Ready Time: 4 hrs 35 mins
Preparation Time: 20 mins
Cooking Time: 4 hrs 15 mins
Serves: 4-6
Tom Walton - Chef & Partner
www.tomwalton.com.au
"I want to share with you, my passion for good well sourced food, health and balanced lifestyle. Recipes are humble offerings, not over complicated and focus on seasonal, healthy conscious cooking, eating and living".
Tom Walton is a young chef who's philosophy for local, well sourced produce, extends into health, nutrition and lifestyle.
Ingredients
- 4 tbsp vegetable oil
- 4 beef cheeks, trimmed, each cut into two
- 1 medium eggplant
- salt
- 1 onion, finely sliced
- 2 cloves garlic, finely chopped
- 3 tbsp chermoula paste
- 1/2 cup green olives
- 1/2 cup sultanas
- 1/2 cup white wine
- 2 cups beef stock
Preserved lemon yoghurt
- 2 tbsp shredded preserved lemon rind
- 250g greek style yoghurt
- 1 cup giant couscous
- 1 pomegranate
Method
- Place the EasySear pan from the slow cooker onto a high heat, add the olive oil, then caramelise the beef cheeks until golden brown on both sides, 3-4 minutes. Remove.
- Add the remaining oil and the eggplant and salt, cook until golden (about 4-6 minutes).
- At this point, add the onion and galric and cook out for 2-3 minutes. Add the chermoula paste, green olives, sultanas..
- Stir in white wine and stock scraping the bottom of the EasySear pan lightly with a wooden spoon to remove any sediment on the bottom of the pan, bring up to the boil.
- Using a tea towel carefully place the EasySear pan back into the slow cooker base and place on the high setting and cook for 4 hours or if you want to put on before work, place on low and cook for 9 hours.
- To make the preserved lemon yoghurt, Put the preserved lemon and yoghurt into a bowl and mix to combine.
- Cook the giant couscous following the instructions on the packet, drain well.
- Serve the beef cheeks with the couscous, preserved lemon yoghurt and sprinkle the pomegranate seeds over the top.