Page 27

Stir it up magazine May 2014

ON THE RANGE Method For the pickle and vegetables: 1. Leave the veg to one side. 2. Place all the other ingredients into a pan and bring to the boil. Remove from the heat and add the thinly sliced vegetables. 3. Allow to cool and leave to one side. For the hake: 1. Bring the stock to boil. 2. Place the cous cous into a bowl with the star anise and cinnamon. 3. Pour the stock on to the cous cous and cling fi lm tight. Allow to sit for 4-5 minutes. 4. Remove the cling fi lm and add the sultanas, seasoning, chopped peppers and mix. 5. Add a splash of olive oil to a hot pan and add the fi sh. Seal until golden brown and turn every 2-3 minutes until the fi sh is cooked (approx. 7-8 minutes). 6. To serve place the cous cous into a round cutter in the centre of the plate. Place the fi sh on top with a squeeze of lemon and arrange the pickled veg on top of the fi sh. Pour a little yoghurt with chopped mint and fi nely chopped cucumber around and serve. MAY 2014 27 >> Cous cous is a healthy and tasty alternative side order and can be adapted in many ways. Consisting of tiny granules made from steamed and dried durum wheat, it has a light fl uffy texture and readily soaks up the fl avours of other ingredients. Country Range development chef Nigel Smith explains: “Cous cous is really healthy because it doesn’t contain any fat and is a great alternative to pasta and rice, but it can be very dry so you need to get lots of fl avour and moisture into it. “I tend to add stock to it, which it readily absorbs and puffs up really quickly. After that, there’s no end to the ingredients you can add to it so experiment away! “Curry powder works well, or why not try black olives and sundried tomatoes for bags of fl avour – and colour?” For a healthy addition to your spring menu, try Nigel’s Pan-fried hake with cous cous and pickled vegetables. Adds Nigel, who recently returned from a four-day show for Country Range in Belfast: “The sharpness of the pickled vegetables really compliments the sweetness of the fi sh. Hake is a nice meaty fi sh, which works well with the softness of the cous cous. Ideally pickle the veg the night before for maximumflavour.” ON THERange >> Serves 4 Ingredients For the hake: 4 x hake fi llets, 175g each piece 600g Country Range cous cous 1 pint fi sh stock 3 Country Range star anise 1 Country Range cinnamon stick 2 tbsp Country Range olive oil ½ pepper, fi nely chopped 2 dsp Country Range sultanas or raisins Country Range salt and pepper For the pickle and vegetables: 25g cucumber, sliced very thinly 2 radish, sliced thinly 20g white radish, sliced thinly 1 carrot, sliced thinly 2 dsp Country Range white wine vinegar 4 dsp caster sugar Pinch Country Range fennel seed Pinch Country Range sea salt and black pepper for maximum fl avour. “Hake is a nice meaty fi sh, which works well with the softness of the cous cous. Ideally pickle the veg the night before for maximum fl avour.” Pan-fried hake with cous cous & pickled vegetables You can also access this Country Range Cous Cous recipe by using your smart phone. Simply scan the QR code below or enter the web addresses in to your internet browser window. Additional recipes can be found a www.countryrange.co.uk/recipes www.countryrange.co.uk/recipes/?ID=288 at:


Stir it up magazine May 2014
To see the actual publication please follow the link above