Just a quick note to say that last night, I made Ottolenghi's Green Couscous (Page 255 of "Plenty") and it was flipping awesome. We're still talking about the many layers of flavour and how appallingly good for you, it all was.
There's not many recipes that I feel moved to report back like this, on - but this is one of them.
If you're thinking about Couscous for a meal sometime in the future, you could do far worse than to have a go at their Green Couscous.
I will, of course, be blogging the recipe (which was slightly different to theirs, but based on theirs) shortly.
Totally agree Jenny.....Love it, and of course Polenta. People think it's bland and uninteresting, but the things you can do with it it, and tastes that can be added.....Lovely. Look forward to the recipe....! :).
ReplyDeleteJust wanted to say....Hope some of you watched 'Two Greedy Italians' last Wens. on BBC2.
If not catch it on iPlayer. Terrific....I know l may be bias, but, l sat here at home, plate of salami and olive...a little vino calapso.
Laughed and cried my way through it....Lovely.
And, when Gennaro talk about 'The Family Table'. I just cracked up...Oh! Dear....! :0).
They went to a factory that makes pasta....
could'nt beleive it....They use 800,000 eggs a day.....Wow! poor chickens with their sore.....!
Anyway look out for it....In Naples this coming Wens.....!
Viva Italia.....! :0).
I saw that! I love the teasing and banter that goes on between them - and I didn't know until now that Gennaro used to work for Carluccio. Interesting! Funnily enough, I was wondering whether you'd be watching it - and figured you would be, lol.
ReplyDeleteNow Polenta. That's something that I've been longing to try, but haven't got around to doing so yet. I think because I'd had such bad experiences with couscous (another story) I was nervous of Polenta for the same reasons. What's your favourite way of dressing Polenta, then, Willie?
I adore any kind of cous cous, so I will wait here with baited breath, drooling slightly.
ReplyDeleteWell, generally, and if it's just for me, a tomato dressing will do. May, stir in some chopped anchovies.....!
ReplyDeleteBut....If l want to impress, dinner party etc...
Once the polenta is cooked, stir in butter, grated parmigiano, and slices of gorgonzola.
The amounts you use, is really up to to, sorry, as you know l don't do weights and things, also depends how many your catering for. But, polenta with any good strong cheese is lovely....
Oh! and always serve on heated wooden plates, as you would with a steak...!
Don't forget though............Calories Ladies..
It's better than a Ferrari......
It'll race straight from your mouth, to your thighs, without even a pit stop......! :0). LOL.
Ooooh, I love the idea of the gorgonzola! That's got my mouth watering! I'll definitely have to give the Polenta a go, instead of mashed potato probably.
ReplyDeleteFerrari Calories - I must have eaten a few of those in my time! LOL
Laura - as soon as I can, I'll be blogging the Couscous recipe. It was a flavour sensation!