Pan-Fried Prawns with Ginger, Cumin and Paprika

 

                    This a quick, easy way of preparing prawns/shrimp for a snack or a main meal. Simply serve the juicy, piquant prawns/shrimp from the cooking vessel with chunks of crusty bread to mop up the oil and spices left behind.

Serves 4

• 3 tablespoons olive oil
• 2-3 garlic cloves, chopped
• 5cm/2 inches fresh ginger, peeled and grated
• 1 fresh red chilli/chile, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 500 gr raw king prawns/shrimp, shell on
• Leaves from a bunch of fresh cilantro, finely chopped
• Salt and black pepper
• Crusty bread, to serve
• 1 lemon, cut into wedges, to serve

1. Heat the oil in the base of a tagine or a large, heavy-based frying pan.
2. Stir in the garlic, ginger, chilli and cumin seeds.
3. As soon as a lovely aroma rises from the pan, add paprika and toss in the prawns.
4. Fry quickly over medium heat, until the prawns are just cooked and have turned opaque.
5. Season to taste with salt and pepper and sprinkle with cilantro.
6. Serve the prawns immediately with crusty bread and lemon wedges for squeezing.

BON APPÉTIT

Pois Chiches Grillés à l'Orientale

 

                    Cette recette se conserve quelques jours à température ambiante. Les pois chiches grillés sont parfaits tels quels en collation ou pour garnir une salade.

6 portions

• 1 boîte de 540 ml de pois chiches, rincés et égouttés
• 30 ml huile de sésame

Pour l'assaisonnement 

• 15 ml poudre d'ail
• 2 ml curcuma moulu
• 2 ml poudre de cari
• 2 ml gingembre moulu
• Sel et poivre 

1. Préchauffer le four à 350F (180C).
2. Éponger avec un tissu propre ou du papier absorbant.
3. Dans un bol, mélanger les pois chiches et l'huile ; assaisonner.
4. Répartir uniformément les pois chiches assaisonnés sur une plaque de cuisson tapissée de papier parchemin et cuire au centre du four pendant 20 minutes.
5. Retourner les pois chiches à l'aide d'une spatule et poursuivre la cuisson 15 minutes.

BON APPÉTIT

Chia-Seeded Tomato Sandwich with Smoked Mozzarella and Basil-Avocado "Mayo"

 

4 sandwiches

• 8 tomato slices ½-inch thick
• 3 tablespoons chia seeds
• 4 sub rolls, sliced in half (or burger buns or Parmesan Kale bread)
• ¾ cup Basil-Avocado "Mayo" (recipe below)
• 1 cup fresh baby spinach
• 4 slices smoked mozarella cheese or regular mozzarella cheese

1. Lay out the slices of tomato and coat them evenly with chia seeds.
2. Lay out the sub rolls and spread with the Basil-Avocado "Mayo".
3. Add the spinach to each roll, and then layer with the smoked mozzarella and 2 slices of chia seed-dusted tomatoes.

Note : Click here for "Parmesan Kale Bread"

Basil-Avocado "Mayo"

About 2 cups

• 2 avocados
• ½ cup water
• ¼ cup fresh basil
• 1 tablespoon lime zest
• 3 tablespoons lime juice
• Salt to taste

1. Cut the avocados in half, discard the pit and use a spoon to scoop out the flesh.
2. Place the flesh of the avocados in a food processor or blender ; add the water, basil, lime zest, lime juice, and salt.
3. Blend or process until the mixture is very smooth and has a mayo-like consistency.
4. Place in a bowl with a tight-fitting lid ; refrigerate until ready to use.

BON APPÉTIT

Blueberry-Chipotle Barbecue Sauce

 

                    This is the perfect sauce to slather on top of any meat, especially if it's right off the grill. The sweetness from the blueberries plays off of the smoky heat of the chipotles and works well on grilled vegetables too.

