Tag Archives: Couscous

Keftas with raisin & almond couscous

One of the things I love about New Zealand is the lamb.  The lamb here tastes wonderful.  So I was rather pleased when a lamb recipe was thrown my way by this month’s Random Recipes challenge.  The theme for this month was “random birthday number” – we had to use our birth date to pick our book – in my case, the 14th book on the shelf, which was Guide de cuisine de l’Étudiant, a French student cook book which was a gift from my French aunt and uncle.  It’s a good book because it has a range of straightforward recipes for one, two and groups of people, so covers all sorts of occasions.  The random number button on my calculator directed me to page 147, which is a recipe for keftas, or North African lamb meatballs.

Now, the original recipe calls for ras-el-hanout, but I couldn’t find any – I have seen some here, but I can’t remember where, which is obviously super helpful.  So I had to make up a substitution based on various articles online.  Thankfully it worked out and the meatballs were actually fantastically delicious, although perhaps a little too oniony, so I’ve reduced the amount of onion in the recipe here.  What I also love about these meatballs is that they can be fried or baked (I personally preferred baked), and they’d probably work wonderfully on the BBQ as well.  I served the keftas with a side of raisin and almond couscous, which is easy to prepare whilst the meatballs are cooking.  I’m also submitting these keftas to this month’s Simple and in Season over at Fabulicious Food! since lamb is in season here, and this recipe is definitely super simple to prepare!

Keftas with raisin & almond couscous

Serves 3-4
Keftas adapted from Guide de cuisine de l’Étudiant
Couscous recipe by Sharky Oven Gloves

I thought there was a little too much onion when I made these, so I’ve reduced the quantity in the recipe given here (so yours won’t look quite as oniony as the photos in the post).  Don’t be put off by the number of spices in the recipe – if you’re missing one you can probably get away with leaving it out, particularly if it’s a spice that you don’t often (or ever) use.  The skewers are optional, but fun.  I’ve read that you should soak skewers in water before using them so that they don’t burn when cooking, but I forgot to do this and didn’t have a problem with burnt skewers.

Ingredients

For the keftas:
½ tsp Cayenne pepper
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground coriander seeds
½ tsp ground cumin
½ tsp ground nutmeg
½ tsp paprika
½ tsp turmeric
Salt & freshly ground black pepper
500g minced lamb
1 medium onion
Bamboo skewers (optional)
1½ tsp olive oil (if frying)

For the couscous:
75g raisins
½ tbsp olive oil
150g wholemeal couscous
50g flaked almonds
Knob of butter
Salt & freshly ground pepper
½ tsp ground cinnamon
Fresh parsley, to serve

Directions

1.  Place the raisins for the couscous in a heat-proof bowl and cover with boiling water.  Leave to soak whilst preparing the rest of the meal.

To make the keftas:
2.  If cooking the meatballs in the oven, pre-heat to 220°C/fan oven 200°C.

3.  Add the spices to a large bowl and stir together.  Add the lamb to the bowl and mix well with your hands so that the spices are evenly distributed.

4.  Finely chop the onion and mix it in with the lamb.  Form the mixture into walnut-sized balls, slightly flattening them.  Slide the meatballs onto the skewers (this is optional, particularly if baking the keftas, but recommended if frying them or cooking them on the BBQ).

5.  If baking the meatballs then place them in an oven-proof dish and bake for about 25 mins until browned all over and cooked through.  If frying them, heat the olive oil in a large frying pan over a high heat.  Add the meatballs and fry for 7 mins before turning them over and frying a further 7 mins.  If BBQing, you’ll have to figure it out yourself.

To make the couscous:
6.  Meanwhile, prepare the accompanying couscous.  Drain the raisins and pour the soaking water into a measuring jug. Set the raisins aside.  Top the raisin soaking liquid up to 175 ml with water and to a saucepan.  Add the olive oil and bring to the boil.  As soon as it begins to boil, add the couscous, stir, cover and remove from the heat.  Allow the couscous to soak up the liquid (this should take about 10 mins).

7.  Toast the flaked almonds until fragrant in a frying pan over a medium heat, taking care not to let them burn.  Once the couscous is ready, add a knob of butter and fluff up the grains with a fork.  Season with salt and pepper and add the ground cinnamon, raisins and almonds and stir through.  Cover to keep warm until the keftas are ready.

