George's Marvellous Medicine
- 1 Beef tomato
- 25 g Breadcrumbs
- 100 g Welsh goat's cheese;
- -crumbled
- 1 tb Chopped fresh parsley
- 1 1/2 tb White wine
- 8 tb Olive oil
- 250 g Spinach leaves; well rinsed
- -and
- ; drained
- 250 g Couscous
- 1 pn Ground turmeric; ground
- -cumin and
- ; coriander seeds
- 1 ds Tabasco
- 1/2 Lemon; juice of
- 1 tb Chopped fresh basil
- 100 g Pine kernels
- 2 sl Bread
- 1 dr Soy sauce
- 1/4 Red onion; sliced
- 1/2 Orange; juice of
- 1 tb Honey
- 100 g Greek yoghurt
- Salt and pepper
- 1 Sprig fresh mint and small
- -bunch
- Fresh chives; to garnish
Preheat oven to 240c/475f/Gas 9.
1 Halve the tomato and scoop out the seeds. Mix together the breadcrumbs,
goat's cheese, chopped parsley and 1 tbsp white wine, season and use to
fill one of the tomato halves.
2 Place in a gratin dish and cook in the oven for 5-6 minutes, or until the
tomato is tender and the filling has started to melt and brown.
3 Heat 1 tbsp olive oil in a saute pan, add 3/4 spinach, cover with a lid
and cook quickly until wilted. Pile the spinach onto a plate and sit the
baked tomato on top.
4 Place the couscous in a bowl and make up according to the instructions.
5 Mix together 4 tbsp olive oil, ground turmeric and cumin, coriander
seeds, dash of Tabasco, lemon juice, chopped basil and season. Stir into
the cooked couscous and spoon onto a plate.
6 Chop the remaining tomato and scatter over the top. Heat a frying pan,
add the pine kernels and 'dry roast' until golden brown. Using a cutter,
cut out large heart shapes from the bread. Heat 1 tbsp olive oil in a
frying pan, add the bread and cook on both sides until golden brown.
7 Mix together 2 tbsp olive oil and a drop of soy sauce. Season with a
pinch of salt. Pile the remaining raw spinach on a plate and add the sliced
onion.
8 Drizzle over the olive oil and soy sauce mixture. Top with the bread
hearts and a spray of chives. Scatter pinenuts around the edge of the
plate.
9 Mix together 1/2 tbsp white wine, orange juice, honey and Greek yoghurt.
Spoon into a bowl and garnish with a sprig of mint.
Converted by MC_Buster.
NOTES : Chef - Patrick Anthony with Rebecca Lacey
Recipe by: Celebrity Ready Steady Cook
1 Halve the tomato and scoop out the seeds. Mix together the breadcrumbs,
goat's cheese, chopped parsley and 1 tbsp white wine, season and use to
fill one of the tomato halves.
2 Place in a gratin dish and cook in the oven for 5-6 minutes, or until the
tomato is tender and the filling has started to melt and brown.
3 Heat 1 tbsp olive oil in a saute pan, add 3/4 spinach, cover with a lid
and cook quickly until wilted. Pile the spinach onto a plate and sit the
baked tomato on top.
4 Place the couscous in a bowl and make up according to the instructions.
5 Mix together 4 tbsp olive oil, ground turmeric and cumin, coriander
seeds, dash of Tabasco, lemon juice, chopped basil and season. Stir into
the cooked couscous and spoon onto a plate.
6 Chop the remaining tomato and scatter over the top. Heat a frying pan,
add the pine kernels and 'dry roast' until golden brown. Using a cutter,
cut out large heart shapes from the bread. Heat 1 tbsp olive oil in a
frying pan, add the bread and cook on both sides until golden brown.
7 Mix together 2 tbsp olive oil and a drop of soy sauce. Season with a
pinch of salt. Pile the remaining raw spinach on a plate and add the sliced
onion.
8 Drizzle over the olive oil and soy sauce mixture. Top with the bread
hearts and a spray of chives. Scatter pinenuts around the edge of the
plate.
9 Mix together 1/2 tbsp white wine, orange juice, honey and Greek yoghurt.
Spoon into a bowl and garnish with a sprig of mint.
Converted by MC_Buster.
NOTES : Chef - Patrick Anthony with Rebecca Lacey
Recipe by: Celebrity Ready Steady Cook
