Lamb shanks with giant couscous salad
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground coriander
50g olive oil
1 tsp ras-el-hanout (Moroccan ground spice mix)
20g sherry vinegar
5 g dijon mustard
1 tsp spice mix (above)
2 lamb shanks
2 springs rosemary
700g lamb stock (original recipe calls for 1.5kg)
200g giant couscous
1 onion, finely diced
1 1/2 tsp spice mix (above)
1/2 tbsp ras-el-hanout
5g parsley leaves, roughly chopped
1 sprig mint, roughly chopped
1 sprig basil leaves, roughly chopped
1 pomegranate, deseeded.
For spice mix, mix the ground spices together thoroughly.
For vinaigrette, gently heat 10g olive oil in a small saucepan with the ras-el-hanout for 3-4 mins. Remove from heat
and whisk in remaining olive oil, sherry vinegar, mustard and 1 tsp of spice mix. Set aside
For the lamb, Heston recommends cooking the lamb with 1kg of stock for 4 hours in the oven at 100C which takes
wayyyy too much time. I cooked the lamb shanks in 500g stock and cooked in a pressure cooker for 40 mins. Allow to
cool at room temperature. When cool, shred meat and set aside. NOTE: Do NOT be tempted to shred the meat when
it is still hot, this dries out the meat and makes it stringy.
Reduce stock to 200g over high heat or if you’re short for time like me, measure out 200g of the stock and cheat by
adding a stock cube and use the remaining stock (slightly less than 300g) to cook your couscous later. Remove from
heat and put in the rosemary sprigs to infuse for 10 mins. Strain and discard rosemary.
Add reduced stock to shredded lamb and sprinkle with ras el hanout and 1 tsp of spice mix.
Saute onions with a bit of olive oil until tender (7-10 mins), sprinkle with 1/2 tsp spice mix and season with a bit of
Coat the bottom of saucepan with a thin layer olive oil, add giant couscous and saute over medium heat until the
grains are golden (about 7-10 mins.) stirring constantly. Then add 500g lamb stock and bring to a boil. Cook for 6-7
minutes until al-dente then drain. Mix couscous with vinaigrette
To serve, mix couscous, lamb, sauteed onions and most of pomegranate seeds and chopped herbs (save some for
garnishing each plate). Season with salt and pepper to taste. Plate and sprinkle on remaining pomegranate seeds and
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.