Saturday, 3 June 2006

Tomato, Bean and Coffee Stew with Sharp Cous Cous

This recipe is a bit similar to the last one in parts. However it does come out with a very different result, but I think it's equally nice.
2 Tins of Peeled Tomatoes - Prechopped tomatoes work but don't give as good a result
1 Tin Kidney Beans
1 Tin Flageolet Beans
3 Small onions or 2 Large onions
4 Tbsp Olive Oil
6 Cloves of Garlic
4 Cubes of Vegetable Stock
4 Tsps of White Vinegar
2 Tbsp flour
1 Tbsp of Granulated Sugar
200g of Dry Cous Cous
250ml of Water
2 Tsps Cayenne Pepper
750ml Coffee - A mild to medium roast such as Colombian
Serves 4
  1. Peel and chop the onions into small chunks.
  2. Preheat the oven to gas mark 4
  3. Place onions in a medium sized saucepan and gently fry with 2 tbsp of the olive oil.
  4. While the onions are slowly cooking make the coffee.
  5. In a large oven proof casserole break up the 4 stock cubes.
  6. Check the onions aren't burning.
  7. Finely chop the garlic (after peeling it clearly).
  8. Check the onions aren't burning.
  9. Place garlic in the casserole.
  10. Add the still hot coffee to the casserole and mix around until the stock cubes seem to be well dissolved.
  11. Check the onions aren't burning.
  12. Add the tins of tomatoes to the onions and stir
  13. Add 2 tsps of the vinegar and the tbsp of sugar to the tomato and onion mixture
  14. Stir the mixture.
  15. Place Cous cous in a bowl. Add the remaining olive oil and vinegar. Add black pepper to taste and mix it a little.
  16. Add the flour to the mixture of coffee and stock in the casserole. Whisk with a whisk until the flour has all dissolved.
  17. Stir the tomato mixture.
  18. Add the cayenne pepper to the casserole and stir.
  19. Relax and have a drink for 5 minutes while the tomato mixture bubbles away.
  20. Add the tomato mixture and the two tins of beans to the casserole.
  21. Stir well and place the casserole, uncovered, in the oven (on a tray if it looks like it'll overflow)
  22. Wait 45 minutes.
  23. Stir and cover the casserole in the oven.
  24. Turn the oven down to gas mark 4.
  25. Wait 1 hour.
  26. Boil the 250ml of water.
  27. Add boiling water to the cous cous and oil mixture.
  28. Stir cous cous with a fork.
  29. Wait 5 minutes
  30. Stir cous cous with a fork.
  31. Wait 5 minutes.
  32. Serve it all. I'd suggest some bitter salad leaves or lettice to go with it.
  33. Enjoy.

Friday, 2 June 2006

Coffee and Red Lentil soup

I had much debate about if I should post this recipe here or here, but in the end I decided that here would be best.

250g Red Lentils, dry and uncooked
4 Tsps Vegetable Bouillon Powder
600ml Water
2 Tsps Cayenne Pepper
1000ml Coffee - A mild to medium roast such as Colombian
Serves 2
  1. Mix the red Lentils, water, vegetable bouillon and cayenne pepper in a large saucepan. Don 't worry if all the vegetable bouillon doesn't dissolve
  2. Heat up the mixture until it is bubbling vigorously. Stir every so often until the vegetable bouillon has all dissolved.
  3. Keep a medium heat on the uncovered saucepan for about 5 minutes. A large amount of the water should have evaporated.
  4. Add the coffee.
  5. Turn the heat down to low so it is just on a slow simmer.
  6. Wait 35 minutes. Stir once or twice to check it's not sticking and burning on the bottom.
  7. Serve with crusty white bread.