OK Seriously I think I have found the answer to boring leftover roast beef leftovers! Jamie Oliver’s new cookbook rocks so far. This is the second recipe I have tried and it has impressed me even more than the first! Some serious flavour and a really easy dish with gorgeous presentation and taste – would be a great dish for company. If you know me, you know that I own way too many cookbooks. My Mom once told me that I should consider lending them out like a library – OK so everyone has collections don’t they? I actually really enjoy flipping through them for inspiration and ideas – and I tend to read cookbooks like novels (Yep a serious foodie nerd). Anyway – I am trying lately to actually try out a few new recipes each week – and thus far I am impressed with this cookbook – I would recommend a look.
2 red onions
2 oz mixed olives, with pits
2 1/2 oz dried soft apricots
2 cloves garlic
1 heaping tablespoon garam masala
2 teaspoons ground cumin
1/2 level teaspoon red hot chili pepper flakes
2 large ripe tomatoes
1 14 oz can of chickpeas
14 oz of leftover brisket (I used very thinly sliced leftover roast beef)
1 beef bouillon cube (I used 1 cup of beef stock in place of this and omitted the water)
Optional: leftover beef gravy
1 1/3 cups couscous
1/2 bunch fresh mint (1/2 oz)
extra virgin olive oil
Optional: Balsamic Vinegar
Yogurt to serve
Peel the onions, tear the pits out of the olives and then rougly chop all along with the apricots. Peel and finely chop the garlic – then put all in a large pan on medium heat with a lug of olive oil, garam masala, cumin and chill flakes. Cook for about 15 minutes, or until soft, stirring regularly and adding splashes of water as needed to prevent it from sticking
Roughly chop the potatoes (skin on) and tomatoes and add to the pan along with chickpeas (juice and all). Cut the meat into 1 inc chunks and add to the pan then add in bouillon and water (or beef stock as I used) and leftover gravy if you have it (it makes it even better if you do). Bring to a boil, cover and let simmer, adding water as needed for about 20 to 25 minutes until the tomatoes are cooked.
Meanwhile, cook your couscous (equal parts couscous to water, bring to boil turn off heat cover and let sit 10 minutes then fluff with a fork and season with a little olive oil, salt and pepper). Then peel and segment your orange, grate carrots and roughly chop your mint – make this into a little salad using the remaining inside of the orange to squeeze remaining juice onto with a bit of olive oil salt and pepper. To serve place the stew on top of the couscous and top with the orange carrot mint salad and a dollop of yogurt.
***Note the balsamic is used to season the stew to taste (I used and found it added a nice flavour to the stew)
Beautiful presentation and a great way to use up leftover roast beef!