Monday, March 16, 2015

Moroccan-Inspired Swiss Chard Rolls Recipe


Recipe courtesy of Giada De Laurentiis

SHOW: Giada at Home
EPISODE: Spa Day at Home

Ingredients

Rice:
2 3/4 cups vegetable broth or stock
Two 1/4-inch-thick slices fresh ginger, each about 1-inch in diameter
1/2 cup short or long-grain brown rice
1/2 cup wild rice
3 tablespoons vegetable oil or canola oil
1 cup sliced green onions (about 1 small bunch)
3 small carrots, peeled and chopped into 1/4-inch pieces
1 medium onion, finely chopped
1 clove garlic, minced
One 2-inch piece fresh ginger, peeled and grated
2 teaspoons mild curry powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup golden raisins
6 ounces extra-firm tofu (1/2 of one 12-ounce package), drained, patted dry, cut into 1/2-inch cubes
1/2 cup organic coconut milk
12 large fresh Swiss chard leaves (from 2 to 3 bunches)
One 26-ounce jar arrabiata or tomato-basil sauce

Directions
For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.

Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.

Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.

Remove from the heat and let cool while preparing the chard leaves.

Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.

Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.

Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.

More Moroccan Food Recipes:

Moroccan patties recipe
Broad bean dip & Moroccan mezze platter
Aubergine salsa
Almond pastries with mint tea
Beef moussaka with tomatoes
Beef and dried fruit tagine

Monday, March 9, 2015

Moroccan patties recipe


To Prep 0:35
To Cook 0:20
INGREDIENTS 12
DIFFICULTY CAPABLE COOKS
SERVINGS 4

Ingredients

1 tablespoon olive oil
1 small red onion, chopped
2 teaspoons Moroccan seasoning
400g can chickpeas, drained, rinsed
1 egg
1 small carrot, grated
425g can tuna in springwater, drained, flaked
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup polenta
1/2 cup plain yoghurt
1 tablespoon chopped fresh mint leaves
Baby rocket leaves, beetroot and Lebanese bread, to serve

Method

Step 1
Heat 2 teaspoons oil in a frying pan over medium-high heat. Add onion and seasoning. Cook, stirring, for 2 to 3 minutes or until onion has softened. Set aside.

Step 2
Process chickpeas and egg until smooth. Transfer to a large bowl. Add onion mixture, carrot, tuna and parsley. Season with salt and pepper. Mix to combine. Using 1/4 cup mixture at a time, form into 8 patties. Place on a plate.

Step 3
Place polenta in a shallow bowl. Coat patties in polenta. Place on a baking tray. Cover. Refrigerate for 10 minutes.

Step 4
Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until golden and heated through.

Step 5
Combine yoghurt and mint in a bowl. Serve patties with rocket, beetroot, yoghurt mixture and bread.

Notes

You could use 1 small zucchini, grated, instead of the carrot.

Nutrition

Energy 2390kJ
Fat saturated 2.90g
Fat Total 11.90g
Carbohydrate Total 75.10g
Dietary Fibre 8.70g
Protein 36.00g
Cholesterol 91.00mg
Sodium 1182.00mg

All nutrition values are per serve.

Super Food Ideas - May 2009 , Page 33
Recipe by Donna Boyle

Photography by Mark O'Meara

More Moroccan Food Recipes:

Broad bean dip & Moroccan mezze platter
Aubergine salsa
Almond pastries with mint tea
Beef moussaka with tomatoes
Beef and dried fruit tagine
Avocado houmous

Saturday, February 14, 2015

Moroccan chicken recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Moroccan chicken recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Moroccan chicken.

Served after the Moroccan fish with the other meat dishes, these lamb meatballs are cooked in a thick and aromatic tomato sauce and scattered with chopped parsley.

Serves 6
Preparation 15min
Cooking 45min
Skill level Easy

By
Yaffa Olenski

Ingredients

½ bunch coriander, chopped
½ bunch flat-leaf parsley, chopped, plus extra, to serve
600 g minced lamb
2 tsp ground cumin
2 tsp sweet paprika
80 ml (⅓ cup) olive oil
1 onion, finely chopped
1 kg tomatoes, peeled, seeded, chopped (see Note)
2 garlic cloves, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Combine coriander, parsley, minced lamb and 1 tsp each cumin and paprika in a bowl. Season with salt and pepper. Roll into 24 x 4 cm meatballs and place on a tray lined with baking paper. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 200°C. Heat olive oil in a large ovenproof frying pan over medium heat. Working in batches, cook meatballs, turning, for 8 minutes or until browned all over. Remove from pan and set aside. Reduce heat to medium-low and add onion to pan. Cook, stirring occasionally, for 8 minutes or until very soft and golden. Add tomatoes, remaining cumin, paprika and garlic. Season and cook, stirring occasionally, for 10 minutes until thickened.

Return meatballs to the sauce. Transfer to the oven and bake for 15 minutes. Scatter with extra chopped parsley, to serve.

Note
• Peeling tomatoes: bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato and then working in batches, blanch in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes.

Photography Brett Stevens

As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine.


More Moroccan Food Recipes:

Chicken Tagine Recipe
One pot Moroccan lamb with eggs
Lamb tagine with couscous
Vegetable tagine with chickpeas recipe
Kefta tagine recipe
Slow cooked beef tagine recipe   

Wednesday, December 3, 2014

Lamb meatballs in fresh tomato sauce (kefta) recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Lamb meatballs in fresh tomato sauce (kefta) recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Lamb meatballs in fresh tomato sauce (kefta).

