Moroccan Lamb with Zaalouk, Apricots & Couscous

Last night we visited Morocco. Like Mr Ben of the old days, we travelled swiftly to the bright lights of Marrakesh (in the culinary mind at least) and ate a delicious dish of Moroccan delights, all layered onto a plate and eaten at home in London. We could almost hear the sounds of the street vendors and snake charmers.

We have actually been to Marrakesh, years ago, and I had a few ideas from the flavours we tried there. I wanted to create a new recipe so I made a few elements to make into one dish. The lamb marinated in Moroccan Spices, the green bell peppers marinated separately, some zaalouk (which is like a Moroccan ratatouille).... a few apricots, some goats cheese... layered into one dish that bursts with fresh flavours. It is one of those creations you enjoy making because you just know how good it will taste. And having now enjoyed it - I am certainly putting down this one as a dinner for guests. The flavours are really set to impress. This recipe serves two.

For the zaalouk:

1 aubergine (eggplant), chopped
4 tomatoes, seeded and chopped
1 tbsp. paprika
1 tbsp. ground cumin
1/4 cup olive oil
3 cloves garlic, chopped
handful fresh coriander, chopped
1 tbsp. ground cumin
1 tbsp. paprika
1/3 cup water

Put all of the ingredients into a saucepan and cook on a medium heat for about 20 minutes, or until the aubergine is soft. With the back of a spoon, press on the aubergine to crush half it and make a thick stew. Keep warm.

For the green peppers:

2 green peppers
2 cloves garlic, chopped finely
1 tbsp. fresh coriander, chopped
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. dried chilli flakes
2 tbsp. olive oil
 
Put the peppers in a hot oven for 15 minutes, or hold over a flame to blacken the skin and cook the pepper. Put both into a plastic bag so the steam loosens the skin. When cool, peel the peppers and pull apart into about 4 pieces with your hands. Put into a bowl and add the remaining ingredients. Stir and leave to marinade for about an hour in the fridge.


For the lamb:           

280g lamb fillet strips
2 cloves garlic, finely chopped
1 tbsp. fresh coriander, chopped
1 tsp. ground cumin
1 tsp. paprika
juice of 1/2 lemon
2 tbsp. olive oil

Put all of the above in a bowl and marinate in the fridge for one hour. When ready to cook, put onto a couple of skewers and grill (broil) on a high heat. You want them to blacken a bit but remain a little pink inside.

To assemble:

Put about 1 cup couscous in a bowl with a vegetable stock cube, add water to come about an inch and a half over the couscous. Cover with cling film and leave to steam for about 5 minutes.  Chop 1/2 red onion finely and add to the couscous along with some chopped coriander. Slice some apricots (you can use dried that have been soaked in hot water and quartered) and set them aside.

Put the grill onto high and grill the lamb.

To plate up, firstly put the couscous onto a large plate and spread around the base of the plate. Put spoonfuls of the zaalouk around and then add some of the green peppers. Then sprinkle over the apricots and top with the lamb kebabs. Then top with a little creamy goats cheese and add a wedge of lemon to the plate.

And there you have it. Delicious layered Moroccan Lamb with Couscous. Bursting with flavour!

 

 

Hazelnut Meringues with Banana & Praline Cream

I suppose this is like an individual banana pavlova really. I don't think there are enough regular desserts you see with the humble banana. I know banoffee pie is pretty popular but I adore bananas, so I wanted to create a new dessert with all my favourite flavours so this is what I made.

Also having just used egg yolks in the Portuguese custard tarts the other day, I had three egg whites needing a home.

Hazelnut Meringues - crisp on the outside and chewy in the middle, layered with sliced banana and whipped cream mixed with a hazelnut praline. It was truly delicious.. trust me!

For the hazelnut meringues:

3 egg whites

175g (6oz) caster sugar

1 tsp. cornflour

1 tsp. white wine vinegar

50g (2oz) hazelnuts, chopped

Whisk the egg whites until stiff, add the sugar slowly, a tablespoon at a time until the mixture is shiny and the sugar all incorporated. Stir in the cornflour and vinegar followed by the chopped hazelnuts.

 

Set the oven to about 120 C. Line a baking sheet with greaseproof paper (make it stick to the sheet with a sprinkle of water). Put heaped dessertspoons of the meringue onto the sheet, giving a little room to grow. Pop in the oven for about one and a half hours. You will know they are ready when they pull easily away from the greaseproof paper. Leave to cool.

 

For the praline cream:

 

50g caster sugar

50g hazelnuts (whole)

150ml double cream

 

Put the sugar in a heavy based pan and melt. Add the hazelnuts and toss in the melted sugar for about 2 minutes, until the mix is a warm caramel colour. Carefully (its hot) pour onto some greaseproof paper and leave to cool. Put in the fridge for 10 minutes to go nice a hard. Then pop the mix into a hand mixer or food processer and blitz until a fine powder.

 

Whip the cream until soft peaks form and stir through most of the praline. Layer the meringues with bananas, praline cream and sprinkle with the remaining praline and some grated chocolate. Serve and thoroughly enjoy!!

 

 

Note: In an lidded tub, the meringues will keep for at least a week.