Back in July I blogged about the fantastic Cous Cous from Ainsley Harriott and how it’s just perfect for a picnic, well with the weather picking up I’m back with some fantastic new ideas thanks to the #AinsleyBBQ experience.I have to admit when I was asked if I would like to receive a Hamper to help with this post, little did I expect what arrived.
A huge hamper filled with so many goodies, everything that we would need minus meat and maybe Greek yoghurt.As you can see from the picture Thursday was an amazingly sunny day, not a cloud to be seen in the sky. Sadly the same could not be said for Sunday when we decided to hold the BBQ which was wet and windy, and really stopped play, but we didn’t give up! The oven was quickly turned on and we popped it all in there, brought everything inside and had an indoor BBQ watching the rain through the window. Along with the whole range of Ainsley’s Cous Cous we were sent 2 recipes that are great for cooking on the BBQ or as we found in the oven.
First up we have Fragrance Beef Koftas with Raita. “The rich flavours of beef are united with exotic Moroccan indulgence in this recipe that bursts with taste.”Serves: 2Prep time: 20 minutesCooking Time: 10 – 15 minutesIngredients:1 x 100g Sachet of Ainsley Harriott Moroccan Medley Cous Cous350g (12oz) lean minced beef4 spring onions (finely chopped) 10ml (2tsp) garam masala1/2 tsp ground cumin120ml (8 tbsp) thick Greek yoghurt5cm (2in) piece of cucumber – grated and with excess water squeezed out1 ripe tomato (finely chopped) 1 garlic clove (crushed)Salt and freshly ground black pepper.Instructions.1. Light the barbecue.2. Soak the bamboo skewers in water for 20 minutes.3. Mix together the minced beef, spring onion, garam masala, cumin and 30ml (2 tbsp) of the Greek yoghurt. Season to taste.
4. Roll into 6 pieces, each about 7.5cm / 3 inches long. Push each one onto a 15cm/6 inch bamboo skewer which has been soaked in water.
We messed up a little with these when it came to the seasoning we didn’t quite put enough in, but they were still pretty yummy, and would have been delicious with the correct (for us) seasoning. So all I can say is remember to mess around with these until they are just right for you – if at first the seasoning is wrong try, try again.
Second up with have:
5. Meanwhile, make the Ainsley Harriott Moroccan Medley Cous Cous according to the instructions on the sachet and keep warm.
6. To make the raita, mix the remaining Greek yoghurt in a bowl with cucumber, tomato, garlic and seasoning
7. Check the BBQ is ready and place the beef koftas on the rack for approximately 12 – 15 minutes, turning occasionally until nicely browned and cooked through.
8. Divide the Ainsley Harriott Moroccan Medley Cous Cous between two plates and arrange the beef koftas on top. Drizzle over the raita before serving.
Beef & Red Pepper Skewers with Roasted Vegetable Cous CousThis great tasting recipe of steak skewers is perfect for al-fresco dining this summer!Serves: 2Prep time: 15 minutesCooking time: 10 minutesIngredients:1 x 100g sachet of Ainsley Harriott Roasted Vegetable Cous Cous15ml (1tbsp) olive oil1 tsp paprika1 garlic clove (crushed)225g (80oz) sirlion streak, trimmed and cut into cubes1 small red pepper, cored and cut into cubesSalt and freshly ground black pepperInstructions1. Place the olive oil into a shallow dish with the paprika and garlic. Season to taste and mix well. Add the beef cubes and toss until well combined, then cover with cling film and allow to chill and marinate for at least 20 minutes or up to 24 hours.2. Light the barbecue.3. Soak the bamboo skewers in cold water for at least 15 minutes.4. Meanwhile, make the Ainsley Harriott Roasted Vegetable Cous Cous according to the directions on the sachet.5. To cook the beef – pat dry the bamboo skewers and then thread on the marinated beef with the red pepper cubes. Once the barbecue is ready, place the beef and red pepper skewers on the rack for approximately 8-10 minutes until cooked through and lightly charred, turning occasionally.6. Divide the Ainsley Harriott Roasted Vegetable Cous Cous between plates and arrange the beef and red pepper skewers to the side.Other ideas: Use turkey fillet instead of beef for a lower fat alternative. This one went down with everyone amazingly, Ash and I went for them minus the peppers, my Mum and Dad had them with pepper included, both went down swimmingly with not a piece left on the table.
Both dishes were beautifully complemented by the Cous Cous that had been specially chosen to go with that certain dish. Ok so we didn’t manage to BBQ the dishes nor sit outside and enjoy the lesser seen English sun, but we had a lovely time sat indoors eating some delicious food.Fancy trying out one of Ainsley’s recipes but not a beef lover? Well head on over to the Ainsley Harriott website where you will find dishes to complement each Cous Cous and all his other packet mixes including recipes suitable for vegetarians. Do you like the look of the items we made, what would your perfect BBQ include?*I was provided the hamper free of charge to help with this review, all opinions are as always honest.