Txoko: Beef 19 10 2013

 

Devilled Eggs

Dish: Devilled Eggs
Event: Lockdown Txoko...
Made By: James E.

(There are loads of variations of the basic recipe online, and even more toppings, so have a play.)

Ingredients (? people):

• 12 eggs
• 4 tbsp mayonnaise
• 1-2 tbsp Dijon mustard  
• 3 tbsp extra virgin olive oil
• 1 tbsp cider vinegar
• salt
• pepper

+ optional for toppings (see below)

Method:

• Bring water to the boil in a large pan & once it’s boiling, add the eggs. Bring back to the boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 mins.
• Put eggs in bowl of ice cubes and/or run under a cold tap
• Peel the eggs, halve, scope out the yolks into a bowl
• To the yolks add the mayo, mustard, olive oil, cider vinegar, salt, pepper, and mix all together until creamy & smooth
• Either spoon or pipe the mixture into the halved egg whites

Optional Toppings:

• Dust with paprika or other spices
• Top with chopped fresh chives
• Top with chopped tinned anchovies
• Top with chopped olives
• Top with crumbled bits of bacon you've cooked so it's very crisp

Moroccan Salad

Dish: Moroccan Spiced Roasted Sweet Potato & Chickpea Salad
Event: Lockdown Txoko...
Made By: Nathan



Ingredients (? people):

• 1 bag kale
• zest of 2 oranges
• sweet potatoes
• 1 tin chickpeas
• olive oil
• salt
• pepper
• smoked paprika
• cumin seeds 
• handful fresh parsley
• handful fresh coriander
• tbsp olive oil
• 3tbsp cider vinegar
• 1tsp ground cumin
• half tsp cinnamon,
• half tsp cayenne pepper
• 1tbsp manuka honey

Method:

A bag of kale, steamed to wilt then spun out in a salad strainer before roasting for a few minutes. Be sure to space the kale well to prevent to much steaming. Season, leave to cool and then mix in the zest of 1 orange.

Cut the sweet potato into small cubes, toss in olive oil, salt, pepper, smoked paprika and cumin seeds then roast for 15-20 mins until soft and a few coloured edges.

Roast a can of chickpeas - lightly toss in olive oil, salt and pepper.

Allow both to cool then in a mixing bowl add zest of 1 orange, a handful each of parsley and coriander then in a mug mix 3tbsp olive oil, 3tbsp cider vinegar, 1tsp ground cumin, half tsp cinnamon,  half tsp cayenne pepper, 1tbsp manuka honey and pour over the chickpeas and sweet potato. Mix well then spoon on top of kale.

Lamb Tagine

Dish: Lamb Tagine
Event: Moroco (21 July 2018)
Made By: Group Effort


Ingredients (6 people):

• 1kg chicken or lamb
• 1 teaspoon cayenne pepper
• 2 teaspoon ground black pepper
• 2 teaspoon paprika
• 2 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon 
• 1 1/2 tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 3 large onions, diced
• 5 garlic cloves, chopped
• 200ml tomato passata
• 400g chopped tinned tomatoes
• 100g dried apricots, halved
• 75g sultanas or raisins
• 100g flaked almonds
• 450ml chicken stock
• 2 tablespoons honey
• salt to taste

Method:

• Mix half the spices & toss the meat in them & refrigerate overnight if time allows
• Perheat oven to 150°C
• Fry the meat to seal it
• Add onions and rest of spices to heat in tagine until onions are soft
• Add garlic & fry for 1/2 mins more
• Add:
•  sealed meat
• passata
• chopped tomatoes
• apricots
• sultanas
• almonds
• stock
• honey
• Stir well and bring to boil
• Cover with tagine lid and put in oven
• Heat for min. 1hour (up to 2hours if desired)
• Serve with 
• couscous
• Breads

Veg Stock

Dish: Vegetable Stock (for Vegetarian Tagine)
Event: Moroco (21 July 2018)
Made By: Nathan Harris

Ingredients (12 people):

• 1 tablespoon olive oil
• 1 large onion
• 2 sticks celery, including some leaves
• 2 large carrots
• 1 bunch spring onions, chopped
• 8 cloves garlic, finely chopped
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 2 litres water

Method:

• Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.
• Heat oil in a stock pot. 
• Add onion, celery, carrots, spring onions, garlic, parsley, thyme and bay leaves. 
• Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to the boil. 
• Lower heat and simmer, uncovered, for 30 minutes. 
• Strain. Discard vegetables.

