Recipes

Fish With Preserved Lemon & Mint

Fish With Preserved Lemon & Mint

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Equipment

Ingredients

  • 700 g fresh fish fillets such as cod or haddock, cut into large chunks
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 celery sticks finely chopped
  • finely chopped rind of 1 preserved lemon
  • 300 ml fish stock or water
  • 150 ml white wine or fino sherry
  • sea salt and black pepper
  • bunch mint finely chopped

Chermoula

  • 3 garlic cloves chopped
  • 1 red chilli deseeded and chopped
  • 1 teaspoon sea salt
  • small bunch coriander
  • pinch saffron threads
  • 1½ teaspoons ground cumin
  • 4 tablespoons olive oil
  • juice of 1 lemon

Instructions

  • Make the chermoula.
  • Place the garlic, chilli and salt in a mortar and pound with a pestle to form a paste.
  • Add the coriander leaves and pound to a coarse paste.
  • Beat in the saffron, cumin, olive oil and lemon juice.
  • Transfer the chermoula to a large bowl, Add the fish chunks and stir to coat well.
  • Cover with clingfilm and leave to marinate in the refrigerator for 1,5 hours.
  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and celery and cook for 3 minutes until they begin to soften.
  • Stir in the preserved lemon rind and pour in the stock or water and wine or sherry.
  • Bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes.
  • Season with salt and pepper.
  • Add the marinated fish and the remaining marinade to the tagine, re-cover and cook gently for a further 5 minutes until the fish is cooked through.
  • Stir a little of the mint through the tagine and garnish with the remaining mint.
  • Serve with plain couscous, if liked.

Notes & Wine Advice

For prawns & scallops with preserved lemon & mint

, replace the fish fillets with 400 g shelled scallops and 400 g shelled prawns. Marinate them in the chermoula for 1 hour, then follow the recipe as for Fish with preserved lemon & mint, adding a little extra stock or wine if necessary to keep the fish and shellfish just covered.
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Course; Fish

Shellfish with fennel & harissa

Shellfish with fennel & harissa

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Equipment

  • Tagine

Ingredients

  • 450 g live mussels
  • 2 tablespoons olive oil
  • 4 shallots finely chopped
  • 1 fennel bulb trimmed and finely sliced
  • 1,5 teaspoon harissa paste
  • 300 ml water
  • juice of 1 lemon
  • 450 g raw prawns in their shells thoroughly rinsed
  • large bunch coriander finely chopped
  • sea salt and black pepper

Instructions

  • Scrub the mussels in plenty of cold water.
  • Scrape off any barnacles and beards with a knife and discard any mussels that fail to open when lightly tapped on a work surface.
  • Rinse well, then drain.
  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the shallots and fennel and cook for 3 minutes until they begin to soften.
  • Stir in the harissa, pour in the measurement water and lemon juice and bring to the boil.
  • Add the mussels and prawns to the tagine, reduce the heat, cover and cook gently for 5–6 minutes, or until the mussels open.
  • Discard any that remain shut.
  • Season, stir in the coriander and serve with couscous, if liked.

Notes & Wine Advice

For shellfish with tomato & harissa,

add 1 x 400 g can chopped tomatoes to the tagine with the harissa paste. Stir in 1 teaspoon of sugar and 1 tablespoon of the chopped coriander, then pour in the water, omitting the lemon juice, and cook as for Shellfish with fennel & harissa.
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Course; Fish
Cuisine; Arabic / Moroccan

Chermoula Monkfish & Olive Tagine

Chermoula Monkfish & Olive Tagine

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Equipment

Ingredients

  • 700 g monkfish tail cut into bite-sized pieces
  • 2 tablespoons ready-made chermoula paste
  • 2 tablesoons olive oil
  • 2 tablespoons marinated black olives drained and pitted
  • 50 ml fino sherry
  • salt and pepper

To garnish

  • smoked paprika
  • finely chopped flat leaf parsley

Instructions

  • Place the monkfish tail in a bowl, rub with the chermoula and leave to marinate for 5 minutes.
  • Heat the oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the monkfish, olives and sherry, cover and cook for 10–15 minutes until the fish is cooked through.
  • Season, then serve sprinkled with a little paprika and parsley.

