Prawn Shakshuka

Ingredients

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes (chopped)

• 1 Onion

• 1lb Large Prawns (shell on)

• 1tbsp Harissa

• 1tbsp Shakshuka Blend

• 3tbsp Olive oil

• 1 cup Water

• Parsley

• Cilantro

• Salt

Method

In a tagine or large skillet, sweat some onions in olive oil on a light heat for about 15 minutes until translucent. Add the tomato, tomato paste, ¼ cup chopped cilantro, Harissa, Shakshuka Blend, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Use a spoon to make an egg-sized hole in the Shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Add prawns then reduce heat to medium-low and cook until the eggs reach desired finish and prawns are cooked through, about 10 minutes for medium-soft eggs. Sprinkle the eggs with a little salt. To garnish scatter whole cilantro leaves over and drizzle olive oil over the dish. Serve while hot.

Mrouzia - Lamb Tagine

Ingredients

• 1 pound lamb (shoulder or neck)

• 1/2 tbls Ras-El-Hanout

• 1/2 tsp ground ginger

• Pinch of saffron threads

• 1 onion (grated)

• 1/2 cup (75 grams) dried raisins

• 3 tbls extra virgin olive oil

• 2 cinnamon sticks

• 2 tablespoons of honey

• Almonds (whole raw)

• Fried almonds (whole blanched)

• 1/2 tsp salt (to taste)

• 1/2 tsp ground black pepper

Method

1. First make the marinade. In a bowl combine all the spices. Ras-El-Hanout, ground ginger, a large pinch of saffron, salt, and pepper. Add a little bit of water and mix well. For the meat, you can use lamb shoulder or neck – if you do not like lamb you can use beef instead. Pour the marinade over the meat, cover, and refrigerate for a few hours or overnight if you can.

2. When you are ready to cook the meat, do the following: peel and cut the onion, then grate it using the big holes of a grater. Place the raisins in a bowl and cover them with hot water for 1-2 hours so they become soft.

3. In a heavy pot, drizzle the olive oil over medium heat, add the grated onion, mix, and cook for a couple of minutes. Now add the meat with all the marinade, and brown the meat from all sides cooking meat for around 5 minutes until it changes color, this will help hold the flavors into the meat.

   Once the meat is browned, add 2 cinnamon sticks to the pot, and cover the meat with water. Increase the heat to medium-high, cover the pot, and cook until the meat is tender! This can take up to 2 hours meanwhile you have to check on the meat every 20 minutes or so. Stir the meat, keep adding hot water, and just check on it until it’s done.
   

   When the meat is done, which means it is very soft, you can easily cut it with a knife add the drained raisins. Remove the cinnamon sticks and add the honey that brings this dish together.
   Uncover the pot, and continue cooking on medium-high for around 10 minutes, until the sauce thickens and becomes syrupy.

   
   To plate it, first place the meat, put the raisins in the middle on top of the meat, pour the sauce on top and around the meat, then top the entire thing with fried almonds!!! Serve with Moroccan bread or French baguette.

Ras el Hanout Saffron Clams

This dish is one of our all time favorites. It’s an incredibly simple way to impress at any dinner party with it’s complex fragrant, floral, earthy flavors.

• 2lbs Clams

• 8oz Cream

• 1sm Leek- finely chopped

• 1tsp Ras el Hanout

• 1 pinch Saffron

• 3/4 cup Cilantro

Wash and steam clams in a large pot until they open. Drain most of the water out leaving about 1/4 cup at the bottom. Add the cream and leeks then cook on medium heat until it begins to bubble. Add Ras el hanout and lower heat mixing until the sauce thickens to your desired consistency. Toss in cilantro and cook for another minute or so, then enjoy!

Grilled Whole Branzino & Chermoula

• 3 Whole Branzino

• 2 Tbls Chermoula

• 1 Tbls Harissa

• 2 Tbls Olive Oil

• 1 Tbls Water

• 1 Tsp Sea Salt

• 1/2 cup Cilantro

• 1/2 cup Parsley

• Lemon (to taste)

  Clean and prepare fish. Slit fish down the middle and diagonally across the outside. Mix chermoula, harissa, olive oil, parsley, salt, cilantro and water. Marinate in the cavity and outside of the fish and refrigerate for 1 hour. Grill 6-10 min each side adding extra marinade the last few mins of cooking time and grill until the fish is flaky and drizzle with olive oil and and squeeze of lemon to serve.

Harissa Fish Tagine

• Halibut or cod filet
• 1 tbsp Harissa
• 2 tsp Kefta rub
• 2 Anaheim fresh peppers
• 4 Wax potatoes
• 1 Fennel
• 2 Tomato
• 2 Small onions
• Olive oil
• 2 Garlic cloves
• Water
• Cilantro
• Parsley
• Salt

Start by heating olive oil, lay sliced onions onto the tagine or the bottom of your pan. Add the tomatoes sliced and the fennel, garlic, Harissa, Kefta rub and a little bit of water so the spices don’t burn. Cook for 5 min. Add potatoes, Anaheim peppers, cilantro and parsley chopped. Add more water to create a stew consistency. Once vegetables are almost cooked add the fish. Cook for 5-7 min depending on the desired thickness.

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Saffron Parsnip & Zucchini Soup

• 1 Leek
• 1 Parsnip
• 1 Zucchini
• 3 cups of water
• 2 cups of milk (or almond milk if vegan)
• 1 pinch of saffron
• 1 Oregano sprig
• Salt to taste
• 4 tbsp olive oil

Sweat the leeks in olive oil along with parsnips cut in pieces for 5 minutes. Stir frequently to avoid browning. Then add the water, salt, saffron and oregano. Cool for 10 minutes. Cook until all the vegetables are tender. Then add the milk. Blend until a silky creamy soup.

Chermoula Asparagus with Carmelized Onions

Ingredients

• 1lb asparagus
• 1 medium yellow onion
• 2 cloves of garlic
• 2 Tbsp Villa Jerada Chermoula
• 3 Tbsp extra Virgin olive Oil
• Half of a lemon
• Salt to taste

Method

Heat the olive oil, add the onions and cook on a medium heat until they sweat and caramelize, stirring frequently for about 20 minutes. Meanwhile trim your asparagus and boil it for 3-4 minutes drain and cut in halves. Once the onions are cooked, add the asparagus, the Chermoula and stir until the Chermoula blends in to make a nice thick sauce. Add olive oil and drizzle lemon to taste.