Makes about 2½ cups

• 1 tablespoon olive oil
• 1 cup diced onion
• 2 cups fresh blueberries
• 2 chipotle peppers in adobo sauce (more if you like heat, less if you don't)
• ¼ cup molasses
• 1 can (6oz / 168gr) tomato paste
• 1 teaspoon salt
• 2 cups water
• 1 tablespoon honey
• 2 tablespoons raspberry vinegar

1. In a medium-size pot, heat the oil over medium heat ; sweat the onion until it softens slightly and becomes translucent, about 5 minutes.
2. Add the blueberries, chipotle peppers, molasses, tomato paste, salt, and water ; stir to combine, and then bring the mixture to a boil over high heat.
3. Once the mixture reaches a boil, reduce to a simmer over low heat for about 1 hour, or until the sauce thickens a bit and the onions have cooked through.
4. Let cool slightly and transfer to a blender ; purée the mixture until combined, about 1 minute.
5. Return the sauce to the pot and add the honey and vinegar ; season to taste with salt.
6. The sauce will keep in the refrigerator for about 2 weeks.

BON APPÉTIT

Spicy Chicken Tagine with Apricots, Rosemary and Ginger

 

                    This tagine is both fruity and spicy, and the rosemary and ginger give it a delightful aroma.

4 portions

• 2 tablespoons olive oil plus 1 tablespoon butter
• 1 onion, finely chopped
• 3 resh rosemary sprigs, 1 finely chopped, the other 2 cut in half
• 7.5 cm fresh ginger, peeled and finely chopped
• 2 fresh red chillies, deseeded and finely chopped
• 1-2 cinnamon sticks
• 8 chicken thighs
• 1 cup ready-to-eat dried apricots
• 2 tablespoons honey
• 1 x 400g/14oz can plum tomatoes with juice
• Leaves rom a small bunch of fresh green or purple basil
• Salt and pepper
• Plain, Buttery Couscous, to serve (recipe below)

1. Heat the oil and butter in a tagine or heavy-based casserole dish ; add the onion, chopped rosemary, ginger and chillies and sauté until the onion begins to soften.
2. Stir in the halved rosemary sprigs and the cinnamon sticks ; add the chicken thighs and brown them on both sides.
3. Toss in the apricots with the honey, then stir in the plum tomatoes with their juice ; add a little water, if necessary, to ensure there is enough liquid to cover the base of the tagine and submerge the apricots.
4. Bring the liquid to the boil, then reduce the heat ; cover and simmer gently for 35-40 minutes, until the chicken is cooked through.
5. Season to taste with salt and pepper.
6. Shred the larger basil eaves and leave the small ones intact ; sprinkle them over the chicken and serve with Plain, Buttery Couscous.

Plain, Buttery Couscous

4-6 servings

• 2 cups couscous, rinsed and drained
• ½ teaspoon salt
• 400 ml warm water
• 2 tablespoons olive oil
• 2 tablespoons butter, broken into small pieces

To serve

• 1 tablespoon butter
• 2-3 tablespoons blanched, flaked almonds

1. Preheat the oven to 350F (180C).
2. Tip the couscous into an ovenproof dish, stir the salt into the water and pour it over the couscous ; leave the couscous to absorb the water for 10 minutes.
3. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them.
4. Scatter the butter over the surface and cover with a piece of foil or wet parchment paper ; put in the preheated oven for about 15 minutes, until the couscous is heated through.
5. Meanwhile, prepare the almonds ; melt the butter in a heavy-based frying pan set over medium heat, add the almonds and cook, stirring until the begin to turn golden, remove from the pan and drain on kitchen paper.
6. Take the couscous out of the oven and fluff up the grains with a fork.
7. Serve it from the dish or tip it onto a plate and pile it high in a mound, with the toasted almonds scattered over the top.

BON APPÉTIT

Moroccan Fish Tagine

 

                    This recipe uses an ordinary baking dish, with foil in place of the conical tagine lid.

