Cous cous – Perry style

Today, I am feeling nervous and excited – because today is the day one of my Christmas presents comes to fruition – to have a cooking masterclass with one of the Geelong region’s best chefs. I am sooo excited to be cooking lobster, oysters and mud crab. Not only that, but I’ll get to eat the food, with matching wines, as well. It’s going to be the most incredible experience. I can’t wait!

In the coming days I’ll be blogging about the experience, everything I learned, and I’ll be taking some photos too! Hope I can make the food taste wonderful and look sexy. I’d be mortified if I burn something, or chop my finger off!!

But, in the meantime, here’s a recipe from another great Masterchef – Neil Perry.

Cous cous is one of those things I am just soooo happy I discovered.

I was always a bit scared of it, for some reason. It looked complicated to make. Not only that, it looks like sand on a plate. Not exactly appetising.

However, when my brother gave me a Neil Perry cookbook a few years ago, I was flicking through and he had a really simple way of preparing it. I thought, if Neil reckons it’s a good idea – so do I.

So, this is how Neil does basic cous cous – it’s a great accompaniment with stews and casseroles. I mean I am a rice girl at heart – but cous cous is right up there for me.

Cous Cous – Perry style

  • 100gm of butter
  • 2 tbs of extra virgin olive oil
  • 400ml of boiling water
  • 2 1/4 cups of cous cous

Method:

Combine the butter olive oil and boiling water in a large mixing bowl. Once the butter has melted in the water, while stirring – add the cous cous. Leave until the cous cous has absorbed the liquid, then fluff it gently with a fork.

Put the cous cous in a steamer, which you’ve lined with a clean tea towel. Put over a saucepan of fast-boiling water and steam for 20 minutes.

This makes enough cous cous to serve 4 to 6 people. But – here’s a very important tip. Use a white, or light-coloured tea towel. I once used a blue one, and it turned the cous cous blue! Needless to say, I had to throw it away. You can also use some muslin cloth, if you have it handy.

This is a good base recipe to add other flavours. So, get creative.

Be back soon to blog about the Masterclass. Woo hoo!!

Be Inspired – because I know I will be!

Lisa~

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About Lisa Mary Foreman @ Uforic Food

I'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at lisamary@uforicfood.com

Posted on February 22, 2011, in Recipes, Vegie recipes and tagged , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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