Clean-Out-The-Crisper-Drawer Couscous
(serve 4 as a hearty main dish)
2 cups dry couscous
3 cups hot chicken stock
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
all the vegetables you can find!
In a large, pretty bowl, pour the hot stock over the couscous and cover with a big plate or pan lid. Let sit for five minutes, then fluff with a fork. Sprinkle with a little more olive oil if it’s a bit dry.
Heat the oil and butter in a large frying pan and saute the garlic and all the vegetables till slightly soft, then mix with the couscous. Done.
This dish has everything to recommend it. Couscous is practically free, and you can plan ahead and have a pot of homemade chicken stock ready to hand. Or vegetable stock if you prefer! Homemade stock makes me happy because it’s taking advantage of what otherwise might just be thrown away: chicken bones, the ends of onions. And you’ve rescued all those vegetables who thought their useful days were over.
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Cured Fillet of Beef
(serves 6–8, with other ingredients, as a salad)
good chunk — maybe 700 grams/ 1 1/2 lb - fillet of beef, PERFECTLY trimmed of all fat and sinew and membrane
60% salt to 40% sugar, enough to cover and surround the fillet — perhaps 2 cups total mixture
8 sprigs rosemary
plenty of fresh ground pepper
Place 4 of the rosemary sprigs on the bottom of a plastic container that will easily hold your fillet. Generously cover the bottom of the container with the salt/sugar mixture, then place the fillet on top and pour in the rest of the salt/sugar mixture to cover and surround the fillet. Place the last 4 leaves of rosemary into the top of the salt/sugar mixture, and cover the container.
Leave in the fridge for 3 days. You will be amazed! The salt/sugar has MELTED, the fillet has shrunk dramatically and darkened, and stiffened. Have a look.
Take the fillet out of the curing liquid and wash it well with cold water, then dry with a clean cloth. Rub more fresh black pepper all over the fillet.
Now for…
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