Name: Georges Marvellous Medicine
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 250 g Spinach leaves; well rinsed; 1 dr Soy sauce; 1 tb Chopped fresh parsley; 1 1/2 tb White wine; Salt and pepper; 1/4 Red onion; sliced; ; coriander seeds; 1 tb Honey; 1 Beef tomato; ; drained; 1 tb Chopped fresh basil; 1/2 Orange; juice of; 1 ds Tabasco; 25 g Breadcrumbs; 8 tb olive oil; 250 g Couscous; 1 Sprig fresh mint and small; 1 pn Ground turmeric; ground; 100 g Pine kernels; 100 g Greek yoghurt; 2 sl Bread; 1/2 Lemon juice of; Fresh chives; to garnish

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INGREDIENTS

250 g Spinach leaves; well rinsed
1 dr Soy sauce
1 tb Chopped fresh parsley
1 1/2 tb White wine
Salt and pepper
1/4 Red onion; sliced
; coriander seeds
1 tb Honey
1 Beef tomato
; drained
1 tb Chopped fresh basil
1/2 Orange; juice of
1 ds Tabasco
25 g Breadcrumbs
8 tb olive oil
250 g Couscous
1 Sprig fresh mint and small
1 pn Ground turmeric; ground
100 g Pine kernels
100 g Greek yoghurt
2 sl Bread
1/2 Lemon ; juice of
Fresh chives; to garnish

Servings

INSTRUCTIONS

Preheat oven to 240c/475f/Gas 9. 1 Halve the tomato and scoop out the seeds. Mix together the breadcrumbs, goats cheese, chopped parsley and 1 tbsp white wine, season and use to fill one of the tomato halves. 2 Place in a gratin dish and cook in the oven for 5-6 minutes, or until the tomato is tender and the filling has started to melt and brown. 3 Heat 1 tbsp olive oil in a saute pan, add 3/4 spinach, cover with a lid and cook quickly until wilted. Pile the spinach onto a plate and sit the baked tomato on top. 4 Place the couscous in a bowl and make up according to the instructions. 5 Mix together 4 tbsp olive oil, ground turmeric and cumin, coriander seeds, dash of Tabasco, lemon juice, chopped basil and season. Stir into the cooked couscous and spoon onto a plate. 6 Chop the remaining tomato and scatter over the top. Heat a frying pan, add the pine kernels and dry roast until golden brown. Using a cutter, cut out large heart shapes from the bread. Heat 1 tbsp olive oil in a frying pan, add the bread and cook on both sides until golden brown. 7 Mix together 2 tbsp olive oil and a drop of soy sauce. Season with a pinch of salt. Pile the remaining raw spinach on a plate and add the sliced onion. 8 Drizzle over the olive oil and soy sauce mixture. Top with the bread hearts and a spray of chives. Scatter pinenuts around the edge of the plate. 9 Mix together 1/2 tbsp white wine, orange juice, honey and Greek yoghurt. Spoon into a bowl and garnish with a sprig of mint. NOTES : Chef - Patrick Anthony with Rebecca Lacey Recipe by: Celebrity Ready Steady Cook

NOTES

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Georges Marvellous Medicine

250 g Spinach leaves; well rinsed 
1 dr Soy sauce 
1 tb Chopped fresh parsley 
1 1/2 tb White wine 
  Salt and pepper 
1/4  Red onion; sliced 
  ; coriander seeds 
1 tb Honey 
1  Beef tomato 
  ; drained 
1 tb Chopped fresh basil 
1/2  Orange; juice of 
1 ds Tabasco 
25 g Breadcrumbs 
8 tb olive oil 
250 g Couscous 
1  Sprig fresh mint and small 
1 pn Ground turmeric; ground 
100 g Pine kernels 
100 g Greek yoghurt 
2 sl Bread 
1/2  Lemon juice of
  Fresh chives; to garnish

Preheat oven to 240c/475f/Gas 9.    1 Halve the tomato and scoop out the seeds. Mix together the breadcrumbs,  goats cheese, chopped parsley and 1 tbsp white wine, season and use to  fill one of the tomato halves.    2 Place in a gratin dish and cook in the oven for 5-6 minutes, or until the  tomato is tender and the filling has started to melt and brown.    3 Heat 1 tbsp olive oil in a saute pan, add 3/4 spinach, cover with a lid  and cook quickly until wilted. Pile the spinach onto a plate and sit the  baked tomato on top.    4 Place the couscous in a bowl and make up according to the instructions.    5 Mix together 4 tbsp olive oil, ground turmeric and cumin, coriander  seeds, dash of Tabasco, lemon juice, chopped basil and season. Stir into  the cooked couscous and spoon onto a plate.    6 Chop the remaining tomato and scatter over the top. Heat a frying pan,  add the pine kernels and dry roast until golden brown. Using a cutter,  cut out large heart shapes from the bread. Heat 1 tbsp olive oil in a  frying pan, add the bread and cook on both sides until golden brown.    7 Mix together 2 tbsp olive oil and a drop of soy sauce. Season with a  pinch of salt. Pile the remaining raw spinach on a plate and add the sliced  onion.    8 Drizzle over the olive oil and soy sauce mixture. Top with the bread  hearts and a spray of chives. Scatter pinenuts around the edge of the  plate.    9 Mix together 1/2 tbsp white wine, orange juice, honey and Greek yoghurt.  Spoon into a bowl and garnish with a sprig of mint.        NOTES : Chef - Patrick Anthony with Rebecca Lacey    Recipe by: Celebrity Ready Steady Cook

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Nutrition

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Serving Size: 1 Serving (426g)
Recipe Makes: 2 servings

Calories: 1100
Calories from Fat: 452 (41%)

Amt Per Serving		% DV

	Total Fat 50.2g	67 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 19.4g
Cholesterol 1mg		0 %
Sodium 414.4mg		14 %
Potassium 716.4mg		19 %
Total Carbohydrate 135.9g		40 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 126.5g
Protein 29.6g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1100

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