Oops, I just realised how close to the end of the month it is and I still have a bunch of posts to get done. I seem to keep putting them off. I guess because I had made a recipe from each issue, except 2010, within the first 10 days of the month and I was making sure that I didn't post them all really quickly and now here I am having to stuff them all into the end of the month again...doh.
The first recipe that really caught my eye was Rick Stein's Calamari & Chorizo salad with garlic & chickpeas. Now I have admitted several times on here that I am not the biggest seafood fan but this recipe really appealed. I have eaten and enjoyed calamari in the past, and not just the crumbed and deep-fried stuff from the fish & chip shop, lovely fresh stuff cooked properly. I always seem to forget when the seafood truck comes to town and I really didn't want to make this with calamari from the supermarket so I decided I would leave this one until I was able to pick up some nice stuff. I am sure that it will be very good when I do eventually make it.
I then looked at making either of Valli's Stir-fry Chicken with Pesto or Chef's Salad which were part of the Tuesday Night Cooking section of this issue. Both are quick easy recipes. The stir-fry being full of flavour with the pesto and vegetables, although I wasn't too keen on the cream in it. The chef's salad would have been a good light meal for a hot, lazy night. However, those hot, lazy, don't-want-to-cook nights have been few and far between so far which is very unusual for this time of year and when making the final decision on what to make from this issue I was actually looking for a side dish, which neither of these recipes are so I moved on to something else.
I was actually looking for a side dish to go along side a recipe from another issue and I chose Jill Dupleix's Chive & Beetroot couscous. This is a fantastic side dish which I will make over and over again. I could also be changed up using a variety of different herbs, I think that dill would work well in it with the chives and perhaps some parsley. I just love beetroot and the couscous just soaked up the fabulous colour of the beetroot. I had planned on making this to go with a lamb dish, but lamb was way too expensive when I went to buy it so I served it with curried honey chicken. It went together okay but it would have been better paired with the lamb.
Chive & Beetroot Couscous
Serves 4 as a salad
- 1 1/2 cups (300g) couscous
- 300 ml boiling vegetable stock (or boiling water)
- 1 large (250g) cooked beetroot, finely diced
- 1 tomato, finely diced
- 3 bunches chives, snipped
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 100g soft goat's cheese
- Combine couscous & boiling stock in a bowl and cover and let cool.
- Whisk together oil and lemon juice and season to taste.
- Combine couscous, beetroot, tomato, chives and pour over dressing and toss to combine.
- Let sit for at least 30 minutes so that the couscous will take on the colour.
- Serve topped with goat's cheese & chives.