MOROCCAN OUR WORLD - CHRISTMAS IN DUBLIN

MOROCCAN OUR WORLD - CHRISTMAS IN DUBLIN

So we found ourselves in a different world for Christmas this year.  Katie is in the Promised Land (Aruba); Hillary is back in the Old World (Andover) and we find ourselves in the New World.  We decided to cook a Very Old World meal – based on Moroccan spices and flavors. Last year, Hillary had visited Morocco as an exchange student, and brought back hand-made couscous and curry. We had perused all the options for a main dish, and Sherry thought that a Moroccan-spiced lamb should be the centerpiece of dinner.  Once the theme was set, we added a honey-harissa eggplant and Cauliflower Zahlouk, along with Hillary’s couscous.  Of course, a crème brulee  finished off the meal, with Eric’s alter-ego “The Torch” doing the honors.

Moroccan Spiced Lamb with Lemon, Mint and Yogurt

Ground cumin and coriander may be substituted for the seeds, however the flavor is best if you toast and grind your own seeds. Serves 6 to 8.

Marinade:
2 teaspoons whole cumin seeds
1 teaspoon whole coriander seeds
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh cilantro sprigs (or Italian parsley)
1/4 cup chopped fresh mint leaves
4 garlic cloves, minced
Zest from one lemon
1 tablespoon Sriracha or harissa
3 teaspoons kosher salt
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 3-4 pound boned leg of lamb, butterflied

Yogurt Sauce:
1 1/2 cups Greek-style whole milk yogurt
1 large garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh mint
2 teaspoons Sriracha sauce or harissa, or to taste
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Prepare the marinade: Toast cumin and coriander seeds in a skillet over medium heat until fragrant, about 1 minute. Transfer to a mortar with pestle and grind to a fine powder. Transfer to a medium bowl. Add remaining marinade ingredients and whisk to blend. Make small incisions in the fat and meat of the lamb. Rub the marinade all over the lamb, massaging it into the meat and folds with your fingers. Place lamb in a rimmed baking dish. Cover tightly with plastic wrap and refrigerate overnight.

One hour before roasting, remove the lamb from the refrigerator and let stand at room temperature. If grilling, prepare the grill for direct and indirect cooking over medium heat. Grill the lamb for 10 minutes over direct heat to sear, skin-side down, turning once. Move to indirect heat and grill, covered, turning once or twice, until medium-rare (a meat thermometer inserted in thickest part will read 130 F), 20 to 30 minutes. If roasting, place lamb in a roasting pan. Roast in a preheated 425 F. oven, skin-side up, for about 30 minutes for medium-rare, turning once. Finish under a broiler, skin side up, for a few minutes to brown meat. Allow lamb to rest for 10 minutes, loosely covered with foil, before carving.

To make the yogurt sauce, whisk all of the ingredients together in a small bowl. Arrange the lamb on a serving platter. If you roasted vegetables, scatter them around the lamb. Garnish with fresh herbs. Serve with the yogurt sauce.

Cauliflower Zahlouk

1 large cauliflower (largest you can find), cut into small florets

4 cloves garlic, whole

1 strip fresh lemon peel

1/8 lb green beans, cut into 1/2 inch dice

3/4 cup chickpeas, drained and rinsed

2 Tbsp oil cured black olives, roughly chopped

3/4 cup – 1 cup charmoula dressing, thinned with lemon juice

Charmoula Dressing (makes 1 cup)

1/8 cup lemon juice, plus 1 Tbsp

1/8 cup red wine vinegar

3 cloves garlic, finely minced

1 tsp paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp cayenne

3 Tbsp chopped parsley

3 Tbsp chopped cilantro

1/2 cup olive oil, plus some extra if needed

salt & pepper

Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes.  Remove from pan.  Add green beans to steamer and cook until just tender (still having a slight crunch).

While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl.  Stir in the parsley, cilantro and olive oil. Set aside.

Place the cauliflower and garlic cloves in a large bowl and mash coarsely. Add the green beans and stir in most of the charmoula dressing. Gently fold in the chick peas and olives. 

Dressing should lightly coat all the ingredients.  If you feel you need a touch more dressing, add it.  You can also add more olive oil if needed as well. 

Honey and Harissa Glazed Eggplant

Ingredients

eggplant (about 2 medium-large), peeled

¼ cup extra-virgin olive oil, plus 1 tablespoon for frying
3 small cloves garlic, finely chopped
1 Tbsp finely chopped fresh ginger
1 tsp ground cumin
1/2 tsp ground cinnamon
2 tsp harissa paste
1/4 cup honey
2 tsp tomato paste
2 tbsp lemon juice
1  tsp sea salt

Method
1.  Preheat oven to 350 degrees. Line a large oven tray with baking paper.
2.  Halve each eggplant crosswise then slice each half into 6-8 wedges.  Place the wedges into the baking tray and drizzle with 1/4 cup of olive oil. Coat the wedges thoroughly in oil, then spread them out in a single layer. Roast the wedges in the oven for 25-30 minutes or until they are deep golden, turning them halfway through the cooking time.
3.  Meanwhile, heat the remaining tablespoon of oil in a large frying pan over low heat. Add the garlic and ginger to the pan and cook, stirring, for 30 seconds. Then stir in the cumin, cinnamon, harissa, honey, tomato paste, lemon juice and salt.  Cook until the mixture starts to boil, then turn off the heat.
4.  Remove the eggplant from the oven and carefully place into the honey mixture.  Cook in a single layer for 8 minutes, turning once.  Be careful, as the honey may start to burn.
5.  When the eggplant is cooked, season to taste with extra lemon juice and salt, if needed.  Then put them into a shallow serving dish, and spoon over any remaining honey glaze.  The eggplant can be served warm or at room temperature.  Leftovers can be stored in the refrigerator for a day or so; just reheat in the microwave for 40 seconds (it tastes even better then).

The eggplant is cooked twice, firstly in the oven, then in the sticky, sweet and spicy honey and harissa glaze.

CRÈME BRULEE

2 cups heavy cream

½ cup milk

½ cup sugar

3 whole eggs

3 egg yolks

1 tsp. vanilla extract

¾ cup light brown sugar

1.      Preheat oven to 300 degrees.

2.      Heat cream, milk and sugar in a heavy saucepan to almost boiling.  In a separate bowl, beat eggs together well.

3.      Gradually whisk the heated mixture into the eggs, then return mixture to the saucepan.  Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (5 minutes); remove from heat.  Stir in vanilla.

4.      Pour custard into individual custard cups.  Set dishes in a large baking pan.  Pour hot water into the pan to come level with the custard.  Place in the middle rack in the oven.

5.      Bake for 35-45 minutes, until center of custard is set.  When done, remove custard from water bath and cool.  Cover and chill.

6.      Sift brown sugar over top of custard, spreading to the edges.  Either set the custard under a broiler, or use a touch to brown the top.  Remove and serve.