Moroccan pumpkin soup

Ingredients (serves 6)

• 1/4 cup (60ml) olive oil
• 1 leek, white part only, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red birdseye chilli, finely chopped
• 1 cinnamon stick
• 3cm piece ginger, peeled, thinly sliced
• 1 1/2 tsp cumin seeds
• 2 carrots, peeled, coarsely chopped
• 1.5kg butternut or Queensland blue pumpkin, peeled, seeded (see note), cut into 3cm pieces
• 1/3 cup (70g) yellow split peas
• Juice of 1/2 lemon
• Coriander sprigs and soup sprinkles, to serve

 

Method

1. Heat oil in a large saucepan over low-medium heat and cook leek, garlic and 2 tsp salt, stirring occasionally, for 3 minutes or until soft. Add chilli, cinnamon, ginger and cumin and stir for 1 minute or until fragrant. Add carrots, pumpkin and split peas. Stir to coat in onion mixture.
2. Add 1.5 litres water to saucepan and bring to the boil, then simmer for 50 minutes or until split peas are soft.
3. Remove and discard cinnamon stick from soup. Add lemon juice then process or blend soup, in small batches, in a food processor or blender until smooth. Return soup to pan and reheat over medium heat. Serve topped with coriander sprigs and soup sprinkles.

 

Notes

Reserve 1/2 cup pumpkin seeds for soup sprinkles.

Moroccan apricot chicken

Buy chicken in bulk and make meals to eat now or freeze for later. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 4 (150g each) chicken breast fillets, trimmed
• 1 medium brown onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan seasoning mix
• 1 tablespoon tomato paste
• 2 tablespoons honey
• 400g can whole peeled tomatoes
• 1 cup chicken stock
• 1 cup dried apricots
• 400g can chickpeas, drained, rinsed
• Fresh coriander leaves and couscous, to serve

 

Method

1. Heat oil in a large frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned. Transfer to a plate.
2. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots and chickpeas. Bring to the boil.
3. Return chicken to pan. Reduce heat to low. Simmer, uncovered, turning chicken occasionally, for 20 minutes or until chicken is cooked through and sauce has reduced and thickened slightly. Serve chicken mixture with couscous and coriander.

 

Notes

Chicken tips: Freeze chicken breasts in a single layer in freezer or snap-lock bags for up to 6 months.
If using chicken breasts for stir-fries or casseroles, slice or chop the chicken before freezing for quicker defrosting.
When barbecuing chicken breasts, cut 2cm-deep slits into top of chicken for a shorter cooking time. This technique is also useful for marinating, so the chicken absorbs more flavour.

Moroccan briouats

Preparation Time

25 minutes

Cooking Time

30 minutes

Makes

30

Ingredients

• 1/3 cup (55g) pistachio kernels
• 500g lamb or beef mince
• 1 onion, finely chopped
• 1/2 cup chopped coriander
• 2 tsp sweet paprika
• 1 tsp cinnamon, extra for dusting
• 1 tsp ground cumin
• 1/2 tsp hot paprika
• Salt & freshly ground pepper
• 2 tablespoons vegetable oil
• 2 eggs
• 15 sheets filo pastry
• 80g butter, melted
• Extra vegetable oil for frying

 

Method

1. Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with salt and pepper. Mix well.
2. Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the mixture. Remove from heat and place in a bowl. Allow to cool slightly.
3. Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips. Brush each with melted butter. Place 1 tbs of mince mixture along short edge facing you. Carefully roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so pastry does not dry out.
4. Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel. Dust with cinnamon and serve warm with mint tea.

Lamb and beetroot pizza

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 400g lamb mince
• 2 tbs Moroccan spice mix (see note)
• 1 Turkish pide, split lengthways
• 2 cups (160g) grated pizza cheese
• 100g feta, crumbled
• 2 tsp caraway seeds
• 1 x 450g tin baby beetroot, drained, coarsely chopped
• 1 tbs lemon juice
• 1 cup (250g) Greek-style yoghurt
• 1 cup small mint leaves

 

Method

1. Preheat oven to 220°C. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the spice mixture and cook for 1 minute or until aromatic. Remove from heat and season with salt and pepper.
2. Place the pide, cut-side up, on an oven tray. Sprinkle the pizza cheese evenly over each pide. Spoon the mince mixture over each pide. Sprinkle with feta. Bake in preheated oven for 8-10 minutes or until cheese melts and pizza is heated through.
3. Meanwhile, place the caraway seeds in a small frying pan over high heat and toss for 1 minute or until toasted. Remove from heat and place in a medium bowl. Add the beetroot and lemon juice and gently toss to combine.
4. Place the pizzas on a serving platter and drizzle with yoghurt. Spoon over the beetroot mixture and sprinkle with mint leaves. Serve immediately.

