- Uma Pushpanathan
April 28, 2016
Grilled Aubergines with Couscous
Cooking Time: 40 minutes
Per Serving: 430kcals
• 300gms couscous
• 1 tablespoon vegetable oil
• 1 1/2 cups boiling water
• 100ml extra virgin oil
• 4 small aurbergines
• 2 tsp ground ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp chilli flakes
• 300 gms cherry tomatoes
• 50 gms pitted black olives
• lemon juice, salt and pepper to taste
30 gms toasted almond flakes
1 tbsp Fresh coriander - chopped
2 tbsp yoghurt per serving
1. Heat a grill or girdle till hot.
2. While girdle is getting hot, split the aubergines into two and season with the spices and oil.
3. Cook the aubergines cut side down for about 3 to 5 minutes.
4. While waiting for the aubergines to "char" cook the couscous.
5. Put the couscous and 1 tbsp of oil in a heatproof bowl and give it a mix. Add in the boiling water, cover and set aside.
6. Once the aubergines are browned, transfer to an oiled, shallow baking tray and grill till soft. This may take up to 20 minutes.
7. Fluff up the couscous with a fork and add in the tomatoes, olives, lemon juice, salt and pepper and give it a good mix.
8. Set it aside for 10 minutes.
9. Divide the couscous into 4 plates, top with two slice of aubergines scatter the garnish over the aubergines and couscous.
Veggies, Chicken and Prawn in Celery Soup
Cooking and Preparation Time: 40 minutes
Per Serving: 750kJ
2 celery stalks - cut stalks into 2 in. lengths
Salt - to taste
White pepper powder - to taste
3 cups water
100 gm chicken fillet - cut to your preferred size
100 gm prawns - only leave the tail on the prawn
4 mustard leaves with stalk - cut into 2 in. pieces
4 Chinese cabbage leaves - cut into 2 in. pieces
50 gms carrots - cut into 1/4 in. thick circles
1/2 in. young ginger - sliced thin
4 pips garlic - sliced thin
1 tbsp oil
2 tbsp spring onions
2 tbsp crispy fried shallots
- Put celery stalks into pot, pour enough water to cover the stalks. Cook over medium heat.
- When water begins to boil, leave fire on for further five minutes. Turn off stove and cover the pot
- When the stock is cooled, transfer into a blender.
- Blender till fine.
- Remove from blender and strain the liquid.
- Now in a clean pot pour in the stock.
- When soup begins to roller boil season with salt and pepper and drop in the chicken pieces.
- When chicken pieces are cooked remove them from the soup and set aside.
- The carrots should be cooked in the same manner, until it 3/4's cooked and set aside.
- Blanch the prawns in the same stock, drain and set aside
- The mustard leaves and Chinese cabbage are blanched separately in lightly salted water.
- Set vegetables aside.
When ready to eat, heat the oil in a saucepan, add in the garlic and ginger slices.
When the garlic is lightly browned, add in the celery stock and let it roller boil for five minutes.
Place the cooked chicken pieces and vegetables into a bowl.
Pour the hot piping soup into the prepared bowl.
Place the prawns on the top and garnish and serve.
NOTE: If you like some carbohydrate with you meal, you may add in noodle or cooked rice.
Uma Pushpanathan is a global gourmand and arts enthusiast. Based in Kuala Lumpur, Malaysia, Uma fuses her South and South East Asian heritage into noteworthy efforts in the field of arts, philanthropy, old age issues and food. A renowned cook and hostess, Uma's kitchen is a reflection of her voracious mind and inherent curiosity about world culture through cuisine.
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