4 portions

• 1 kg boneless, skinless fish fillets such as cod or haddock, cut into large chunks
• 1 onion, coarsely chopped
• A handful of fresh parsley leaves
• 2 garlic cloves, crushed
• 1 x 400gr/14oz can chopped tomatoes
• 4 thin carrots, halved and sliced
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• Pinch of sugar
• Salt and pepper

To serve

• Coriander/cilantro sprigs
• Lemon wedges

For the marinade

• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon coarse sea salt
• 4 garlic cloves, crushed
• 2 tablespoons paprika
• ½ teaspoon cayenne pepper
• 1 tablespoon groung cumin
• Juice of ½ lemon
• ½ cup olive oil

1. To make the marinade, combine the cilantro, salt, garlic, paprika, cayenne, cumin, lemon juice and olive oil in a shallow baking dish large enough to hold the fish in a single layer ; mix well.
2. Add the fish, and use your hands to turn the pieces until the are coated in the oil ; cover with plastic wrap and rerigerate for at least 30 minutes.
3. Preheat the oven to 375F (190C).
4. To make the sauce, put the onion, parsley and garlic in a food processor and process until finely chopped.
5. Transfer to a saucepan set over medium heat ; add the tomatoes, 1 cup water, carrots, cumin, cayenne and sugar.
6. Season, and stir to blend ; bring to the boil, then reduce the heat and simmer, covered, or about 15 minutes, until the carrots are tender.
7. Remove the fish from the refrigerator ; transfer it to a plate and pour the tomato sauce into the baking dish containing the marinade and mix well.
8. Return the fish to the dish, arranging it on top of the sauce ; Cover with kitchen foil and bake in the preheated oven for 10-20 minutes, until the fish is cooked through.
9. Remove from the oven, sprinkle with the cilantro sprigs and grind over some black pepper.
10. Serve with the lemon wedges on the side for squeezing and plain, buttery couscous or rice, as preferred.

BON APPÉTIT

Lamb Tagine with Prunes, Apricots and Honey

 

                    A classic lamb tagine, sweetened with honey and fruits, is the perfect introduction to the tastes of Morocco. Traditionally, this aromatic dish is served with bread to soak up the syrupy sauce. Too balance the sweetness, you could also serve a crunchy salad of finely shredded carrot, onions and cabbage or bell peppers.

4 portions

• 1 tablespoon olive oil plus 1 tablespoon butter
• 2 tablespoons blanched almonds
• 2 red onions, finely chopped
• 2-3 garlic cloves, finely chopped
• A thumb-sized piece of fresh ginger, peeled and chopped
• A pinch of saffron threads
• 2 cinnamon sticks
• 1-2 teaspoons coriander seeds, crushed
• 500 gr boned lamb, from the shoulder, leg or shanks, trimmed and cubed
• 12 dried, pitted prunes, soaked for 1 hour and drained
• 6 dried, pitted apricots, soaked for 1 hour and drained
• 3-4 strips orange zest
• 1-2 tablespoons honey
• Leaves from a small bunch of fresh coriander / cilantro leaves, finely chopped
• Salt and pepper
• Salad and crusty bread, to serve.

1. Heat the olive oil / butter in a tagine or heavy-based casserole dish, stir in the almonds and cook until they turned golden.
2. Add the onions and garlic and sauté until they begin to color ; stir in the ginger, saffron, cinnamon sticks and coriander seeds.
3. Toss in the lamb, making sure it is coated in the onions and spices, and sauté for 1-2 minutes.
4. Pour in enough water to just cover the meat and bring it to a boil.
5. Reduce the heat, cover the tagine or casserole dish and simmer for about 1 hour, until the meat is tender.
6. Add the prunes, apricots and orange zest, cover the tagine again, and simmer for a further 15-20 minutes.
7. Stir in the honey, season with salt and pepper to taste, cover and simmer for a further 10 minutes ; make sure there is enough liquid in the pot, as you want the sauce to be syrupy and slightly caramelized, but not to dry, add a little more water if necessary.
8. Stir in some of the coriander/cilantro and reserve the rest to sprinkle over the top of the dish.
9. Serve immediately with a salad and some crusty bread.

BON APPÉTIT