Moroccan Night

Because my slow cooker has not been delivered yet (and won't arrive until Monday - the horror!) and I plan on spending the weekend perfecting my code for an awesome version of hangman instead of cooking elaborate meals, I thought I'd post a throwback tribute to the epic dinner that was Moroccan Night at Bondi House!

Our beloved Bondi House. The kitchen/dining room is on the top floor.

One of my favourite things about studying at Cambridge was meeting people from all over the world who were passionate about a wide range of topics. Conversations were practically guaranteed to be both illuminating and entertaining. This was especially true over dinner at my house in Churchill College (To Sir Winston!) where I lived with nine other people and discussions typically included the viability of fusion, the possibility of saving the world with room-temperature semiconductors, string theory, and Epic Rap Battles of History. Collectively, we were from seven different countries and studying subjects including maths (not a typo - they abbreviate mathematics simply by surgically removing ematic which leaves you with maths), physics, engineering (woo nuclear!), materials science, genetics, and linguistics. If you are noticing a pattern here, now would be a good time to explain that Churchill was founded by none other than Sir Winston Churchill with an emphasis on science and technology which today manifests as a requirement that 70% of the admitted students each year study these subjects.

I love this place even in the rain!

So what happens when you take 10 of these students and throw them together in a house? Why they plan themed dinner parties of course! The dinners originally started as a house meeting over snacks which quickly grew to a (typically) biweekly dinner tradition under the direction of yours truly (appointed unofficial president of the house). Thanks to busy schedules and a mysterious housemate whom a few of us still have not met, dinners were usually attended by 7-8 people and sometimes included special guests. For each dinner, one housemate would take charge in planning the menu, buying the ingredients, and directing the cooking. Whoever was around and felt capable in the kitchen would help out with prepping and cooking dinner while everyone else was responsible for cleaning up after. Originally the themes were chosen based on the hometown of the designated planner, e.g. moussaka by the Greek geneticist, quiche by the French physicist, jambalaya (sausage/crawfish and spam versions) by the Texan materials scientist, and enchiladas by the Angeleno (that's someone from Los Angeles) engineer.

View from the president's seat at a house dinner (Cajun Night in this case).

One day we decided to go completely out of the box and started tossing ideas around for a new theme. When Turkish was nixed by our resident Greek (because it was a "bastardisation" of Greek food), we settled on Moroccan. What followed was a feast to end all feasts. Even with eight of us in attendance, we still had plenty of food left over so I highly recommend only doing the full menu if you have 8 or so guests around for one tasty dinner party!

All the recipes take up quite a bit of space so I'll outline the menu here and post all the recipes below:

Starters: Moroccan zaalouk (with pita) and Moroccan salad plate
Mains: seffa medfounda and Moroccan lamb tagine
Desserts: cinnamon oranges and Moroccan fruit salad

Most of these recipes require resting overnight so please be sure to plan ahead! If you have never tried Moroccan food before, it is definitely worth a taste. After this dinner and having lunch with Carl at an outstanding Moroccan restaurant in Paris, I am absolutely in love with the flavours and dying for a chance to visit Marrakech or Casablanca.

Until next time,

"Come, then, let us go forward together." - Sir Winston

x

Moroccan Zaalouk (Eggplant and Tomato Cooked Salad) with Pita

My starters plate with zaalouk and pita in front and salad (see below) in back.

Ingredients
1 large eggplant, peeled and chopped
4 large tomatoes, peeled, seeded, and chopped
3 cloves of garlic, finely chopped or pressed
1/2 cup chopped fresh cilantro and parsley, mixed
1 tbsp paprika
1 tbsp cumin
1 1/2 tsp salt
1/8 tsp cayenne pepper (optional)
1/4 cup olive oil
1/3 cup watersmall wedge of lemon (optional)

Directions
1. Mix all ingredients in a large, deep pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.

