Recipes

Beef With Beetroot & Orange

Beef With Beetroot & Orange

Couverts4
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Equipment

  • Tagine

Ingredients

  • 2 tablespoons smen or ghee
  • 4 garlic cloves finely chopped
  • 1 onion finely chopped
  • 25 g fresh root ginger peeled and finely chopped
  • 1 red chilli deseeded and finely chopped
  • 2 teaspoons coriander seeds
  • 2 cinnamon sticks
  • 4 beetroot peeled and quartered
  • 500 g lean beef cut into bite-size chunks
  • 1 orange cut into thin segments with the skin on
  • 1 tablespoon honey
  • 1 tablespoon orange flower water
  • sea salt and black pepper
  • small bunch of flat leaf parsley finely chopped, to garnish

Instructions

  • Melt the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, onion, ginger and chilli and cook for 3 minutes until just beginning to colour.
  • Stir in the coriander seeds, cinnamon sticks and beetroot and cook for a further 3 minutes.
  • Stir in the beef and pour in enough water to almost cover the meat and beetroot.
  • Bring to the boil, then reduce the heat, cover and simmer for 1–1½ hours until the meat is very tender.
  • Add the orange segments, honey and orange flower water and season with salt and pepper.
  • Re-cover and simmer for a further 15 minutes.
  • Season to taste and garnish with the flat leaf parsley.
  • Serve hot with couscous or fresh crusty bread, if liked.

Notes & Wine Advice

For beef with orange & ginger,

melt the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, add the garlic and onion with 50 g fresh root ginger, peeled and finely chopped, and 1½ teaspoons finely chopped dried red chilli and sauté for 3 minutes to let the flavours mingle. Omit the coriander seeds, cinnamon sticks and beetroot, toss in the beef chunks and continue to cook as for Beef with beetroot & orange.
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Course; Beef
Cuisine; Arabic / Moroccan

Zesty Orange-Ginger Vegan Chocolate Cupcakes

Zesty Orange-Ginger Vegan Chocolate Cupcakes

Couverts12 cupcakes
Preparation time:45 minutes
Deel op Facebook Print Recipe

Ingredients

For the Cupcakes:

  • 1.5 cups all-purpose flour
  • â…“ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup natural cane sugar
  • ¾ cup + 1 tbsp water
  • ½ cup grapeseed oil
  • 1 tsp vanilla extract
  • 1 tbsp freshly grated ginger
  • 2 tbsp orange zest
  • 2 tsp orange juice
  • 2 tbsp apple cider vinegar

For the Frosting:

  • ½ cup vegan margarine
  • 2 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp orange juice
  • ¼ cup cocoa powder
  • 1 tbsp cocoa powder for dusting

Instructions

  • Preheat the oven to 375°F (190°C).
  • Line a cupcake tin with paper liners.
  • In a large bowl, sift together the flour, cocoa powder, baking soda, salt, and sugar.
  • Create a well in the center of the dry ingredients and add water, grapeseed oil, vanilla extract, grated ginger, orange zest, and orange juice.
  • Stir gently until just combined.
  • Pour in the apple cider vinegar and stir gently to thoroughly mix it in.
  • Be careful not to overwork the batter.
  • Fill each cupcake liner about 2/3 full with the batter.
  • Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove from the oven and let the cupcakes cool for a couple of minutes in the tin before transferring them to a wire rack to cool completely.
  • While the cupcakes cool, prepare the frosting.
  • In a large mixing bowl, beat the vegan margarine until creamy using an electric mixer.
  • Gradually add the powdered sugar on medium speed until combined.
  • Mix in the vanilla extract, orange juice, and cocoa powder until well combined and fluffy.
  • If the frosting is too thick, add soy or almond milk, one teaspoon at a time, until you reach the desired consistency.
  • Once the cupcakes are completely cooled, frost them generously with the prepared frosting.
  • Optionally, decorate with additional orange zest or candied ginger pieces.
  • Serve and enjoy these zesty, indulgent vegan chocolate cupcakes!

Notes & Wine Advice

Wine Advice:

Pair these indulgent chocolate cupcakes with a glass of sweet red wine like a Ruby Port or a fruity Rosé to balance the rich flavors of chocolate and the zesty orange-ginger twist.

