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Recipe: Moroccan inspired lunch

PUBLISHED: 14:25 18 December 2017 | UPDATED: 14:32 18 December 2017

Lemon Cous Cous

Lemon Cous Cous

Archant

Gather your friends for a Moroccan inspired lunch

Raw crudité platter with olive oil dipping sauce, roasted harissa spiced carrot hummus and flatbreads

Ingredients:

• 5 x medium carrots, scrubbed, topped and tailed, skin left on

• Small tin of cooked chick peas, drained and rinsed

• 4 x cloves of garlic, peeled and minced

• 2 x tbsp. tahini

• 2 x tbsp. fresh lemon juice

• 3 x tbsp. olive oil

• 1 x tbsp. harissa paste

• Sea salt flakes to taste

 

Olive Oil Dipping Sauce

• ½ cup of olive oil

• 1 x clove of garlic, peeled and finely sliced

 

Raw Crudités

• Red, Yellow & Orange peppers cut into strips

• Asparagus tips

• Assorted tomatoes on the vine

• Baby sweetcorn

• Radishes

• Baby gem lettuces cut into quarter wedges

• Baby carrots, washed and trimmed with stalks and skin remaining

• Cucumber spears

 

Flatbread

• 1 x packet of flatbread

• Olive oil

• Sea salt flakes

 

Method:

1. Preheat the oven to 180C and place carrots, whole, in a snug fitting roasting tray. Season and toss in olive oil before roasting until starting to caramelize (approx. 30 mins)

2. Once cooked remove from oven and set aside to cool

3. Add all ingredients, except the olive oil, into a nutri-bullet or blender and whiz away

4. Once combined, with the motor still running, drizzle in the olive oil until you reach the desired consistency. You can also add a splash of water here if you need to dilute further

5. Taste and adjust spice / seasoning as required

6. Serve in a small bowl dressed with chopped coriander, a sprinkling of paprika or a drizzle of olive oil

7. In a separate small ramekin pour the ½ cup of olive oil and add the thinly sliced garlic

8. On a platter arrange the dipping sauces and cut fresh vegetables in a vibrant rainbow of colour and texture

9. Drizzle the flat bread in a little oil and sea salt and light toast under the grill until golden, tear and tumble in a pile on the side of the platter next to the dipping sauce

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Vegetable tagine with lemony couscous and pomegranate jewels

Ingredients:

• Olive oil

• 1 x brown onion

• 1 x garlic clove, finely chopped

• ¼ teaspoon cayenne pepper

• ½ tsp paprika

• ¼ tsp ground ginger

• ½ tsp ground turmeric

• 1 x tsp ground cumin

• 1 x tsp ground cinnamon

• 1 x 400g tin plum tomatoes

• 1 x tsp caster sugar

• ½ small butternut squash, peeled, deseeded and chopped into chunks

• 1 x small aubergine cut into chunks

• 1 x small tin of chick peas, drained and rinsed

• Small bunch of fresh coriander, leaves picked and roughly chopped

 

Method:

1. Take a cast iron casserole pot and place over a medium heat, adding a generous splash of olive oil

2. Add the diced onion and stir until beginning to soften

3. Add the garlic, cayenne pepper and all of the spices and stir until fragrant, being careful not to burn

4. Add the cut vegetables and a dash more oil if required and cook until softened (approx. 10-15 mins)

5. Once softened add the tinned tomatoes to the pan and break up with the back of the wooden spoon

6. Add the sugar and season, then cover and simmer for 20 minutes

7. Taste and adjust seasoning and consistency as required, adding splashes of water to thin if necessary

8. Serve at the table in the cast iron pot on a chunky wooden serving board and dress with the coriander leaves

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lemon Cous Cous

Ingredients:

• 2 x cup of cous cous (generous serving for 4 people)

• Vegetable stock (according to packet instructions)

• 1 x lemon

• ½ pomegranate, seeds or jewels removed

• Fresh coriander or flat leaf parsley to garnish

 

Method:

1. Cook cous cous according to packet instructions until cooked

2. Scrape grains with a fork to fluff up and squeeze over the juice of a whole lemon

3. Season with quality sea salt flakes and garnish with fresh pomegranate jewels and torn coriander or flat leaf parsley

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cinnamon spiced chia pots with fig and pistachio crumb (vegan)

Ingredients:

• 2 x cups of almond milk

• ½ cup of chia seeds (black or white chia work equally well)

• ½ tsp ground cinnamon

• ½ tsp vanilla extract

• 2 x tsp coconut sugar (honey or agave nectar will work well also)

• 2 x ripe figs

• Small handful of pistachios, roughly chopped

• Pinch of edible dried rose petals (available in the baking section of supermarkets)

• Honey to drizzle (optional)

 

Method:

1. Gently heat the almond milk over a low heat in a small saucepan, being careful not to boil

2. Add the chia seeds, vanilla extract and cinnamon and stir for 3-5 minutes until thickened

3. Add coconut sugar or alternative sweeteners to taste

4. Pour into medium glass and allow to cool slightly

5. Chop the jammy figs into rough chunks and scatter over each pudding with the pistachios and edible rose petals

6. Drizzle a small amount of honey over the top for shine and extra sweetness

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Orange polenta cakelets with pomegranate honey (GF)(Recipe slightly adapted from Jamie Oliver’s 5 Ingredients – Quick & Easy Food book)

Ingredients:

• 3 x large juicy navel oranges

• 250g honey

• 3 x large eggs

• 200g ground almonds

• 100g fine polenta

• ½ pomegranate, jewels removed

• Small handful of fresh mint leaves, roughly torn

 

Method:

1. Preheat the oven to 160C and grease a 20cm spring form tin, then line with greaseproof paper

2. Juice the oranges and keep flesh and skins aside

3. Add 100ml of juice into a small saucepan with 100g of the honey and simmer until reduced and thickened

4. Meanwhile, using a free standing mixer, whisk together 200ml olive oil with the remaining 150g of honey

5. After 2 mins add in the eggs and beat for another 2 mins

6. Grate in the zest of two of the oranges and continue to mix until combined

7. Stop the mixer and fold in the dry ingredients (polenta and ground almonds) with the remaining orange juice (approx. 50ml)

8. Pour into the prepared cake tin and bake for 40 mins or until golden and cooked through

9. Leave to cool before removing from the tin and placing on a cooking rack

10. Cut into small bite sized pieces and stack onto a serving plate or cake stand in a relaxed pile

11. Drizzle over the honey and orange syrup and scatter over pomegranate jewels and torn fresh mint for a pop of colour

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

To Drink: Moroccan mint tea & flavoured waters (mint, lemon, cucumber)

• To make Moroccan mint tea simply add a bunch of fresh mint and 1 green tea bag to a pot of boiled water

• Add a small sprig of mint to each glass or cup and pour over the tea, add coconut sugar or honey to sweeten to taste

 

Jugs or decanters of fresh, chilled water, flavoured with fresh mint, lemon wedges, pomegranate, cucumber wedges or watermelon add flavor, colour and interest to a to the ultimate healthy January pick-me-up meal with friends.

 

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