OK... I promised some recipes and here they are... more later.

Some are a bit more fiddly than others, but worth it.

Enjoy...

A vegetarian recipe to start...

Savory Potato Cakes
Cooking time 30 mins, seves 4.


Olive tanenade:
100g (3 1/2 oz) good-quality black olives,
2 tablespoons torn fresh basil,
Zest of 1/2 lemon,
2 tablespoons lemon juice,
50g anchovies finely chopped,
2 cloves garlic, crushed
Fresh groud pepper to taste,
1/2 large chilli, chopped,
2 tablespoons extra-virgin olive oil

Potato cakes:
600g (1.5lb) potatoes,
2 tablespoons extra-virgin olive oil,
1 small red onion, quartered and sliced,
2 red bell peppers (capsicums) deseeded quartered and sliced'
1 large clove garlic, chopped,
1 large flat mushroom, sliced,
1 teaspoon capers, rinsed and chopped (if you like them, I don't :^P),
2 heaped tablespoons chopped fresh basil,
Plain flour, for dusting,
Olive oil, for frying

To make the olive tapenade, removed the stones from the olives and chop coarsely. Place in a bowl and add the basil, lemon zest and juice. Mash the garlic and add in the anchovies, chilli and olive oil. Mix well into a chunky paste. Set aside.

To make the potato cakes, cut the unpeeled potatoes into quarters and boil in lightly salted water until soft. Drain and set aside. Menawhile, heat the olive oil in a frying pan and cook the onion, peppers (capsicums) and garlic for about 20 mins, until soft. Add the mushroom and cook for a further 5 mins, stirring ocassionally.

Well cool, lightly mash the potataoes and add the onion mixutre, capers and basil. Season with freshly ground pepper, and mix briefly.

Shape the mixture into 4 large or 8 small round cakes and dust lightly with flour.

Pour just enough olive oil to cover the base of a frying pan and cook over a medium-high heat for 2-3 mins on each side, until tlightly browned and heated through. Serve the cakes with the olive tapenade.

Serve with a fresh salad. Smile

Note: Low-fat yoghurt or harissa can be mixed with coarsely chopped basil and substituted for the olive tapenade if you like.

Harissa - makes about 4 cups

500g (1lb) small hot red chillies, stalk removed,
2 large red bell peppers - already roasted and peeled (blackened in oven or gas cooktop and 'sweated' in a plastic bag to remove skin easily),
1 preserved lemon (see how to make below),
3 garlic cloves,
Half a bunch of coriander/cilantro chopped,
2 tablespoons ground cumin,
1 teaspoon salt,
olive oil, to cover

Mince the chillies, roast peppers, lemon and garlic by hand, mortar and pestle, or in a food processor. Mix with the cilantro, cumin and salt until well combined. Let the misture stand for 1 hour, then transfer to a preserving jar and cover with oil. Store indefinitely in the refridgerator.
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<small>"Follow the grain in your own wood.” ~ Howard Thurman</small>
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Original Post
I LOOOOVE Harissa sauce. You can spike this recipe with orange juice, zest, and vinegar. For meat eaters, you can use this as a marinade for chicken. Then bake. Very very good. I'll look up a few of my own recipes and post.

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Moroccan Chicken baked with Orange-spiced harissa sauce

1/4 cup Harissa sauce (see Art Girl's post)
1/2 cup Orange juice
1 tb Grated orange peel
1/4 cup Cider vinegar
2 tb Vegetable oil
1 ts Ground cinnamon
2 ts sugar (optional)
3 lb Chicken

Combine all the ingredients to make a smooth paste, thinning with orange juice as needed. Separate chicken breast from skin (try not to cut or tear skin). Spread sauce between skin and chicken (you can do this with other pieces as well) and spread the rest of the sauce evenly over the chicken. Allow to marinate in the refrigerator 3-4 hours. Bake at 350 degrees for 2 hours.

This cooks slowly. So there is a chance of it drying out. It's important to baste the chicken frequently and cover it with foil if it starts browning too soon.

If you eat meat, this is delicious. The meat falls right off the bone. I like to serve this with couscous on a bed of greens and with a garnish of orange slices arranged on the side of the plate.
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Correction:

Moroccan Chicken baked with Orange-spiced harissa sauce

1/4 cup Harissa sauce (see Art Girl's post)
1/2 cup Orange juice
1 tb Grated orange peel
1/4 cup Cider vinegar
2 tb Vegetable oil
1 ts Ground cinnamon
2 ts sugar (optional)
3 lb Chicken

Combine all the ingredients to make a smooth paste, thinning with orange juice as needed. Separate chicken breast from skin (try not to cut or tear skin). Spread sauce between skin and chicken (you can do this with other pieces as well) and spread the rest of the sauce evenly over the chicken. Allow to marinate in the refrigerator 3-4 hours. Bake at 350 degrees for 2 hours.

