Baked Spring Greens with Cous Cous Stuffing
By Catherine Lee, 27 July 2011 –
8 large spring green leaves
125 g cous cous
2 large onions, peeled and sliced
175 g carrots, peeled and diced
2 tbsp olive oil
50 g hazelnuts, chopped roughly
1 clove garlic, peeled and crushed
2 tsp coriander seeds, lightly crushed
3 tbsp chopped fresh parsley
25 g raisins
2 tsp plain white flour
450 ml vegetable stock
Salt and pepper
Preheat oven to 200°C/ 400°F/ Gas Mark 6. Bring a large pot of water to the boil and blanche the leaves for about 1-2 minutes until they soften a little. Leave to drain thoroughly. Prepare the cous cous according to the directions. Meanwhile heat the oil in a frying pan. Add the onions and fry for 3-5 minutes. Next add the hazelnuts and fry for a further 3-5 minutes, or until the onions begin to brown. Remove 3/4 of the mixture from the pan and set aside. Add the garlic, carrots, cous cous, coriander, parsley and raisins to the pan and mix thoroughly. Season with salt and pepper. Divide this stuffing between the green leaves. Spoon the mixture into the centre and then fold the sides of the leaves over the filling. Roll this up to enclose all of the stuffing completely. Secure with cocktail sticks if they refuse to stick properly. Place the reserve of mixture into a casserole dish and place over medium heat on your stove. Stir in the flour and then gradually stir in the stock. Bring to the boil and season lightly. Place the cabbage parcels in the casserole in a single layer and bake in the oven for 30 minutes. Sprinkle with parsley and serve with lots of crusty bread!
Abel & Cole