Slow Cooking
Winter Simmer Pot
Ingredients: 1 orange, thinly sliced 2-3 sprigs of fresh rosemary 6-8 whole cloves Water Instructions: In a medium-sized pot, combine the thinly sliced orange, fresh rosemary sprigs, and whole cloves. Fill the pot with water until it reaches about 3/4 full. Place the pot on the stove over low heat. Allow the mixture to come to a gentle simmer. As it simmers, the aroma of orange, rosemary, and cloves will fill your kitchen. Monitor the water level and add more as needed to keep the ingredients submerged and prevent the pot from drying out. Enjoy the delightful fragrance throughout your home during the winter season! This simmer pot not only adds a cosy atmosphere but also naturally freshens the air with its warming citrus and herbal scent.
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Slow-Roasted Lamb Shoulder with Oregano and Lemon
Ingredients: 1.8 kg lamb shoulder, excess fat trimmed 2 teaspoons dried oregano 1 lemon zested and juiced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 200 ml reduced-salt chicken stock 3-4 cloves garlic crushed Instructions: Preheat your oven to 160°C Step 1: Season the Lamb Place the lamb shoulder on a large baking tray or roasting pan. Sprinkle the garlic, oregano, lemon zest, salt, and pepper evenly over the lamb. Massage the seasonings into the meat to ensure it's well-coated. Step 2: Prepare for Roasting Pour the lemon juice and chicken stock into the roasting pan around the lamb. Cover the lamb with a piece of baking paper to help retain moisture. Tightly cover the roasting pan with aluminum foil. Step 3: Slow Roast the Lamb Place the covered roasting pan in the preheated oven. Roast the lamb for 4 hours, allowing it to cook slowly and tenderise. Step 4: Remove Covering After 4 hours, remove the foil and baking paper from the roasting pan. Carefully pour off any excess liquid from the pan. Step 5: Final Roast Increase the oven temperature to 180°C. Return the lamb to the oven and roast for an additional 25 minutes, uncovered, to allow the exterior to brown and crisp up. Step 6: Rest and Serve Remove the lamb from the oven and let it rest for about 10 minutes before carving. Serve the lamb shoulder with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy your succulent, flavourful slow-roasted lamb shoulder!
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Traditional Lamb Shanks
Serves 6-8 6 lamb shanks 2 onions, diced 4 garlic cloves, crushed 2-inch piece of ginger, finely chopped or grated 2 lemons, zest and juice 1 orange, zest and juice 25g Ras el hanout 6 bay leaves 1 red chilli, finely sliced 1g saffron 2 cinnamon sticks 2 tbsps tomato paste 2 -3 litres Stock 200g dried apricots 8-10 fresh dates, torn in half pit removed Honey (optional) Salt and pepper 4 Carrots cut into chunks 4 Quinces, peeled and cut into quarters Fresh coriander, to garnish Season the lamb shanks with oil, salt and pepper. Lightly brown in a cast iron pot and set aside. Sauté the onions, chilli, garlic and ginger until soft. Add the zest, tomato paste, bay leaves, cinnamon sticks, saffron, ras el hanout and stock. Add the lamb shanks back to the pot and add the carrots and cover and cook for 2-2½ hours until the lamb is almost tender. Add the quinces and dried fruit and cook until the quinces and lamb are tender and falling off the bone. season to taste and add a little honey if needed. Garnish with coriander and serve hot with cous cous.
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Salmon Tajine
(serves 8-10)IngredientsFor the Stuffing6-8 pieces of salmon1 punnet cherry tomatoes, cut in half ¼ bunch dill, roughly chopped ¼ bunch coriander, roughly chopped ½ fennel, sliced 1 lemon, sliced 1 chilli, sliced ½ preserved lemon, scraped and finely sliced 1 leek, cut into rounds 100g olives 2 large potatoes cut into rounds 15-20g Ras el hanout 1 red onion, sliced 1 tin artichokes cut into quarters juice 1 lemon olive oilsalt and pepper, to taste MethodPlace the fish in a bowl and sprinkle over a little olive oil and half of the ras el hanout salt and pepper and a squeeze of lemon juice. In a large bowl combine the remaining ingredients and season with salt and pepper and the remaining ras el hanout. Place in a large tagine and simmer for about 40 minutes until tender. Nestle the fish into the tagine and cook for a further 15 minutes until the fish is cooked. Serve with a fresh squeeze of lemon, and herbed cous cous.
