Shoulder of Lamb Stuffed with Rice and Roasted

Ingredients:

– 1 lamb shoulder of 2.5kg
– 100g cooked rice half cooked
– 1/2 red pepper, cut into small squares
– 1/2 yellow pepper, cut into small squares
– 1 small chopped onion
– 3 garlic cloves, cut into pieces
– 1 can of mushrooms, cut into pieces
– 2 tablespoons cooking cream
– 1 teaspoon of butter
– 1 tablespoon chopped parsley
– 3 onions, sliced
– Salt pepper

Meat Marinade

– 2 tablespoons of mustard
– 2 tablespoons soy sauce
– 1/2 teaspoon of turmeric

Preparation

– Stitch the lamb shoulder with the tip of a knife and slip a piece of garlic into each slot.
– Prepare the filling, in a bowl mix the rice, chopped onion, pieces of mushrooms, squares of red and yellow pepper, baking cream, butter, chopped parsley, salt and pepper, mix well.
– Fill the shoulder of this preparation and bridle the opening with the cooking wire.
– Prepare the marinade by mixing mustard, soy sauce, turmeric in a bowl and coat shoulder with this mixture.
– Peel the 2 onions and cut into slices.
– Cover a baking dish with a layer of onion rings. Place the stuffed shoulder on top, sprinkle the shoulder surface with 1/2 teaspoon of olive oil and moisten with 3 glasses of water, cover the dish with a sheet of aluminum foil.
– Bake in a preheated oven at 180 ° C for 1h45min until the shoulder is golden brown.
– Serve immediately.

Source: translate.google.sn

Roasted Spices with Spices

Ingredients:

– 1kg of potatoes with skin
– 4 tablespoons olive oil
– 1/4 teaspoon of cumin
– 1/2 teaspoon of sweet pepper
– 1/4 teaspoon of hot pepper
– Salt

Preparation

– Wash potatoes well, cut into thick quarters.
– Place in a bowl the olive oil, sweet pepper, hot pepper, cumin, salt, add the quarters of potatoes, mix well, let marinate for 20 minutes.
– Place the potato wedges in a single layer in an oiled oven tray.
– Roast them in a preheated oven at 160 ° C for 20 minutes, turning occasionally, the potato quarters must be crisp and cooked inside.

Source: www.femmezoom.com

Recipe Stuffed and roasted lamb shoulder

For the Stuffed :

Stuffed

Ingredients:

– 1 lamb shoulder of 1.5kg
– 70g of Chinese vermicelli
– 1 small onion finely chopped
– 1 can of mushrooms, cut into pieces
– 10 pitted black olives, cut into slices
– 2 tablespoons soy sauce
– 1/4 teaspoon of ginger
– Salt pepper

Meat Marinade
– 1 piece of grated ginger
– 1 teaspoon curry paste
– 2 tablespoons of mustard
– 2 tablespoons soy sauce
– 2 onions
– Olive oil

Preparation

– Make an incision along the shoulder bone and rub it with the grated ginger.
– Put the water in a saucepan, bring to a boil and soak the vermicelli in hot water until softened, drain them in a colander and cut them with scissors.
– Add the drained vermicelli, the chopped onion, the olive rings, the mushroom pieces, the soy sauce, the salt, the ginger and the pepper.
– Fill the shoulder of this preparation and bridle the opening with the cooking wire.
– Prepare the marinade by mixing the mustard, curry paste, soy sauce in a bowl and coat the shoulder with this mixture.
– Peel the 2 onions and cut into slices.
– Cover a baking dish with a layer of onion rings. Place the stuffed shoulder on top, drizzle with olive oil and wet with 2 glasses of water, cover the dish with a sheet of aluminum foil.
– Bake in a preheated oven at 180 ° C for 1h45min until the shoulder is golden brown.
– Serve immediately.

