Taste USA: Moroccan

Friday, June 17, 2016

Moroccan Style Butternut Squash and Lima Beans

How to Make Moroccan Style Butternut Squash and Lima Beans Recipe - Middle Eastern spices flavor this vegetarian casserole, full of vegetables and other fiberrich ingredients. This is a great recipe for a cook-ahead meal as the flavors will mature and improve when the casserole is chilled overnight. Before serving, remove from the refrigerator and reheat thoroughly.

SERVES: 4

PREPARATION: 25 MINUTES, COOKING: 30 MINUTES

Ingredients:
1 tablespoon (15 ml) olive oil
1 red pepper, seeded and chopped
1 leek, halved lengthwise and sliced
15 ounce (425 ml) can can low-sodium lima beans, drained, rinsed
1 1/4 pounds (600 g) butternut squash, peeled, seeded and cut into 2 inch (5 cm)
chunks
2 parsnips, halved lengthwise and thickly sliced
2 zucchini, thickly sliced
1/2 teaspoon (2 ml) ground turmeric
1/2 teaspoon (2 ml) ground coriander
1/2 teaspoon (2 ml) ground cumin
pinch of crushed dried red chilies, or to taste (optional)
1/2 cup (90 g) dried apricots, roughly chopped
1 1/2–2 cups (375–500 ml) homemade or low-sodium vegetable stock
1/4 cup (50 g) pine nuts, toasted
fresh parsley or cilantro leaves, to serve

Method:
1 Heat the oil in a large saucepan. Add the pepper and leek and cook over a medium heat for 5 minutes, or until softened.

2 Add the lima beans, squash, parsnips and zucchini, add the spices and dried chilies, if using, the apricots and 11/2 cups (375 ml) of the stock. Cover and bring to a boil, reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender. Check occasionally and add a little more stock if the mixture is too dry.

3 Divide among serving bowls, sprinkle with the pine nuts and parsley and serve.

Each serving provides
301 calories, 10 g protein, 13 g fat (2 g saturated fat), 36 g carbohydrate (21 g sugars), 9 g fiber, 427 mg sodium

Moroccan Style Butternut Squash and Lima Beans

Sunday, June 5, 2016

Moroccan Carrot Salad

How to Make Moroccan Carrot Salad Recipe - preparation 10 minutes

Serves 4

Ingredients:
1kg/2¼lb carrots
2 oranges, peeled and sliced
juice of 1 large lemon
juice of 1 orange
2 tbsp olive oil
salt and ground black pepper
a pinch of ground cinnamon
chopped fresh coriander (cilantro) to serve

Method:
1 Peel the carrots and cut them into thin matchstick strips. Place in a large bowl with the oranges.

2 Mix together the lemon juice, orange juice, oil, salt and pepper and cinnamon, and stir into the carrot mixture.

3 Sprinkle with chopped coriander and serve.

Friday, January 15, 2016

moroccan vegetable tagine

How to make moroccan vegetable tagine recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
200 g (7 oz) couscous
550 ml (18 fl oz) boiling water
2 tablespoons sunflower oil
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon grated fresh root ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
2 teaspoons dried red chilli flakes
1 tablespoon harissa paste
400 g (13 oz) can chopped tomatoes
250 ml (8 fl oz) hot vegetable stock
2 red peppers, cored, deseeded and cut into bite-sized pieces
700 g (1½ lb) butternut squash, peeled, deseeded and cubed
100 g (3½ oz) golden sultanas
salt and pepper
chopped fresh coriander, to garnish

Method:
Put the couscous in a large heatproof bowl and season with salt. Pour over the measured water, cover with cling film and leave to stand for 10 minutes, or according to the pack instructions, until the water is absorbed. Gently fork to separate the grains, then set aside and keep warm.

Meanwhile, heat the oil in a large frying pan, add the onion and cook over a medium heat, stirring occasionally, for 2–3 minutes until softened.

Add the garlic, ginger, ground spices, chilli flakes, harissa, tomatoes and stock and bring to the boil, then reduce the heat to low, cover and simmer gently for 10–12 minutes.

