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Recipes For Sharing
Diverse and Delicious Recipes from Cultures Around the Globe By NOLLAIG MURPHY
Since the beginning of time the sharing of food has held meaningful significance for humans in our daily lives. Food often offers us something more symbolic than Development Officer nutrition, it can provide meaning which may not even be apparent at first glance. Preparing a meal and eating it together is a powerful thing - we use meals as a way of celebrating milestones, nurturing relationships, making friends and sharing and experiencing different cultures. Various dishes often provide people with an important link to their cultural identity, in fact many maintain their links with their own heritage through cooking certain meals and dishes, in particular at certain landmark points throughout the year. In this edition of Discover Duhallow, we will look at two recipes which are associated with different parts of the world; cous cous which is accredited as being the national dish of Morocco, and hummus which has a history traceable to ancient Egypt. This article is supported by the Communities Integration Fund
Serves 2 adults Preparation Time: 5 minutes Cooking Time: 10 minutes Utensils needed: chopping board, chopping knife, mixing bowl, measuring jug.
Serves 3 adults Preparation Time: 5 minutes Cooking Time: 0 minutes Utensils needed: blender, bowl (credit: Safe Food)
(credit: Safe Food) 10 Minute Couscous Salad Ingredients: • 100 g couscous • 100ml of hot vegetable stock • 2 spring onions • 1 pepper • ½ cucumber • 50g feta cheese • 2 tablespoons of pesto • 2 tablespoons of toasted pine nuts Method 1. Tip the couscous into a large bowl. 2. Put stock into a jug and power 100ml of hot water in to melt the stock. 3. Pour 100ml stock into the bowl of couscous 4. Cover and leave for 10minutes, until fluffy and all stock has been absorbed 5. Meanwhile, slice the onions and pepper and dice the cucumber 6. Add the veg to the couscous, stir in the pesto, crumble the feta and then sprinkle over pine nuts to serve.
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Hummus Ingredients: • 200g / 7 oz. tinned chickpeas or dried chickpeas that have been soaked and cooked • 2 teaspoons of lemon juice • 1 clove of garlic • 100ml / 3½ fl oz. of water • 50ml / 2 fl oz. of tahini • Salt and pepper to taste Method 1. Put the chickpeas, lemon juice, tahini, garlic, salt and pepper in a blender and blend 2. Add a little of the water to make a stiff paste 3. The amount of water you need will vary so add a little at a time 4. You can add a little more salt and pepper or lemon juice to taste 5. You can also add some olive oil for extra richness.
DiscoverDuhallow@irdduhallow.com
Issue 60 March 25, 2022