Source: www.femmezoom.com

Roasted meat with hard boiled eggs

For the Roasted :

Roasted

Ingredients:

– 1 tenderloin of meat
– 4 eggs
– 1 chopped onion
– 1 can of minced mushrooms
– 1 yellow pepper
– 2 tablespoons of oil
– 1 tablespoon of butter
– Salt pepper

Preparation

– Wash and pepper the pepper and cut into strips.
– Heat the oil in a frying pan and sauté the chopped onion, add the sweet pepper slices and drained mushrooms and cook until the water evaporates, season with salt and pepper.
– Spread the meat tenderloin and flatten it with a rolling pin as thinly as possible.
– Cut a piece of film paper and put the meat on top, spread the mixture of mushrooms over the entire surface and put the hard-boiled eggs at one end, start rolling the whole tightly together to give it shape Using film paper and close the roll with wooden spikes.
– Heat the butter in a sauté pan and sear the rolled 10 minutes on each sides, continue cooking 15 minutes in the microwave oven.
– Serve immediately.

Source : www.femmezoom.com

Kootu Curry – Sadya Special /Roasted Coconut with Mixed Vegetables & Chickpeas

For the Kootu Curry : 

Kootu Curry

Ingredients :

  • Tender Ashgourd /Winter melon /Elavan /Kumbalanga : 1 cub (diced) or Pumpkin /Mathan : 1 cup (diced) (I have used pumpkin)
  • Chena/Yam 1 cup (diced)
  • Raw Plantain : 1/2 cup (diced) (you can add variety of vegetables according to your choice like carrot, potato)
  • Black Chickpeas /Kadala : 1/2 cup
  • Turmeric powder : 3/4 tsp
  • Red chilly powder : 1 1/2 to 2 tsp
  • Sharkara/Jaggery : 3 tbsp
  • Salt to taste

For Grinding

  • Grated coconut : 3/4 cup
  • Cumin seeds : 1tsp
For Seasoning:
  • Grated coconut : 3/4 cup
  • Mustard seeds : 1/2 tsp
  • Dry red chillies : 2 – 3
  • Curry leaves : 1 sprig
  • Cooking oil : 1tbsp ( For authentic taste use Coconut oil )

Method of Preparation :

1. Soak black chickpeas /kadala overnight and pressure cook adding enough water and salt for around 5 whistles.
2. Grind together grated coconut and cumin to a smooth paste with little water and keep it aside.
3. Cook the vegetables, raw banana, ashgourd and yam cubes along with 1 cup of water until they vegetables are almost cooked and 95 % of the water is evaporated.
4. Now add salt, turmeric powder, red chilly powder and jaggery. Mix well until the jaggery is dissolved.
5. Add the ground coconut mixture to the cooked vegetables and mix well.
6. Adjust the salt and cook for a few minutes or until the raw taste of coconut is gone.
7. Add the cooked chickpeas to the above mixture. Mix well and cook for couple of minutes. Remove from the fire and set it aside.
8. In small frying, pan add oil and splutter mustard seeds, dry red chillies, curry leaves and grated coconut and roast it until  golden brown color.
9. Add this over the kootucurry and mix well. Optional – sprinkle add 1 tsp of fresh coconut oil on the top and cover it and allow it to stand for 10-20 minutes before serving. (Note : This will help the dish to absorb the flavor of curry leaves and coconut oil.)
10. Serve with rice and Enjoy!

Source: www.kothiyavunu.com

Buttermilk Ricotta and Rosemary Balsamic Roasted Tomato Stuffed Shells

Ingredients:

  • Homemade Buttermilk Ricotta, (recipe here; just substitute Buttermilk for whole milk) or store bought regular ricotta will work fine
  • 1 container cherry tomatoes, I prefer San Marzano
  • 1 sprig fresh Rosemary, roughly chopped
  • 1/4 cup + 1/4 cup GOOD olive oil
  • 1/4 cup GOOD Balsamic vinegar
  • Salt & pepper to taste
  • 1 package medium or large shell pasta, COOKED (I used medium)
  • 1/2 cup fresh chopped Basil
  • 1 package/can diced tomatoes
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 cup grated or shaved Parmesan cheese
  • 1/4 tsp. Nutmeg

Directions:

Cut cherry tomatoes in halves. Place on a greased baking sheet. Drizzle with 1/4 cup oil, then 1/4 cup Balsamic vinegar. Sprinkle with chopped rosemary and salt & pepper to taste. Roast tomatoes for 20-30 minutes at 450.

In a medium bowl, blend ricotta with roasted tomatoes. Stuff shells with this mixture and place in a greased 13×9 baking dish.

