cookeatblog.com » Moroccan Food

Fennel & Orange Salad

leej — Tue, 31 Jan 2012 14:00:15 +0000

This is a classic combination of flavours. It’s surprising how these two work together. The sweetness of the orange and the aniseed savouriness of the fennel are perfect. It’s a real winner alongside meat, poultry and especially fish. Lovely.

INGREDIENTS:
1 small fennel bulb (very thinly sliced)
1 large orange (peeled and cut into segments)
1/4 cup best quality extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh coriander (finely chopped)
1 tablespoon fresh parsley (finely chopped)
salt & pepper

DIRECTIONS:
Toss together all the ingredients in a bowl then cover and leave to develop in flavour for 20 minutes before serving.

SERVING:
I ate mine with some BBQ lamb, but as I mentioned earlier, it works alongside so many things.

Carrot & Beetroot Salad

leej — Sat, 28 Jan 2012 14:00:58 +0000

My love affair with beetroot continues with this North African inspired salad. It’s a cinch to prepare and a really great accompaniment to BBQ food, which is abundant at the moment. It’s crunchy, sharp and earthy. Superb.

INGREDIENTS:
1 medium beetroot (peeled and cut into very fine juliennes on a mandolin)
2 carrots (peeled and cet into very fine juliennes on a mandolin)
1/2 lemon (juice of)
1/4 cup best quality extra virgin olive oil
1 tablespoon fresh mint (very finely chopped)
1 tablespoon fresh dill (very finely chopped)
salt & pepper

DIRECTIONS:
Combine all the ingredients together in a bowl, cover with cling wrap and refrigerate for 1 hour to develop in flavour.

SERVING:
Serve alongside meat, poultry or fish

Moroccan Lamb Skewers

leej — Wed, 25 Jan 2012 14:00:01 +0000

This was a successful mid-week dinner that I whipped up with stuff lying around the fridge. A really fragrant and flavour filled marinade that brought the lamb kicking and screaming to life (not literally). A wonderful blend of herbs and spices creates the perfect coating for the meat.

INGREDIENTS:
For the marinade:
1/2 red onion (chopped)
1/4 cup fresh dill (chopped)
1/4 cup fresh parsley (chopped)
1/4 cup fresh coriander (chopped)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli flakes
2 segments of preserved lemon (skin only)
1/2 cup olive oil
1 teaspoon salt
2 tablespoons natural yoghurt
3 cloves garlic (peeled and chopped)

Other:
800g lamb leg (cut into large chunks)

DIRECTIONS:
In a food processor, blend all the marinade ingredients together into a smooth paste.
Combine in a large bowl with the lamb. Cover in cling wrap and leave to marinade in the fridge for 4-5 hours.
Soak some wooden skewers for an hour or so to stop them burning on the BBQ.

Thread lamb chunks onto the skewers then cook on a pre-heated BBQ for 10-12 minutes until charred on the outside but still juicy on the inside. Leave to rest for 4-5 minutes before serving.

SERVING:
Serve alongside an array of salads and breads

Tomato, Onion and Cumin Salad

leej — Mon, 23 Jan 2012 00:00:09 +0000

It’s been a LONG time since I updated Cook Eat Blog. I’m blaming work for getting in the way – I’m still cooking most nights, but I haven’t had much time to update and compile the recipes. But I’m going to make a bigger effort in keeping things ship shape and up-to-date from here on in. It’s summer here in Australia and that means lots of BBQs – and I love nothing more than an array of interesting salads when I cook on the BBQ. This one is Moorish in its inspiration and really very simple indeed. There’s nothing to it in fact – but it was delicious so it deserves its place. Give it a try.

INGREDIENTS:
1/2 red onion (thinly sliced)
2 tomatoes (cut into segments (seeds and centre removed)
1/2 teaspoon cumin seeds (lightly dry roasted in a dry pan)
1 teaspoon cumin powder
1/2 lemon (juice of)
1/4 cup best quality extra virgin olive oil
salt & pepper

DIRECTIONS:
Combine all the ingredients together in a bowl, cover with cling wrap and leave in the fridge for 1 hour to develop in flavour before serving.

SERVING:
I served mine with some Moroccan BBQ lamb skewers but this works with pretty much anything.

Moroccan Pancakes with Honey & Butter

leej — Wed, 21 Sep 2011 14:00:42 +0000

OK, let me start by saying these are fabulous little packages of joy. Similar to English crumpets but much lighter in texture – Light and fluffy and dotted with tiny air holes they make a perfect breakfast. Being a yeast based pancake, they do take a little forward planning (ie. getting up early), but nothing too dramatic. The results are worth the planning – I could have eaten them all day. We ate ours with a little good quality butter and some even better quality Tasmanian honey and a spritz of lemon. I have made them a few times now and have also eaten them with fresh mango and oranges and yoghurt to equal applause. They’re great.

