Recipes of note

Spicy Couscous

Perfect side dish for a Summer BBQ

250g Couscous
Handful of sultanas
Bunch fresh coriander (chopped)
Small onion, chopped
Hot vegetable stock or water (about a pint)
3 tablespoons medium curry powder
Tablespoon of oil

In a large pan, fry the onion until just starting to brown
Add the sultanas and let them plump for a couple of minutes
Add the curry powder and fry gently for roughly 30 seconds
Add the couscous and stir well
Add the stock or water until the couscous is just covered

Cover and leave for 10 minutes and then fluff up with a fork

Leave to cool then add the chopped coriander

NB: You can add or reduce the amount of curry powder, according to how much spice you like.
You can also replace the sultanas with chopped apricots and/or almonds .


Nigella's Amazing Yorkshires 
I take no credit for this recipe, it's from How To Eat by Nigella Lawson
http://www.amazon.co.uk/How-Eat-Pleasures-Principles-Cookery/dp/0701169117/ref=sr_1_1?s=books&ie=UTF8&qid=1313167818&sr=1-1

I usually make half this recipe for six small yorkies. You could get away with half the recipe for one large one.

4 Eggs
300ml milk
250g plain flour

Preheat oven to 210c
Preheat a baking tin/muffin tin with oil (I use goose fat, same as for my spuds). The oil needs to be smokin' hot.

Whisk the eggs with the milk until they are nice and frothy
Dump the flour in and beat until smooth
and that is pretty much it for the batter

If you have time, leave the batter to rest for 1/2 hour or so.

Carefully pour the batter into the hot muffin tins (about half full).

Bake for approx 20 minutes until golden

NB: One half of this mix will also make two generous sized giant yorkies (use sandwich tins for this)