Notes & Wine Advice

For steamed monkfish with chermoula & couscous,

line a steamer with coriander leaves and place 700 g monkfish tail, cut into bite-sized pieces, on top. Steam for 8–10 minutes until just cooked through and tender. Season and serve hot with a bowl of ready-made chermoula paste for dipping. Serve with a herby or spicy couscous.
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Course; Fish
Cuisine; Arabic / Moroccan

Baked Chicken With Saffron

Baked Chicken With Saffron on rustic wooden table

Baked Chicken With Saffron

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Equipment

  • Tagine

Ingredients

  • pinch saffron threads
  • 100 ml warm water
  • 1 chicken about 2 kg 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 2 tablespoons orange blossom water
  • bunch flat leaf parsley finely chopped
  • bunch dill finely chopped
  • bunch mint finely chopped
  • 25 g butter cut into small pieces

Instructions

  • Stir the saffron into the warm water in a small bowl and leave to stand for 5–10 minutes.
  • Place the chicken in the base of a large tagine.
  • Rub the salt all over the chicken.
  • Combine the olive oil, lemon juice and orange blossom water in a bowl.
  • Add the saffron water and stir in most of the chopped herbs, then pour the mixture over the chicken.
  • Cover and place the tagine in a preheated oven, 180°C , Gas Mark 4, for 1 hour, basting the chicken with the cooking juices from time to time.
  • Scatter the butter over the chicken, then return to the oven, uncovered, for 15 minutes until the chicken browns lightly on top.
  • Garnish with the remaining parsley, mint, and dill and serve with couscous and a salad, if liked.

Notes & Wine Advice

For quails baked with herbs and lemon,

rub 4 oven-ready quails with salt and place them in the base of a tagine. Combine the olive oil, lemon juice and orange blossom water with the parsley dill and mint as for Baked chicken with saffron, adding the finely chopped rind of 1 preserved lemon and 2 tablespoons water to the bowl. Pour the mixture over the quails, cover and place in a preheated oven, 180°C , Gas Mark 4, for 30 minutes. Scatter the butter over the quails and return to the oven, uncovered, for 10–15 minutes until the quails brown lightly on top. Serve with chunks of bread to mop up the buttery juices.
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Course; Chicken
Cuisine; Arabic / Moroccan

Rabbit Mrouzia

Rabbit Mrouzia

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Ingredients

  • 1 medium-sized rabbit cleaned and cut into joints
  • 2 teaspoons ras el hanout
  • 125 g butter cut into small pieces
  • 2 onions grated
  • 150 g blanched almonds
  • 150 g sultanas
  • 2 tablespoons honey
  • sea salt and black pepper
  • scant teaspoon ground cinnamon for dusting

Instructions

  • Place the rabbit in the base of a tagine or a large, heavy-based saucepan.
  • Rub the ras el hanout over the rabbit.
  • Add the butter, grated onions and almonds and pour in enough water to cover the rabbit.
  • Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
  • Using a slotted spoon, remove the rabbit pieces and set aside on a plate.
  • Stir the sultanas and honey into the cooking liquid, season with salt and pepper and cook over a high heat for 10 minutes to reduce and thicken the sauce.
  • Return the rabbit pieces to the tagine or saucepan, stir to coat well and cook over a medium heat for about 10 minutes until heated through.
  • Dust with the cinnamon and serve with couscous, if liked.

Notes & Wine Advice

For hare mrouzia,

replace the rabbit with 1 cleaned and jointed hare and cook as for Rabbit mrouzia, allowing an extra 15–20 minutes cooking time before adding the sultanas and honey, together with a small bunch of finely chopped sage leaves.
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Course; Wild
Cuisine; Arabic / Moroccan

Chicken With Courgettes & Mint

Chicken With Courgettes & Mint

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Equipment

  • Tagine

Ingredients

  • 8 small shallots peeled
  • 8 garlic cloves peeled
  • 3 chicken breasts cut into bite-size chunks
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried mint
  • 1 tablespoon olive oil
  • 4 tablespoons white wine or cider vinegar
  • 2 courgettes cut into bite-size chunks
  • sea salt and black pepper
  • bunch mint finely chopped, to garnish

Instructions

  • Place the shallots, garlic and chicken breasts in the base of a tagine or a large, heavy-based saucepan and scatter over the fennel and cumin seeds and dried mint.
  • Pour in just enough water to cover the chicken and drizzle in the oil.
  • Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
  • Stir in the vinegar and courgettes and season with salt and pepper.
  • Re-cover and cook gently for a further 15–20 minutes until the courgettes are tender and the flavours have mingled.
  • Garnish with the fresh mint and serve with couscous, if liked.