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Moroccan Pie
Ingredients * Mograbieh is the Lebanese name for large “pearl” sized couscous which is made with semolina and flour. 250g mograbieh* Extra virgin olive oil Sea salt White pepper, freshly ground 5 cardamom pods ½ teaspoon fennel seed 2 cinnamon sticks 1 leek, cleaned and finely sliced 200g red onion, (1 medium) peeled & chopped 3 eggplant, peeled & cubed (approx 1kg) 4 yellow squash, cut into chunks 2 yellow capsicums, seeded & cut into chunks 2 red capsicums, seeded & cut into chunks 1 medium zucchini, cut into chunks 1 packet fine filo pastry 175g butter, melted 1 pickled lemon, pulp discarded and finely sliced ½ bunch each of parsley, oregano, coriander, dill & mint, stalked and roughly chopped 1 butternut pumpkin, peeled, seeded & cut into 2cm cubes MethodCook the mograbieh in boiling salted water for 10 minutes, drain and refresh under cold running water. Pre heat oven to 175°C. Roll the pumpkin through olive oil, season and bake in the oven for about 30 minutes until it is softened and caramelised. While the pumpkin is cooking, put a big splash of oil in your pan & add the spices & cook them stirring on high heat until they crackle. Turn the heat down, add the leek and onion and season with salt and pepper. Cook stirring until it starts to colour then add the eggplant and a little more oil. Cook stirring for a few minutes, then add the squash, capsicums, zucchini and pickled lemon. Stir over and turn the heat off. When the pumpkin is ready, add half of it, the herbs and the mograbieh to the vegetables. Use a potato press to mash the other half of the pumpkin into the pan. Mix everything together, taste and adjust seasonings if necessary and allow to cool. Butter the tagine and inside of the lid. Buttering a sheet at a time, line the tajine with about two thirds of the filo pastry, draping about ½ of each sheet over the sides. Put the filling into the prepared filo pastry & fold it back over the filling and brush with butter. Buttering each sheet cover with the remaining filo making sure to tuck it in neatly. Refrigerate without covering until you are ready to cook the pie. Pre heat to 175°C. Bring the pie from the fridge two hours before you want to eat it. Wiping the knife between each cut, portion the pie. Cover it with the lid and put it in the oven. Cook for 20 minutes with the lid on and 20 minutes with the lid off. Check the centre with the thermometer it should be at least 80°C. Allow to stand for another 10 minutes and serve.
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Tajine of Chicken
Ingredients 8 pieces of chicken 2 tsp olive oil 2 tsp butter or margarine Juice ½ lemon ½ cup water ¼ tsp saffron threads, soaked in water ½ tsp turmeric 3 medium preserved lemons Pepper to taste Marinade â…“ cup olive oil 2 medium onions quartered ½ cup parsley â…“ cup (20g) cilantro 2 garlic cloves chopped MethodPlace all marinade ingredients in a food processor and blend. Place chicken and marinade in a large bowl and cover in the refrigerator for 2 hours. In a terracotta tajine, heat olive oil & butter or margarine. Add the chicken and brown on all sides. Pour the marinade over the chicken, cover and cook over low heat until tender (approx. 1½ to 1¾ hours). Check the chicken after 45 minutes, skim off any excess fat from the sauce. Add a little water if necessary. Season to taste with pepper. Dice the rind of 2 preserved lemons, reserving the third lemon for decoration. Add the diced lemons to the chicken and cook for 10 minutes longer. Place the chicken on a platter. Cover with the sauce and garnish with remaining quartered preserved lemon. Serve with warm Moroccan Kesar bread and cous cous.