INGREDIENTS:
3 teaspoons dried yeast
125g cup plain flour
125g fine semolina
1 egg
1/2 cup milk (room temperature)
1/4 teaspoon salt
oil for frying
Butter
Honey

DIRECTIONS:
Mix the yeast with 1/4 cup luke warm water, mix in 2 teaspoons of the flour. Cover and leave for 15 minutes to froth up.
Sieve the flour, semolina and salt together in a large mixing bowl. Mix the eggs with the milk. Make a well in the flour then pour in the eggs, yeast mix and 1 cup water. Beat everything together with a whisk until a thick cream is formed (you may need to add more water to achieve the right consistency). Cover and leave somewhere warm for 1 hour to froth up a little.

Brush a little oil into a large frying pan and heat over a medium temperature. With a small ladle (about 3 tablespoons) spoon some batter into the pan to create a 4″ size cricle. Spoon in 3-4 more, depending on the size of your pan. Cook on one side for 3-4 minutes until browned and dry on top. Little bubble holes should appear all over the surface. Turn over and cook for 1 minute. Remove from the pan and repeat with the remaining batter.

SERVING:
Serve hot, smothered with butter and honey

Chermoula Chicken

leej — Wed, 08 Sep 2010 14:00:21 +0000

This Moroccan preparation is ideal for chicken you want to cook on the barbeque. Butterflying the bird means it lies flat on the griddle and cooks at an even rate. It’s easy to do at home yourself honestly! The chermoula, a classic Moorish combination of fragrant ingredients, lends a sweet flavour and tantalising cooking aroma which in my case spread around all the neighbouring gardens in my street. The chicken was beautifully charred and succulent – perfect for a beautiful spring evening in Sydney.

INGREDIENTS:
1.5-2kg chicken

For the Chermoula:
1 cup fresh flat leaf parsley (stalks and leaves)
1 cup fresh coriander (stalks and leaves)
1 small red onion (roughly chopped)
4 garlic cloves (roughly chopped)
½ preserved lemon (flesh removed, skin chopped)
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin
1 teaspoon ground coriander
large pinch cayenne pepper
1 tablespoon harissa paste
⅓ cup extra virgin olive oil

DIRECTIONS:
To butterfly the chicken, turn it to have the back bone facing up. With a pair of kitchen scissors, cut down through the thin bones on one side of the centre bone all the way down the bird. Repeat the process down the other side of the backbone then throw away the back bone. Now to remove the breast bone (keel bone). Open the bird to reveal the inside – you’ll notice a small white mound about 5cm down from the neck of the bird. Press a paring knife into the middle to cut through. Prise open the bird where you cut and you reveal a dark grey plate – slide your fingers in and follow the bone downwards, either side, then lift out the breast bone. Easy! Trim off the excess fat from the top and bottom then set the chicken aside.

To make the chermoula:
Place all the ingredients into a food processor and blend into a semi-fine paste. Rub this paste all over the chicken. Use your fingers to get under the skin all over the bird. Cover with plastic wrap and refrigerate for at least 2 hours, overnight is even better.

Heat a barbecue until hot, then cook the bird, turning regularly for 45 minutes until well cooked. Leave to rest for 10 minutes before serving:

SERVING:
I served mine with a medley of roasted vegetables and a simple rocket salad.

Beans in Harissa

leej — Fri, 25 Jun 2010 14:00:15 +0000

The spicy Moroccan paste Harissa, a blend of chilli and spices, is a perfect companion for green beans. The earthiness of the beans and sharp hit of harissa is quite addictive. Perfect as a side dish for almost anything!

RECIPE:

INGREDIENTS:
250g French beans (trimmed)
2 teaspoons harissa paste
1 medium red onion (finely chopped)
2 tablespoons olive oil
1 teaspoon coriander powder
1 teaspoon salt
1 teaspoon sugar
2 tablespoons fresh lemon juice
1 tablespoon mint (or coriander, parsley or dill)

DIRECTIONS:
Heat a saucepan of water and when boiling, cook the beans for 3-4 minutes until just tender. Drain and run under the cold tap to stop cooking. Set aside.

Heat a deep frying pan with the oil over a moderate heat. Add the onions and cook for 4-5 minutes until soft and tender. Add the ground coriander, stir briefly then add the harissa with 1/2 cup of water. Simmer for 2 minutes until reduced then return the beans to the pan and toss in the sauce. Stir in the sugar, salt and mint and adjust to suit. Serve either warm or at room temperature.

SERVING:
Serve with pretty much anything as a side dish or as part of a mezze spread.

Tagine of Chicken & Figs with Toasted Almonds

leej — Thu, 03 Jun 2010 01:00:24 +0000

This main course was truly sensational. A really delicious and intriguing flavour. I had no idea how well chicken and figs would compliment each other and was very surprised just how unified this dish turned out. It was really simple to make, like most tagines and pretty much took care of itself. I’ll be making this again soon.