Notes & Wine Advice

For chicken with mint and lemon,

place 8 skinless chicken thighs in the base of a tagine or large, heavy-based saucepan with 4 sliced shallots and 4 finely chopped garlic cloves. Add 1 teaspoon each of fennel seeds, cumin seeds and dried mint. Combine the juice of 1 lemon with 2 tablespoons olive oil and 100 ml water and pour over the chicken. Bring to the boil, then reduce the heat, cover and cook gently for 30 minutes. Cut 1 lemon into thin segments and tuck them between the chicken thighs. Re-cover and cook gently for a further 30 minutes to let the flavours mingle. Season to taste with salt and pepper. Garnish with the fresh mint and serve with couscous.
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Course; Chicken / Vegetables
Cuisine; Arabic / Moroccan

Chicken With Courgettes & Mint

Chicken with courgettes and mint on rustic wooden table

Chicken With Courgettes & Mint

Couverts4
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Equipment

  • Tagine

Ingredients

  • 8 small shallots peeled
  • 8 garlic cloves peeled
  • 3 chicken breasts cut into bite-size chunks
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried mint
  • 1 tablespoon olive oil
  • 4 tablespoons white wine or cider vinegar
  • 2 courgettes cut into bite-size chunks
  • sea salt and black pepper
  • bunch mint finely chopped, to garnish

Instructions

  • Place the shallots, garlic and chicken breasts in the base of a tagine or a large, heavy-based saucepan and scatter over the fennel and cumin seeds and dried mint.
  • Pour in just enough water to cover the chicken and drizzle in the oil.
  • Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
  • Stir in the vinegar and courgettes and season with salt and pepper.
  • Re-cover and cook gently for a further 15–20 minutes until the courgettes are tender and the flavours have mingled.
  • Garnish with the fresh mint and serve with couscous, if liked.

Notes & Wine Advice

For chicken with mint and lemon,

place 8 skinless chicken thighs in the base of a tagine or large, heavy-based saucepan with 4 sliced shallots and 4 finely chopped garlic cloves. Add 1 teaspoon each of fennel seeds, cumin seeds and dried mint. Combine the juice of 1 lemon with 2 tablespoons olive oil and 100 ml water and pour over the chicken. Bring to the boil, then reduce the heat, cover and cook gently for 30 minutes. Cut 1 lemon into thin segments and tuck them between the chicken thighs. Re-cover and cook gently for a further 30 minutes to let the flavours mingle. Season to taste with salt and pepper. Garnish with the fresh mint and serve with couscous.
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Course; Chicken / Vegetables
Cuisine; Arabic / Moroccan

Duck With Raisins & Pickled Lemons

Duck With Raisins & Pickled Lemons

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Ingredients

  • 4 duck legs
  • 2 teaspoons ras el hanout
  • 40 g fresh root ginger peeled and grated
  • 1 onion grated
  • pinch dried sage leaves crumbled
  • juice of 1 lemon
  • 2½ tablespoons raisins
  • 1 pickled lemon finely sliced rind
  • ½ pomegranate seeds of it
  • bunch flat leaf parsley finely chopped
  • sea salt and black pepper

Instructions

  • Rub the duck legs with the ras el hanout and place them in the base of a large tagine or heavy-based saucepan.
  • Add the ginger, onion and dried sage and pour in the lemon juice and enough water to come halfway up the duck.
  • Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
  • Stir in the raisins and the pickled lemon rind, re-cover and cook gently for a further 20 minutes to let the flavours mingle.
  • Season to taste with salt and pepper.
  • Toss in most of the pomegranate seeds and some of the parsley.
  • Garnish with the remaining pomegranate seeds and parsley and serve with couscous, if liked.