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Chicken Tajine
Ingredients 1 free range chicken jointed 2 tsp ground coriander seed 2 tsp ground cumin seed 1 tsp paprika ½ tsp chilli powder 2 tsp olive oil Salt and pepper 2 onions 2 carrots peeled 3 cloves garlic chopped 1 knob of ginger 150 grams dried apricots 1 tsp saffron threads 2 cinnamon sticks 4 tomatoes peeled & chopped Chicken stock 1 cup cooked chickpeas 2 preserved lemons, sliced A squeeze of orange juice Honey & orange blossom water (optional) Roasted slivered almonds 1 bunch fresh coriander 1 bunch fresh parsley Harissa 2 red capsicums, roasted & peeled 2 cloves garlic 2 long red chillies Salt ½ tsp roasted coriander seeds Olive oil 2 tsp roasted caraway seeds MethodCut the chicken into large pieces on the bone, so you get 2 drumsticks, 2 thighs, 2 wings with some of the breast attached and then cut the rest of the breast into 4 pieces. Toss the chicken in the ground coriander, cumin, paprika and chilli powder and season with salt and pepper. Allow to sit whilst you prepare the other ingredients. Slice the onions finely and cut the carrots into uniform chunks. Heat the olive oil in a heavy based pot and add the onions, carrot, garlic and ginger and saute until they start to soften. Transfer to your tajine & cook over a low heat, or in the oven. (Not all tajines go on direct heat, check your tajines care instructions) Add the apricots, saffron and cinnamon sticks, then add the chicken pieces and coat with the onions and carrot mixture. Add the tomatoes, and enough chicken stock to just cover the chicken, then add the chickpeas and cover with a lid. Simmer gently or bake for 25 minutes until the chicken is cooked then add the preserved lemons and a squeeze of orange juice. Season with salt and pepper and if you like finish with a little drizzle of honey and orange blossom water. Serve sprinkled with toasted almonds & fresh coriander and parsley. Serve with cous cous or quinoa, mint tea and harissa.HarissaPlace roasted capsicums, garlic, chillies, coriander and caraway seeds in a blender and blend until smooth. Add salt to taste and enough oil to create a smooth, thick paste. Serve with chicken tagine. (take the seeds out of the chillies if you don’t like it too hot)
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Coq au Vin (Chicken in Wine)
Ingredients Serves 8 100g smoked speck cut into strips (lardons) 20 pearl onions, peeled (or shallots) 8 chicken thighs on the bone or one chicken cut into pieces Bouquet garni (celery, thyme, bayleaf, parsley stalks tied tightly with string) 1 tsp herbes de provence 1 tsp paprika 4 garlic cloves, peeled 100g flour Salt & pepper to taste 2 cups chicken stock 250g button mushrooms 2 tbsp tomato paste Chopped fresh parsley for garnish 1 bottle red wine 30ml cognac Method In a cast iron pot sauté the speck on medium heat until lightly browned. Remove & set aside. Season flour with salt, pepper, herbes de provence & paprika. Lightly coat the chicken with seasoned flour. Add the chicken to the pot with the speck fat adding a little butter if needed over a medium heat. Brown the chicken on all sides, add the garlic cloves & add the cognac & allow to reduce. Add the tomato paste, chicken stock, wine, bouquet garni & onions, & then add the speck. Lower the heat to a simmer. Cover & cook for 20 minutes, or until chicken is tender & cooked through. Remove the chicken & onions & set aside. Add mushrooms to the pot & bring to the boil. Reduce the liquid until it becomes thick & saucy. (skimming occasionally) Return the chicken & onions to the pot to reheat & coat with the sauce. Adjust seasoning. Garnish with parsley & serve with a green salad, boiled or mashed potatoes, & sautéed green beans.