 

Notes

Moroccan spice mix is available from supermarkets. Alternatively, use a combination of ground cumin, coriander seeds, cinnamon, ginger and allspice.

Moroccan-flavoured Scotch eggs

Pine nuts and juicy currants give this British dish a Moroccan makeover. 

Preparation Time

20 - 25 minutes

Cooking Time

30 minutes

Ingredients (serves 6)

• 7 eggs
• 500g lamb mince
• 1 small red onion, finely chopped
• 45g (1/4 cup) currants
• 45g (1/4 cup) pine nuts
• 2 tsp sumac
• 1/4 cup chopped fresh coriander
• 40g (1/4 cup) plain flour
• 25g (1/4 cup) dried (packaged) breadcrumbs
• Canola oil, to deep-fry
• Tomato chutney, to serve

 

Method

1. Place 6 eggs in a saucepan of cold water. Heat over medium heat, gently stirring in 1 direction until water comes to a gentle simmer. Cook for 7 minutes. Use a slotted spoon to remove eggs. Set aside for 5 minutes to cool slightly. Peel.
2. Meanwhile, place the mince, onion, currants, pine nuts, sumac, coriander and remaining egg in a medium bowl. Use your hands to mix until well combined.
3. Divide the mince mixture into 6 equal portions. Place flour and breadcrumbs in separate bowls. Roll 1 boiled egg in flour to lightly coat. Hold 1 portion of mince mixture in the palm of your hand and use your other hand to flatten. Place the egg in the centre of the mince mixture. Shape mince mixture around the egg and press firmly to seal. Roll in the breadcrumbs to lightly coat. Repeat, in 5 more batches, with remaining eggs, flour, mince mixture and breadcrumbs to make 6 scotch eggs.
4. Add enough oil to a medium saucepan to reach a depth of 5cm. Heat to 160°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 30-35 seconds). Add half the scotch eggs to the oil and cook, turning occasionally, for 10 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining Scotch eggs. Serve with tomato chutney.

 

Notes

Bring eggs to room temperature before boiling to prevent the shell from cracking.

Iced lemon tea with herb & flower ice cubes

This delicious lemon tea served chilled, with herb and flower ice cubes, is great to revitalise your guests' palates between tidbits. 

Preparation Time

15 minutes

Makes

2 litres

Ingredients

• 1/3 cup fresh mint leaves
• 2 tbs chopped fresh lemon thyme leaves
• 1/4 cup mixed edible hand-picked organic flower petals (such as rose, violet, nasturtium or borage)
• 6 lemon-scented black tea bags
• 100g (1/2 cup) caster sugar
• 2L (8 cups) boiling water
• 60ml (1/4 cup) fresh lemon juice
• 1/2 lemon, thinly sliced

 

Method

1. Divide the mint, lemon thyme and flower petals among two 18-hole ice cube trays. Fill with cold water and place in the freezer for 4 hours or until frozen.
2. Meanwhile, place the tea bags and sugar in a 3L (12-cup) capacity heatproof jug or bowl. Pour over the water and stir. Set aside for 10 minutes to infuse. Remove the tea bags and discard. Add the lemon juice and lemon slices to the jug or bowl and stir to combine. Cover and place in the fridge for 4 hours to chill.
3. Pour the tea mixture into a serving jug or punchbowl and add the ice cubes to serve.

 

Notes

• If edible flower petals are unavailable, omit the mint and lemon thyme and add 1-2 fresh or frozen raspberries to each of the holes in the ice cube trays instead.
• Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Continue from step 3 just before serving.
• Allow 4 hours freezing and 10 minutes standing time.

Lemon meringue pie

Traditional lemon meringue pie is a classic crowd pleaser. 

Preparation Time

20 minutes

Cooking Time

60 minutes

Ingredients (serves 8)

• 225g (1 1/2 cups) plain flour
• 55g (1/2 cup) almond meal
• 60g (1/3 cup) icing sugar mixture
• 125g chilled butter, chopped
• 1 egg yolk

• Lemon filling

• 5 eggs, lightly whisked
• 300ml thin cream
• 155g (3/4 cup) caster sugar
• 1 tbs finely grated lemon rind
• 125ml (1/2 cup) fresh lemon juice

• Meringue

• 3 egg whites
• 100g (1/2 cup) caster sugar

 

Method

1. To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
2. Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
3. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
4. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
5. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
6. Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
7. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.

 

Notes

Prep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)