Ready Steady Cook : Main Course

Ready Steady Cook Challenge hosted by Add to Taste

I love blog challenges and competitions. They are great for making this normally lazy cook take a big steps out of her comfort zone.

Another reason I have a keen interest in Ready Steady Cook, is my love for Ainsley Harriott 

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. 

1.  Leeks
2. Plain Couscous
3. Strawberries
4. A Chilli
5. Pork Chops
6. Dates
7. Cauliflower

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.

Cauliflower Purée

1 Head Cauliflower

1 Cup Milk

30ml Salted Butter

Cook  the cauliflower in the milk and butter until soft.

Purée until smooth, add seasoning.