Tag Archives: Paprika

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!

Advertisement

10 Comments

Filed under Recipes, Sweet Foods

Just bear with me whilst I wax lyrical about Auckland’s public libraries

I mentioned in this post that I’d requested a copy of the River Cottage Veg Every Day! book from my local library.  I requested it back in April, but apparently half of Auckland had the same idea (ok, a slight exaggeration perhaps…) so there was quite a waiting list for it.  Of course, I could have just gone and bought it rather than wait, but I’ve resolved not to buy any more books (cookbooks or otherwise) if I can borrow them from the library because A) books from the library are generally free, B) books from the library only temporarily eat up valuable and limited bookshelf space, C) library books won’t take up expensive box space when I next move country, D) if I detest a book I can just give it back rather than being annoyed that I spent good money on it when I could have used said money to buy butter or gin, and E) if I love a book so much that I know I will definitely read it again or realistically cook more than ten recipes from it, I can then go out and buy it, knowing that it will be a worthwhile investment.  Basically, it’s like test-driving books.  Particularly when it comes to cookery books (so should that be test-cooking?).

This plan only works because the Auckland public library system is brilliant.  All the public libraries across Auckland are managed by the council (apparently this is a relatively recent development and only happened in the last couple of years) and all linked up to the same computer system.  So when I request a book, it will come from whichever library has it available, it’ll be delivered to the library of my choice, and, most importantly, there aren’t any inter-library loan charges involved.  To me this seems the most blatantly logical way to run a network of libraries, but apparently it doesn’t work like that in, say, Edinburgh.  Since this system covers 55 libraries (yes, 55!), you won’t be too surprised to hear that the selection of books is very comprehensive and includes the latest releases (albeit often accompanied by long waiting lists).  This was something that I was extremely pleased, and indeed impressed, to discover.

So anyway, back to River Cottage Veg Every Day!, which is what this post was actually supposed to be about, rather than my over-enthusiasm for Auckland’s public libraries.  I finally made it to the top of the waiting list and was able to pick up a copy about a fortnight ago.  Flicking through it randomly, there were plenty of recipes that I wanted to try and I couldn’t choose what to try out.  I decided to be logical and start reading from the beginning and pick out one recipe to start with.  I got as far as the second recipe, chachouka, a North African dish which I’d never heard of but looked pretty damn delicious in the accompanying photo.  It’s a spiced (but not spicy) and flavourful sort of stew that consists of peppers, onions and tomatoes, topped with baked eggs.  It’s perfect for a lunch or light dinner, and I loved it!  The egg means that the leftovers don’t reheat all that well, so I’ll be keeping this one bookmarked for when I have guests over.

Chachouka

Serves 4
Adapted from River Cottage Veg Every Day!

Be warned that this dish does take a wee while to cook, but it isn’t difficult to prepare and doesn’t take too much effort.  This is best eaten as soon as it is prepared, accompanied by a simple green salad and bread to mop up the egg yolk.  This dish doesn’t really make for great leftovers – unsurprisingly, the egg yolks cooked completely when I reheated the leftovers for lunch the next day, so I didn’t quite enjoy it as much as when freshly cooked, although the pepper and onion mixture was still delicious.

Ingredients

3 tbsp organic rapeseed oil (canola oil)
2 medium onions
2 garlic cloves
1 red peper
1 yellow pepper
¾ tsp smoked paprika
½ tsp ground cumin
Pinch of saffron
400g tin of chopped tomatoes
4 eggs

Directions

1.  Pell and finely slice the onion.  Heat the rapeseed oil in a large frying pan (use an ovenproof one if you have one) and add the onions.  Cook over a medium heat for 8-10 mins, stirring frequently until soft and golden.

2.  Meanwhile, deseed the peppers and finely slice them (I’d suggest slicing more finely than I did in the photos),  Feel and finely chop the garlic cloves.  When the onion is ready, turn the heat down to low and add the peppers and garlic to the pan.  Cook for at least 20 mins, stirring frequently, until the peppers are softened.  Add the spices about 10 mins in.

3.  Add the tin of tomatoes, including the juice, and season with salt and pepper.  Continue to cook over a low heat for 10-15 mins, stirring occasionally.

4.  Pre-heat the oven to 180°C/fan oven 160°C.

5.  Adjust the seasoning of the pepper mixture if necessary.  If your frying pan isn’t ovenproof, transfer the mixture to an ovenproof baking dish.  Make four hollows in the mixture and carefully break an egg into each one.  Bake for 10-12 mins, until the egg white is cooked, but the yolk is still runny (it can be a little difficult to tell if the egg yolk is still runny, but basically remove it from the oven as soon as the egg white is cooked).  Serve accompanied by bread and a green salad.

Enjoy!

5 Comments

Filed under Recipes, Savoury Foods