Maximus
Gold Member
I have decided to try cous cous as not tried other than once in Florida in a Moroccan Restaurant.
As a first and therefore fool-proof attempt, I have obtained several of those Ainsley Harriott packets (100g) ok, they're instant, but I want to know a couple of things.
Firstly, I plan to make fish cakes - salmon flavoursed, but using cous cous instead og potato and then once formed frying in frylight for a crunchy taste.
Now then, I have three flavours of cous cous, SPice sensation, Sun dried tomatoe & garlic and Lemon, Mint & parsley. I suspect I would be better using the last one with its milder flavour so as not to over-power the salmon. Does that sound about right?
Secondly, I also plan a bit of Moroccan, I have some diced lamb. Would it be best to serve the lamb with one of the other cous cous flavours? - if so, or if not, how best to serve and what other things might I add to "enhance" the Moroccan experience?
I'm game to try most things culinary and always keen to add new stuff to the repertoire.
Any suggestions please?
Steve
As a first and therefore fool-proof attempt, I have obtained several of those Ainsley Harriott packets (100g) ok, they're instant, but I want to know a couple of things.
Firstly, I plan to make fish cakes - salmon flavoursed, but using cous cous instead og potato and then once formed frying in frylight for a crunchy taste.
Now then, I have three flavours of cous cous, SPice sensation, Sun dried tomatoe & garlic and Lemon, Mint & parsley. I suspect I would be better using the last one with its milder flavour so as not to over-power the salmon. Does that sound about right?
Secondly, I also plan a bit of Moroccan, I have some diced lamb. Would it be best to serve the lamb with one of the other cous cous flavours? - if so, or if not, how best to serve and what other things might I add to "enhance" the Moroccan experience?
I'm game to try most things culinary and always keen to add new stuff to the repertoire.
Any suggestions please?
Steve