2. Use a spoon or potato masher to blend the eggplant and tomatoes. A small wedge of lemon can be added at this time. Continue simmering uncovered for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the centre of the pot.

3. Serve warm or cold with pita.

Moroccan Salad Plate

Five different salads combined!

The Moroccan salad plate traditionally consists of five different salads arranged in an alternating pattern. An impressive sight to behold but a lot of work behind the scenes! Here are the recipes for all five salads:

Moroccan Tuna and Rice Salad
Ingredients
1 cup uncooked long grain white rice
1/2 finely chopped coloured bell peppers
1/2 cup tuna
4 tbsp vegetable oil
1/4 cup mayonnaise 

2 tbsp lemon juice

3/4 tsp salt
1/2 tsp pepper

Directions
1. Cook the rice according to the directions. Allow the rice to cool thoroughly before mixing the salad.

2. Place the cooled rice in a large bowl with the tuna and vegetables. In a small bowl, mix the mayonnaise with the oil, lemon juice, salt, and pepper and add it to the rice. Gently stir to mix everything well. Refrigerate the salad for about two hours before serving.

Cold String Bean Salad with Vinaigrette
Ingredients
1 lb (about 1/2 kg) fresh green beans
1 small roasted red pepper, seeded and finely chopped (optional)
2 tbsp finely chopped parsley
1 tbsp finely chopped onion
2 tbsp vegetable oil
1 1/2 tbsp lemon juice
salt
hot paprika, cayenne pepper, or black pepper

Directions
1. Remove the ends from the green beans and cut them into 1/2 inch pieces. Wash and drain the beans, place them in a pot, and cover with cold salted water.

2. Bring the beans to a boil over high heat. Reduce the heat to medium-low, partially cover the pot, and simmer the beans about 10 to 12 minutes, or until they are crisp-tender.

3. Immediately drain the beans, and cover with cold water to stop further cooking. Allow the beans to sit in the water for a minutes, then drain again.

4. When the beans have cooled completely, gently press the beans to squeeze out excess water. Put the beans in a large bowl with the remaining ingredients, and season to taste. Toss gently to mix, cover tightly, and refrigerate several hours or overnight.

Cold Potato Salad with Vinaigrette
Ingredients
2 lbs (about 1 kg) firm potatoes
2 tbsp vegetable oil
1 1/2 tbsp vinegar
1 tbsp chopped parsley
salt
pepper

Directions
1. Peel the potatoes and cut them into evenly sized cubes about 1/4". Wash the cubed potatoes in a bowl of water to remove the starch, and drain.

2. Place the potatoes in a pot of cold salted water and bring to a boil. Reduce the heat and simmer the potatoes until tender (about 7-9 minutes). Test the potatoes frequently to avoid overcooking.

3. Drain the potatoes, then immediately cover them with cold water to stop further cooking. Allow the potatoes to sit in the water for a minute, then drain again.

4. When the potatoes have cooled completely, mix them in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.

Cold Carrot Salad with Vinaigrette
Ingredients
1 1/2 lb (about 700 g) fresh carrots
1 1/2 tbsp lemon juice
1 1/2 tbsp vegetable oil
1 tbsp chopped fresh parsley
1 tsp cumin
salt
pepper

Directions
1. Peel the carrots and cut off the tops. Cut the carrots into small cubes about 1/4" thick. Wash the carrots and drain them.

2. Place the carrots in a pot, cover them with cold water, and bring to a boil. Reduce the heat to medium-low and simmer the carrots about 10 minutes.

3. Drain the carrots, then immediately cover them with cold water to stop further cooking. Allow the carrots to sit in the water for a minute, then drain again.

4. When the carrots have cooled completely, mix them in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.

Cold Beetroot Salad with Vinaigrette

Ingredients
2 lb (about 1 kg) red beet roots
2 tbsp chopped fresh parsley
2 1/2 tbsp lemon juice
2 tbsp vegetable oil
salt
pepper
minced or slivered red onion, to taste (optional)

Directions
1. Rinse the beet roots. Place in a pot and cover with water. Boil the beets until tender (can take up to an hour and a half).

