Morrocan/ish type dishes. Does this sound ok for a dinner party

[Megglevache]

I was going to do:
Roasted cumin lamb type thing
chicken with rice (mixed)
spicy potato salad
aubergine and feta
cous cous.

For pud I was thinking of doing a pistacio and apricot tiramisu type of thing. Or maybe pistachio ice cream with cinnamon biscuits?? Does that sound boak worthy or ok?

Does anyone have any nice easy recipes that they have tried and tested.

I normally do curries.

Sounds good.

1. leg of lamb
   roast for 3 hours and baste with generous amounts of clarified butter and rosemary.
   sprinkle salt and cumin, rest.

2. cook diced chicken with 3 chopped onions, 4 cloves garlic, 1 stick cinnamon, 1 tsp ginger powder, saffron, 50g butter and 4 tbsp olive oil. cover with water, half lid on and simmer until sauce is thick. add chopped coriander and season then toss with rice.

3. do spicy potato salad with;
   1 med onion grated
   2 clv garlic crushed
   4 tbl chopped flat leaved parsley
   4 tbl chopped fresh coriander
   1/2 tsp ground cumin
   1/2 tsp ground saffron
   1/2 tsp Harissa (qv)
   1/2 cup olive oil
   2 tbl lemon juice

or warm carrot salad
1 lb. carrots
1/2 c. chopped parsley
2 cloves garlic, crushed (1 if you are not a garlic lover)
1/4 c. lemon juice
1/4 c. vegetable oil
1/2 tsp. cumin
1 tsp. paprika
red pepper flakes to taste

Cook carrots whole until they are "al dente" not mushy.
Slice. Combine remaining ingredients. Serve at room tempera- ture.

feta is heresy

moroccans never ever serve couscous as a side. Buy fresh flat bread and bake until lightly crispy. drizzle with olive oil if you like.

A fresh salad is customarily served with roasted meat (diced tomato and black olives with lots of coriander/shallots/preserved lemon if you have and lashings of very good olive oil.)

don't forget mint tea - FRESH LEAVES- please

pistachio ice cream OK. Better with orange blossom flower biscuits. Basically shortcake flavored with orange blossom water.

Slim, blimey you are scaring me. We went to a lovely Moroccan place and the aubergine and feta stew was amazing!

That sounds amazing. I was really relaxed about it but now I read that I am not so relaxed. I have some lovely pomegranite syrup i want to use somewhere, maybe in a salad dressing??

In our large local Sainsbury's they sell Ras-El Hanout spice blend. It's great - it even has rose petals in it!

It has fab recipe on the back for Moroccan Lamb and apricot tagine. Very easy and delicious.

Just noticed the packet says more recipes at www.seasonedpioneers.co.uk

Thank you so much

I think I'm sorted thanks to you ladies.

You're invited if you make noises like that

Megglevache I use the recipe for the Ras-El-Hanout from the Barts spices version but I add lemon juice & zest, cumin and chilli to the marinade. I also then add dates as well as apricots to the sauce and use tinned rather than fresh tomatoes.

I serve with a herby cous cous and a pomegranate and onion relish which really makes it. Slice red onion and marinade in lime juice & pomegranate juice for half an hour. Throw away liquid and add onion to pomegranate seed and top with coriander.

YUM, can I get pomegranites now?

That sounds delish.

I don't get real pomegranate as they're a pain to juice and seed, so buy a pack of seeds and a carton of pure pomegranate juice.

sunshine, I must learn to read posts properly- yes you did say that in your earlier offering

Hmmmm where I wonder would I get seeds from????

Waitrose sell packs of pomegranate seeds.

Thanks TFM.

Nigella does a lovely lamb tagine. Delicious.

didn't mean to!

pomegranate syrup has a nice tangy flavor and works well drizzled over the simplest vanilla ice ceam.
Also nice to use for vinaigrette or deglazing like you'd use raspberry vinegar.

When you rest the meat, you could deglaze to make a lovely gravy.
I would put sliced onions, garlic, red pepper and a couple toms in the roasting pan towards the end and use the roast juices to make gravy.
That's where you'd dip the crusty bread!

too late non?
so how was it?

Thanks for asking SLIM.

I was a bit nervous about it, did alot of faffing/prepping but it went down brilliantly. OMG they loved all of it. I did a slightly different pud in the end but they raved about it

I have enough leftovers for two weeks I cooked for an army!

That all sounds lovely. Someone bought us a tagine for Xmas and we have produced some lovely meals in it.

I'm on weight watchers at the moment and i've found i've been able to create some really tasty low point dishes in it