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home > recipes > vegetables > griddled autumn vegetables with mustard sauce and fruity cous cous
from UK Griddled Autumn Vegetables With Mustard Sauce and Fruity Cous Cous This is 1 of 29 new UK TV Show recipes added to No Cups Here! this week. Including Deliah Smith. These recipes are in UK measures and can be dowloaded in one zip file in either Mastercook or Mealmaster format from: http://www.atoc.demon.co.uk/recipes Now well over 9000 recipes to download, including 6000 from the USA TV Food Network. * Exported from MasterCook * Griddled Autumn Vegetables With Mustard Sauce & Fruity Cous Cous Recipe By : Good Living Serving Size : 6 Preparation Time :0:00 Categories : Good Living New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 onions -- red if possible, -- cut into wedges 5 carrots -- quartered 4 parsnips -- halved 8 small potatoes -- halved 2 bulbs fennel -- halved 1 aubergine or 1 butter nut squash 2 large leeks -- cut into chunks -- diagonally 2 large courgettes -- cut into chunks -- diagonally 4 sprigs rosemary 4 sprigs thyme olive oil sea salt and pepper Alternatively use any available autumn -- vegetables ***FOR THE COUS COUS*** 1 500 gram pac cous cous 2 shallots finely chopped 1 liter hot vegetable stock 125 gram ready-to-eat dried figs -- roughly chopped 125 gram ready-to-eat dried apricots roughly -- chopped 50 grams pine kernels - toasted a pinch of all spice zest & juice of 1 orange 2 heaped tbsp chopped leaf parsley seasoning 1 Heat the griddle pan, place a layer of vegetables on the pan and cook on all sides until charred and softened. When the first batch is cooked, remove and keep warm and continue to cook the vegetables. Toss in olive oil and sprinkle with sea salt and pepper. Keep warm. 2 Put the cous cous and shallots in a bowl. Pour over the boiling stock and stand for 15 minutes until absorbed. 3 Mix in the rest of the ingredients and season generously. Serve the griddled vegetables on a bed of cous cous, garnished with chopped parsley. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - -- Alan Hewitt

Griddled Autumn Vegetables With Mustard Sauce and Fruity Cous Cous


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keyword: griddled
keyword: autumn
keyword: vegetables
keyword: mustard
keyword: sauce
keyword: fruity
ethnicity: middle eastern
recipes for vegetables
recipes by alan
Email Address:
(posted June 23, 1996)

from UK

Griddled Autumn Vegetables With Mustard
Sauce and Fruity Cous Cous

This is 1 of 29 new UK TV Show recipes added to No Cups Here! this week.
Including Deliah Smith. These recipes are in UK measures and can be
dowloaded in one zip file in either Mastercook or Mealmaster format
from:
http://www.atoc.demon.co.uk/recipes

Now well over 9000 recipes to download, including 6000 from the USA TV
Food Network.

* Exported from MasterCook *

Griddled Autumn Vegetables With Mustard
Sauce & Fruity Cous Cous

Recipe By : Good Living
Serving Size : 6 Preparation Time :0:00
Categories : Good Living New

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 onions -- red if possible,
-- cut into wedges
5 carrots -- quartered
4 parsnips -- halved
8 small potatoes -- halved
2 bulbs
fennel -- halved
1
aubergine or 1 butter nut squash
2 large leeks -- cut into chunks
-- diagonally
2 large courgettes -- cut into chunks
-- diagonally
4 sprigs
rosemary
4 sprigs
thyme
olive oil
sea
salt and pepper
Alternatively use any available autumn
-- vegetables
***FOR THE COUS COUS***
1 500 gram pac cous cous
2 shallots finely chopped
1
liter hot vegetable stock
125 gram ready-to-eat dried figs -- roughly chopped
125 gram ready-to-eat dried apricots roughly
-- chopped
50 grams pine kernels - toasted
a
pinch of all spice
zest & juice of 1 orange
2 heaped tbsp chopped leaf
parsley
seasoning

1 Heat the
griddle pan, place a layer of vegetables on the pan and cook
on all sides until charred and softened. When the first batch is
cooked, remove and keep warm and continue to cook the vegetables. Toss
in
olive oil and sprinkle with sea salt and pepper. Keep warm.

2 Put the cous cous and shallots in a bowl. Pour over the boiling
stock
and stand for 15 minutes until absorbed.

3 Mix in the rest of the ingredients and season generously. Serve the
griddled vegetables on a bed of cous cous, garnished with chopped
parsley.

Converted by MC_Buster.

- - - - - - - - - - - - - - - - - -
--
Alan Hewitt





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