In a skillet, add remaining olive oil and wine. Bring to a simmer and allow wine to reduce. Add cream, Parmesan and Nutmeg. Allow to simmer until thickened, about 5 minutes. Drain diced tomatoes, add to sauce and stir to incorporate. Pour sauce over shells. Sprinkle with fresh chopped Basil. Bake at 400 for about 20 minutes or until cheese is golden brown. Serve with a salad and warm crusty bread to round out the meal.

Life is too short to eat ugly food. Bon appetit y’all!

Source: thefrontporchgourmet.com

Boli (Roasted plantain) – How to roast plantain at home

Ingredients:::
• Ripe/ Unripe plantain (As much as you like)
Directions:::
Step 1: Usually,boil is made locally on the streets with charcoal grill. For this, i usually use a grill at home. To prepare boli, Pre-Heat the grill to a temperature between 160°C-200°C. Wash and peel the plantain skin and place the plantains on the grilling rack. The rack should be placed very close to the burner. Grill for about 7-10 mins on each side making sure you check from time to time and turn the plantains on all the sides to ensure every part is evenly roasted. While roasting, you could also season and roast the fish alongside the plantains as shown HERE
Step 2: Once it’s ready, serve with peppered sauce (Obe ata din din) and grilled fish.  Wash it down with hot or cold beverage and get ready to take a long nap because that’s what you’d do after taking this meal.

Seared Scallops with Roasted Grape Tomatoes

INGREDIENTS
4 sea scallops, muscles removed
2 teaspoons avocado oil, divided
1/2 cup Spanish onion, diced into 1/4-inch pieces
2 cloves garlic, peeled and finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, divided
10 ounces grape tomatoes, cut in half lengthwise
1/2 cup unsalted chicken stock
1/2 teaspoon Lime Juice
2 teaspoons cilantro, finely chopped
DIRECTIONS
Preheat oven to 400°F. Rinse scallops with cold water and pat dry. Place on plate and refrigerate uncovered.
Preheat ovenproof, nonstick sauté pan over medium heat.
Add 1 teaspoon avocado oil and heat 10 seconds.
Add onions and cook 2 minutes or until translucent, stirring constantly. Add garlic, salt, and ¼ teaspoon pepper.
Cook 1 minute, stirring constantly. Add tomatoes and chicken stock, and place pan in oven. Cook 10 minutes.
With 4 minutes remaining for sauce, remove scallops from refrigerator. Preheat second nonstick pan over medium-high heat.
Add remaining 1 teaspoon avocado oil and heat 10 seconds. Sprinkle remaining ¼ teaspoon pepper over both sides of scallops.
Place scallops in pan and press down lightly. Cook 45 seconds. Flip scallops, repeat process. Remove pan from heat and set aside.
Remove sauce from oven and stir in lime juice and cilantro. Divide sauce between 2 serving plates and place 2 scallops on each plate.

ROASTED HALIBUT WITH TOMATO – SHALLOT SALSA

INGREDIENTS:

  • 1 16 ounce can of cannelini beans, drained and rinsed
  • 1 medium onion, finely diced
  • 1 large carrot, cut into 1/4 inch dice
  • 1 small zucchini, cut into 1/2 inch dice
  • 1/4 pound green beans, cut into 1 inch lengths
  • 10 leaves of swiss chard or kale, sliced into 1/2″ thick ribbons
  • 1/2 cup of shelled peas
  • 2 cups of tomatoes, peeled, seeded and diced
  • 2 ears of corn, kernels cut from the cob
  • 2 garlic cloves, thinly sliced into rounds (on a Kyocera Adjustable Mandoline Slicer, Red , if you have one)
  • 4 cups low sodium chicken broth
  • 2 cups water
  • EVOO
  • Salt and Pepper
  • Basil Pesto
  • aromatics – 1 stem fresh rosemary, 3 stems fresh thyme, 1 teaspoon peppercorns, 1 teaspoon anise seeds

INSTRUCTIONS:

  • Place chicken stock and water in a sauce pan over low-medium heat. Add the aromatics tied in a cheese cloth bundle, and simmer for 1 hour. Remove the bundle and reserve the stock.
  • Heat a few tablespoons of olive oil in a heavy bottomed soup pot over low-medium heat. Add the onion and carrot and saute 15 minutes to soften. Raise the heat to medium, and add the green beans, zucchini, cannelini beans, tomatoes, and chicken stock to the pan, and cook 10-15 minutes. You want the soup at a simmer, not a rolling boil. Add the corn, peas, and swiss chard and cook for another 5 minutes. Check seasoning, adding salt and pepper to taste. Ladle into warm bowls and top with a spoonful of fresh pesto. You can also make a crouton by taking a slice of baguette, topping it with some gruyere cheese, and toasting it under the broiler. Spoon some pesto onto the crouton and float it on top of your soup. Oh, la, la.