Notes & Wine Advice

For quails with pickled lemons & pomegranate seeds,

place 4 oven-ready quails in the base of a tagine or large, heavy-based saucepan and rub them with 2 teaspoons ras el hanout. Scatter over 40 g fresh root ginger, peeled and grated, and 1 grated onion and pour in the juice of 1 lemon and enough water to just cover the quail. Bring to the boil, then reduce the heat, cover, and cook gently for 30 minutes. Season with salt and pepper, add the finely sliced rind of 1 pickled lemon and most of the seeds from ½ pomegranate and cook, covered, for a further 10 minutes. Garnish with the remaining pomegranate seeds and serve with chunks of crusty bread.
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Course; Duck / Fruit
Cuisine; Arabic / Moroccan

Pigeon With Prunes & Honey

Pigeon With Prunes & Honey

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Equipment

  • Tagine

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves finely chopped
  • 25 g fresh root ginger peeled and finely chopped
  • 2 cinnamon sticks
  • 8 wood pigeon breasts
  • pinch saffron threads
  • 175 g ready-to-eat pitted prunes
  • 300 ml water
  • 1 tablespoon honey
  • 25 g butter
  • sea salt and black pepper
  • 1 teaspoon icing sugar for dusting
  • 1 teaspoon ground cinnamon for dusting

Instructions

  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, ginger and cinnamon sticks and cook for 3 minutes to let the flavours mingle.
  • Add the pigeon breasts and quickly sear them on all sides, then transfer to a chopping board and cut them into thick strips.
  • Cover and set aside.
  • Stir the saffron and prunes into the tagine or saucepan and pour in the measurement water.
  • Add the honey and butter.
  • Bring to the boil, then reduce the heat, cover and cook gently for 15–20 minutes.
  • Season to taste with salt and pepper.
  • Return the pigeon strips to the tagine or saucepan and cook gently for 4–5 minutes to heat through.
  • Dust with icing sugar and cinnamon and serve with chunks of crusty bread, if liked.

Notes & Wine Advice

For chicken livers with prunes & honey,

replace the pigeon breasts with 225 g trimmed chicken livers. Sear the chicken livers in the oil with the garlic and ginger as for Pigeon with prunes & honey, omitting the cinnamon sticks, then transfer the chicken livers to a plate and set aside. Proceed with the recipe as for Pigeon with prunes & honey, returning the chicken livers to the tagine or saucepan for the last 5 minutes of cooking time. Omit the ground cinnamon and icing sugar and garnish with a bunch of finely chopped flat leaf parsley.
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Course; Fruit / Pigeons
Cuisine; Arabic / Moroccan

Rabbit With Chillies & Aubergines

Rabbit With Chillies & Aubergines

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Equipment

  • Tagine

Ingredients

  • 1½ tablespoons smen or ghee
  • 1 onion halved and sliced
  • 3 garlic cloves chopped
  • 2 teaspoons red chillies dried / finely chopped
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 rabbit about 1.25–1.5 kg (2½–3 lb), cleaned and jointed
  • 300 ml water
  • 400 g chopped tomatoes can
  • 1½ teaspoons sugar
  • small bunch coriander finely chopped
  • 1 aubergine diced
  • sea salt and black pepper

Instructions

  • Heat the smen, or ghee in the base of a large tagine or heavy-based saucepan over a medium heat, stir in the onion, garlic, chillies and coriander and cumin seeds and cook for 3 minutes to let the flavours mingle.
  • Add the rabbit joints, stir to coat well and cook for a further 1,5 minutes.
  • Pour in the measurement water and add the chopped tomatoes, sugar and most of the coriander.
  • Bring to the boil, then reduce the heat, cover and cook gently for 45 minutes.
  • Add the aubergine, re-cover and cook gently for a further 15–20 minutes until the aubergine is soft and has absorbed the flavours.
  • Season to taste with salt and pepper.
  • Garnish with the remaining coriander and serve with chunks of fresh crusty bread, if liked.

Notes & Wine Advice

For rabbit with cherry tomatoes,

follow the recipe as for Rabbit with chillies & aubergines, tossing the rabbit joints in the onion, garlic, chillies and spices. Pour in enough water to just cover the rabbit, bring to the boil, then reduce the heat, cover and cook gently for 50 minutes. Season, stir in 2 teaspoons honey and toss in 8–10 cherry tomatoes with a bunch of finely chopped coriander. Re-cover and cook gently for 10–15 minutes until the tomatoes are soft. Serve with couscous.
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Course; Wild
Cuisine; Arabic / Moroccan