This cooks slowly. So there is a chance of it drying out. It's important to baste the chicken frequently and cover it with foil if it starts browning too soon. Drain excess liquids as necessary.

If you eat meat, this is delicious. The meat falls right off the bone. I like to serve this with couscous on a bed of fresh greens and with a garnish of orange slices arranged on the side of the plate.
yum!!!!!!!!!!!!! thanks. I'm going to try this one out. tfro

Frenchy, my aim is to post some healthy low-sugar salt recipes that still taste fantastic. I didn't want to 'hijack' or clog up the previous health of Black Communities thread with recipes. Smile
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OK some yummy Moroccan marinade and snack...

Charmoula Marinade
makes about 3 cups

1 tablespoon dried curshed chilli
1 tablespoon sweet paprika
1 teaspoon chopped fresh ginger
1/e teaspon saffron threads
2 onions, diced
2 bay leaves
1 tablespoon ground cumin
2 garlic cloves (or more) chopped or minced
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh coriander (cilantro)
1/2 preserved lemon, skin only, washed in water
1/2 cup/4 fl oz olive oil
juice 1/2 lemon

Mix all the ingredients together thoroughly (I mash it up with a mortar and pestle) and leave for half an hour prior to use. The charmoula can be stored in the refridgerator for up to 7 days.

Use this marinade for coating fish or meat.
Deelish!
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Spiced Mixed Nuts
makes 3 cups

2 tablespoons oil
1 cup raw cashews (unsalted)
1 cup blanced almonds
1 cup pine nuts
1 teaspoon salt
1/2 teaspoon hot paprika
2 teaspoons ground coriander

Heat oil in a wok over a medium glas flame and fry the nuts until golden. Drain on absorbent paper.
Combine the reamining ingredients and toss through the nuts until well coated. A plastic bag works well for this when the nuts are cooled. Serve hot or cold with drinks.
You can buy jars of this commerically, but it is fun to make and worth the fiddle...

Moroccan Preserved Lemons
Makes 10

10 thin skinned lemons
1 1/2 cups rock salt
1 litre (32 fl oz) boiling water
juice of 1 lemon
8 cardamon pods
2 small red chillies, optional
2 bay leaves, optional
olive oil, to cover

Scrub the lemons well and soak in wate for about 3 days, changing the water daily. This disperese the gas and acids contained in the fruit). Remove from the water and cut four pockets end to end into each lemon, being carful not to slice right through.

Holding a lemon over a bowl (to catch any juice and salt), fill the pockets generously with rock salt, and arrange in a 2 Litre (64 fl oz) preserving jar. Repeat with reamining lemons.

Cover lemons with boiling water. Add the leftover salt and juice, lemon juice and cardamon pods.
Chillies and bay leaves may also be added for flavour and decoration if you like.

Leave the jar for a few minutes to ensure that most of the air bubbles are released. Pour over a thin layer of olive oil to cover the surace. Seal tightly, and store for at least 1 month prior to use.

ALternatively you could put these into two 1L or 32 fl oz jars. If preserved correctly, they can be stored for years.


How to use preserved lemons:

Before using the lemons, scrape out the fleshy pump and wash the remaining skin under tap water to remove excess salt. You only need use a tiny amount, the lemon replaces the need for salt in a dish and adds a unique flavour to meat and chicken tagines and couscous.

Above 3 recipes are by Hassan M'Souli, Aussie based Moroccan born chef.
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quote:
Moroccan Chicken baked with Orange-spiced harissa sauce


ok HB I'm going to cook a variation of your recipe tomorrow night.

I just finished making a batch of harissa with those fiery little red chillis - geeesh I'd forgotten how hot they are...kaboombah!
my fingers are stinging!!! Eek laugh
HB your orange/harissa recipe is a winner, thanks. tfro

I made a few changes...
5 chicken thighs no skin, 1/2 sliced brown onion, juice 1 orange and finely chopped peel, 1 tblspon cinnmon, 1.5 carrots, chick peas, 6 halved fresh apricots, fresh ginger, chicken stock, kumera, 6 cloves of garlic and third cup of harissa.

Nice and spicey and very popular with those at the table! Smile
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