麻豆社

Ingredients

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• 200g barley cous cous
• 1 tsp salt
• 20g butter
• Small handful of sultanas

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Method

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Rinse the cous cous in cold water and put in a large bowl.

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Season with the salt, cut the butter in to chunks and scatter on top.

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Scatter the sultanas around the edge of the bowl.

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Pour boiling water over the top to cover by about 1cm. Place a plate over the top and leave for about 10 mins until the grains have plumped up and become tender.

Ingredients

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• 2 oven ready guinea fowl
• 3 carrotts, cut in to chunks
• 3 red onions cut in to chunks
• Olive oil
• 12 dried prunes/dates/figs
• 2 preserved lemons
• 2 sprigs of mint
• Small jar of harissa

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For the chermoula

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• 2 roughly chopped red onions
• 3 cloves garlic
• Approx. 3cm piece of fresh ginger, roughly chopped
• 200ml olive oil
• Juice of three lemons
• 1 tablespoon Thai fish sauce
• 1 tablespoon honey
• A tablespoon ground cumin
• 1 tablsepoon paprika
• 1 tablespoon ground turmeric
• 1 teaspoon hot chilli powder
• Large handful flat leaf parlsey
• Large handful coriander

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The day before

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Prepare the chermoula by roasting the spices until aromatic. Put in a blender with all of the other chermoula ingredients and process to a smooth paste. Pour over the guinea fowl and leave in the fridge overnight to marinate.

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Next day

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Preheat the oven to 220掳c.

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Heat some oil in a large frying pan and quickly brown the guinea fowl on all sides.

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Put the carrots, onion and fruit in to a tagine and place the guinea fowl on top. Pour in approx. 400ml of water so that it comes to about 1cm from the top of the tagine base.

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Cover the tagine with its lid and cook in the oven for about 45 mins, then turn oven down to 180掳c and cook for a further 45 mins.

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15 mins before serving, prepare the cous cous.

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Peel the preserved lemons and cut in to thin strips. Chop the mint.

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Open up the tagine at the table and scatter with the preserved lemon strips and chopped mint.

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Serve the cous cous and harissa separatley.

Ingredients

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• 2.5 gelatine leaves
• 200ml milk
• 300ml double cream
• 80g honey
• 2 cardoman pods, split.
• 1 vanilla pod, split and seeded.
• Soak the gelatine in a little cold water.

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Method

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Combine the milk and cream into a bowl, then pour a quarter of this liquid in to a saucepan and place over a low heat. Add the cardoman and vanilla. Tip in the sugar and stir until it has dissolved.

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Squeeze out the gelatine sheets and add them to the pan, stir until the gelatine has dissolved.

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Strain the warmed liquid through a sieve, removing any undissolved matter, vanilla and cardoman, strain the warmed liquid in the bowl of cream and milk.

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Leave to cool, stirring occasionally.

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When the panna cotta is just starting to set, ladle it in to suitable moulds and refrigerate. Serve with the orange, mint and pastis salad.

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Orange, mint and pastis

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Ingredients

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• 2 large oranges, peeled and segmented
• 12 mint leaves, torn
• 50 ml pastis

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Combine the ingredients and serve with the panna cotta.