Other ingredients to consider: mushrooms, aubergine, asparagus (butt ends), corn on the cob, fennel (stalks and trimmings), peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Mint Yogurt Dip

Dish: Mint Yogurt Dip

Event: Moroco (21 July 2018)
Made By: Nathan Harris

Ingredients (1 cup):

• 1 cup Greek yogurt 
• 1/2 cup finely chopped mint leaves 
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh juice from 1 lemon
• 1/2 teaspoon ground cumin 
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper

Method:

• Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine. 
• Season with salt and pepper to taste. 
• Let sit for 30 minutes
• Serve, or transfer to an airtight container and store in refrigerator for up to a week.

Kofta

Dish: Kofta
Event: Moroco (21 July 2018)
Made By: Luke Skillington

Ingredients (4 people)

• 450 gr minced beef and/or lamb - should be 10-20% fat
• 1 medium onion, grated
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh coriander
• Leaves of 4 mint sprigs, chopped
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt 
• 1/2 teaspoon ground black pepper
• pinch cayenne pepper

Method:

• In a large bowl, combine all the ingredients together. 
• Use your hands or a large spoon to incorporate the meat, the onion, the herbs and the spices together.
• Add salt according to your taste.
• Shape and cook as desired.

Jewelled Couscous

Dish: Jewelled Couscous
Event: Moroco (21 July 2018)
Made By: Kevin Prest

Ingredients (6 people):

• 1 cup puy lentils
• Water
• Salt
• 1 2/3 cup vegetable broth stock
• 2 cups instant couscous
• 1/2 tsp turmeric spice
• Olive oil
• 8 oz mushrooms, cleaned and sliced
• 1 small red onion, chopped
• 3 garlic cloves, chopped
• 1 1/2 tsp ground cinnamon
• 1 tsp sweet paprika
• 1/2 tsp ground green cardamom
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 2 tbsp pomegranate molasses
• Juice of 1/2 lemon
• 1 bunch fresh parsley, stems removed, chopped
• 1 bunch fresh mint (about 30 mint leaves), stems removed, chopped
• 5-6 scallions, spring onions, tops trimmed, chopped (both white and green parts)
• Seeds (arils) of 1 large pomegranate, more for garnish
• 10 Medjool dates, pitted, chopped (figs or dried apricots would work here as well)
• 1 cup gold raisins
• 1/2 cup EACH shelled chopped pistachios, chopped walnuts, toasted pine nuts, more for
• garnish

Method:

• Wash the lentils under cold running water. Drain.
• Cook the Lentils. 
• Place the lentils in a saucepan and add 3 cups of water. 
• Bring to a boil, then reduce to simmer for 30 minutes until the lentils cook through (they should absorb all the water). 
• Add a pinch of salt and remove from heat.
• While the lentils are cooking, make the couscous.
•  In a saucepan, bring the vegetable broth stock to a boil. 
• Remove from heat then stir in couscous, turmeric, pinch of salt, 1/2 tbsp olive oil. 
• Cover and let sit 5 minutes to finish cooking. 
• Fluff with a fork and give it a try. If needed, stir in just a little more boiled vegetable broth stock.
• Make the mushrooms. 
• In a large cast iron skillet, heat 2 tbsp olive oil. 
• Add the mushrooms. 
• Cook for 4 minutes on high, tossing occasionally, until the mushrooms begin to gain color. 
• Reduce heat to medium-high, and stir the onions and garlic and cook a couple more minutes.
• Now put everything together. 
• In the same skillet, add in the cooked lentils and couscous. 
• Add salt, cinnamon, paprika, cardamom, coriander, and black pepper. 
• Mix the pomegranate molasses and lemon juice with 1 tbsp olive oil, and add the liquid to the skillet with the couscous and lentil mixture. 
• Toss to combine. 
• Cook on medium, stirring regularly until warmed through.
• Remove from the heat and add the remaining ingredients. 
• You can transfer to a larger mixing bowl, and using a large wooden spoon, mix to combine. 
• Transfer the couscous to a serving platter and garnish with more pomegranate seeds and nuts.

