I love blog challenges and competitions. They are great for making this normally lazy cook take a big steps out of her comfort zone.
I was lucky enough to be on a show aired in South Africa called "Off the Menu", hosted by Ainsley Harriott.
So to get the challenge each blogger will then use 7 ingredients provided by another participant plus the allowed "pantry" ingredients and free items (salt, pepper, olive oil, sunflower oil) to create a 3 course meal. This sounds easy enough, but I have spent 2 weeks re-creating menus in my head before being satisfied.
My list of ingredients came from Claudine and I must say I have really had a challenge even Ainsley would have had trouble with.
- Plain Couscous
- A Chilli
- Pork Chops
I choose to start with my main course. So without any more name dropping or complaining here goes the first step in the challenge :
Couscous Encrusted Baked Pork Chop with Leek and Garlic Couscous and Cauliflower Purée.
Couscous Encrusted Baked Pork Chop
2 Pork Chops
½ Cup of flour
1 Egg Beaten
½ Cup of uncooked Couscous
Pre-heat your oven to 200ºC
Coat the chops in flour, shake off excess.
Dip in the beaten egg then coat in the couscous.
Place in a baking pan, drizzel with a little oil.
Bake for about 15-20 minutes until golden and cooked through.
Leek and Garlic Couscous
2 Thinly Sliced Leeks
2 Cloves of Garlic thinly sliced
1 Cup Couscous
1 Cup Boiling water
Oil for frying leeks
Prepare the couscous as per the box instructions.
Fry the leeks in a little oil until soft and starting to brown.
Add the garlic and good on low heat until cooked and soft.
Stir the cooked leaks and garlic into the prepared couscous.
1 Head Cauliflower
1 Cup Milk
30ml Salted Butter
Cook the cauliflower in the milk and butter until soft.Purée until smooth, add seasoning.