A Moroccan-style Picnic continued
100g cous cous
150ml boiling water
1 red capsicum, washed, seeded & finely diced
1 bunch chopped parsley
1/3 cup sultanas
? cup pine nuts
? cup mango chutney*
Salt & freshly ground black pepperPrepare the cous cous: pour the boiling salted water over the cous cous and leave to stand for 3-4 minutes until all the water has been absorbed. Add all the remaining ingredients and keep stirring with fork or metal spoon until all the ingredients are well mixed but the couscous grains are separated. Check the seasoning and set aside.
250 g marinated feta*, thinly sliced
500g roasted pumpkin (recipe follows)
500g steamed green beans
24 Moroccan style meatballs (recipe follows)
Place half the rocket on to plate, place the half the green beans on top, followed by half feta cheese, half the roasted pumpkin. Repeat the process, place the meatballs on top. Garnish with chopped parsley.
600g cubed pumpkin
Cube 600g pumpkin (approx 3cm x 3cm) – place on baking sheet – lightly drizzle olive oil on top. Roast in preheated 190 degrees oven for 40 minutes.
500g lean beef mince
half a finely diced onion
1 teaspoon ginger
1 teaspoon finely chopped chiliCombine all ingredients. Shape into balls 4cm in diameter. Bake in 190 degree oven for 15 minutes. Turning once. Cool.
Recipes from Bay Swiss Catering