Served after the Moroccan fish with the other meat dishes, these lamb meatballs are cooked in a thick and aromatic tomato sauce and scattered with chopped parsley.

Serves 6
Preparation 15min
Cooking 45min
Skill level Easy

By
Yaffa Olenski

Ingredients

½ bunch coriander, chopped
½ bunch flat-leaf parsley, chopped, plus extra, to serve
600 g minced lamb
2 tsp ground cumin
2 tsp sweet paprika
80 ml (⅓ cup) olive oil
1 onion, finely chopped
1 kg tomatoes, peeled, seeded, chopped (see Note)
2 garlic cloves, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Combine coriander, parsley, minced lamb and 1 tsp each cumin and paprika in a bowl. Season with salt and pepper. Roll into 24 x 4 cm meatballs and place on a tray lined with baking paper. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 200°C. Heat olive oil in a large ovenproof frying pan over medium heat. Working in batches, cook meatballs, turning, for 8 minutes or until browned all over. Remove from pan and set aside. Reduce heat to medium-low and add onion to pan. Cook, stirring occasionally, for 8 minutes or until very soft and golden. Add tomatoes, remaining cumin, paprika and garlic. Season and cook, stirring occasionally, for 10 minutes until thickened.

Return meatballs to the sauce. Transfer to the oven and bake for 15 minutes. Scatter with extra chopped parsley, to serve.

Note
• Peeling tomatoes: bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato and then working in batches, blanch in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes.

Photography Brett Stevens

As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine.
 

More Moroccan Food Recipes:

One pot Moroccan lamb with eggs recipe
Lamb tagine with couscous
Vegetable tagine with chickpeas recipe
Kefta tagine recipe
Slow cooked beef tagine recipe  
Aromatic lamb with dates recipe  
 

Tuesday, December 2, 2014

Moroccan Chickpea and Lentil Soup Recipe

 
The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Moroccan Chickpea and Lentil Soup Recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Moroccan Chickpea and Lentil Soup.

Ingredients - serves 6
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2.5 cm fresh ginger, finely grated
  • 3 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp saffron threads, soaked in 2 tbsp boiling water
  • 410 g can chopped tomatoes
  • 1 tbsp MAGGI Liquid Seasoning, prepared with 1 litre (34 fl oz / 4 cups) water
  • 250 grams red lentils, rinsed well
  • 1 Ltr water
  • 410 g can rinsed and drained chickpeas
  • 1/3 cup chopped fresh coriander
  • 1/3 cup chopped flat leaf parsley
  • low fat yoghurt, for serving
Preparation
  • Heat oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, or until soft.
  • Add garlic, ginger, coriander, cumin and chilli. Cook stirring for 1 minute.
  • Add saffron with soaking liquid, tomatoes, MAGGI Liquid Seasoning, lentils and water. Bring to the boil then simmer, uncovered, for 30 minutes.
  • Add chickpeas and cook a further 10 minutes.
  • Remove pan for the heat and stir in coriander and parsley. Serve with a dollop of yoghurt if desired.
More Moroccan Food Recipes:

Moroccan-Spiced Carrot Soup Recipe
Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan Spiced Chickpea Soup Recipe
Carrots with cumin
Carrot, pistachio and feta salad
Carrot and chickpea stew

Monday, November 10, 2014

Chicken Tagine Recipe

 
The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken Tagine recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken Tagine.

Recipe courtesy of Melissa d'Arabian

SHOW: Ten Dollar Dinners
EPISODE: Dreamin' of Tagine

Total Time: 1 hr 15 min
Prep: 15 min
Cook: 1 hr

Yield: 4 servings
Level: Easy

Ingredients

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
Lemon Confit:
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Directions

Pat the chicken dry, and season well with salt and pepper.

Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.

To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
Lemon Confit:

Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

Recipe courtesy Melissa d'Arabian


More Moroccan Food Recipes:

One pot Moroccan lamb with eggs
Lamb tagine with couscous
Vegetable tagine with chickpeas recipe
Kefta tagine recipe
Slow cooked beef tagine recipe  
Aromatic lamb with dates recipe  
 

Friday, October 17, 2014

One pot Moroccan lamb with eggs recipe

 
The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try One pot Moroccan lamb with eggs recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make One pot Moroccan lamb with eggs.

Ingredients

1 onion
1x500g pack minced lamb
2tbsp olive oil
1 garlic clove, minced
1tbsp ginger, grated
1tsp ras el hanout (morocan spice mix)
1x400g tin chopped tomatoes
4 eggs
handful mint leaves, chopped
couscous, to serve

Grate half the onion and add to a bowl with the lamb. Season well and mix together. Use your hands to shape into 12 small balls, each about the size of a golf ball. Finely chop the remaining onion.

Heat the oil in a large, deep frying pan. Add the meatballs and cook for about 3 minutes on each side until golden all over. Then add the chopped onion, garlic and ginger to the pan and cook for a couple more minutes until softened.

Stir in the ras el hanout, then pour over the tomatoes and 200ml (7fl oz) water. Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.

Make 4 little hollows in the mixture and crack an egg into each one. Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.

Scatter over the mint and serve with some crusty bread or couscous.

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.


From Tesco Real Food


More Moroccan Food Recipes:

Lamb tagine with couscous
Vegetable tagine with chickpeas recipe
Kefta tagine recipe
Slow cooked beef tagine recipe  
Aromatic lamb with dates recipe  
Chicken Tagine With Olives Recipe   
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