Entertaining – Moroccan picnic

Up your game this Easter and entertain outdoors with COLOURFUL, EXOTIC and RICH FLAVOURS of North Africa.

Grilled Sardines INGREDIENTS

800g sardines 1T coriander 1T cumin 1T chile 1t brown sugar 1tsp salt ½ tsp cinnamon ½ tsp caraway seeds, crushed 1 freshly ground black pepper 500g couscous 60ml olive oil 1 cup boiling water 250g Turkish apricots, sliced 1 cup raisins

½ cup almonds 1 bunch coriander, chopped

METHOD

1. Preheat oven to 180ºC. In a bowl mix spices and set aside. Season sardines with salt. Rub with fish with spices and drizzle with some of the olive oil. Grill in the oven for 10 minutes on each side. 2. In a large bowl, add couscous and the rest of the olive oil. Pour in boiling water and stir well using a fork until until fluffy and light. Add the apricots, raisins, nuts and coriander. 3. Serve the grilled sardines with the

fruity couscous.

Sweet Lamb Shank INGREDIENTS

4 lamb shanks 1tsp olive oil 20g butter 2 onions, chopped 4 cloves garlic, crushed 2tsp ground cinnamon 2tsp coriander 1tsp ginger 1tsp cumin 4cups beef stock 3T harissa paste 1 cup tomato purée 2tsp tomato paste 3T honey 100g dried prunes, pitted 50g pistachio nuts, roasted

METHOD

1. In a large saucepan, heat oil and brown shanks on all sides. Remove and set aside. In the same pan, melt butter and sauté onions and garlic until golden. Add cinnamon, coriander, ginger and cumin. Cook for 2 minutes. 2. Return lamb shank to saucepan and add stock, harissa paste, purée and honey. Reduce heat and cook for 2 hours. 3. Add prunes and pistachios. Simmer for 10 minutes. Garnish with parsley. Serve with bread.

Fruity Bistilla INGREDIENTS

250g figs, sliced into quarters 1 orange, peeled, segmented and cut into chunks ¼ cup pistachio nuts, grounded 1 cup clear honey 8 sheets phyllo pastry, ½ cup butter, melted 10g mint leaves, finely chopped

METHOD

1. Preheat oven to 180ºC. Grease a round 20cm ovenproof dish. In a bowl, mix figs, orange, nuts and honey. 2. On a clean surface, cut pastry in half, and then cut 8 squares from each half. Cover with damp cloth. Take 4 pieces and brush with melted butter. Place in a dish , with edges overhanging. Prepare the rest of the pastry the same way. 3. Pour the fig mixture in the middle nd scatter mint and pistachios. Tuck in the edges. 4. Bake until the pastry is golden and crispy. Serve warm.

Chicken Tajine INGREDIENTS

8 chicken pieces 2T Moroccan spice 1tsp cumin 1tsp ground ginger 1tsp salt ½ tsp black pepper ½ tsp ground cinnamon ½ tsp coriander ½ tsp cayenne ½ tsp allspice ¼ tsp cloves Saffron threads 1 onion, finely chopped 2½ cups chicken stock 2 sweet carrots, cut into small strips 100g dates 1 bunch coriander, chopped

METHOD

1. In a bowl, mix all the spices. In a saucepan, heat oil and sauté onions and garlic until golden brown. Add spices and cook for 2 minutes. Add chicken and stir every 10 minutes until the chicken is almost cooked. 2. Add stock, reduce heat and cook for half an hour. Add carrots

and dates and simmer for 10 minutes. Stir in coriander. 3. Serve with couscous.