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.
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.
