Coconut Shrimp with Dipping Sauce

 

                    With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp would be great for any occasion, from an appetizer party to a weeknight dinner.

5 servings

• 1 can "14 ounces" light coconut milk, divided
• 1 jalapino pepper, seeded and chopped
• ¼ cup minced fresh cilantro
• 1¼ pounds uncooked medium shrimp
• ¾ cup all-purpose flour
• 4 egg whites
• ¾ cup panko bread crumbs
• ¾ cup flaked coconut, lightly toasted
• One-third cup reduced-sugar apricot preserves
• 1 teaspoon spicy brown mustard

1. Place 2 tablespoons coconut milk in a small bowl, cover and refrigerate.
2. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk.
3. Peel and devein shrimp, leaving tails on ; add to bag, seal and turn to coat and refrigerate for 1 hour.
4. Place flour in a shallow bowl ; in another bowl, lightly beat the egg whites.
5. In a third bowl, combine bread crumbs and coconut.
6. Drain and discard marinade.
7. Dip shrimp in flour and egg whites, then roll in crumb mixture.
8. Place on a baking sheet coated with cooking spray.
9. Bake at 400F (200C) for 7-9 minutes on each side or until lightly browned.
10. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk ; serve with shrimp.

BON APPÉTIT

Chicken Finger Tacos for two

 

                    Using chicken fingers in this recipe makes for the perfect size taco and also cuts down on prep time.

2 servings

• 1 egg, lightly beaten
• ½ cup seasoned bread crumbs
• Pinch of salt and pepper 
• 4 chicken tenderloins
• 1 tablespoon canola oil
• 4 corn tortillas "6 inches", warmed
• ½ cup shredded cheddar cheese
• Salsa, sour cream, guacamole, chopped tomatoes, shredded lettuce and fresh cilantro leaves, optional

1. Place egg in a shallow bowl.
2. In an another shallow bowl, combine bread crumbs, salt and pepper.
3. Dip chicken in egg, then roll in bread crumb mixture.
4. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes or until no longer pink.
5. Serve on tortillas with cheese and optional ingredients if desired.

BON APPÉTIT

Basil Brie in Pastry

 

• 2 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped fresh basil leaves
• 1 round Brie cheese "14 ounces"
• ½ package "17 ounces size" frozen puff pastry, thawed

1. Heat oven to 400F "200C".
2. Grease cookie sheet.
3. Mix Parmesan cheese and basil, cut cheese round horizontally into 2 layers.
4. Sprinkle basil mixture evenly over cut surface, reassemble cheese round.
5. Roll pastry into triangle, 12 x 10 inches, on lightly floured surface.
6. Cut out one 10-inch circle, place the cheese in center.
7. Bring pastry up and over cheese, press to make smooth and even.
8. Brush pastry lightly with water and press gently to seal.
9. Place pastry-wrapped cheese, seam side down, on cookie sheet.
10. Cut decorations from remaining pastry if desired, moisten pastry with water to attach.
11. Bake about 25 minutes or until golden brown.
12. Cool on cookie sheet on wire rack 30 minutes before serving.
13. Serve with assorted crackers or fruit if desired.

BON APPÉTIT

Chocolate-Almond Cream

 

                    Add flavored almonds for delicious crunch to this velvety dessert. Cook ½ cup sliced or slivered almonds and ¼ cup almond-flavored liqueur in a 10-inch skillet over medium heat, stirring often, until no liquid remain. Cool on aluminium foil, then break into pieces.

16 servings

• Hot Fudge Sauce "click here for recipe"
• About 18 ladyfingers
• One third cup amaretto 
• 45 ml water
• 3 cups whipping cream
• ¼ cup amaretto

1. Prepare Hot Fudge Sauce, remove 1 cup of the sauce, cool.
2. Cover and refrigerate remaining sauce.
3. Split ladyfingers lengthwise in half..
4. Arrange ladyfingers, cut sides toward center, on bottom and upright around side of ungreased springform pan 9 x 3 inches.
5. Mix one third cup amaretto and 45 ml water, brush over ladyfingers.
6. Beat whipping cream in chilled large bowl until stiff.
7. Mix 1 cup cooled Hot Fudge Sauce and ¼ cup amaretto, fold into whipped cream.
8. Spoon into pan and smooth top.
9. Freeze about 8 hours or until firm.
10. Place in refrigerator at least 1 hour but no longer than 2 hours before serving.
11. Heat refrigerated Hot Fudge Sauce, stirring occasionally, just until warm.
12. Loosen dessert from side of pan, remove side of pan.
13. Cut dessert into wedges.
14. Serve with sauce, freeze any remaining dessert.

BON APPÉTIT

Baked Lamb Tagine with Quinces, Figs and Honey

 

                In this festive dish, a shoulder of lamb is marinated in chermoula, a delicious Morrocan herb and spice mix, and baked slowly. If you have difficulty sourcing quinces, you can use sharp green apples or pears instead.

