Tag Archives: Morocco

Cod with Chermoula on oven cooked potatoes and tomatoes

25 Jun

Finally a blog for a meal I have just eaten, must be the weekend!

Cod was marinaded in a Chermoula sauce (coriander, garlic, paprika, chilli, cumin, lemon juice and olive oil) for half an hour.

Meanwhile new potatoes were sliced thinly, mixed with thinly sliced tomatoes, dressed in oil and salt, then roasted for 30 minutes.

The cod and marinade were placed on top of the potatoes, cooked for 15 minutes and served with some leftover veg tagine.

The marinade imparted freshness to the tender flakes of fish, complemented by waxy, salty potatoes and tangy tomatoes. 8 out of 10.

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Fish in a red pepper sauce

25 Jun

A simple dinner, this was really packed with flavour and easy to do.

Peppers were roasted in a hot oven. Once charred, we peeled them. The peppers were pulverised with garlic, oil, vinegar and seasoning? This was drizzled over some oven poached fish.

Just 6.5 from Mr M, perhaps not one to make again.

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Catching up again, Chicken and date Tagine

25 Jun

As lamb supplies from the freezer start to run low, we opted for a chicken dish from Arabesque.

We speeded up the cooking process by cutting the chicken into small pieces. The onion was softened for ten minutes, with the usual cinnamon, ginger and saffron. Some water with the chicken to let it cook and absorb the flavours for half an hour. Then reduced with a little honey and a large handful of dates, the resulting sauce was thick.

Served up with some couscous and sprinkled with almonds this was a tasty tea, the chicken contrasted beautifully with the sticky dates.  8 says Mr M.

The next day Mr M dished up a vegetable tagine, no specific post for this one as it’s a repeat.

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Catch up posts, Mansaf (yoghurt soup) and Lamb Tagine with Chestnuts.

19 Jun

A delicious waft of roasting lamb is currently assaulting my nostrils, Mr M is making lamb with couscous and a date/almond stuffing.

Back to the topics of this blog. As the meat cigars only called for half a pack of mince Mr M industriously made the remainder into kifte (small meatballs).  Flavoured with garlic and cumin they were the meat element of the mansaf I made the next day. This was a departure from our Moroccan theme, according to our Moro cookbook its Jordanian, but very nice too. The meatballs are lightly browned with onions, then lots of almonds and pine nuts are toasted. The liquid of. The soup is stock, heavily flavoured with saffron. At the end of cooking yogurt (with egg and cornflour to stabilise it) is added.

The result is a flavour packed, creamy soup. 8 we agreed.

Next day. We are almost out of lamb, but Mr M diced a half shoulder to provide the meat for our tagine with chestnuts. Pretty similar to the other lamb ravines we have made, tender slow cooked lamb, flavoured with cinnamon, ginger and saffron. We added a few prunes to help goo out the sauce.  The chestnuts added a smokiness and a pleasant textural contrast to the melting lamb.  Another 8 we think.

No pics at present, phone is hiding them in its unique fashion…

Lamb with Couscous raisins and onions

6 Jun

A slight variation on the recipe given by Claudia, as I had some tasty little cutlets for my solo dinner that it seemed a shame not to roast. So I flavoured them with cinnamon, ginger and a clove on each chop. I also added some diced shallots.

I also made the couscous with extra care. Measuring the water, waiting ten minutes, adding a little oil, then fluffing with my finger tips.  Ten minutes before serving it went in the oven to get steamy hot. Then butter was melted through and the grains refluffed. Definitely worth it, so much better than the usual claggy mush.

I followed the recipe to make the caramelised onion and raising topping.  Onions were boiled for 20 minutes, until no liquid was left, then butter was mixed in until they were golden.  Finally soaked raisins and honey were added and caramelised to make a tasty sweet topping that I slathered over the chops and couscous. I give it an 8!

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Lamb Tagine with Apricots

3 Jun

This was very rich. Partly due to the slow cooked lamb shoulder chunks and partly due to the soaked dried apricots coated in honey and butter.

Mr M kindly diced up half a lamb shoulder and browned it in a little oil. I added some chopped onion and water and let it simmer for an hour or so.  Just a few teaspoons of cinnamon and ginger flavoured the meat.  After simmering gently for an hour, I took the lid off and increased the heat until the brothers was reduced to a rich sauce.

I soaked apricots for half an hour then boiled them for another half an hour before coating them in honey and butter. I let them get hot and sticky,  and slightly caramelised. They smelt amazing!  Reminded me of Greek kitchens of my Mum’s cousins, I guess they used a lot of honey and butter to male things taste good!

Apricots and almonds were scattered over the meat before serving with some pitta bread.  According to Claudia Roden, Moroccan’s tend to have bread with a tagine and not couscous, we didn’t have any proper bread but the pitta was nice. Mr M voted 7.5 out of 10, I agree for once.  This was nice, but not amazing, it could have done with more flavour and I found the whole thing a little oily.  Our lamb was tender, but a bit fatty!

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Vegetable tagine

2 Jun

Try as we might well couldn’t find a recipe for the type of vegetable tagine we had enjoyed on our honeymoon in Morocco. So we had to make it up as we went along, with fairly successful results.

To start onions and garlic fried in oil in the tagine and were followed by some courgette. Once softened cinnamon, chilli and turmeric, potatoes, olives, preserved lemon and carrot were added along with a good amount of water. This simmered for 25 minutes before green beans, coriander and parsley were placed into the tagine along with some of the magic Moroccan ingredient, Ras el Hanout and cooked for a few minutes more.

Tasty, but a little too spicy, thanks to a rather generous portion of chillies added by Mrs M. Still nice and easy to make, scoring 7.5 out of 10.

Mr M

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Lamb Tagine with potatoes and peas, day one of preserved lemon use

1 Jun

Morocco seemed like a good choice as we still have a freezer full of lamb to use. Plus I love Moroccan flavours and have a stash of delicious ingredients from my honeymoon, Ras el Hanout, Orange Blossom water and thanks to hubby’s shopping we now have lots of dried fruit.

I have a beautiful ceramic tagine that I hope to use extensively this month, although I was organised enough to have soaked it today, so a heavy le creuset pan served instead to make this casserole (I think technically its only called a tagine after the pot)…

We started the month with this dish to use up some of the wonderfully seasonal new potatoes we had in the cupboard. This was a pretty simple dish, but it takes a while to cook. Mr M softened onions and garlic with ginger powder. Then browned the meat. A little water was added and then the mix was cooked for an hour to make it tender.  Peeled new potatoes were then added, cooked for 20 minutes.  To finish peas, parsley, chopped green olives and a diced preserved lemon went in for 5 minutes cooking before serving with bread.

This was packed full of flavour, sharp lemon tang, savoury olives, meaty lamb and sweet peas. The potatoes added their own delicate edge and a lovely textural contrast.  We both agreed 8 out of 10. A good start to the month.

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Moroccan month, time to get the tagine out

1 Jun

I hope to improve on last month’s mere 10 posts, a poor show for Greek month. So please see the first week of Morrocan munchies.

Should be a romantic month for us as Morocco was the destination for my lovely surprise honeymoon. Hopefully we can recreate some of the culinary magic in the Magpie kitchen.

Inspiration comes primarily from the sumptuous Claudia Roden book Arabesque. It’s a lovely read and my copy is already a little splattered which is in my book, a great recommendation.

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