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  • (THEME MUSIC)

  • Here's one for my vegie friends -

  • couscous fritters with a shaved asparagus and carrot salad.

  • And let me tell you, you don't have to be vegetarian to enjoy this dish.

  • It's an absolute ripper.

  • What I'm going to do first of all is make some couscous.

  • So here I have a cup of water. I'm gonna bring that to the boil.

  • I'm going to add to it just a little bit of seasoning.

  • So a little bit of salt.

  • And a little bit of pepper.

  • We've got three quarters of a cup of couscous here, alright?

  • We're going to bring that up to the boil,

  • we're going to add this to the water, turn it off and just cover it

  • and let that couscous just absorb all of the flavoured water.

  • Perfect! So as soon as that has come up to a boil,

  • you can get your couscous, pour it in.

  • Just give it a really quick stir.

  • Just like that. Stir it around.

  • There we go. Cover it and turn it off the heat.

  • I've got some spring onions here that need chopping,

  • so I'm going to cut them on the bias or on a bit of an angle.

  • I've got some fresh parsley.

  • And then the only other couple of things that go into it

  • is a little bit of flour, a couple of eggs which I can go ahead and crack

  • and a little crumbled fetta.

  • What we do next is we get ourself a nice big bowl.

  • We've got some spring onions and some parsley.

  • That little bit of flour that we spoke about.

  • That goes in.

  • The fetta.

  • So I'm gonna just take that and just crumble that ever so lightly.

  • And a couple of eggs.

  • While our couscous is standing,

  • 'cause it's going to take three to five minutes,

  • what we're going to do is leave the mixture right there

  • and we're going to finish off our salad.

  • So I've got asparagus spears.

  • And to make sure we don't use that woody portion,

  • you just hold the asparagus like that and you just snap it

  • so you get rid of that bottom piece of asparagus.

  • Then what you do is get your vegie peeler

  • and literally run the peeler the length of the asparagus

  • and we're going to use all of it...

  • Peel all the way down until there's virtually nothing left.

  • You end up with this beautiful little salad.

  • It's very delicate.

  • It takes a minute to do, but it's really, really worth it.

  • So go ahead and pop all of that into a bowl

  • and we'll do the same with a couple of carrots.

  • With the same vegie peeler, do the exact same thing with them.

  • So once you've peeled all of the carrot down,

  • you've now got these beautiful ribbons of carrot and asparagus.

  • You mix those two together.

  • Our couscous has had about five minutes or so.

  • And just using a fork, just go through and fluff it.

  • So you can see with that fork,

  • you just go ahead, sort of scrape that along.

  • Once you've gone ahead and fluffed your couscous,

  • you just sit that to one side and let it cool a little.

  • And back in the bowl here, I'm going to mix my eggs

  • with all of those delicious ingredients.

  • Just mix those together.

  • And then I'm going to add my couscous.

  • And you just toss them together.

  • Right, so once you've got your couscous mixture ready to go,

  • what I do is I get myself a bowl of water standing by

  • and I also get just a little third cup measure.

  • Alright, so you can dip that in the water

  • and then basically what you're going to do is sort of use that

  • to measure about how much couscous you're going to use in each patty.

  • I always just like to wet my hands a little

  • 'cause I find it just that little bit easier.

  • Throw it back out into my hand

  • and then I sort of make these little patties.

  • I like it when they look rustic. I don't like them to look too perfect.

  • So just carry on and we'll make eight of these little patties

  • and then we'll get on and fry them.

  • Then the idea here is you can just come along, pick these guys up

  • and pop them in.

  • Right, so while I'm cooking some of my couscous fritters,

  • what I'm going to do is finish off my salad.

  • We've got some rocket leaves over here.

  • Mix that with your carrots that you shaved

  • and the asparagus that you also shaved

  • and then we're going to make a really simple dressing.

  • So I've got a little bit of lemon zest and lemon juice.

  • Put a little fresh dill.

  • Go ahead, add that to your lemon juice and zest.

  • And then I've got some Greek yoghurt.

  • If you want to use low fat, you can.

  • So go and add that in.

  • Then literally just give it a stir.

  • We go ahead and we take our delicious dressing

  • which has got loads of flavour, all sort of zestiness.

  • Pour it over your salad

  • and then come in here, get your salad, give it a good old toss.

  • And the idea is you use some of the dressing to toss the leaves in,

  • and then you just reserve a little bit of it as a little dipping sauce

  • which is also amazing.

  • Your fritters just take a couple of minutes on either side

  • so just gently toss them over.

  • OK, the fritters are almost there, so I'm going to serve up my salad.

  • I take this beautiful, raw, crunchy salad,

  • which has got all the flavour

  • from the lemon and the dill and the yoghurt

  • and sort of just pile that up nice and high back in your plate there.

  • Beautiful.

  • And then some of that extra sauce

  • that we sort of use as a little dollop on the side of the plate.

  • So once your fritters are nice and golden,

  • you can turn your pan off.

  • I'm just going to check them on both sides, transfer them just like that.

  • Beautiful.

  • Oh! Lovely.

  • OK. Bring that across.

  • And when you eat these beautiful fritters,

  • the fetta just sort of melts in there and starts to get all gooey.

  • It's so, so tasty. They're crispy outside.

  • You're gonna love them. Vegetarian or not, be my guest.

(THEME MUSIC)

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B1 中級

Curtis Stoneのクスクスフリッターの作り方 - Coles (How to make Couscous Fritters with Curtis Stone - Coles)

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    easylife に公開 2021 年 01 月 14 日
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