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Chermoula Fish Tajine
Ingredients (serves 8-10)For the Fish 2cm piece of ginger, finely chopped 3 garlic cloves, crushed 2 onions, finely sliced 1 chilli, sliced 2 stalks celery, finely sliced A good pinch saffron 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp turmeric 1 tsp paprika ½ preserved lemon finely sliced 100g green olives 2 tomatoes chopped (or ½ can) Juice 1 lemon 1½ litres stock (vegetable or fish) 8 baby potatoes cut in half 1 large fillet barramundi (one side) cut into 8 portions (1.5kg) ½ bunch chopped coriander to garnish Salt and pepper For the Chermoula 1 bunch coriander 1 lemon, juiced 3 cloves garlic 1 chilli seeded and chopped ½ red onion 1 tsp ground coriander 2 tsp ground cumin ½ tsp turmeric 60ml olive oil Salt to taste 2 tsp paprika For the Harissa 4 long red chillies 4 cloves of garlic ½ red capsicum, grilled and peeled Salt to taste 1 tsp cumin 1 tsp coriander 1 tsp caraway 1 squeeze lemon juice Olive oil Method For the Fish Marinate the fish in the chermoula while you prepare the tagine. In a cooking tagine add a little olive oil and saute the onion garlic, ginger and celery, until soft. Add the saffron, spices, potato and tomato. Add the stock and olives, and salt and pepper and ½ the preserved lemon. Cover with the tagine lid and cook for a few minutes. Nestle in the chermoula marinated fish and add more stock if needed. Cover and cook for ½ hour or until the fish and potatoes are cooked. Adjust seasoning if needed and squeeze over a little lemon juice, and garnish with fresh coriander, and serve with harissa, quinoa and carrot, and orange salads. For the Chermoula Combine all ingredients in a blender and blend until smooth. Season with lemon juice and salt to taste. For the Harissa Lightly toast the spices and then crush in a mortar and pestle. Place all ingredients in a blender and blend to a smooth paste.season to taste with salt and add a little oil to a smooth consistency. This keeps well in an airtight container in the fridge.
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Pulled Pork Empanada
Ingredients For the Pulled Pork 2kg piece pork shoulder, off the bone, rind & fat removed 4 chipotle chillies in abodo sauce, chopped 5 cloves garlic crushed 2 tsp smoked paprika 3 tsp dried oregano 2 tsp black pepper crushed Juice 3-4 limes 3 bay leaves 2 cinnamon sticks 12 whole cloves 2 tsp cumin powder 2 tsp coriander powder 200ml orange juice Salt For The Pastry 1kg flour 1 tsp of salt 360g cold butter 3 eggs 240ml cold water 45ml vinegar For the Empanadas (makes about 60-70 small) Pulled pork 1 bunch of chopped parsley 4 chipotle chillies in abodo sauce, chopped 3 red capsicum, sliced 4 bay leaves 4 cloves garlic, crushed 6-8 tomatoes, chopped 3 onions, sliced Salt Pepper Method For the Pulled Pork Mix all ingredients together in a large bowl & then add the pork, & rub well with marinade. Allow to marinate for a few hours, or overnight. Transfer to a cast iron pot & place in a hot oven 200°C uncovered for 20 minutes. Cover & reduce the heat to 150°C & cook for 3-3½ hours until ender & falling apart. Remove from the oven & allow to rest for ½ hour before shredding. Shred the pork & toss with pan juices. Use for tacos or empanadas. For the Pastry Rub the butter into the flour until it resembles bread crumbs. Add the remaining ingredients & bring together to form a ball. Wrap in cling film & allow to rest for at least an hour before use. For the Empanadas Heat a little oil in a pan & add the onion, red capsicum, garlic & bay leaves. Cook on a low heat until soft. Add the chipotle chilli & tomatoes & cook down. Add the pork & chopped parsley, & allow to cool. Roll out the pastry onto a lightly floured work surface to 3mm thick, cut out rounds & place a spoonful of empanada mix into the centre. Brush with egg, fold over & crimp the edges together. Place onto a lined tray & brush with egg & bake in a hot oven at 180°C until golden. Sprinkle with chopped spring onion & fresh parsley or coriander & serve with sour cream & coriander dressing.
