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.

Greek rissoles

Ingredients (serves 4)

• 400g lamb mince
• 1 tablespoons chopped fresh oregano leaves
• 2 teaspoons finely grated lemon rind
• 2 tablespoons sliced black olives, chopped
• 100g Greek feta, cut into 12 cubes
• steamed rice, shredded baby cos lettuce leaves and tzatziki dip, to serve

 

Method

1. Combine mince, oregano, lemon rind, olives, salt and pepper in a large bowl. Using clean hands, shape mixture into 12 balls. Using the palm of your hand, flatten balls. Wrap around feta cubes and shape into 1.5cm-thick rissoles. Place on a plate.
2. Cook rissoles, in a large frying pan sprayed with oil, over medium-high heat, for 3 to 4 minutes each side or until cooked through.
3. Combine rice and lettuce. Serve rissoles with rice mixture and tzatziki.

Greek-style pasta

Throw out the rule book to midweek cooking and try out creative combinations, like this Greek-style pasta. 

Ingredients (serves 4)

• 2 tbs olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• Grated zest of 1 lemon
• 1 tbs tomato paste
• 600g lamb mince
• 1 tsp dried oregano
• 400g can chopped tomatoes
• 1/2 cup (125ml) red wine
• 250g punnet cherry tomatoes, halved
• 400g spaghetti
• 100g feta, roughly crumbled
• 1/2 cup (75g) pitted kalamata olives, roughly chopped
• 1/2 cup mint leaves, roughly chopped

 

Method

1. Heat the olive oil in a saucepan over medium heat. Add the onion, garlic and lemon zest, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook, stirring, for 1 minute. Add the lamb mince and cook, stirring, for 2-3 minutes until browned.
2. Add oregano, canned tomatoes and wine, season well, then cook, stirring occasionally, for 10 minutes until the sauce is slightly thickened. Add cherry tomatoes and cook for 5 minutes or until softened and just starting to break down.
3. Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to packet instructions. Drain.
4. Divide the pasta between bowls and top with the lamb sauce. Scatter with the feta, olives and mint, then serve.

Indian lamb cutlets with coriander and coconut rice

Cooking Time

30 minutes

Ingredients (serves 4)

• 1 1/2 cups basmati rice, rinsed
• 1 small bunch coriander
• 2 long green chillies, deseeded, chopped
• 1 cup plain natural yoghurt
• 2 tablespoons desiccated coconut
• 2 tablespoons Indian curry powder
• 12 (100g each) French trimmed lamb cutlets
• 2 tablespoons olive oil

 

Method

1. Place rice in a medium saucepan. Cover with 1 1/2 cups of cold water. Add a pinch of salt. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 12 minutes or until rice is tender.
2. Meanwhile, place coriander and chillies in a food processor. Process until coarsely chopped. Combine yoghurt and 2 tablespoons of coriander mixture in a small bowl. Combine remaining coriander mixture and coconut in a small bowl.
3. Spoon curry powder over a plate. Press cutlets into powder to coat. Shake off excess. Heat oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 3 minutes each side or until cooked to your liking.
4. Stir coconut mixture through rice. Serve chops with rice and a dollop of yoghurt mixture.

Moroccan lamb with bean puree

Ingredients (serves 4)

• 47g jar Moroccan seasoning
• 2 tablespoons plain flour
• 12 to 16 lamb cutlets, trimmed
• 500g baby trussed tomatoes
• 1/4 cup olive oil
• 2 x 400g cans butter beans, rinsed and drained
• grated rind and juice of 2 small lemons

 

Method

1. Preheat oven to 200°C. Combine Moroccan seasoning and flour in a plastic bag. Add cutlets, one at a time, and shake until well-coated. Place cutlets into a large baking dish.
2. Place dish onto the oven's top shelf and bake for 8 minutes.
3. Place tomatoes onto a lined baking tray. Drizzle with 1 tablespoon olive oil. Place under cutlets in oven. Bake for 15 to 20 minutes.
4. Pulse beans, lemon rind and juice, and remaining oil in a food processor until smooth. Serve with cutlets and tomatoes.