Moroccan

Showing recipes categorised by Moroccan, to filter please use the search field below.


Description Season Course Ingredients
Hearty lamb and barley soup Autumn Light meals & snacks

1  tsp olive oil

  • 200g lamb neck fillet, trimmed of fat and cut into small pieces
  • ½ large onion , finely chopped
  • 50g pearl barley
  • 600g mixed root vegetables (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pint s 1 litre lamb or beef stock
  • 1 thyme sprig
  • 100g green beans (frozen are fine), finely chopped
Lamb and bulgar wheat stuffed aubergines. Spring Light meals & snacks

For the lamb and bulgar wheat stuffing

2 tbsp olive oil

1 onion, peeled, finely chopped

1 garlic clove, peeled, crushed

450g/1lb minced lamb

50g/2oz raisins

1 tsp ground cinnamon

pinch ground cloves

1 tbsp chopped fresh mint

200g/7oz bulgar wheat, cooked according to packet instructions

6 tomatoes, chopped

For the aubergines

2-3 large aubergines

100ml/3½fl oz olive oil

To serve

Greek-style yoghurt

fresh mint leaves

pomegranate seeds

Moroccan Vegetable Soup Autumn Light meals & snacks
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 teaspoons ground turmeric
  • 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
  • 6 cups reduced-sodium beef broth, or water
  • 1 14-ounce can diced tomatoes
  • 2 small turnips, peeled and diced
  • 2 carrots, diced
  • 2 stalks celery, leaves included, thinly sliced
  • Pinch of saffron threads, (see Ingredient Note)
  • 12 sprigs flat-leaf parsley, plus more leaves for garnish
  • 8 sprigs fresh cilantro, plus more leaves for garnish
  • 1 large zucchini, peeled and cut into 1/4-inch dice
  • 2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
  • 1-2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
Pork and fennel casserole Winter Main course

2 tsp olive oil

1kg/2lbs 2oz pork shoulder, cut into large cubes

200g/7oz chorizo, cut into chunks

1 onion, sliced

1 fennel bulb, finely sliced

250ml/9fl oz chicken stock

2 lemons, zest and juice

1 x 400g/14oz can chickpeas

100g/3½oz large pitted green olives

1 tbsp chopped fresh parsley

To serve

wilted spinach

brown rice

Roasted rump of lamb with Mediterranean vegetables, goats' cheese and olives Autumn Main course

For the vegetables

1 large aubergine

1 bulb garlic

olive oil, for drizzling

12 baby plum tomatoes, on the vine

1 red pepper, seeds removed, finely chopped

1 yellow pepper, seeds removed, finely chopped

1 lemon, finely grated zest

½-1 tsp mild curry powder

salt and freshly ground black pepper

1 fennel bulb, fronds trimmed

2 courgettes, trimmed

4 large plum tomatoes

For the olive tapenade

200g/7oz Kalamata olives, pits removed

1 tbsp capers

1 anchovy fillet

1 small bunch fresh basil leaves

2-4 tbsp extra virgin olive oil

For the lamb

4 x 225g/8oz lamb rump steaks

salt and freshly ground black pepper

2-3 tbsp olive oil

2 shallots, chopped

1 sprig fresh thyme

250ml/9fl oz dry white wine

250ml/9fl oz vermouth

600ml/1 pint lamb stock

For the anchovy tempura

50g/2oz self-raising flour

½ tsp baking powder

40-50ml/2fl oz ice-cold sparkling water

4 large whole fresh anchovies

1 tbsp plain flour

vegetable oil, for deep frying

For the goats’ cheese

225g/8oz goats' cheese

2-3 tbsp olive oil

For the garnish

25g/1oz white breadcrumbs

50g/ 2oz gruyère, grated

micro basil leaves

Roasted vegetable and chicken wraps Autumn Main course

2 chicken breasts cut into strips

 

2 red peppers

 

2 yellow peppers

 

1 green pepper

 

200g mushrooms

 

1 onion

 

3 garlic cloves

 

1 courgette

 

300g cherry tomatoes

 

Olive oil

 

Salt and pepper

 

To Serve:

 

Wraps (preferably wholegrain)

 

 creme fraiche (preferably reduced fat)

Sea urchin bruschetta Spring Light meals & snacks
  • 12 sea urchins (available from specialist online suppliers, or ask your fishmonger)

    1 shallot, finely chopped

    1 tbsp dry sherry

    1 lemon, juice only

    2 tbsp extra virgin olive oil

    handful chopped fresh coriander

    1 red chilli, chopped

    4 slices French baguette

    vegetable oil, for grilling

Spicy rack of lamb with aubergine salad Autumn Main Course

For the lamb

1 tbsp coriander seeds

1 tbsp cumin seeds

2 tsp black peppercorns

2 tbsp harissa (chilli paste)

2x4-6 bone best ends of lamb, each rack about 225-300g/8-10oz

For the roasted aubergine salad

100g/4oz medium bulgar wheat

1 lemon, juice only

3 tbsp extra virgin olive oil

4 tbsp light olive oil

1 large aubergine, cut into small dice

To serve

4 ripe vine tomatoes, seeded and finely chopped

3 tbsp each chopped fresh coriander, flatleaf parsley and mint

Steak with roast vegetable couscous Summer Main course

 

150g/5½oz couscous

100g/3½oz rump steak

2 tbsp red wine

a little beef stock

For the roasted vegetables

1 tbsp olive oil

2 cloves garlic, peeled and chopped

1/3 red pepper, cut in cubes

¼ onion, cut roughly

75g/3oz sprouting broccoli

 

 

 

 

 

 

Tabbouleh Spring Side dishes

25g/1oz bulgar wheat

2 large, ripe vine tomatoes

large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped

small bunch fresh mint leaves, washed, dried, finely chopped

1 small red onion, peeled, finely chopped

2-3 tbsp freshly squeezed lemon juice

2-3 tbsp extra virgin olive oil

4 ready-made flatbreads, to serve

Description Season Course Ingredients