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Tea Brine Roast Chicken
Ingredients (serves 4-6)For the Chicken 1 large chicken (2kg) rinsed 1 large onion, peeled & roughly sliced ½ fennel bulb, washed & sliced into chunks, keeping together by the core 2 oranges, cut into wedges 500ml orange juice, reduced 1 tsp sweet smoked paprika 10-12 cocktail potatoes 4 fresh bay leaves 1 tsp chilli powder 40g sea salt, salt & pepper, to taste 2 tsp cumin Olive oil For the Brine 4 tea bags or 30g loose leaf tea 2 litres water 1 tbsp whole coriander seeds ½ tbsp whole fennel seeds 110g sugar 175g honey 1 orange, sliced ½ bunch fresh thyme MethodIn a saucepan bring the water to the boil. Add the teabags & steep for 10 minutes. Remove the tea bags/strain if using leaves. In a small pan dry roast the coriander & fennel seeds & toss until fragrant. Remove from the heat & place into a small bowl to stop them cooking. Add sugar, honey & salt to the tea mix & stir to dissolve. Add the spices & allow to cool completely. Submerge the chicken in the brine with the breast down, until completely covered & add the thyme & sliced orange. Cover & refrigerate overnight or for 24 hours. Preheat oven to 180°C. Whisk together the reduced orange juice, cumin powder, paprika & chilli powder, set aside in a bowl. Add some sprigs of thyme, the potatoes, wedges of fennel, onion & oranges & toss with a little salt pepper & olive oil. Place into the bottom of the cast iron pot. Drain chicken from marinade, pat dry with paper towels, stick a few wedges of orange into the cavity, ½ onion, a bay leaf & truss the legs & place in the cast iron pot. Drizzle over a little olive oil, salt & pepper & massage into the skin of the chicken, then drizzle over the orange juice mix & massage into the chicken. Pour over any remaining basting mix over the chicken, & then place the lid on the pot & place into a hot oven. Baste with its juices, every 15-20 mins & bake for about 1hr 15 mins until golden & the chicken juices run clear. Remove from the oven & allow to rest for 10-15 minutes. Serve hot.
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Turkey Meatball Tajine
Ingredients (serves 8-10)For the Meatballs 1kg turkey mince 1 small onion, grated 1 clove garlic, minced ½ inch ginger, grated 1 fresh chilli, chopped 1 tsp paprika 1 lemon zest 1 egg 1 tbsp chermoula powder 1 tsp ground cumin 1 tsp ground coriander 5 tbsp parsley, chopped ½ bunch coriander, chopped Salt & pepper to taste For the Sauce 4 tomatoes diced (or 1 tin chopped tomatoes) 1 tsp coriander seeds, toasted 1 tsp cumin seeds, toasted 1 fresh chilli, chopped 1 tbsp olive oil 1 onion, diced 1 clove garlic, minced ½ inch ginger, grated 2 cinnamon sticks 1 lemon, juiced 300ml chicken stock Salt & pepper to taste 1 chilli finely sliced to garnish 2 tbsp preserved lemon, finely sliced to garnish Mint, coriander & toasted flaked almond to garnish MethodFor the MeatballsMix together the turkey, onion, egg, garlic, ginger, paprika, cumin, chermoula, chilli, coriander, salt, pepper, lemon zest & herbs. Roll into small balls & fry in a pan with a little olive oil until golden. Set aside.Crush the cumin, coriander, in a mortar & pestle. Heat a little butter & oil in a tajine & sauté the onion, garlic and ginger. Cook until onions soften, about 5 minutes. Stir in tomatoes, stock, chilli, cinnamon sticks & lemon. Add salt & pepper to taste. Simmer for about 15 minutes, until tomatoes start to break down. Gently add the meatballs and continue to simmer until the meatballs are heated through & the sauce thickens, about 15 minutes. Place in a serving dish and garnish with fresh coriander, mint leaves, toasted almonds & preserved lemon.
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