2. Drain the beets and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.

3. Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly, and refrigerate at least an hour or overnight.

Seffa Medfounda (Couscous with Chicken)

My main plate with seffa medfounda in back and lamb tagine in front.

Ingredients
For the Seffa:
2 lb (about 1 kg) couscous
3 tbsp vegetable or olive oil
2 tsp salt
1 cup golden raisins, soaked in water for 20 minutes
4 tbsp butter
1 cup powdered sugar (or to taste)

For the Saffron Chicken:
1 whole chicken, cut into pieces
2 large sweet onions, chopped medium
1 tbsp ground ginger
1 tsp white pepper
1/2 tsp black pepper
2 sticks of cinnamon
1 tsp saffron threads, crumbled
1 tsp turmeric
1 1/2 tsp salt
4 tbsp butter
1/4 cup olive oil
1/4 cup chopped fresh cilantro

For decorating the Seffa:
1/2 to 1 cup almonds (blanched, fried, and ground)
1 cup powdered sugar
2 tablespoons ground cinnamon

Directions
1. Fill the base of a couscoussier with ample salted water and bring to a boil over high heat. Reduce to a simmer and proceed with steaming the couscous three times (add the raisins for the final steaming).

2. While you're steaming the couscous, prepare the meat. Mix the chicken with the onions, spices, butter, oil, and cilantro in a Dutch oven or heavy-bottomed pot. Gently brown the chicken over medium heat for about 10 minutes.

3. Cover the pot and cook over medium heat, stirring occasionally, until the meat is very tender. This will take about 1 hour for the chicken. When the chicken has been cooked, reduce the liquids until a thick sauce has formed. Discard the cinnamon sticks and taste for seasoning. If desired, remove the chicken from the bones.

4. Gently toss the steamed couscous with the butter and powdered sugar. Place about 1/3 of this mixture on a very large serving dish.

5. Arrange the chicken in the centre and cover with the sauce. Pile the rest of the couscous on top of the meat, using your hands to shape a dome.

6. Decorate the mound of seffa in a vertical patter with the cinnamon, ground almonds, and powdered sugar. Serve immediately with small bowls of powdered sugar, ground almonds, and cinnamon on the side.

Moroccan Lamb Tagine

Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1 1/2 tbsp paprika
1 1/2 tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped

Directions
1. Place the cayenne, black pepper, paprika, ginger, turmeric, and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

2. Preheat the oven to 150C/300F.

3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with 1/4 pint of tomato juice and add these juices to the pan.

5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins/sultanas, flaked almonds, saffron, lamb stock, and honey to the casserole dish. Bring to boil, cover with a fitted lid, place in the oven, and cook for 2 to 2 1/2 hours or until the meat is meltingly tender.

6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

Cinnamon Oranges

Ingredients
4 oranges, the sweetest you can find
2 apples, sliced (optional)
2 tbsp cinnamon

Directions
1. Peel oranges, then slice crossways into rounds and arrange on a pretty plate.

2. Add a few apple slices, if desired.

3. Lightly dust with cinnamon and served immediately.

Moroccan Fruit Salad

Fruit salad, yummy yummy (yes, that is a Wiggles reference).

Ingredients
6-8 oz vanilla yoghurt
1 pint fresh strawberries
2 apples, peeled
1-2 bananas
2 oranges or tangerines
1 tbsp sugar

Directions
1. Cut up the strawberries and place in a bowl. Cut up the apples, bananas, and one orange and add to the strawberries.

2. Mix the sugar in with the fruit. Next add the yoghurt and stir.

3. Squeeze the juice from the last orange into the bowl and stir.

Additional Tips
The yoghurt and juice may separate if stored in the refrigerator so stir before serving.

If you eat all of this, you may end up with an unpleasantly full belly like these guys!