Slow Cooker Beef with Sweet Potato

 

800 g beef, cubed
2½ tbsp Spice Fusion Ras El Hanout
2 tbsp vegetable oil
2 tsp butter
600 g sweet potato, cut into large chunks
1 large onion, diced
3 cloves garlic, crushed
1 can chopped tomatoes
½ cup water
¼ cup each of honey and raisins
salt and black pepper to taste
chopped parsley to garnish

1. Sprinkle 2 tbsp of Ras El Hanout over beef pieces, mix thoroughly.
2. Place sweet potato on base of slow cooker.
3. Heat butter and oil in frying pan and cook meat in batches until browned on all sides; remove from pan.
4. Saute onion and garlic until golden brown; add to slow cooker with beef.
5. Add tomatoes, stock and salt and pepper and sprinkle over the remaining half teaspoon of Ras El Hanout.
6. Cook on High for 2 hours, then Low for 3 hours or until meat is very tender.
   
7. Add honey and raisins and cook for a further 15 minutes.
8. Garnish with coriander or parsley.
   
   

Moroccan Vegetables & Chickpeas

 

1 onion, cut in half then sliced
4 garlic cloves, finely chopped
1½  tbsp Spice Fusion Ras El Hanout
350 g pumpkin cut into large chunks
350 g sweet potato, cut into large chunks
350 g zucchini, cut into chunks
1 cup chopped tomatoes
1 cup water
225 g can of chickpeas
½ cup dried apricots
pinch saffron, optional
2 tsp sugar
salt and black pepper to taste
chopped parsley leaves

1. Heat oil in a large heavy based saucepan and gently fry onion until golden brown (about
   5 minutes).
2. Add garlic and Ras El Hanout, stirring until fragrant.
3. Add pumpkin, sweet potato, tomatoes, saffron, if using, and water.
4. Bring to the boil, turn the heat down and simmer for about 5 minutes
5. Add zucchini, chickpeas and apricots, stir well.
6. Taste and adjust seasoning by adding salt, black pepper, sugar and more Ras El Hanout, if desired.
7. Bring to the boil, cover, and simmer gently for about 30 minutes or until vegetables are soft but mushy and sauce has reduced.
8. Garnish with chopped parsley.

Middle Eastern Kebabs with Fruity Couscous



500 g lamb pieces
2 cloves garlic, crushed
2 tbsp Spice Fusion Ras El Hanout
1 tbsp olive oil
½ tsp sugar
½ cup chopped mint
salt and freshly-ground black pepper

2 cups couscous
2 cups boiling water
finely chopped dried apricots, apple and raisins
1 tsp Spice Fusion Ras El Hanout
chopped mint to garnish

1. Mix together Ras El Hanout, olive oil, garlic, sugar, mint and salt and pepper.
2. Add lamb pieces and marinate for at least 30 minutes.
3. Thread meat onto pre-soaked bamboo skewers and grill or barbecue until cooked through, turning once.
4. Add dried fruit to boiling water and leave for one minute, add couscous and stir until combined. Leave for a few minutes and then fluff up with a fork.
5. Garnish with mint.
   
   

Chicken & Sweet Potato Tagine

(Traditional Tagine Recipe)

 

 

 

 

 

 

 

 

 

 

chicken stock or water
¼ tsp crumbled saffron strands, optional
salt to taste
freshly ground black pepper
1 small preserved lemon, optional
½ cup chopped coriander

1. Heat olive oil in a tagine and gently colour onion and garlic.
2. Add ginger, Ras El Hanout, saffron (if using), tomato paste and honey.
3. Mix well then add chopped tomatoes, apricots, raisins or sultanas and enough stock to barely cover chicken.
4. Season with salt and pepper to taste.
5. Mix well with a wooden spoon and cover with lid.
6. Cook on low heat for 2 hours.
7. Remove lid and add preserved lemon, if using. (Rinse lemon well under cold tap. Remove and discard half of the flesh and finely slice the remaining flesh and peel.)
8. Replace lid and cook for a further 30-45 minutes or until the sauce is thick and well flavoured, and chicken is ready to fall apart. (Add a little stock or water to the sauce if it seems a little dry or too thick.)
9. Sprinkle coriander over the top.