Gill's Jaws
- 1 Red onion
- 1 110 gram pac couscous with
- -raisins and
- ; sunflower seeds
- 3 tb Chopped fresh coriander
- 4 tb Olive oil
- 1 Shark steak
- 5 Vine ripened tomatoes; cut
- -in half
- 2 Cloves garlic; chopped
- 1 Sprigs fresh rosemary and
- -thyme
- 1 tb Vegetable oil
- 1 ts Caraway seeds
- 1/2 Savoy cabbage; finely
- -shredded
- 50 ml White wine
- 2 sl Bread
- 3 tb Chopped fresh mint
- 1 Pinches chilli powder;
- -ground cumin
- And ground cinnamon
- 200 g Greek yoghurt
- 1/2 Lemon; juice of
- 2 Oranges; peeled and sliced
- Salt and pepper
1 Cut half the onion into slices and chop the remainder. Make the couscous
following packet instructions. Stir in the chopped coriander and season.
2 Heat 1 tbsp olive oil in a frying pan. Add the fish and cook for a minute
on each side. Spoon some couscous mix on top and flatten to make a crust.
3 Heat 1 tbsp olive oil in a roasting pan on the hob, add the tomatoes and
cook for a minute. Scatter over 1 clove chopped garlic, the rosemary and
thyme.
4 Carefully add the fish to the pan, put into the oven and cook for 8-10
minutes, or until the fish is cooked through and the tomatoes are tender.
5 Heat the vegetable oil in a wok, add the chopped onion and soften for a
few minutes. Add 1 clove chopped garlic, caraway seeds, cabbage and wine
and cook until the cabbage is tender.
6 Heat 2 tbsp olive oil in a frying pan, add the bread and cook on both
sides until golden brown.
7 Cut the bread in half and arrange on a plate, pile the cabbage in the
centre and sit the fish on top. Spoon the tomatoes around the edge of the
plate and serve.
8 Mix the mint, chilli powder, ground cumin and cinnamon into the yoghurt.
Add the lemon juice and season.
9 Arrange the orange and onion slices around the edge of a plate, pile the
remaining couscous in the centre and spoon the yoghurt on top.
Converted by MC_Buster.
NOTES : Chef - Richard Cawley
Recipe by: Ready Steady Cook
following packet instructions. Stir in the chopped coriander and season.
2 Heat 1 tbsp olive oil in a frying pan. Add the fish and cook for a minute
on each side. Spoon some couscous mix on top and flatten to make a crust.
3 Heat 1 tbsp olive oil in a roasting pan on the hob, add the tomatoes and
cook for a minute. Scatter over 1 clove chopped garlic, the rosemary and
thyme.
4 Carefully add the fish to the pan, put into the oven and cook for 8-10
minutes, or until the fish is cooked through and the tomatoes are tender.
5 Heat the vegetable oil in a wok, add the chopped onion and soften for a
few minutes. Add 1 clove chopped garlic, caraway seeds, cabbage and wine
and cook until the cabbage is tender.
6 Heat 2 tbsp olive oil in a frying pan, add the bread and cook on both
sides until golden brown.
7 Cut the bread in half and arrange on a plate, pile the cabbage in the
centre and sit the fish on top. Spoon the tomatoes around the edge of the
plate and serve.
8 Mix the mint, chilli powder, ground cumin and cinnamon into the yoghurt.
Add the lemon juice and season.
9 Arrange the orange and onion slices around the edge of a plate, pile the
remaining couscous in the centre and spoon the yoghurt on top.
Converted by MC_Buster.
NOTES : Chef - Richard Cawley
Recipe by: Ready Steady Cook