Source: www.ouichefnetwork.com

Guacamole + roasted cherry tomatoes + soft-boiled eggs (on toast)

 

A Simple List of Ingredients:

1. Cherry Tomatoes
2. Olive Oil
3. Balsamic Vinegar
4. Salt and Pepper
5. Avocado
6. Lime
7. Extra-Virgin Olive Oil
8. Garlic
9. Jalapeno Chilli
10. Spring Onions
11. Ground Cumin
12. Fresh Coriander
13. Bread
14. Eggs

Bismillah, let’s begin!
First, to roast the cherry tomatoes. Pre-heat the oven to Gas Mark 4 or 180C. Line a baking tray with foil (makes for easy clean up).
Tumble 300 grams Cherry Tomatoes onto the tray.
Drizzle them with a splash of Olive Oil.
Along with a splash of Balsamic Vinegar.
Season with Salt and Pepper, to taste.
Toss the cherry tomatoes until they’re well coated.
Roast for about 30 minutes or until the skins are just about to burst. This is the way I like them. If you prefer, you can leave them in longer until they begin to shrivel up.
Whilst the tomatoes roast, time to whip up the guac!
First, mash up an avocado with fresh lime juice and olive oil.
So, grab a bowl.
Slice a large, ripe Avocado.
Remove the stone and skin.
Place the flesh into the bowl.
Take 1 Lime, and slice in half.
Squeeze out the juice.
Drizzle in 2 teaspoons Extra-Virgin Olive Oil.
Grab a fork and get mashing!
I like it really smooth but you can keep it as chunky as you want.
Next, time to flavour up that avocado.
Peel and finely chop (or crush) 1 juicy Garlic Clove.
Add it to the mashed avocado.
Grab 1 Jalapeno Chilli. You can add as much or as little as you like. I should have added less.
Give it a fine chop.
And, add it to the bowl.
Finally, for some onion goodness, 2 Spring Onions, finely chopped. If you like that whole raw onion thing, feel free to add 1/2 white onion, finely chopped.
Finally, add in:
1/4 teaspoon Ground Cumin
Plenty of Salt and Pepper (and I mean plenty. Those avocados are bland!)
Give it a stir.
And, a taste. Adjust the recipe to however you like it.
P.s. This guacamole is perfect with anything. You don’t have to put it on toast with eggs – serve simply with tortilla chips instead.
Next, soft-boil up some eggs. Take 2 large Eggs, at room temperature.
Bring a pan of water to the boil. Once boiling, add in the eggs. Cover, and turn the heat to medium. Set a timer for 6 minutes. After 6 minutes, drain the eggs and rinse under cold water. For more info, see here.
P.s. If you prefer, you could replace the boiled egg with a fried, poached or scrambled one.
By now, the cherry tomatoes are done!
Time to get the toast on and get munching!
For this recipe, I recommend a good bread – preferably thick and wholemeal. The guacamole is wet so it’s best to have a thicker slice of bread otherwise everything can get quite soggy.
Take 2 slices Bread.
Pop them into the toaster to toast up. Toast them a little more than usual so that they can hold up to the toppings.
Try not to burn them though!
Once toasted ..
.. gather everything and everyone together.
This is how I like to make it.
Spread a little guacamole over the toast.
Pile on the roasted cherry tomatoes.

Roasted cherry toms are the best. They will burst in your mouth as you eat them – heaven.
Peel the boiled egg.
And, break it over the the tomatoes.

You can’t beat a good runny yolk.
A little extra salt and pepper.

And, dig in!