Make-ahead instructions: You can do most of this a day or two in advance. Once you cook the lentils,couscous and mushrooms, you can combine them in the skillet and mix in the spices and pomegranate/lemon juice mixture. Let that all cool off and then transfer to a tight-lid container and refrigerate. It’s best to add in the fresh herbs, scallions, pomegranate seeds, nuts, and raisins, when you are ready to serve. If you want to serve the couscous warm, take the couscous-lentil mixture out of the fridge a few minutes before heating. Then resume the process at step #5

Moroccan Flatbread

Dish: Moroccan Flatbread
Event: Moroco (21 July 2018)
Made By: Kevin Prest

Ingredients (2 people):

• 200g/7¼oz plain flour
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• water, to bind
• pinch of salt

Method:

• Mix the dry ingredients together and add water until a firm dough has formed. 
• Divide the dough into six and roll out the flatbreads thinly. 
• Cook in a very hot, dry, non-stick pan for one minute on each side or until brown spots appear on both sides.

Matbucha

Dish: Matbukha
Event: Moroco (21 July 2018)
Made By: Paschal O'Hara

Paschal: "I cooked the mutbacha in the garden . Fire roasted the tomato peppers garlic and chillis then simmered for around 4 hours on a camping stove.

 I used ideas from a couple of recipes but I enjoyed this from reading the thread where all these Jewish ladies criticise each other over methods and recipes . Gives a real feel for it."

Ingredients (8 people):

• 1 whole head garlic
• 2 red bell peppers, washed, cored, and seeded
• 2–3 jalapeño peppers
• 2 tablespoons olive oil
• 3 large beefsteak tomatoes, or 8 plum tomatoes, diced small (settle for 1 28-ounce can diced tomatoes, liquid and all)
• ½ cup olive oil
• 2 tablespoons paprika
• 3 garlic cloves, minced
• Salt and pepper to taste

Method:

• Preheat the oven to 425°F.
• Slice about ¼ inch off the pointed end of the head of garlic, leaving the cloves exposed. 
• Drizzle the olive oil onto the garlic and the peppers, place them on a cookie sheet, and roast for 30 minutes, or until the garlic is soft and the peppers are charred (the peppers might be ready a few minutes before the garlic). 
• Press the cloves out of their skins while still warm and mash with a fork. 
• Peel the peppers and cut them into thin strips.
• In a heavy, wide-bottom pot, bring the tomatoes, oil, and paprika to a boil.
• Reduce the heat to medium, add the roasted garlic and peppers, and cook covered for about 30 minutes, stirring frequently. Check the liquid.
• All of the liquid should evaporate, and the oil will resurface.
• If the oil has not resurfaced, cook uncovered for just a few more minutes, stirring to prevent scorching (if you neglect this step, you will not get the desired reduced Matbukha look and texture but a glorified tomato sauce). 
• Add the minced garlic and the salt and pepper to taste. 
• Let cool and store in a glass jar in the refrigerator. It will keep for up to two weeks (gentle reminder: No double-dipping!). 
• Use a slotted spoon to serve so the oil stays behind. Makes about 3 cups.

Fig, Goat’s Cheese & Pistachio Salad

Dish: Fig, Goat’s Cheese & Pistachio Salad
Event: Moroco (21 July 2018)
Made By: Steve Beresford

Steve: "Added some seasoning to the shallots and celery as it fried and some balsamic vinegar as well as oil as it was served (and maybe a balsamic glaze would be better!), but other than that, as per the recipe. Enjoy, groovers!"

Ingredients (4 people):

• olive oil
• shallot 1, finely chopped 
• celery 1 stalk, finely sliced 
• pistachios 50g, roughly chopped 
• figs 8 
• soft goat’s cheese 150g 
• thyme leaves finely chopped to make 1 tsp 
• clear flower honey 1-2 tbsp

Method:

• Heat the oven to 200C/fan 180C/gas 6. 
• Heat a little olive oil in a pan, add the shallot and celery, and fry for 4-5 minutes until they begin to soften. 
• Add most of the pistachios and keep frying for about 2 minutes, then season well and cool in a bowl.
• Trim the tops off the figs and cut them in quarters leaving the bases intact.
• Mix the pistachio and shallots with the cheese and press it into the centre of the figs. 
• Stand them up in a baking dish and sprinkle on the remaining pistachios and the thyme. 
• Bake for 5 minutes, then drizzle on the honey. 
• Serve with some salad leaves dressed in olive oil.