Tag Archives: Moroccan

Recipe of the Week – 10th July 2017 – Moroccan Aubergine and Potato Rice


I’m not sure where I got the inspiration for this recipe from – I think it was equal parts my love of aubergines and Moroccan spices, and what was available in the fridge at the time! Hopefully the end result is more than the sum of its parts though. I personally found it very satisfying and filling and will probably be making it again very soon!

Serves 4 as a main, 6 as a side

Ingredients

3 large aubergines, cut into 1cm thick slices, then halved

100g baby potatoes, cut into wedges

2 onions, finely chopped

3 cloves of garlic, sliced

5 tbs olive oil

2 tbs Ras-el-hanout

1 tsp ground cinnamon 

1 tsp cumin seeds

200g long grain or basmati rice, rinsed

1 x 400ml tin on coconut milk

50g sultanas

Handful of fresh pistachios 

Method

1. Preheat the oven to 200C.

2. In a large bowl, add the aubergine slices, potato wedges, onion, garlic and spices. Drizzle the oil over and mix well. Place on a large baking tray and put in the oven for 25 minutes until brown.

3. Meanwhile, cook the rice in a large saucepan of slightly salted boiling water until soft (approx. 12 minutes). Drain, rinse and return to the pan. Stir in the coconut milk and sultanas, season, and simmer gently for 5 minutes until sticky.

4. When cooked, add the vegetables to the rice, stir well, sprinkle the pistachios over and serve immediately.

Advertisements

Recipe of the Week- 10th April 2017 – Moroccan Vegetable Gratin


This recipe is a spicy variation on the traditional French gratin, substituting spices for some of the herbs, and as such is a sort of tagine/gratin hybrid! This is really simple to prepare and make, and is open to lots of changes of ingredients to suit whatever is in the fridge or cupboard!

Serves 4 to 6

Ingredients

3 tbs olive oil

3 large sweet potatoes, peeled and finely sliced

2 aubergines, sliced

3 large carrots, peeled and sliced at 45 degrees

2 large onions, sliced

100g quinoa, rinsed (red split lentils work well too)

500ml good quality vegetable stock from bouillon 

2 tbs ras el hanout

1 tsp dried chilli flakes

2 tsp dried cumin

2 tsp Herbes de Provence

50g mature cheddar cheese, grated (optional)

Method

1. Preheat the oven to 200C.

2. Heat the olive oil in a large frying pan, and add the aubergine slices. Gently fry until lightly brown only (3 minutes or so each side). Set aside.

3. In a large casserole dish, layer the sweet potatoes, onions, carrots and aubergine slices in alternate layers until used up. 

4. Sprinkle the quinoa, herbs and spices over the top then pour over the hot vegetable stock to ensure all is mixed through the dish. Cover with tin foil and place in the oven for 25 minutes.

5. If topping with cheese, add this after 20 minutes, and continue to bake uncovered for 5 minutes until brown.

6. Serve immediately with couscous, fresh bread and a green salad.

Recipe of the Week – 4th July 2016 – Moroccan Butternut Squash Couscous


This is a really simple but very satisfying recipe that makes a great quick lunch. I made this as an alternative Sunday lunch to give me a break from gravy! This is very nice the next day served cold, too.

Serves 4

Ingredients

1 large butternut squash, peeled, deseeded and cut into 2 cm dice

300g dried couscous

3 tbs extra virgin olive oil

2 tbs ras-el-hanout

1 tbs ground cumin

1 tbs ground cinnamon

1 pomegranate, seeds removed

300ml vegetable stock from good quality bouillon 

2 tbs fresh parsley, finely chopped

200ml natural yoghurt

Method

1. Preheat the oven to 220C.

2. Place the butternut squash cubes in a large bowl, add the oil and spices and mix together well. Place on a large baking sheet and bake for 30 minutes until soft.

3. In another large bowl, add the coucous and stock, mix together well and leave for 10 minutes. Mix in the chopped parsley and season.

4. Finally, mix together the butternut squash and couscous, and serve with drizzled yoghurt and the pomegranate seeds.

Recipe of the Week – 21st September 2015 – Moroccan Roasted Vegetables with Chickpeas

  
Whenever I make this in the cafe it always sells out within the day – no matter how much I make! I have posted a variation of this recipe before, but I am continually tweaking ingredients, and I felt that this is the most satisfying to date.

