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.

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.