MOROCCAN CASSEROLE
Slightly adapted from the cookbook "EatingWell One Pot Meals." It is similar to a traditional dish I was served once & loved...but that one had olives and sausage (with the unusual ingredient of raisins, like this recipe.) I've kept my eye out for a similar recipe ever since, and this one is close. Very nicely spiced...not too...
Provided by C C
Categories Casseroles
Time 1h
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 375 degrees F. Coat a 9" x 13" baking dish with cooking spray or olive oil.
- 2. Combine spice mix. Transfer 1 tsp. of the mix to a bowl with the pork. Toss to coat pork & set aside.
- 3. Add rest of the ingredients to the remaining spice mix, and spread evenly into the baking dish. Cover with foil & bake 15 min.
- 4. Remove from oven, carefully uncover and nestle the spiced pork into the bulgur mixture. Cover again and continue baking until most of the liquid is absorbed and the pork is just cooked through, 25-30 minutes more. Let stand, covered, for 5 minutes before serving. Sprinkle with mint, if desired.
- 5. * Note: Do not confuse Bulgur with cracked wheat. Bulgur has been parboiled before being ground, and cooks more quickly than cracked wheat. Look for it in the natural food section, near other grains.
- 6. ** For ground turkey & frying pan version: Use a large onion instead of medium, and mix 1/4 of the chopped onion in with 1 pound ground turkey, plus some salt, and other seasonings if you desire (I used fresh thyme.) Roll into balls, sprinkle with 1 tsp. spice mixture. Prepare rest as usual, except cook in a very large frying pan, adding water as needed. Nestle meat balls among the rest of the ingredients, and cook until meatballs are cooked through, being careful not to burn the bottom (stir and add water as needed.)
MOROCCAN PORK CASSEROLE
This is one of DH's favourite pork recipes. He found it on a supermarket recipe card and, if he had his way, he would cook it every week! He often adds more winter squash than the amount indicated.
Provided by Daydream
Categories Pork
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350F (180C).
- Heat oil in a large skillet and stir-fry the diced pork in two batches until browned.
- Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
- Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
- Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
- Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
- When the meat and squash are tender, stir through the fresh cilantro and serve with rice.
MOROCCAN SAUSAGE STEW
Ras el hanout is a fragrant North African spice. It works perfectly with pork sausages in a tomato casserole sauce with dates and onions
Provided by Good Food team
Categories Main course
Time 17m
Number Of Ingredients 10
Steps:
- In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
- To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
- Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.
Nutrition Facts : Calories 491 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 2.8 milligram of sodium
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