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Archive for the ‘Moroccan’ Category

Quick Middle Eastern Baked Fish

Quick Middle Eastern Baked Fish

This is such a fast dish that you can make in no time at all. It also tastes beautiful, without overpowering the delicate flavours of the fish. You can keep the fillets ready in the fridge and just pull them out when you are ready to cook, making it a very flexible option if you have a busy schedule!

Serves 2

Ingredients

  1. 2 Large White Fish Fillets with Skin
  2. 2tsp Paprika
  3. 2tsp Coriander Powder
  4. 1tsp Cinnamon Powder
  5. Juice of ½ Lemon
  6. ½ tsp Turmeric
  7. 3tsp Garlic and Ginger Paste (Combined)
  8. Olive oil to Sprinkle
  9. Salt to taste

Method

Wash the fish fillets and pat dry.  Place the fillets on a baking dish. Sprinkle some salt over the fillets.

Take all the above ingredients in a bowl and mix well. Spoon the mixture onto the fillets and spread out evenly. Sprinkle a little olive oil onto both fillets and cook in a pre heated oven at 190 c for 10-15 minutes or until the fish has cooked through.

Serve with some couscous or spicy potatoes.

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Moroccan Mezze Platter

Moroccan Mezze Platter

This is a great, sociable dish. It works very well as a salad or as a main dish. You can share this with friends and family; even sit around it and dig in!! I have tried to create a good balance of bread, houmous and couscous all in one dish!

Ingredients 1

Serves 4-6

  1. Pitta Bread- 1 or 2
  2. 1 Tub Houmous
  3. Cucumbers to decorate
  4. Paprika to decorate

Ingredients 2

  1. 1tbsp Olive Oil
  2. 1 Small Red Onion
  3. 1 Handful Sultanas
  4. 1 Orange Pepper- chopped finely
  5. 1 Can Chickpeas- Washed and drained
  6. 2 Cloves Crushed Garlic
  7. Juice of 1 Lemon
  8. Salt to taste
  9. Freshly Grounded Pepper
  10. 1 Handful fresh Coriander
  11. ½ Cup Cubed Feta Cheese
  12. 9oz Couscous
  13. Flaked Almonds to decorate

To Variate this: you can add pieces of grilled Halloumi or even black/green olives in the couscous, which also taste delicious.

Method

Prepare the couscous as per packet instructions. Leave aside and break it up with a fork.

Take a pan; add olive oil and all the ingredients in Number 2 apart from the couscous and almonds. Warm through so that the rawness is slightly taken out. You do not want to cook it, only warm!

Once this is done, add the couscous and gently stir through.

This is a cold platter, so leave the couscous to cool.

To decorate, take a large serving plate and place the couscous in the middle. Sprinkle the flaked almonds on top.

You will need all the ingredients in number 1. Slice the pitta bread into strips and decorate with the houmous and cucumbers all the way round the dish as shown in the main picture. Finally sprinkle a little paprika on the houmous.

Again you can be as creative as you want and find a style that suits you!

Ready to share!!!

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Fish Tagine served with Minty Chickpea Couscous

Fish Tagine served with Minty Chickpea Couscous

This is a lovely dish which does not require a tagine to cook with and the flavours have a lovely aroma with delicate flavours to enhance the fish. Definitely worth trying if you want to impress!

Serves 4

Ingredients

  1. 600 grams white firm fish, such as monkfish or cod
  2. 3 tbsp olive oil
  3. 1 medium chopped onion
  4. 1 clove garlic, finely chopped
  5. 1 tsp Harissa paste
  6. A good handful l chopped Apricots
  7. 3 ripe tomatoes chopped
  8. ½ tinned tomatoes (blended)
  9. A good handful l sliced black olives
  10. Juice of ½ lemon
  11. 2 tsp clear honey
  12. Salt to taste

For the couscous

  1. 9oz couscous (prepare per packet instructions)
  2. 1 can chickpeas, washed and drained
  3. 1 tbsp olive oil
  4. A good handful chopped fresh flat leaf parsley
  5. A good handful chopped fresh mint
  6. Salt to taste

Method

Take a wide bottomed pan; add olive oil and onions and sauté until golden brown. Add the garlic and Harissa paste and stir for a minute, then add the apricots and give it a stir. Add the fresh tomatoes and the canned tomatoes and mix well. Let this cook for 3-4 minutes. Mix in the olives, lemon juice and salt.

Let this mixture cook on slow heat until the oil separates from the tomatoes, leaving the lid on the saucepan.

Once the tomatoes are thoroughly cooked, add the honey and place the fish on top. Do not keep stirring as the fish will break . Allow to cook for a further 10-15 mins until the fish is cooked.

For the Couscous:

Follow the instructions of packet for 9 oz of couscous.

In a separate bowl, mix in the chickpeas with olive oil, parsley and mint. Season to taste.

With a fork, separate the couscous grains and add the chickpeas. Mix delicately.

Serve the fish on a bed of Couscous.

Delicious!

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