Jenny and the girls came for a weekend of sewing and partying with a beach party theme. Dont they look fabulous and they know how to party. Menu for Saturday night reflected the theme best as we could starting with seafood gumbo and finishing with a pina colada cake. As beachy as well can get at Main Creek. Here is a recipe requested by the girls for Pumpkin and Couscous dish. . This amount does about 6-8 serves. Ingredients:- 2 tabs maple syrup 2 tabs extra virgin olive oil 1 teasp salt 2 teasp sumac 1 kg pumpkin, peeled, deseeded and cut into small cubes (~1cm, no bigger). Butternut pumpkin is good. 1 red onion, peeled halved and sliced 75 g pecan nuts cut in half lengthwise 1 cup couscous 1 tab extra virgin olive oil (extra) 150 g fetta, crumbled 90 g deseeded Kalamata olives 100 g baby spinach leaves 4 tabs red wine vinegar 1 teasp Dijon mustard Salt and Pepper to taste. Handful of dried cranberries, and handful of chopped coriander leaves (both optional). Method:- Preheat oven to 180C In a large bowl combine maple syrup, olive oil, salt, sumac, pumpkin, onion and pecans and place onto an oven try in a single layer. Cook in preheated oven for 20-30 minutes until pumpkin is tender. Take care not to let the nuts burn. Remove from oven and let cool. Meanwhile place couscous in a bowl. Add the extra olive oil and mix thoroughly with your hands. Add 1 cup of boiling water and stir with fork. Cover the bowl and set aside for 10 minutes. Remove cover and stir couscous again with fork to make it light and fluffy. In a separate bowl whisk together vinegar, mustard, salt and pepper, and set aside. To assemble salad, combine couscous, cooled pumpkin, fetta, olives. Sprinkle on the cranberries, if using. Toss with red wine vinegar dressing and adjust the seasoning. Finally toss with the spinach and coriander leaves and serve.
Posted on: Mon, 28 Jul 2014 10:19:33 +0000
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