IN SEASON
ROASTED AUBERGINE, HARISSA & CHICKPEA STEW
SERVES 2
130g bulgur wheat 1 tbsp ras el hanout 2 tomatoes 2 tbsp tomato paste 1 can of chickpeas 80g baby leaf spinach 1 red onion Half a vegetable stock cube 10g pine kernels 10g sunflower Seeds 10g pumpkin seeds 1 aubergine 5g mint
40g harissa paste sachet Olive oil Pinch of salt and pepper
1 Preheat the oven to 220C/200C fan/gas mark 7. Trim the green stalks off the aubergine and chop into bite- sized pieces. Add the chopped aubergine to a baking tray with a generous drizzle of olive oil
and a pinch of salt. Put the tray in the oven for 25 mins until the aubergine is softened.
2 Meanwhile, boil a kettle. Dice the tomatoes and peel and finely chop the red onion. Dissolve half a vegetable stock cube in 250ml boiled water and re-boil the kettle
3 Heat a large, wide-based pan with 1 tbsp olive oil over a medium heat. Once hot, add the chopped red onion and cook for 5 mins or until softened.
4 Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt and cook over a high heat for 10-15 mins or until tender with a slight bite, then drain and return to the pot. Once the onion has softened, add the ras el hanout to the pan with the tomato paste and cook for 1 min or until fragrant.
5 Once fragrant, add the diced tomato, vegetable stock and
LEARN TO COOK THE RICK STEIN WAY
E
veryone cooks better at Rick Stein’s Cookery School. Perched on the coast with the best quality fresh fish
and shellfish at your fingertips, Head Chef Lecturer, Nick Evans, will guide you through culinary skills and some of Rick’s tried and tested dishes. Here’s what’s coming up in 2019: NEW! Curry club – This one-day course is a celebration of some of Rick’s favourite curries from his travels through Asia. Discover the act of using spices and leave with the confidence and skills to create delicious showstoppers. £198pp
• 12th February • 27th April • 25th June • 25th October
NEW! Fish & fizz – This two-day course brings together the finest Cornish fish and fizz, an unbeatable combination. This course is packed with chef demonstrations, hands-
on-cooking, plenty of tasters, and flowing drinks – what’s more, it includes a morning fishing trip from Padstow harbour and a wine tasting vineyard tour.
£360pp
• 13th & 14th March • 22nd & 23rd May
NEW! Monkfish with new season garlic & fennel – one dish workshop. Develop your cookery skills during this specialised masterclass. Enjoy this classic spring dish accompanied by a glass of good wine. £45pp
• 25th April • 5th June
NEW! Desserts from Long Weekends. This half-day course showcases desserts from Berlin, Lisbon and Reykjavik. Watch head
pastry chef, Stuart Pate, divulge his baking secrets and techniques before trying your hand at your own dishes. £95pp
• 4th April (12pm – 4pm) • 16th October (12pm – 4pm)
Browse and book
cookery courses online at
rickstein.com or call 01841 532700
12 | THE WEST COUNTRY FOODLOVER
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