These impressive looking timbales were simple to prepare and can be made up to two hours ahead of time. Just re-heat for ten minutes before unmoulding and serving.
The recipe comes from Gourmet Magazine, March 1986
You Will Need:
1/2 cup thinly sliced scallion
1 tablespoon unsalted butter
3/4 teaspoon cumin
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
a 14 oz. tin of Italian tomatoes, chopped fine and drained a second time
1/4 cup currants
3/4 cup cous cous
1 cup plus 2 tablespoons water
3 tablespoons minced parsley
1/4 teaspoon salt (not in the recipe, but I think it is needed)
Butter 4 1/2 cup timbales generously.
In a skillet, cook the scallion and parsley in the butter over medium heat for 1 minute. Stir in the cumin, turmeric, cinnamon, tomatoes, and currants. Add water and bring liquid to a boil. Stir in cous cous and remove from heat. Cover pan and let sit five minutes. Fluff well. Pack into timbales, and either bake immediately (in a baking dish covered with foil) in a pre-heated 350 degree F. oven, or let stand at room temperature for up to two hours.
Unmould by running a thin knife around the timbale and set on platter.
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