INGREDIENTS:
800g chicken thighs
25g butter
2 onions (sliced)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon saffron threads (crumbled)
1 teaspoon salt
freshly ground black pepper
1 tablespoon honey
6 small figs (halved)
60g slithered almonds

DIRECTIONS:
Heat the butter in a tagine or stove top casserole pan over a moderate/low heat. Add the onions, stir and cover. Cook for for 10 minutes, stirring occasionally until they begin to turn brown. Add the cinnamon, ginger and saffron and stir briefly until aromatic. Add the chicken and cook for 4-5 minutes until lightly browned. Pour in 300ml water and season with the salt and pepper. Cover and let it simmer on low for 30 minutes. Remove the lid, and simmer for 10 more minutes.

Stir in the honey then press the figs, cut side down into the sauce. Simmer uncovered for 5 minutes until the figs are soft but not falling apart. Check for seasoning then remove from the heat.

Dry fry the almond slithers for a few minutes until golden brown on all sides.

SERVING:
Sprinkle over all the almonds and a little parsley and serve hot with rice or vegetable or indeed just bread.

Moroccan Sardine Balls with Spicy Tomato Sauce

leej — Tue, 01 Jun 2010 01:00:30 +0000

I bought some fresh sardines a short while ago and stupidly didn’t use them immediately. So they’ve been in the freezer ever since. I had to use them today so decided instead of serving them whole, with some kind of dressing, that I would make this Moroccan dish – the fish moulded into balls, served alongside a spicy tomato dipping sauce. A great appetizer dish – intense balls of sardine flavour which complimented the sweet, spicy sauce perfectly.

Makes approximately 12 balls.

INGREDIENTS:
Sardine Balls:
6 fresh sardines (gutted, boned and cleaned)
handful of fresh coriander
salt & pepper
1 garlic clove (mashed)
1/2 lemon (juice of)
3 tablespoons fine semolina
vegetable or mild olive oil for deep frying

Tomato Sauce:
1/2 red onion (very finely chopped)
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1 teaspoon chilli flakes
400g chopped tomatoes
1/2 teaspoon sugar
salt & pepper

DIRECTIONS:
To make the sardine balls: Place the sardines, coriander, garlic, lemon juice, salt and pepper into a food processor. Pulse the mixture into a rough paste. Remove and mould a little of the paste into walnut sized balls. Roll them in the semolina and arrange on a plate. Repeat with the remaining paste then place in the fridge for 2 hours until firmed up.

To make the sauce: Heat a medium saucepan with the oil over a moderate heat. Add the onion and fry gently for 4-5 minutes until transparent and lightly golden. Add the chilli, cumin, cinnamon, salt, pepper and sugar and stir briefly. Pour in the tomatoes and bring to a light simmer. Reduce the heat to low and simmer gently for 20 minutes until thickened. Check for seasoning then remove from the heat to cool.

To cook the sardine balls:
Heat about 4cm of oil in a medium saucepan until hot but not smoking. Drop in a few balls and cook them for 4-5 minutes each until golden brown. Drain on paper towels, sprinkle over a little salt and serve immediately.

SERVING:
Serve the balls with a side of dipping sauce and a lemon wedge to squeeze over. You can serve the tomato sauce hot or cold – up to you.

Lamb Tagine with Green Beans

leej — Sat, 17 Apr 2010 14:00:14 +0000

Here’s a simple, yet deliciously tasty Moroccan one pan meal – a dish that’s not going to cause too much fuss in preparing and one you can pretty much leave to itself without it suffering in the slightest. It has a rich, tangy flavour that works perfectly alongside the equally fragrant lamb. Perfect for a midweek/midwinter dinner.

INGREDIENTS:
800g lamb chump chops
3 tablespoons olive oil
1 red onion (finely chopped)
2 cloves garlic (finely chopped)
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground turmeric
1 teaspoon za’ataar (or 1 teaspoon dried thyme)
1 cup chopped coriander (stalks and leaves)
2 tablespoons preserved lemon (thinly sliced)
2 cups French beans (cut into small pieces)
salt & pepper

DIRECTIONS:
Heat a large casserole pan or tagine with the oil over a moderate heat. When hot, sear the lamb chops on each side for 1-2 minutes until browned. Remove from the pan and set aside. Reduce the heat a little then add the onion to the pan. Cook gently for 5 minutes until soft and lightly browned. Add the garlic and cook for a further 1 minute. Now add the cumin, ginger, turmeric and a generous grinding of salt & pepper. Stir briefly then pour in 400ml water and stir in the za’atar and coriander. Bring to a simmer then return the meat and any juices to the pan. Stir well, cover and reduce the heat to low so that the sauce is gently bubbling. Cook for 1¼ hours stirring occasionally. Add the beans and preserved lemon and simmer for a further 15 minutes until the beans are just soft. Check for seasoning then serve.

SERVING:
Serve with some fluffy cous cous or rice.