(Adapted from Rachel Phipps and Waitrose)

This Time One Year Ago:

Lamingtons

This Time Two Years Ago:

Pin on Pinterest
Spicy Fish Pakoras

Keep me in your duas, please,

Source: thismuslimgirlbakes.blogspot.sn

How to prepare jollof rice with guacamole and roasted Chicken

Ingredients

  • 5 garlic cloves, crushed

  • 1.8kg whole chicken

  • 1 lime, halved

  • 1/4 cup (60ml) white wine vinegar

  • 1/4 cup (60ml) extra virgin olive oil

  • 2 tablespoons smoked paprika (pimenton)

  • 1 1/2 tablespoons ground cumin

  • 1/2 teaspoon dried oregano

  • 100ml white wine

  • 2 avocados

  • Juice of 2 limes

  • 1 long red chilli, seeds removed, chopped

  • 1/2 small red onion, thinly sliced

  • 2 tablespoons extra virgin olive oil

  • 1/4 cup coriander leaves, finely chopped

Method

  • Mix the garlic with 1 teaspoon sea salt flakes and set aside.

  • Rub the chicken all over with the cut-side of the lime, then place the lime halves in the cavity. Carefully run your hand under the skin of the chicken breast, being careful not the tear the skin, then rub the garlic salt onto the chicken breast under the skin. Tie the chicken legs together with kitchen string.

  • Place the vinegar, oil, paprika, cumin, oregano and 2 tablespoons wine in a large bowl and whisk to combine. Add the chicken to the bowl and turn to coat well in the marinade. Cover and allow chicken to marinate in the fridge for at least 4 hours or overnight.

  • Preheat the oven to 200°C.

  • Place the chicken in a roasting pan and pour over the marinade. Season and drizzle with remaining 1/4 cup (60ml) white wine. Roast for 15 minutes, then reduce oven to 170°C and roast, basting with the pan juices every 15 minutes, for a further 1 hour or until cooked through – the juices will run clear when the thigh is pierced with a skewer. Rest, loosely covered with foil, for 15 minutes.

  • Meanwhile, for the guacamole, place all the ingredients in a bowl, season, then roughly mash with a fork.

  • Carve the roast chicken and serve with warm tortillas and guacamole.

Source: pulse.com.gh

Harissa Roasted Vegetables

INGREDIENTS
HARISSA MARINADE
  • ¼ cup harissa (paste) $1.20
  • 2 Tbsp olive oil $0.22
  • ½ Tbsp honey* $0.14
  • ½ tsp salt $0.02
  • 1 Tbsp lemon juice $0.07
VEGETABLE MEDLEY
    • 6 small red potatoes (1-1.5 lbs.) $1.17
    • 1 broccoli crown $1.30
    • 3 carrots $0.40
    • 1 small red onion $1.07
    • Handful chopped fresh cilantro $0.20
INSTRUCTIONS
  1. Preheat the oven to 400ºF. Prepare a large baking sheet by lightly spritzing with non-stick spray or covering with foil.
  2. In a small dish, stir together the harissa, olive oil, honey, salt, and lemon juice. Set the marinade aside.
  3. Wash the potatoes well and cut into one-inch cubes. Wash and peel the carrots, then slice into one-inch sections. Cut the broccoli into florets, and chop the onion into large sections. Place the potatoes, carrots, broccoli, and onion on the prepared baking sheet.
  4. Pour the harissa marinade over the vegetables and use your hands to toss the vegetables until they are evenly coated in the marinade.
  5. Roast the vegetables in the preheated oven for 30 minutes, stir, and then continue roasting for another 10 minutes, or until the vegetables are tender and the edges have achieved a nice deep brown color. Top with chopped cilantro just before serving.

Source: www.budgetbytes.com

Roasted Sweet Potatoes

    • 1 sweet potato, peeled (or not), cut in 3/8″ – 1/2″ slices*
    • olive oil (to drizzle)
    • sea salt/ground pepper
Marinated Shrimp
    • 1/2 lb. shrimp, peeled and deveined*
    • zest and juice 1/2 an orange
    • 1 tbsp. orange muscat champagne vinegar
    • 1/2 tsp. garlic, minced
    • 1 tbsp. red chile puree
    • 1/2 tsp. salt
    • ground pepper
Black Beans
    • reserved marinade liquid
    • water to bring it up to 1/2 cup liquid
    • 1 can black beans, rinsed and drained
    • 1 tsp. ground cumin
    • 1 tsp. oregano leaves
    • 1/2 tsp. salt
Cilantro Drizzle
    • 1 bunch cilantro, rinsed, and most stems removed
    • 1 tbsp. orange muscat champagne vinegar*
    • 2 tbsp. olive oil
    • a pinch of sea salt, or a few grinds
To Finish
  • 1 avocado, skin and seed removed, sliced thin
  • chile pepper puree (such as Gourmet Garden)

Instructions

Preheat oven to 400 degrees (or 375 degrees convection roast).