Serves 4-6

• 1.5 kg shoulder of lamb on the bone
• 30 ml olive oil plus 15 ml butter
• 2 red onions, cut into wedges
• 225 gr ready-to-eat pitted prunes
• 225 gr dried figs or fresh figs, halved
• 40 gr butter
• 2 fresh quinces, quatered
• 45 ml orange flower water
• 30 ml honey
• Leaves from a small bunch of fresh flat leaf parsley, chopped
• Leaves from a small bunch of fresh cilantro, chopped
• Plain, buttery couscous "click for recipe" or roasted potatoes, to serve
• Chermoula "click for recipe"

1. Cut small incisions in the shoulder of the lamb wit a sharp knife and rub the chermoula well into the meat.
2. Cover and leave in the refrigerator for at least 6 hours, or overnight.
3. Preheat the oven to 350F "180C".
4. Heat the olive oil in a tagine or heavy-based casserole dish, add the lamb and brown it all over and transfer the meat to a plate.
5. Stir the onions and any leftover chermoula into the olive oil, add the prunes and if using dried figs, add them at this stage.
6. Pour in 300 ml water and put the lamb back into the tagine, cover and bake in the oven for 2 hours.
7. Towards the end of the cooking time, melt the butter in a heavy-based pan, toss in the quinces and sauté until golden brown.
8. Remove the tagine rom the oven and place the golden quinces around the meat "if using fresh figs, add them at this stage".
9. Add the orange flower water and honey, then return the tagine to the oven for a further 25-30 minutes, until the lamb is so tender it almost falls off the bone.
10. Sprinkle the chopped parsley and cilantro over the top and serve immediately with plain, buttery couscous or roasted potatoes.

BON APPÉTIT

Fish Tagine with Preserved Lemon and Mint

 

                    The fish is first marinated in a chermoula-style flavouring,and the dish is given an additional depth of flavour with a little white wine or sherry.

Serves 4-6

• 1 quantity Chermoula "recipe below"
• 900 gr fresh fish fillets, such as cod or haddock, cut into large chunks
• 45 ml olive oil
• 1 red onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 preserved lemon, finely chopped
• 1 x 400g/14oz can plum tomatoes with their juice
• 150 ml fish stock or water
• 150 ml white wine or fino sherry
• Salt and black pepper
• Leaves from a bunch of fresh mint, finely shredded

1. First, make the chermoula, reserve 10 ml of the mixture for cooking.
2. Toss the fish chunks in the remaining chermoula, cover and leave to marinate in the refrigerator for 1-2 hours.
3. Heat the oilin a tagine or heavy-based casserole dish.
4. Stir in the onion, carrots and celery and sauté until softened.
5. Add the preserved lemon with the reserved 10 ml of chermoula and the tomatoes and stir in well.
6. Cook gently for about 10 minutes to reduce the liquid, then add the stock and the wine or sherry.
7. Bring the liquid to a boil, cover the tagine, reduce the heat and simmer for 10-15 minutes.
8. Toss the fish in the tagine, cover and cook gently for 6-8 minutes, until the fish is cooked through.
9. Season to taste with salt and pepper, sprinkle with the shredded mint leaves and serve immediately.

For the chermoula

• 2-3 garlic cloves, chopped
• 1 fresh red chilli, chopped
• 5 ml sea salt
• A small bunch of fresh cilantro
• Pinch of saffron threads
• 10 ml ground cumin
• 60 ml olive oil
• Juice of 1 lemon

1. Use a morter and pestle to pound the garlic and chilli with the salt to form a paste.
2. Add the cilantro leaves and pound to a coarse paste..
3. Beat in the saffron and cumin and bind with the oil and lemon juice.

BON APPÉTIT

Chorizo Tagine with Lentils and Fenugreek

 

                    This is very simple yet delicious peasant food. Prepared with locally cured, spicy Morrocan merguez sausages or chorizo and lentils or beans, it is a satisfying dish, best served with flat breads and a generous dollop of creamy yogurt.

Serves 4-6

• 30 ml olive oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 450 gr chorizo or merguez sausages, thickly sliced
• 10 ml ground turmeric
• 10 ml ground fenugreek
• 250 ml brown lentils
• 1 x 400g/14oz can chopped tomatoes
• 10 ml sugar
• Leaves from a bunch of fresh cilantro, roughly chopped (reserve some for garnish)
• Salt and black pepper
• Warmed flat breads and plain yogurt, to serve

1. Heat the oil in a tagine or heavy-based casserole dish.
2. Add the onions and garlic and sauté until they begin to colour.
3. Toss in the chorizo or merguez slices and sauté for 1-2 minutes just to flavour the oil.
4. Stir in turmeric and fenugreek and add the lentils, making sure they are well coated with the spices.
5. Add the tomatoes with the sugar and pour enough water to cover the lentils by 2.5cm.
6. Bring the liquid to the boil, reduce the heat, put on the lid and cook gently for about 25 minutes, adding more water if necessary, until the lentils are tender but not mushy.
7. Toss in the cilantro and season to taste with salt and pepper.
8. Scatter the rest of the cilantro over the top and served with warmed flat breads and plain yogurt.

BON APPÉTIT