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Saturday, March 21, 2015

Red Pepper And Cheese Couscous Cake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 10 1/2 ounces couscous
  • 1 7/8 cups vegetable broth
  • 1 lime, juice
  • salt & freshly ground black pepper
  • 2 tablespoons olive oil
  • 5 ounces red peppers, from a jar drained and cut into 1/2in wide strips
  • 7 ounces fontina cheese, diced (or any other good melting cheese)
  • 1 egg, beaten
  • 4 tablespoons chives, snipped

Recipe

  • 1 put the couscous into a large heatproof bowl. stir together the vegetable broth, lime juice and a good grinding of black pepper, then pour over the couscous. leave for 15 minutes until all the broth has been absorbed.
  • 2 heat a splash of the olive oil in a 9in non-stick frying pan. stir the red pepper strips, cheese, egg and chives into the couscous, then tip into the pan and pat down well into a cake.
  • 3 cook over a gentle heat for 15 minutes, without touching, until the base is crisp and golden.
  • 4 carefully slide the couscous cake on to a plate, then invert back into the pan, adding the rest of the oil if needed. cook for a further 10 minutes or so until the other side is golden.
  • 5 slide back on to the plate and cut into wedges to serve.

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