Toss sweet potato slices with a generous drizzle of olive oil and a few grinds of salt and pepper.

Arrange in a single layer on a baking sheet.

Cook 15 minutes. Turn. Cook another 15 minutes.

If they are tender and golden brown, remove from the oven and set aside to cool. If not, check periodically at about 5 minute intervals until they are tender and golden brown.This may take 30-50 minutes depending on thickness and convection versus regular oven.

While sweet potatoes roast, prep the shrimp, whisk marinade ingredients together, and combine in a prep bowl. Marinate them 20-30 minutes.

Remove the shrimp from the marinade. Reserve marinade for black beans. Grill on a stove top grill pan or grill them on high heat for about 1 minute on each side. Set aside.

Combine reserved marinade (and water as needed), 1 can of black beans, rinsed and drained well, cumin, oregano, salt, and several grinds of pepper in the bowl of a food processor. Pulse until very smooth. It should be about the consistency of pancake batter not bean dip. Add water if necessary. Set aside.*

In a blender, combine cilantro, citrus vinegar, olive oil, and salt. Blend until very smooth. It should be a pourable consistency not runny. Set aside until ready to assemble.

Thin slice your avocado.

To Assemble

On a party platter, arrange your roasted sweet potato medallions.

Drop about a tablespoon of black bean puree, and spread over the top.

Top with one grilled shrimp, and one thin slice of avocado.

Drizzle with cilantro mixture, and a tiny dab of red chile puree.

Cuisine: Caribbean | Recipe Type: Tapas/Appetizer

Notes

* See notes.

Sweet potato slices should be scrubbed, but you can peel or not. Slice fairly thick – from 3/8″ to 1/2″ thick. The thickness will determine how long they need to roast.

Medium sized shrimp work well. You only need one on each tapa.

I love Trader Joe’s Orange Muscat Champagne Vinegar. You can substitute any citrus vinegar, or rice vinegar.

You will probably have leftover black bean puree. It is fabulous with tortilla chips or sweet potato fries, and is a healthy snack.

If you can’t find red chile pepper paste in your produce department, you can use Fresno chiles (stems and seeds removed) pureed with water until smooth.

Source: beyondmeresustenance.com

Roasted Veggie Moroccan Tagine [Vegan]

INGREDIENTS

Veggies To Be Roasted:

  • 1 medium eggplant, cut into 2cm chunks
  • 2 tsp sea salt
  • 2 medium carrots, cut into quarters
  • 1/2 bell pepper, cut into quarters (I used 1/4 yellow and 1/4 red for fun)
  • 1 medium sweet potato, cut into 3cm long chunks
  • 1 large potato, cut into chunks
  • 1/2 tbsp olive oil (for roasting)

Veggies For Sautéing in the Tagine:

  • 1/2 tbsp olive oil (for sautéing)
  • 4 cloves garlic, skin off, left whole
  • 1/3 head of broccoli, cut into florets
  • 4 button mushrooms, cut into quarters
  • 1/2 medium onion, roughly chopped into chunks

The Flavors:

  • 1/2 tsp dried rosemary
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 15 oz can of tomatoes
  • 1 tsp harissa paste
  • 1 tsp rice malt syrup or maple syrup
  • 1 cup veggie stock
  • 1 cup quinoa, cooked
  • fresh chopped cilantro, to serve