Nutrition values

Calories: 320 kcal | koolhydraten: 45 g | Eiwitten: 2 g | Vet: 16 g | Suiker: 30 g
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Course; Chocolate / Cupcakes-Brownies / Dessert
Diets; Vegan / Vegetarian

Ginger & Honey Lamb Tagine

Ginger & Honey Lamb Tagine

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

  • 1½ tablespoons olive or argan oil
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 25 g fresh root ginger peeled and finely chopped
  • 450 g lean lamb cut into bite-sized pieces
  • 2 teaspoons ground cinnamon
  • 175 g ready-to-eat dried apricots
  • 2 tablespoons runny honey
  • salt and pepper

Instructions

  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic and ginger and cook for 1,5 minutes to let the flavours mingle.
  • Add the lamb and cinnamon and stir to coat well.
  • Pour in enough hot water to just cover the meat and bring to the boil.
  • Reduce the heat, cover and simmer for 15 minutes.
  • Add the apricots and honey, re-cover and simmer for a further 10 minutes.
  • Season to taste and serve hot with plain, buttery couscous, if liked.

Notes & Wine Advice

For spicy ginger & honey lamb tagine,

heat 1½ tablespoons olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 1 chopped onion, 2 chopped garlic cloves, 1,5 deseeded and finely chopped red chillies and 25 g fresh root ginger, peeled and chopped, and cook for 1,5 minutes until they begin to colour. Stir in 500 g cubed lamb and 2 tablespoons runny honey and pour over enough hot water to cover. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Season to taste and toss in 1 tablespoon finely chopped coriander. Serve with plain buttery couscous or a herb couscous.
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Course; Lamb
Cuisine; Arabic / Moroccan

Sweet Couscous With Pistachios

Sweet Couscous With Pistachios

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 175 g raisins
  • 300 ml warm tea made with green or black leaves
  • 450 g couscous
  • 600 ml warm water
  • ½ teaspoon salt
  • 1½ tablespoons sunflower oil
  • 1½ tablespoons cane sugar
  • 2½ tablespoons orange blossom water
  • 1 tablespoon ground cinnamon
  • 25 g butter
  • 2 tablespoons shelled unsalted pistachios
  • 2 tablespoons icing sugar
  • 4 tablespoons runny honey
  • 5 tablespoons single or double cream

Instructions

  • Put the raisins in a bowl and pour in the warm tea.
  • Leave the raisins to soak for about 1 hour, until nice and plump then drain them thoroughly.
  • Tip the couscous into a bowl, Stir the salt into the water and pour it over the couscous.
  • Leave it to soak for 10–15 minutes.
  • Rub the oil into the grains, using your fingertips, and toss in the cane sugar, orange blossom water and half the cinnamon, Add the soaked raisins and mix thoroughly.
  • Spoon the mixture into a smaller bowl, pressing it down so that it all fits in snuggly, then invert the bowl onto a serving plate, so that you have a couscous dome.
  • Melt the butter in a skillet and stir in the pistachios for 1,5 minutes, until they emit a nutty aroma.
  • Scatter the pistachios over and around the couscous dome.
  • Dust the rest of the cinnamon in decorative lines from the top of the dome to the base, and sift the icing sugar over the top.
  • Heat the honey in a pan and serve the couscous with a drizzle of cream and warm honey as a sweet snack or at the end of a meal.

Notes & Wine Advice

For couscous with raisins and honey,

follow the recipe for the soaking and oiling of the couscous. Toss in 2½ tablespoons raisins, soaked in tea, and tip the mixture into individual serving bowls. Heat 6 tablespoons honey in a small pan and drizzle it over the couscous in each bowl. Serve on its own with yogurt as a quick snack or for breakfast.
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Course; Nuts / Rice / Side Dish
Cuisine; Arabic / Moroccan

Couscous With Lemon, Feta & Mint

Couscous With Lemon, Feta & Mint

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 350 g couscous
  • 400 ml warm water
  • 1½ tablespoons sunflower oil
  • finely chopped rind of 1 preserved lemon
  • 200 g feta cheese cut into cubes
  • 1½ teaspoons dried mint
  • sea salt and black pepper
  • small bunch of mint finely chopped, to garnish

Instructions

  • Tip the couscous into an ovenproof dish.
  • Stir ½ teaspoon salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10–15 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Stir the preserved lemon rind, feta and dried mint through the couscous until thoroughly mixed, then season with salt and pepper.
  • Cover with a piece of damp greaseproof paper and place in a preheated oven, 180°C , Gas Mark 4, for about 15–20 minutes until heated through.
  • Garnish with the fresh mint.
  • Serve with tagines or grilled meat and poultry.