Serves 6

Ingredients

1 large aubergine, cut into 2 cm dice

2 large onions, roughly sliced

500g butternut squash, peeled, deseeded and cut into 2 cm dice

50ml sunflower oil

6 cloves of garlic, peeled but left whole

3 peppers of varying colours, deseeded and roughly chopped

3 sticks celery, chopped

4 carrots, roughly chopped

A small bunch or runner beans, roughly chopped

2 x 400g tins of good quality chopped tomatoes

2 x 400g tins of chickpeas, drained

A large handful of fresh coriander, chopped

1 tsp ground cumin

1 tsp ground coriander

A pinch of saffron threads

1 tbs Ras-el-Hanout

1/2 tsp ground cinnamon

1/2 tsp ground turmeric

Method

1. Preheat the oven to 220C.

2. In a large bowl add all of the ground spices and mix well.

3. Add all of the vegetables (everything except the chickpeas), pour over the oil and again mix well.

4. Pour the vegetables in a large greased baking tray and roast for 25 minutes, stirring halfway through. Separate the garlic cloves, mash, then stir in.

5. Add the tinned tomatoes and stir well.

6. Add the chickpeas to the vegetables and roast for a further 5 minutes.

7. Stir in the fresh coriander and serve warm with couscous.

Recipe of the Week – 20th July 2015 – Moroccan Vegetable and Bulgur Wheat Bake

 
This recipe makes for a perfect satisfying evening meal particularly after a hard day’s work when you need something filling but relatively simple. This really is the baking equivalent of one-pot cooking, but the result feels much more sophisticated!

Serves 4

Ingredients

3 large sweet potatoes, peeled and cut into 2cm dice

1 large onion, roughly chopped

1 aubergine, cut into 2cm dice

2 courgettes, roughly chopped

1 red pepper, deseeded and roughly chopped

3 cloves of garlic, crushed

3 tbs olive oil

300g bulgur wheat, rinsed

2 tbs Ras-el-hanout 

2 tsp ground cinnamon 

500 ml good quality vegetable stock from bouillon

4 large free range eggs, poached (optional)

Method

1. Preheat the oven to 220C.

2. Place all of the vegetables in a large baking tray, add the oil, spices and bulgur wheat and mix well. 

3. Pour over the stock, mix well again, then cover with tin foil and bake for 35 minutes.

4. Serve immediately with a poached egg and some flatbread.

Recipe of the Week – 25th May 2015 – Moroccan Aubergine and Chickpea Stew

 

I really love this recipe – it’s very filling with the combination of silky aubergines and the chickpeas, and blends nicely with the Moroccan spices that really lets the cinnamon flavours out – I will definitely be doing this one again!

Serves 6

Ingredients

1 large onion, chopped 

4 tbs olive oil

1 green chilli, finely chopped

6 cloves of garlic, crushed 

2 large aubergines, cut into 2cm dice

300ml water 

3 x 400g cans of chickpeas, drained 

2 x 400g cans of good quality chopped tomatoes 

1 tsp ground cinnamon 

1 tbs Ras-el-Hanout

1 bunch of coriander leaves, chopped 

Method

1. Place the diced aubergine in a large bowl, sprinkle liberally with salt and leave to juice for 30 minutes. Rinse thoroughly.

2. Add the oil to a large frying pan and gently fry the onion and aubergine for 10 minutes until soft.

3. Add the garlic, chilli and spices and fry for a further 2 minutes.

4. Add the water, tomatoes and chickpeas to the mixture, season, stir thoroughly and simmer for a further 10 minutes.

5. Take off the heat, stir in the chopped coriander and serve immediately with couscous or flatbreads.







Recipe of the Week – 13th April 2015 – Warm Moroccan Aubergine and Quinoa Salad

 

I thought that I would try to experiment with something a little different at the cafe this week, and was scratching my head as to what to do with some impulse-bought quinoa. I had a look at some recipes online, but nothing really inspired me, so I thought I would try making it into a Moroccan salad. I was very pleased with the results – the nuttiness of the quinoa worked really well with the subtle blend of spices, and anything with aubergines in it is ok by me!

Serves 6

Ingredients

2 large aubergines, cut into 2 cm dice

1 large onion, finely chopped

2 cloves of garlic, crushed

1 red and 1 yellow pepper, deseeded and finely diced

5 tbs olive oil

500g quinoa, rinsed

400ml good quality vegetable stock from bouillon 

1 tbs Ras-El-Hanout

1 tsp ground cinnamon

1 tsp ground cumin

A pinch of saffron threads

Juice from 1 lemon

A small bunch of fresh parsley, roughly chopped

Salt and pepper to season

Method

1. Put the aubergine cubes in a large bowl, sprinkle generously with salt to coat, and leave to bring out the juices for 30 minutes.

2. Meanwhile, put the quinoa and stock in a large saucepan, bring to the boil then simmer until the grains begin to open.

3. Rinse the aubergine thoroughly then add with the onion and garlic to a large saucepan with the oil and gently saute for 5 minutes.

4. Add the peppers, and all the spices, stir well and saute covered for a further 10 minutes.

5. Add the cooked quinoa, stir well and take off the heat. Stir in the lemon juice and parsley. Season to taste.

6. Serve immediately with fresh bread and a green salad.