8.  Serve the keftas immediately, accompanied by the couscous, sprinkled with chopped fresh parsley.

Enjoy!

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Filed under Recipes, Sweet Foods

Juniper berry salmon

For this month’s Random Recipes challenge, Dom is giving us freer reign than usual with the theme “store cupboard finds” – we have to dig out a forgotten ingredient that has been languishing at the back of our cupboards and then pick any recipe we want that requires that ingredient.  What a great idea!  So I turned to my cupboard to see what I could dig out. Since I moved country in February, my cupboards aren’t (yet) home to ingredients with hazy back stories and dubious origins.  I do, however, have a little canister of juniper berries that I bought a couple of months ago for some recipe that I tried out but didn’t really enjoy.  Juniper berries aren’t something that I ever normally use, so the canister hasn’t been touched since.  Time to rectify that…

Well, first I had to find a recipe.  My cookbooks only had a few offerings, and they were all rather unrealistic, such as roast goose.  I do enjoy goose, but not enough to willingly eat it every day for a month which, since I live on my own and have a tiny freezer, is what would probably end up happening.  So no roast goose, but no other alternatives in my cookbooks.  Luckily the internet exists.  After poking around on the BBC Good Food site, I came across a salmon recipe that called for juniper berries.  Which was perfect, because I had some salmon living in my freezer, so that cleared up a bit of space.  Double success!

I wasn’t too keen on the salad suggested in the original recipe so I went for orange couscous, but I’d suggest serving a simple green salad on the side, otherwise vegetables (salad is totally a vegetable – you know what I mean) are a little non-existent.  I loved the flavour of the juniper berries with the salmon.  I never would have thought to pair the two together, and I think I’ll be experimenting with that combination again.  I still have some juniper berries left after all.  I also love that they made my flat smell faintly of gin.  Uhm.  That sounded better in my head…

Juniper berry salmon with orange couscous

Serves 2
Salmon barely adapted from BBC Good Food

If you are using frozen salmon, do make sure that it has thawed thoroughly in the fridge before cooking it.  If you don’t have a peppercorn mix, don’t necessarily go out and by some just for this recipe, you can just use black peppercorns.  Since there aren’t any vegetables in this, serving a green salad on the side is a great idea.

Ingredients

For the salmon:
1 tbsp dried juniper berries
1 tsp mixed peppercorns (a black, white, green & pink peppercorn mix)
2 salmon fillets (mine were about 500g together, which I found pretty filling)
About 1 tsp olive oil

For the couscous:
100g couscous (I used wholewheat)
Drizzle of organic rapeseed oil (canola oil)
Small knob of butter
Finely grated zest of 1 orange
Parsley, to serve

Directions

1.  Line a roasting tin with tin foil.  Heat the grill to medium.

2.  Roughly crush the juniper berries and peppercorns with a mortar and pestle (if, like me, you don’t have a mortar and pestle, pop them in a zip-lock bag and roughly crush with a rolling pin).  Place the salmon in the roasting tin and rub with the olive oil and sprinkle the crushed juniper berry and peppercorn mix over the top.  Grill for about 8 mins (the original recipe said 6-7 mins, but I found this wasn’t long enough.  However, this may be more due to my oven than anything else.  Basically, keep an eye on it.), checking that the juniper berries and peppercorns don’t burn.

3.  Whilst the salmon is cooking, prepare the couscous.  Either bring 125ml of water to the boil in a saucepan with the drizzle of oil, then remove from the heat, add the couscous and cover, allowing the couscous to absorb all the water (about 5 mins).  Or add the couscous to a heatproof bowl, add the drizzle of oil and stir through the couscous and add 125ml of boiling water, cover, and allow the couscous to absorb all the water (about 5 mins).  Once the couscous is ready, add the knob of butter, stir through until melted and stir in the orange zest and some freshly ground black pepper.  Keep covered until the salmon is ready.

4.  Immediately serve the salmon accompanied by the couscous topped with freshly chopped parsley, with a green salad on the side.

Enjoy!

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Filed under Recipes, Savoury Foods