Peal and finely chop the onions and carrots. Finely chop the celery and garlic. Peal and chop the potato into 2cm chunks. Rinse the lentils thoroughly.
Cook the chilli, onion, carrot, celery, and garlic in 1 T olive oil for about 6 min. Add the potato and cook a further 5 min. Add 600 ml water and bring to a simmer. Add bouillon, tomatoes, and lentils. Simmer for 20 min. or until the lentils are soft.
Meanwhile, cook the pancetta for 5 min. until crispy around the edges. Drain and set aside.
Rub the steak with Ras el Hanout on both sides and let sit at room temperature for at least half an hour.
Bring 250 ml and the bouillon to boil in a small stock pot. Thinly slice the garlic, spring onions, carrot, and red pepper. When the broth boils, remove from heat and add the couscous; cover.
Heat frying pan with 1 T olive oil. Cook the garlic, carrot, onion, and pepper for 4-5 min.
Season the steak with salt and pepper. Heat another frying pan with 1 T olive oil. Sear steak on each side 2-3 min. until nicely colored. Remove from pan and set aside.
While the steak is searing, chop coriander, and add 3/4 of it to the vegetables. Remove from heat, add the baby spinach and 2 T olive oil. Fold together to wilt the spinach. When the couscous has soaked up all the water, fluff with fork and add to vegetables; mix thoroughly. Zest the lemon and add the zest with 1 T lemon juice to the couscous.
Slice steak thinly on the diagonal, and serve over the couscous/vegetable mix, garnished with the remainder of the coriander.
4 oz. almonds, 1 T rice flour, and 1 1/4 C liquid are good proportions.
Pulverise almonds in a blender (not a food processor) or in a coffee or nut mill. Put them in a bowl and pour on enough boiling liquid to make a smooth cream. Leave to stand for 10-15 min., then rub the mixture through a metal sieve.
If this is not smooth enough, cream a little rice flour with it and heat until it thickens slightly. Add any extra liquid, and a scrap of salt.
Put egg yolks, verjuice, broth, saffron, and cinnamon into a bowl and blend. Pass them through a sieve into a pot. Cook down slowly and stir continuously until it begins to thicken. Sprinkle with spices and serve.
Preheat the oven to 180 C. Melt the butter in a frying pan and cook the onion for three minutes. Add the lardons and cook a further 1 minute. Add the risotto and cook for three minutes. Season to taste with salt and pepper.
Put the risotto in an ovensafe dish and pour the bouillon over. Bake in the oven for 35 minutes (covered).
Cook the peas. Mix together with the risotto and the cheese, and season to taste.
2014-04-21: Made this tonight. I was suspicious of the cooking method, and checked it after 15, 25, and 30 minutes. Yet, it worked! I think I will use the method again. I wasn’t enamored with the peas in the risotto. Next time, I’d serve them as a side dish.
Preheat the oven to 200C. Cut the pork into chunks and sprinkle with salt and pepper to taste. Lay the meat on a flat board and sprinkle with flour, then shake off the excess.
Heat the olive oil in an oven-safe pan and fry the meat until both sides are brown. Remove the meat from the pan, turn down the heat, and fry the onion in the drippings. Deglaze the pan with the wine, and press the garlic into the mixture. Drain the tomatoes, and slice the unpealed ginger into thin slices. Add both to the mixture with the bouillon and heat until warm. Return the meat to the mixture, and cook for 1.5 hours until soft. Remove the ginger before serving.