Stir in the red peppers, squash and sultanas, re-cover and increase the heat to medium. Simmer for 10–15 minutes or until the vegetables are tender, then season to taste.

Spoon the couscous into warm bowls, then ladle over the tagine and serve scattered with chopped coriander.

For Moroccan kebabs, cut 2 large courgettes, 2 cored and deseeded red peppers and 1 aubergine into chunks and place in a large bowl. Mix together 8 tablespoons olive oil, 1 tablespoon harissa paste, the juice of 2 lemons and a small handful of chopped coriander, pour over the vegetables and toss.

Thread the veg onto 12 metal skewers, season and cook under a preheated medium grill for 10–12 minutes, turning once. Serve with couscous. Total cooking time 20 minutes.

moroccan vegetable tagine

Friday, August 21, 2015

Spicy Kingfish Pies

How to make Spicy Kingfish Pies Recipe - The combination of capsicum, chorizo, olive, tomato and spice gives these pies a Moroccan feel.

MAKES 6 INDIVIDUAL PIES

PASTRY:
1 quantity of Smoked Paprika and Black Sesame Seed Puff Pastry

FILLING:
500g kingfish (or any meaty white fish i.e. cod, monkfish), skin and bones removed, cut into 3cm cubes
2 tbsp flour, seasoned with a pinch of salt and pepper 25g butter
2 tbsp olive oil
6 cloves garlic, peeled and finely chopped
2 tsp Moroccan seasoning
2 tsp dried oregano
300g chorizo sausage, chopped into small chunks
salt and white pepper, to taste
400g can chopped tomatoes in juice
200g jar sweet roasted capsicums, roughly chopped
80g black pitted olives, roughly chopped
3 tbsp cream cheese
1 large bunch flat-leaf parsley, finely chopped
50g Parmesan, grated juice of ½ lemon
2 tbsp extra virgin olive oil, for drizzling
3 tbsp cream cheese
1 large bunch flat-leaf parsley, finely chopped
50g Parmesan, grated juice of ½ lemon
2 tbsp extra virgin olive oil, for drizzling

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Smoked Paprika and Black Sesame Seed Puff Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for bases and one-third for tops). On a lightly floured surface, roll out each of the larger portions to approximately 3mm thick to line six individual pie dishes. Lightly oil the pie dishes and line with pastry, allowing a little overhang.

Roll the remaining pastry for the tops of the pies into six circles just larger than the pie dishes. Place on a baking tray with the pastry bases and refrigerate until chilled (30 minutes).

Place the fish in a bowl, add seasoned flour and toss a few times to coat the fish. Heat the butter in a large saucepan over a mediumhigh heat until foaming. Add the kingfish and fry for 20 seconds on each side, then remove from the pan and set aside on a plate.

Add olive oil to the saucepan, reduce the heat and add the garlic, gently frying for 1 minute. Turn the heat up to medium and add the Moroccan seasoning, oregano and chorizo, then season with salt and pepper and stir for another minute. Pour in the tomatoes and reduce the liquid by half (10–15 minutes).

Remove from the heat and transfer mixture to a bowl. Stir in capsicum, olives, cream cheese, parsley and Parmesan. Add lemon juice and extra virgin olive oil. Season to taste, then leave to cool slightly (approximately 30 minutes).

Take pastry from the refrigerator and spoon the mixture into your lined pie dishes. Brush the rims of the pastry cases with egg wash then drape the remaining pastry circles over the pie dishes. Trim, then press the pastry edges firmly together to seal. Crimp the rims with a fork dipped in flour.

Brush the pastry with egg wash, then make four slits in the top of each pie to allow the steam to escape during baking. Bake in a preheated 220°C oven for 35 minutes or until the pastry is crisp and golden-brown in colour.

Spicy Kingfish Pies

Monday, March 9, 2015

Moroccan couscous salad

How to make Moroccan couscous salad recipe - An ideal partner for kebabs, chicken, and lamb. Salade de couscous marocain recette

Put 9oz (250g) couscous in a large bowl with enough hot vegetable stock to just cover. Leave for 5 minutes, then fluff up with a fork.

