Saffron & Sultana Couscos with Aubergine Caviar & Fines Herbes Dressing
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 200 | g | Aubergine |
| 5 | g | KNORR PRIMERBA Garlic Paste |
| 20 | ml | Olive oil |
| 5 | g | Rosemary |
| 500 | ml | KNORR Paste Bouillon Clear Vegetable |
| 0.5 | g | Spice, saffron |
| 1 | kg | Baby leaf spinach |
| 15 | ml | Lemon juice |
| 30 | ml | Olive oil |
| 5 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 200 | g | Couscous |
| 40 | g | Sultana's |
| 5 | g | KNORR PROFESSIONAL Pureed Herb Mixed Herbs |
| 20 | ml | Olive oil |
| 15 | g | KNORR PROFESSIONAL Pureed Herbs Paprika |
Preparation
Advance Preparation
Pre heat the oven to 150ºC (300ºF) gas 2. Warm the serving plates. Prepare 10 x 2½" (6cm) diameter ring moulds. Wash and score the aubergine. Pre[pare a drizzling paprika oil with olive oil and KNORR Paprika Puree.
1. Brush the aubergine with the garlic paste, half the olive oil and Rosemary sprig, wrap in foil and slowly cook in the pre-heated oven, about 45 minutes. Remove from the oven and foil, discard the Rosemary and remove the skin. Chop the aubergine.
2. Make up the bouillon as per manufacturers instructions using 25g paste to 1ltr of boiling/hot water and adding a pinch of saffron or turmeric to give natural yellow colour. Lightly cook the spinach in a little water with a squeeze of lemon, place to the side and keep hot.
3. Place half the oil in a heavy-bottomed saute pan and heat to a medium to high heat, frying lightly the aubergine to remove excess moisture. Use a fork or similar to mash the aubergine, cover, put to one side and keep hot.
4. Place remaining oil in a heavy-bottomed sauce pan and heat to a medium heat, add the garlic paste and couscos, coat in the oil, add the saffron infused bouillon. Cover with greased paper, place in the pre-heated oven and cook for about 8-10 minutes until all the bouillon has been absorbed. Remove from the oven, remove the paper, mix in the sultanas.
5. Place the ring mould centre of the warm plate, half fill with the hot spinach, top with the couscos and press down lightly. Serve with a quenelle of the aubergine on top and drizzled with an emulsion of the olive oil and fines herbes paste and a separate drizzle of the red pepper finishing bouillon.
Handy Hint
This dish can be created with risotto rice using the same methods but cooking the rice for about 20 minutes in the oven.
Healthy hint
Serve with green salad and crusty bread.
