N16Life_SUMMER2017

FOOD
WATERMELON, LEMON
& ROSEMARY SLURP
• 500ml water
• 185g caster sugar
• 2 sprigs rosemary stripped & chopped
• 18 lemons, juice only
• 1 medium watermelon, de-seeded & cubed
• 8 cups ice cubes
Over a high heat bring the water and
sugar to a boil in a saucepan. Stir in the
rosemary, and set aside to steep for 1 hour.
Place the lemon juice with the watermelon
in a blender.
Strain the rosemary syrup through a
mesh strainer into the blender, puree until
smooth. Refrigerate until very cold, give it
a good stir before serving over ice.
LEMON STYLE
COUSCOUS
I like to eat this with lamb chops, but it
accompanies most meats or fish, as well
as being a meal on its own perhaps with
some grilled haloumi for the vegetarians
out there...
SERVES 4
Libya
CUSCUS BIL-BOSLA
Libya's national dish, traditionally
shared and eaten from one large bowl,
accompanied by small salad's, and a
host of other snacks surrounding it, for
example dolma (rice and mince stuffed
bell peppers) however, the dish alone, is
certainly satisfying…
• ½ tsp cinnamon
• 2 tsp cumin seeds
• 3 tsp turmeric
• 2 tsp dried chilli flakes
• 90ml olive oil
• 4 large cloves garlic
• 2 large onions, sliced
• 600g lamb leg meat, cubed
• 2 potatoes, cubed
• 2 tsp salt
• 880ml boiling water
• 2 tbsp tomato paste
• 230g cooked chickpeas
• 1 lemon, juice & zest
• 400g couscous
• Pinch salt
• Garnish
• 2 lemons, wedges
Begin by pounding together the spices
in a mortar and pestle, set aside. Heat
50ml olive oil in a large frying pan, add
the onions and meat, cook until the
onions start to caramelise, throw in the
potato and 1 tsp salt, stir until golden.
Transfer to a casserole dish, de-glaze
the pan by pouring 480ml water into
the frying pan, collecting all the pan
juices, pour into the casserole dish. Now
add the spices and tomato paste, stir
well, cooking until potatoes are soft and
then add the chickpeas, lemon juice and
zest.
Next cook the couscous, place in a
bowl with 400ml boiling water, 40ml
olive oil and 1 tsp salt, stir and cover
with cling film, leave for 10 minutes.
When the couscous is ready, place on a
serving plate topped off with the lamb
mixture, serve with lemon wedges.
BLUEBERRY & LEMON
RICOTTA CAKE
GLUTEN FREE
• 250g ricotta cheese
• 140g soft butter
• 140g ground almonds
• 140g golden caster sugar
• 6 medium eggs, separated
• 1 lemon, zest & juice
• 75g dried blueberries
• 25g fine polenta flour
• Icing sugar, for dusting
Heat the oven to 180ºC. Grease and
line the base of a 23cm diameter
spring-form tin. Put the ricotta, butter,
almonds, sugar and egg yolks in a large
bowl and beat together with a wooden
spoon until creamy. Add the lemon zest
and juice with the dried blueberries.
Whisk the egg whites in a clean bowl
until they peak softly. Fold the polenta
into the ricotta mixture, then gently
fold in the whisked egg whites. Pour
the cake mix into the prepared tin
and bake for 35 minutes. The cake is
cooked when it is golden and just firm
to the touch. Allow it to cool in the tin,
then transfer to a serving plate and
dust with the icing sugar before
serving up.
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