh and local produce (although I doubt the kiwis on display come from any Yorkshire farms).

I bought some asparagus, shallots, chestnut mushrooms, red potatoes and zucchinis (they say courgette here.)

With a bag full of yummy veg. I started brainstorming about a nice Sunday night dinner. Sausages for the boyf (obviously), a beautiful Israeli cous cous salad with caramelized shallots asparagus and courgette and some roasted potatoes and mushrooms seasoned garlic and some Indian spices.

Roasted Red Potatoes with Mushrooms

What you’ll need:

  • Some red potatoes cut into small cubes
  • Some chestnut mushrooms (or regular ones) trimmed and cut into quarters
  • Some cumin seeds (or ground cumin)
  • Turmeric
  • One small head of garlic
  • One small green chili pepper finely chopped (optional)
  • Olive oil
  • Salt and pepper

What to do:

First, cut the top off the head of garlic. In a small tin foil packet, drizzle the garlic with some olive oil, salt and pepper and seal up the packet. Put the garlic in the oven and get it up to about 375°.

While the garlic is beginning to roast, chop up the mushrooms and potatoes. Put them into a roasting tray, drizzle with lots of olive oil, the cumin seeds, a sprinkling of turmeric, some salt and pepper and the chopped chili pepper. Stir everything up and put the garlic in the foil in the roasting tray along with everything else.

Allow to roast for at least 35 minutes. Remove the tray from the oven and remove the garlic from the foil (careful, it’s hot!). Smush the garlic out from the skin and squeeze it all out over the potatoes. Stir, add a tiny bit more olive oil and roast for another 5-10 minutes…

…while you’re roasting, it’s time to make the:

Israeli Cous Cous Salad

What you’ll need:

  • About one cup of Israeli cous cous (it’s also called pearl cous cous, can be found with the Middle Eastern products in the grocery store)
  • About 10 asparagus spears, chopped
  • 1  courgette, chopped
  • 4-5 small shallot onions, chopped
  • Brown sugar
  • Olive oil
  • Salt and pepper
  • Lemon and lime

What to do:

The cous cous should be cooked according to package directions. Generally, though, you’ll boil it in about 2 liters of salted water for maybe 12 minutes. Once it’s going, add the chopped shallots to some olive oil warming in a frying pan, and slow-cook the onions on medium. After about 7 minutes, add a few tablespoons of brown sugar, stir well.
After a few more minutes, add the asparagus and courgette and keep frying on low for several more minutes–season with salt and pepper.

When the cous cous is done, drain and rinse with some cold water. Pour into a bowl and stir with some olive oil, salt and pepper and the juice from a lemon and a lime. At this point the frying veggies should be reduced, soft and caramelized. Add the veggies to the cous cous and stir.

Taste the salad and season with more olive oil, lemon or lime or salt and pepper, depending on what you think you need.

Now, your potatoes should be ready! Enjoy!

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This entry was posted in Indian, Middle Eastern, Salads, Uncategorized, Veg, Vegan. Bookmark the permalink.

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