Israeli couscous tamale, smoked tomato coulie feta stuffed tofu
| Ingredients : | ||
| Couscous tamale | ea | 1 (batch) 3.5 oz portion |
| Smoked tomato coulie) | ea | 1 (batch) |
| Grilled asparagus | oz |
2 |
| Grilled zucchini and squash | oz | 2 |
| Grilled red and yellow pepper triangle | oz | 2 |
| Basil and garlic marinated firm fried tofu | oz | 3 |
| Feta cheese | oz | 1 |
| Chopped thyme fresh | oz | 0.03 |
| Micro greens | oz | 0.08 |
| Kalamata olives | oz | 1 |
| Balsamic glaze | oz | 0.5 |
Preparation method::
- Corn husk soak it in the water for hour.
- Pull the husk out from the water, dry it a bit then stuff it with couscous filling approximately 3.5 oz per portion.
- Portion and tie it.
- Steam it for couple of minutes before serving.
- Grill herb basted vegetable without burning it. Sprinkle seasoning.
- Take hard tofu marinate it and deep fry it. Hollow it from middle and stuff it with feta cheese.
- Heat up some smoked tomato coulie.
- Dress the plate. Take some micro greens lightly toss in olive oil and seasoning and garnish it as desired.
| Ingredients : | ||
| Couscous | oz | 12 |
| water | ea | 33 |
| kosher salt | oz | 0.17 |
| almond sliced toasted | oz | 3 |
| raisins gold or cranberry | oz | 4 |
| apricot, dried diced | 1(batch) | 4 |
| onion red chopped | oz | 4 |
| bell pepper red, yellow grilled cut into brunois | oz | 3 |
| grilled zucchini and squash cut into small diced | oz | 4 |
| toasted pine nuts | oz | 4 |
| cilantro chopped and mint | oz | 4 |
| lemon juice | oz | 2 |
| crack black pepper | to taste | |
| kosher salt | to taste | |
| olive oil, extra virgin | oz | 3 |
Preparation method :
- Bring water to simmer, add salt, add couscous and bring to boil.
- Remove pot, cover with lid and let couscous rest for 15 minute.
- Fold in rest of ingredients .adjust seasoning
| Smoked Tomato Coulie | ||
| Ingredients : | ||
| Tomato fresh smoked | lb | 4 |
| onions , small diced | oz | 4 |
| shallots minced | ea | 1 |
| garlic clove chopped | oz | 1 |
| tomato juice | oz | 48 |
| thyme ,basil and oregano | oz | 1 |
| salt, kosher | oz | 1 |
| pepper, crack black | to taste |
Preparation Method :
- Smoke tomatoes in the smoker.
- Sautés onions, shallots and garlic and let it swat on a low heat add smoked tomatoes to it along with tomato juice let it simmer on low heat add chopped herbs to it.
- Let it simmer on low heat add chopped herbs to it.
- Pull it out from the flame and blend it in the blender to fine puree.
- Strait with chinois, adjust seasoning. Serve it as desired.
Executive Chef Pradeep Batra
The Westin Prince Hotel
Toronto Ontario Canada
