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WINE MATCH: LECONFIELD COONAWARRA CABERNET FRANC 2019
This fragrant, medium-bodied red with rounded tannins and bright acidity pairs exquisitely with almost any meal, in particular cured or fatty meats.
“WITH FRAGRANT SESAME OIL AND GINGER, CONGEE IS THE IDEAL BASE FOR PRAWNS, CHICKEN AND SALTY-SWEET LAP CHEONG”
MERGUEZ SAUSAGE BAKE WITH MOROCCAN COUSCOUS
SERVES 4
¼ cup (60ml) extra virgin olive oil
8 Merguez sausages (from selected butchers)
1 large onion, thinly sliced
2 garlic cloves, crushed
2 tbs each tomato paste and harissa
1 tsp ras el hanout (Moroccan seasoning), plus ½ tsp extra
2 tsp brown sugar
1 tbs sherry vinegar
2 x 400g cans cherry tomatoes
400g can chickpeas, drained, rinsed
1½ cups (300g) couscous
Finely grated zest of 1 lemon, plus juice of half
1 cup mixed herbs (we used mint, coriander and flat-leaf parsley), finely chopped, plus extra to serve
Heat 2 tbs oil in a large heavy-based ovenproof frypan over medium-high heat. Add sausages and cook, turning regularly, for 5 minutes or until browned. Transfer to a plate and set aside.
Add onion to pan and cook, stirring occasionally, for 8-10 minutes until softened.