Notes & Wine Advice

For couscous salad with preserved lemon & feta,

soak and oil the couscous following the recipe as for Couscous with lemon, feta & mint. Toss in the finely chopped preserved lemon rind and feta. Omit the dried mint and add 2 tablespoons cracked green olives, pitted and finely sliced, and finely chopped bunches of flat leaf parsley and mint. Toss in the juice of 1 lemon and season well with salt and pepper. Serve with grilled and roasted meat and poultry.
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Course; Cheese / Rice / Side Dish
Cuisine; Arabic / Moroccan

Couscous With Tomato Sauce

Couscous With Tomato Sauce

Couverts4
Deel op Facebook Print Recipe

Equipment

  • oven
  • ovenproof dish
  • Tagine

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2½ garlic cloves finely chopped
  • 1½ teaspoons harissa paste
  • 1 x 400 g can chopped tomatoes
  • 1½ teaspoons sugar
  • 1 bunch mint finely chopped
  • 1 bunch coriander finely chopped
  • salt and black pepper
  • finely chopped rind of ½ preserved lemon rind to garnish

Couscous

  • 350 g couscous
  • ½ teaspoon sea salt
  • 400 ml water warm
  • 1½ tablespoons sunflower oil
  • 25 g butter cut into small pieces

Instructions

  • Tip the couscous into an ovenproof dish.
  • Stir the salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Scatter over the butter and cover with a piece of damp greaseproof paper.
  • Place in a preheated oven, 180°C , Gas Mark 4, for 20 minutes until heated through.
  • Meanwhile, heat the olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 3 minutes.
  • Stir in the harissa, tomatoes and sugar, then cover and cook over a medium heat for 10–15 minutes.
  • Toss in most of the herbs and season with salt and pepper.
  • Pile the couscous in a conical mound on a shallow serving dish and use a spoon to create a hollow in the top.
  • Spoon the spicy tomato sauce into the hollow and garnish with the rest of the herbs and the preserved lemon rind.
  • Serve with tagines or grilled meat, poultry or fish.
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Course; Rice / Side Dish
Cuisine; Arabic / Moroccan

Couscous With Beef & Saffron

Couscous With Beef & Saffron

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

  • 500 g lean beef cut into thin strips
  • 1 onion finely sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2½ cinnamon sticks
  • 2 tablespoons sultanas
  • 2 tablespoons honey
  • pinch saffron threads soaked in 125 ml warm water
  • salt and black pepper
  • small bunch flat leaf parsley finely chopped, to garnish

Couscous

  • 350 g couscous
  • ½ teaspoon sea salt
  • 400 ml water warm
  • 1½ tablespoons sunflower oil
  • 25 g butter cut into small pieces

Instructions

  • Place the beef, onion, ground spices and cinnamon sticks in the base of a tagine or a large, heavy-based saucepan.
  • Pour in just enough water to cover the meat and bring it to the boil.
  • Reduce the heat, cover and simmer for 1½ hours.
  • Meanwhile, tip the couscous into an ovenproof dish.
  • Stir half a teaspoon salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Add the sultanas, honey and saffron water to the tagine or saucepan, re-cover and cook gently for 15–20 minutes.
  • Season with salt and pepper.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Scatter the butter over the top and cover with a piece of damp greaseproof paper.
  • Place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes until heated through.
  • Serve the couscous with the beef tagine and garnish with parsley.

Notes & Wine Advice

For couscous with beef & ginger,

prepare and cook the couscous following the recipe as for Couscous with beef & saffron. Heat 2 tablespoons smen or ghee in a heavy-based frying pan over a medium heat, stir in 2 finely chopped garlic cloves and 1½ tablespoons peeled and finely chopped fresh root ginger and cook for 3 minutes. Stir in 225 g very finely sliced strips of lean beef and cook for 4–5 minutes, stirring continuously. Toss the beef through the prepared couscous. Season and garnish with a bunch of finely chopped parsley.
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Course; Beef / Main Course / Rice
Cuisine; Arabic / Moroccan

Couscous With Dates & Cardamom

Couscous With Dates & Cardamom

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 350 g couscous
  • 400 ml warm water
  • 1 tablespoon sunflower oil
  • 1½ tablespoons smen or ghee
  • 1 teaspoon cardamom seeds
  • 175 g ready-to-eat dried dates finely sliced
  • 1½ teaspoons ras el hanout
  • bunch of coriander finely chopped
  • sea salt and black pepper
  • thick set yogurt, to serve

Instructions

  • Tip the couscous into a heatproof bowl.
  • Stir half a teaspoon of salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Melt the smen or ghee in a heavy-based frying pan over a medium heat, stir in the cardamom seeds and cook for 1 minute.
  • Add the dates and cook for 1,5 minutes, then stir in the ras el hanout.
  • Add the couscous and stir well, making sure it is thoroughly mixed and heated through.
  • Season with salt and pepper and toss in most of the coriander.
  • Pile the couscous in a mound on a shallow serving dish, garnish with the remaining coriander and serve with dollops of yogurt.

