Georges Marvellous Medicine
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Suggest a better descriptionINGREDIENTS
- 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
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
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (426g) | ||
| Recipe Makes: 2 servings | ||
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| Calories: 1100 | ||
| Calories from Fat: 452 (41%) | ||
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| Amt Per Serving | % DV | |
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| 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 % | |
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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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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