Cook 2 chopped zucchini in a little olive oil until golden, then add to the couscous with a good pinch of paprika, the juice of 2 lemons, a handful of fresh flat-leaf parsley, finely chopped, and a handful of chopped olives. Season well with sea salt and freshly ground black pepper, and stir to combine.

Moroccan couscous salad

Saturday, February 21, 2015

Moroccan style crepes

How to make Moroccan style crepes recipe - Crêpes de style marocain recette

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

1 eggplant, cut into small dice

2 tomatoes, finely chopped

pinch of ground cinnamon

small handful of finely chopped mint leaves

lemon wedges, for serving

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When blended, beat with an electric mixer to remove any lumps. Rest in the refrigerator for 30 minutes.c

2 Heat 1 tbsp olive oil in a frying pan, add the eggplant, and cook over medium heat for 5–8 minutes, stirring frequently, until golden. Add the tomatoes and cook for another 5 minutes or until they start to break down a little. Season well with salt and pepper, then stir in the cinnamon and the mint.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a heatproof cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the eggplant mixture ontop of a crêpe and roll or fold it, or simply serve the eggplant mixture on top. Prepare a second crêpe, and serve with a squeeze of lemon.

Moroccan style crepes

Saturday, January 31, 2015

Moroccan Chickpea Burger

How to make Moroccan Chickpea Burger Recipe - When Andrea’s son, Luke, lived in Morocco, he made a couple of trips to Fez, a city known for its beauty, culture, and history. While there, he always made sure to stop at Café Clock, a popular spot owned and operated by a colorful British ex-pat. He couldn’t get enough of the famed camel burger, but the café also boasts a wonderful chickpea burger, flavored with preserved lemons, a local staple. Luke’s adaptation follows.

Ingredients:

2 (19-ounce, 535 g) cans chickpeas, drained and rinsed

3 cloves garlic, peeled and mashed

Rind of 1 preserved lemon, chopped

1 egg

1 1/2 teaspoons (4 g) cumin powder

1 teaspoon (2 g) ground coriander

1/4 teaspoon (0.5 g) ground ginger

Handful fresh parsley leaves

Kosher salt and ground white pepper, to taste

1 red onion, roughly chopped

3 tablespoons (17 g) chickpea flour

Oil, for cooking (1 to 2 tablespoons (15 to 28 ml)

6 egg rolls, split in half horizontally

Harissa Mayo (recipe follows)

Parsley Salad (recipe follows)

Method:

In the bowl of a food processor fitted with the steel blade, combine the chickpeas, garlic, preserved lemon rind, egg, cumin powder, coriander, ginger, parsley, salt, and white pepper.

Pulse 6 to 7 times. Transfer two-thirds of the mixture to a bowl and process the remaining mixture until smooth. Fold the chickpea purée into the chunkier mixture and then fold in the chopped onion and chickpea flour. Using a large spoon or ice cream scoop, divide the mixture into 6 even portions and shape into patties.

Pour enough oil into a large skillet to coat the bottom. Set over medium-high heat and cook patties for 3 to 4 minutes until golden brown. Flip the patties and cook the other side for 3 to 4 minutes until golden. Transfer to a plate.

Turn the heat to low and place the rolls, cut sides down, in the skillet. Heat for just under a minute until lightly brown. (You may have to do this in batches.)

To serve: Slather the tops and bottoms of the rolls with Harissa Mayo and place burgers on bottoms of rolls. Mound on some Parsley Salad and top with the other half of the bun. YIELD: 6 burgers

HARISSA MAYO:

1/2 cup (115 g) Best.Mayo.Ever or your favorite mayonnaise

1/3 cup (85 g) harissa (North African chile paste; available at most Middle Eastern markets, or see Resources)

In a small bowl, stir the mayo and harissa together. Refrigerate, covered, until needed or up to 1 week. YIELD: Scant 3/4 cup (200 g)

PARSLEY SALAD:

1 small bunch fresh parsley leaves, roughly chopped

2 teaspoons (10 ml) fresh lemon juice or to taste

1 teaspoon (5 ml) olive oil

Coarse sea salt to taste

In a medium bowl, mix together the parsley, lemon juice, and olive oil with your hands. Sprinkle with sea salt. YIELD: 6 servings as burger topping

Moroccan Chickpea Burger