PREPARATION

  1. Salt the eggplant to reduce the bitterness.  Put a colander in your sink and place the cut eggplant into it. Sprinkle the salt over it and make sure it’s covering each piece of eggplant.  After 30 minutes, rinse off the salt thoroughly and pat dry the eggplant with paper towel.
  2. Place all of the cut Veggies for Roasting into a big bowl and drizzle the olive oil and the dried rosemary over the top of them.  Mix the veggies around so that they’re coated with the oil.  Put them on a baking tray and place them in your oven at 400 degrees Fahrenheit for 20 minutes or until lightly browned.
  3.  Mix the tomatoes, veggie stock, harissa and rice malt syrup (or maple syrup) in a bowl and set aside for the flavors to develop.
  4.  After the veggies have been roasting for 15 minutes, heat the olive oil in a large fry pan or tagine over a medium heat and sauté the Veggies for Sautéing for about 5-10 minutes until the garlic and onions brown slightly.  Then add the chickpeas and the cumin, ground coriander and turmeric and stir through.
  5.  Now add the other roasted veggies, and stir through.
  6. Add the sauce into the tagine and stir through to coat all the vegies and simmer, covered, for 15-20 minutes until all veggies are soft.
  7. Serve with cooked quinoa and fresh chopped cilantro, and enjoy the amazing flavors!

Source: www.onegreenplanet.org

Moroccan Mechoui Recipe – Slow Roasted Leg of Lamb or Shoulder

INGREDIENTS
    • 1 whole leg of lamb (or shoulder) on the bone
    • ————————————————————
    • 4 tablespoons soft unsalted butter (use smen if desired)
    • 3 or 4 cloves of garlic, pressed
    • 2 teaspoons salt, or to taste
    • 1 teaspoon pepper, or to taste
    • 1 teaspoon cumin
    • 1/2 teaspoon saffron threads, crushed
    • 1/4 teaspoon turmeric
    • 1 tablespoon olive oil
    • ————————————————————
    • salt
    • cumin
  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
  • Total Time: 495 minutes
  • Yield: 1 leg serves 4 to 6
PREPARATION

Trim excess fat from the leg of lamb, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.

Combine the butter with the garlic, spices and olive oil. Spread the mixture over the entire leg of lamb, working some butter into the incisions made with the knife. Place the leg of lamb in a roasting pan, and proceed with one of the roasting methods below.

Very Slow-Roasting Method – 7 1/2 to 9 Hours

This is my preferred method, taught to me by a friend in Marrakesh, who learned it from her Moroccan mother-in-law. You can reduce cooking time to between four and five hours by using a 350° F (180° C) oven temp.

Preheat an oven to 250°F (120/130°C).

Place the lamb in a roasting pan and cover with foil, sealing the edges tightly. Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone. Note: Small legs (under 2 kg) may finish cooking in six hours; large legs may take closer to nine hours.

Remove the foil and increase the oven temperature to 475° F (240° C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-colored.

Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Traditional Roasting Method – 3 to 4 Hours

When shorter on time, this method also works very well, but the meat won’t be quite as tender as the above method. The lamb will, however, have more of a crisp crust, which some Moroccans find desirable.

Preheat an oven to 475° F (240° C).

Add 1/2 cup of water to the pan, and roast the lamb, uncovered, for 20 minutes.

Reduce the oven temperature to 325° F (160° C) and continue roasting the lamb, basting occasionally, for 2 1/2 to 3 hours, or until the meat is tender, the juices run clear and the lamb has a dark, crisp crust.

Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Fast Roasting Method – 1 to 2 Hours

This is the first way I ever tasted mechoui, as prepared for me by a Moroccan friend. It was part of my early and impressive introduction to Moroccan food.

Preheat an oven to 475° F (240° C). Wrap the exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to the pan, and roast the lamb, uncovered, for 1 to 2 hours, basting frequently, until the lamb is well browned and the juices run clear when a knife is inserted deep into the meat. If the meat has browned before the juices are clear, cover the meat with a loose foil to prevent further darkening.

Transfer the lamb to a platter and allow it to rest for at least 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Source: moroccanfood.about.com

Roasted Lamb Shanks

Ingredients

Instructions

  1. Brown the lamb shanks in oil and place in a casserole dish.
  2. Sauté the onion, carrots, celery, garlic, rosemary and cinnamon in some oil.
  3. Add the grated orange rind, wine, stock, sugar, tomato paste and vinegar and pour over the shanks.
  4. Cover and cook at 160°C for 3 hours.
  5. Open and cook for a further 30 minutes – meat should be almost falling off the bone.
  6. Remove shanks and boil the sauce to reduce to half the original amount.

