Spicy orange salad - Moroccan style

I got this delicious recipe from the New York Times magazine, April 11, 2010:

Ingredients:

• 3 large seedless oranges
• 1/8 tsp cayenne
• 1 tsp paprika
• 1/2 tsp garlic
• 3 tbsp olive oil
• 1 tbsp sherry vinegar or red-wine vinegar
• Fresh ground pepper
• 1/3 cup chopped parsley
• 12 pitted black olives, preferably imported Greek or Italian

Directions:

Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.

Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

Serves: 4 
 

Spicy orange salad - Moroccan style

 Enjoy!

Moroccan vegetable tagine

Tagine is a slow-cooked dish or stew eaten throughout northern Africa and even southern Spain. There are many different ones. Some include meat.

This is my vegetarian version.

Ingredients:

• 1 cup dried apricots
• 1/4 cup boiling water
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 1/2-2 tbsp harissa paste
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 2 parsnips, peeled and cut into chunks (1/2-3/4 inch)
  
• 2 carrots, peeled and cut into chunks (1/2-3/4 inch)
• 1 large sweet potato
• 1 small pumpkin or butter-squash (about 1 lb. cut into chunks (1/2-3/4 inch)
• 1 can chickpeas drained and rinsed
• 1/2 cup slivered almonds, toasted
• small handful of fresh chopped cilantro

Directions:

Put the apricots in a small bow and pour over the water. Leave to soak while you prepare the rest of the tagine.

In a large, heavy-based saucepan, heat the oil over medium heat. Add the onion and saute for 2-3 minutes or until soft and translucent but not browned. Stir in the harissa, cinnamon and cumin. Then add the prepared vegetables and stir well until evenly coated. Cover and leave to cook over low-medium heat for 10 minutes stirring occasionally.

Removed the lid and stir in the chickpeas, apricots, and their soaking water and stir to combine. Cover again and continue to cook, stirring occasionally for a further 20 minutes or until the vegetables are tender. Remove from the heat and sprinkle over the almonds and cilantro. Stir gently to combine then serve immediately.

Serves: 4-6

Enjoy!

Moroccan vegetable tagine

Moroccan vegetable tagine

African curry with brown rice

One of my first African dishes simple and delicious.

Ingredients:

• 1 cup brown rice
• 1 35-ounce can plum tomatoes, with their liquid
• 14 ounces unpeeled sweet potatoes, cut into 1/2" thick slices
• 1/2 cup sliced onion
• 4 garlic cloves, crushed and peeled
• 2 tablespoons curry powder
• 20 pitted prunes
• 1 cup coarsely chopped scallions
• dash of coriander
• 2 tablespoons peanut butter

Directions:

Cook brown rice.

Meanwhile, place the tomatoes and their liquid, the potatoes, onion, garlic and curry powder in a large saucepan.

Bring to a boil over medium heat, reduce the heat to medium low and simmer 20 minutes, or until the potatoes are tender.

Stir in the remaining ingredients, and cook, stirring occasionally, 10 minutes.

Divide the rice among four plates and top with the curry.

Enjoy!

African curry with brown rice

Serves: 2-3

Enjoy!