yumyumyummers

longanisa & kale nutted couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, lunch on 03.04.11 at 4:58 pm

as this deepfreeze continues, funny how i gravitate towards my freezer for some foodie inspiration. or perhaps it’s my fear of frostbite that fuels my freezer frenzy these days. :)  no complaints here, as it saves me an arctic trek to the grocery store and keeps the culinary experiments interesting with all the random ingredients that i find in my freezer and pantry!

the elements of this filipino-moroccan fusion culinary experiment:
– free-range filipino pork longanisa sausage from the local farmers’ market (thawed from my freezer). native to the philippines, longanisa is a filipino pork sausage that is typically prepared for breakfast or as a side dish with rice. longanisa sausage is usually pre-seasoned with salt, pepper, garlic & vinegar.
– nutted spice couscous (from my pantry)
– baked kale chips (thawed from my freezer)
– lemon (thawed from my freezer)
– garlic & evoo (from my pantry)

the kale:
– refer to the baked kale recipe from a previous yumyumyummers post
(tip: i thawed out some leftover baked kale from my freezer. the baked kale seems to freeze well in a resealable bag, so this is a nice option if you want to prep ingredients in advance, or keep on-hand for a later date.)

the longanisa:
– boil the sausage in a saucepan with 1 cup water for 10-12min, to half-cook the longanisa (on high heat)
– remove longanisa from pan and drain remaining water from pan. set longanisa aside, and allow to cool for 1-2min.
– chop longanisa into bite-size chunks & add to pan
– drizzle some evoo, lightly season w/ ground black peppercorns
– the longanisa sausage was already pre-seasoned, so there was no need to add too many herbs or spices to the pan. if not pre-seasoned, try also adding more ground black peppercorns, sea salt & vinegar.
– add 1 large garlic clove (minced) w/ extra virgin olive oil (evoo) in pan
– squeeze juice from 1/2 lemon
– cook until sausage is browned and cooked through (on medium heat; do not overcook)
– add baked kale to pan, just to crisp up the kale for 1min or so

the couscous:
– you’ll typically find couscous in the ethnic food aisle at grocery or health food stores.
– there are lots of different flavours and varieties of couscous available. most couscous is durum wheat-based, but you can also find a selection of gluten-free couscous.
– follow directions for preparing the couscous you have on-hand, and set aside. (tip: i like casbah’s nutted spice organic couscous.)
– optional: season w/ ground nutmeg. add dates, almonds or cashews (crushed in mortar & pestle)

food styling:
– dish up 1/2 cup couscous in medium ramekin, top w/ longanisa & kale
– season w/ ground black peppercorns


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