Chermoula Steak Bites

Ingredients

• 1 lb ribeye steak cut into square pieces

• 1 tbsp extra virgin olive oil

• 1 tsp Kefta Rub

• 1/4 leek

• 1 garlic clove

• 1 tsp Buckwheat honey

• 1/4 cup water

• 2-4 tbsp Chermoula

• 1 head of romaine lettuce

• Salt to taste

Method

1. In a bowl add a little bit of olive oil, the Kefta Rub and the meat pieces. Rub well until all the meat is coated and let rest for 1-2 hours in the fridge or overnight if possible.

2. In a hot sizzling pan add the olive oil then immediately toss in the meat. Cook for few minutes until it is nicely cooked to medium and starts to char, then remove the meat.

3. Reduced the heat to med-low and add the leeks and the garlic to the pan, and cook leeks for about a minute or until softened, making sure to stir regularly to avoid burning.

4. Increase the heat to medium and add the water to create a reduction. Turn off the heat and add the honey while stirring, add the meat back in and glaze/coat the meat with the sauce.

5. On a serving platter present the meat in the middle with a dollop of the Chermoula next to the lettuce boats. Assemble the lettuce wraps by adding in some Chermoula and steak.

Beef Moruno Skewers

Ingredients

• 1lb Beef (chunks for skewers or your preferred cut for kebabs)

• 2 tsp Moruno Rub

• 1/2 Onion (diced)

• 2 tbsp Extra Virgin Olive Oil

• 1 tbsp Cilantro (chopped)

• 1 tbsp Parsley (chopped)

• Salt (to taste)

Method

Create a marinade by mixing everything together. Marinate for 2 hours in the cooler if possible. Build your brochette by inserting the meat cubes into the skewers. Grill for 4 minutes per side or until cooked depending on the heat of your bbq/grill.

Flank Steak Shawarma

Ingredients

1 Flank Steak (about 9 to 12oz)

1 Tbsp Shawarma blend

1/4 cup Olive Oil

1/4 Lemon Juice

1 -2 Garlic (cloves, grated)

1 Small Onion (sliced)

Cilantro (garnish)

Method

In a mixing bowl add the olive oil, lemon juice and the onions. Mix well then add your meat, toss well and let marinade for min 30 minutes or for 2-3 hours in the refrigerator before grilling. Cook over the grill until desired finish is achieved and garnish with cilantro OR heat on a pan over high heat, and using your tongs, add the meat in. Spread the meat out so that as much of it is touching the hot surface as possible (and if you need to, do this in batches). Cook for 8 to 15 minutes, flipping and tossing occasionally (if you like less juice and for the meat to be more charred, you will likely go 15 minutes). Slice and serve or keep it whole if serving individual steaks.

Chermoula Fava Beans

Ingredients

• 1/2lb Fava Beans (shelled)

• 4 Tbsp Chermoula

• 1/2 Preserved Lemon (pulp removed)

• 2-3 Tbsp Olive Oil

• Salt to taste

Method

In a medium saucepan boil shelled beans, uncovered until tender, about 10 mins. Strain and while hot, toss the beans in Chermoula with olive oil and Preserved Lemons. Serve warm or at room temp.

Iced Saffron Rose Green Tea

Ingredients

• 4 Saffron Rose Green Tea Bags

• 2 tbls Honey or Simple Syrup

• 3-4 Fresh Mint Leaf Sprigs

Method

Bring 6- 8 cups water to a simmer; remove from the heat and add 4 tea bags. Let steep about 4 minutes, until it's the strength you like. Add honey or sweetener of your choice. Let cool, then transfer to a pitcher, cover and refrigerate. Serve with fresh mint and ice.

Dukkah Brie Sandwich

Ingredients

• 1 Baguette

• 1 Brie (sliced)

• 1 tbls Dukkah

• 5-7 Walnuts (whole and/or crushed)

• 2-3 tbls Honey

• 1 handful Arugula

Method

1. Simply cut open your baguette

2. Arrange brie, walnuts and drizzle honey

3. Broil sandwich at 425 degrees for 5 mins or until golden on top - for the best warm toasty version (although untoasted is also delicious!).

4. Place arugula and sprinkle Dukkah to finish et Voila!