Notes & Wine Advice

For spicy couscous with sultanas,

follow the recipe as for Couscous with dates & cardamom, replacing the cardamom seeds with 1½ teaspoons cumin seeds and substituting the dates with 4 tablespoons sultanas. Serve the couscous on its own with dollops of yogurt.
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Course; Fruit / Side Dish
Cuisine; Arabic / Moroccan

Cumin Couscous With Roasted Veg

Cumin Couscous With Roasted Veg

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 aubergine cut into bite-sized chunks
  • 2 small courgettes cut into bite-size chunks
  • 1 red pepper and 1 yellow pepper cored, deseeded and cut into bite-size chunks
  • 5 garlic cloves finely sliced
  • 40 g fresh root ginger peeled and cut into thin sticks
  • 100 ml olive oil
  • sea salt and black pepper
  • bunch of coriander coarsely chopped, to garnish
  • 1½ lemons cut into segments, to serve

Cumin couscous

  • 500 g couscous
  • 600 ml warm water
  • 1½ tablespoons sunflower oil
  • 2 teaspoons cumin seeds
  • 25 g butter cut into small pieces

Instructions

  • Place all the vegetables in an ovenproof dish with the garlic and ginger.
  • Pour over the oil, season well with salt and pepper and place in a preheated oven, 200°C Gas Mark 6, for about 40 minutes until the vegetables are tender and nicely browned.
  • Meanwhile, tip the couscous into an ovenproof dish.
  • Stir the salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
  • Toss in the cumin seeds, scatter over the butter and cover with a piece of damp greaseproof paper.
  • Place in the oven for 15–20 minutes until heated through.
  • Pile the couscous in a mound on a shallow serving dish and spoon the roasted vegetables and cooking juices over and around the couscous.
  • Garnish with the coriander and serve with lemon wedges to squeeze over it.

Notes & Wine Advice

For cumin & pickled chilli couscous,

soak the couscous following the recipe as for Cumin couscous with roasted veg. Rub 1½ tablespoons olive oil into the grains to separate them. Deseed and finely slice 3 pickled chillies and add them to the coucous with the cumin seeds. Scatter over the butter, cover with a piece of damp greaseproof paper, and place in a preheated oven, 200°C Gas Mark 6, for 15–20 minutes to heat through. Garnish with a small bunch of finely chopped coriander.
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Course; Fruit / Rice / Side Dish
Cuisine; Arabic / Moroccan

Couscous With Apricot Chutney

Couscous With Apricot Chutney

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 225 g dried apricots finely chopped
  • 1 apple peeled, cored and finely chopped
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 25 g fresh root ginger peeled and grated
  • 1 tablespoon sultanas
  • 2 cinnamon sticks
  • juice and zest of 1 lemon
  • 150 ml white wine vinegar
  • pinch chilli powder
  • 2 tablespoons honey
  • 2½ tablespoons orange blossom water
  • 1 tablespoon sunflower oil
  • 225 g halloumi cheese
  • small bunch of coriander finely chopped, to garnish

Couscous

  • 350 g couscous
  • 1 teaspoon sea salt
  • 400 ml warm water
  • 2 tablespoons sunflower oil
  • 25 g butter diced

Instructions

  • Tip the couscous into an ovenproof dish.
  • Stir the salt into the measurement water and pour over the couscous.
  • Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10 minutes.
  • Rake a fork through the couscous to break up the grains.
  • Then, using your fingers, rub the sunflower oil into the grains until light, airy and any lumps are broken up.
  • Scatter over the butter and cover with a damp piece of greaseproof paper.
  • Place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes until heated through.
  • Meanwhile, make the chutney.
  • Put the apricots, apple, onion, garlic, ginger and sultanas in the base of a tagine or a large, heavy-based saucepan.
  • Add the cinnamon sticks, lemon juice and zest, vinegar and chilli powder, cover and cook gently over a low heat for 15 minutes.
  • Stir the honey and orange blossom water into the apricot and apple mixture and continue to cook for 10–15 minutes until the mixture is thick and fragrant.
  • Season with salt and pepper.
  • Meanwhile, heat the sunflower oil in a heavy-based frying pan over a medium heat.
  • Cut the halloumi into thin strips and and fry for 3 minutes on each side until golden brown.
  • Pile the couscous in a conical mound on a shallow serving dish and use a spoon to create a hollow in the top.
  • Spoon the chutney into the hollow, arrange the haloumi around the couscous and garnish with coriander.
  • Serve on its own or as an accompaniment with grilled meat and poultry.
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Course; Fruit / Side Dish
Cuisine; Arabic / Moroccan
Diets; Vegetarian