Tag Archives: vegetables

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.

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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 – 26th January 2015 – Roasted Moroccan Vegetables with Chickpeas

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This is a lovely simple dish, which works really well both hot or cold. I served this in the cafe warm with couscous, but I’ve also been eating it in wraps between customers!

Serves 4 as a main or 6 as a side

Ingredients

2 large onions, roughly sliced
500g good quality roasting potatoes, peeled and cut into 2 cm dice
5 tbs sunflower oil
4 cloves of garlic, peeled but left whole
3 peppers of varying colours, deseeded and roughly chopped
3 sticks celery, chopped
4 carrots, roughly chopped
1 large aubergine cut into 2 cm dice
2 x 400g tins of chickpeas, drained
A large handful of fresh coriander, chopped
1 tsp ground cumin
1 tsp ground coriander
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 chickpeas to the vegetables and roast for a further 5 minutes.

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