Albergo, Makari.
Today she is going to take us into a world of couscous with its ancient roots delving into the past, today we make 5 of a possible 500 different recipes she has.
Couscous is a crack wheat grain and is the 1st stage of milling durum wheat prior to making semolina flour
Low water is used during the mixing stage with just a sprinkled as you hand mix it in a large bowl to start the swelling process and with a splash of oil, finely chopped onion and salt rubbing then gently bring the grains together making sure it is not to wet or clumping. Place the couscous into the steamer then add the aromatics like bay leaf and lemon rind traditionally it is steamed in a terracotta colander with the lid off.
1 Fish based Couscous - with a thick tomato and fish stew served with local Sicilian small fishes and calamari.
2 Couscous - with a broth of mountain fennel, board bean sauce, cauliflower with a stock of baca stock fish, could use smoke haddock or cod.
Wild mountain fennel is big in Sicilian foods, hmmmm must try what grows by our railway line in Australia, theirs it is a course texture and strong in flavour, and they to come from a hot dry climate.
3 Vege Couscous - sauté onion add tomatoes + veggie like mint, basil, pumpkin, onion, egg plant, peas, potato, zucchini, chic peas to name a few top with mint. Use the above couscous as the base and add the sauce.
4 Pork Couscous - with morrocan spice carodomin and cumin
5 Dessert Couscous - with Spices and a Orange Sauce ... scrum OOOOO
Cinnamon oil, cane sugar, almonds, butter, dates, dried figs, raisin seedless hazelnuts. Dusted with icing Sugar and crushed pistachio nuts.... Wow what a way to finish the Couscous cooking class.
Invert your own couscous Marilù seams to accompany all Couscous with a broth and or a sauce for a main and some sweet options to make a desert.
It's a bit had to make couscous look pretty on the plate so the iPad pictures are a bit drab looking sorry ... but the taste ... WAS Devine
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