Source: www.robertsons.co.za

Lamb Burger on Roasted Garlic Corn Bread with Caramelized Onion and Feta Cheese

Albania Burgers
1 pound ground lamb
Salt and pepper
4 Roasted Garlic Cornbread rounds (recipe below)
Roasted Garlic Aioli (recipe below)
Crumbled Feta Cheese
Caramelized Onions (recipe below)
Chopped parsley (optional)

Mix lamb with salt and pepper then divide into four patties.  Flatten patties and cook on an indoor grill to desired temperature.

Place cornbread round on each plate, spread aioli on cornbread. Place warm patty on top of aioli, sprinkle with feta, then spoon onion mixture on top of burger.  Sprinkle with parsley (optional) and serve.

Caramelized Onions
2 Tablespoons olive oil
2 large onions halved and sliced thin
¼ teaspoon rosemary
Zest of ½ lemon

Heat oil to shimmering, add onions and reduce to lowest temp possible on a standard burner.  Cover and cook for approximately one hour until golden and sweet.  Resist the urge to open the lid and check constantly, keep temp low and leave it alone.  Add lemon zest and rosemary and cook for 10 more minutes.

This can be made ahead and stored in the refrigerator, just make sure the onions are at room temperature or warm when you assemble your burgers

Roasted Garlic Aioli
4 large cloves of roasted garlic
½ cup mayonnaise
1 Tablespoon olive oil
Pinch salt

Blend all ingredients in mini food processor.  The aioli is best if you make it ahead and let sit covered in the refrigerator for at least ½ hour.  It can be made a day or two ahead of time and stored in the refrigerator.

Roasted Garlic Cornbread
2 ears of corn (or 1 ½ cups frozen corn, thawed)
2 Tablespoons salted butter
2 cloves roasted garlic
½ cup plus 2 Tablespoons buttermilk
2 eggs
1 cup fine milled corn meal
½ cup all purpose flour
1 teaspoon double acting baking powder
Salt
1 Tablespoon salted butter

Preheat oven to 400 degrees. Cut kernels off of the cobs.  Melt butter in an 11-12 inch oven proof sauté pan.  Sauté corn over med high heat stirring regularly until lightly browned (about 5 minutes), add roasted garlic and sauté for one minute more.  Transfer corn mixture to a food processor and add buttermilk and eggs.  Blend together until combined (corn will still be somewhat lumpy).

In a large bowl, mix dry ingredients then stir in corn mixture.

In same pan, heat 1 Tablespoon butter over high heat until just starting to brown, add corn batter and smooth the top so that it’s relatively flat.  Transfer immediately to oven and bake on middle rack for 15 minutes or until center is firm.

The cornbread should easily slide out of the pan once it has cooled a bit.  Then use a small bowl or glass to cut 4 rounds.

Source: burgershereandthere.com

Moroccan Roasted Vegetables

INGREDIENTS

DIRECTIONS

  1. Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11×17″ tray (I use a cookie sheet).
  2. Bake at 400F for 20 minutes.
  3. Remove from oven, stir well and bake for another 20 minutes.
  4. Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

Source: www.food.com

Boli (Roasted plantain) – How to roast plantain at home

Ingredients:::
• Ripe/ Unripe plantain (As much as you like)
Directions:::
Step 1: Usually,boil is made locally on the streets with charcoal grill. For this, i usually use a grill at home. To prepare boli, Pre-Heat the grill to a temperature between 160°C-200°C. Wash and peel the plantain skin and place the plantains on the grilling rack. The rack should be placed very close to the burner. Grill for about 7-10 mins on each side making sure you check from time to time and turn the plantains on all the sides to ensure every part is evenly roasted. While roasting, you could also season and roast the fishalongside the plantains as shown HERE
Step 2: Once it’s ready, serve with peppered sauce (Obe ata din din) and grilled fish.  Wash it down with hot or cold beverage and get ready to take a long nap because that’s what you’d do after taking this meal.
Source: www.dobbyssignature.com

Roasted Vegetables

Ingredients

Directions

  • Prep 15 m

  • Cook 40 m

  • Ready In 55 m

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Source: allrecipes.com