THE MOVIE

The Irish Times - Friday - The Ticket - - MUSIC -

Humphrey Bog­art is Rick Blaine, an Amer­i­can ex­pat in Casablanca and pro­pri­etor of Rick’s Café Améri­cain. One day, of all the gin joints, in all the towns, in all the world, his former lover Ilsa (played dev­as­tat­ingly by In­grid Bergman) walks into his with her hus­band Vic­tor Las­zlo (Paul Hen­reid), a Czech Re­sis­tance leader on the run from the Nazis. Rick is the only man who can help them get travel pa­pers to es­cape to free­dom in the US, but he doesn’t want to as he hasn’t for­given Ilsa for aban­don­ing him af­ter their amaz­ing time in Paris. Drama! Di­rected by Michael Cur­tiz, Casablanca seems to have been much more the prod­uct of the team of writ­ers who worked on it, which in­cluded iden­ti­cal twins Julius and Philip Ep­stein. ❙❙❙ Hand­ful of dried apri­cots ❙❙❙ Hand­ful of flaked al­monds ❙❙❙ Hand­ful of fresh mint For the spiced yo­ghurt ❙❙❙ 2 gen­er­ous ta­ble­spoons of nat­u­ral yo­ghurt ❙❙❙ Half-a-tea­spoon of harissa paste ❙❙❙ 2 ta­ble­spoons of fresh pome­gran­ate seeds ❙❙❙ 4 small mint leaves

METHOD

Mix the olive oil and the Ras El Hanout in a large bowl and sea­son with salt and pep­per. Add the cut­lets and slather in the mari­nade. If you have time, do this in ad­vance and leave in the fridge for a few hours.

Mean­while, make the cous­cous, place in a large bowl and cover with the hot stock, mix­ing im­me­di­ately with a fork for 30 sec­onds. Leave to stand about five min­utes. Mix again with a fork and leave for an­other five min­utes to ab­sorb the rest of the water if needs be. Add the harissa and the juice of half a lemon, mix­ing well. Roughly chop the dried apri­cots and the fresh mint. Once the cous­cous has cooled, add the apri­cots, al­monds and mint. Make your spiced yo­ghurt by mix­ing the nat­u­ral yo­ghurt and harissa paste to­gether.

To cook the cut­lets, heat a pan over a medium-to-high heat. Cook the cut­lets for three to four min­utes on each side, un­til they have a golden ex­te­rior but re­main pink and ten­der on the in­side.Cook them for a lit­tle longer if you’re not into pink meat but not for more than five min­utes on each side.

Serve the cous­cous in a bowl with the lamb cut­lets piled on top. Top with a dol­lop of yo­ghurt, a sprin­kling of pome­gran­ate seeds and the small mint leaves. ❙❙❙ Join Aoife via Twit­ter (@thetwicket) on St Valen­tine’s Day at 3pm for the Movie Bites cooka­long – and we’ll hold your hand if no one else is

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