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
MOROCCAN KOFTE WITH SPICY TOMATO SAUCE
Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free
Provided by Mary Cadogan
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Soak eight wooden skewers in water for 20 minutes, to stop them burning.
- Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
- To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
- Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).
Nutrition Facts : Calories 316 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium
MOROCCAN KOFTE AND SAUSAGE STEW
A North African casserole ideal for a small party. Just adjust the ingredients to your liking.
Provided by Laka kuharica - Easy Cook
Categories Breakfast Sausage
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Soak dried chile peppers in hot water for 30 minutes. Drain. Remove stems and seeds.
- Blend chiles with 2 tablespoons olive oil, garlic, and 1/2 teaspoon salt in a food processor. Add coriander, caraway seeds, and cumin; blend to form a smooth paste. Transfer to an airtight container. Drizzle about 2 tablespoons olive oil on top to keep fresh.
- Chop 1/2 of the cilantro and stem the rest. Combine chopped cilantro with beef, onion, cilantro, fresh chile, cumin, and cloves. Add egg and sea salt; mix to combine. Form into about 26 small meatballs, each about the size of a walnut.
- Heat olive oil in a large frying pan. Fry meatballs in batches until browned all over, about 5 minutes. Remove meatballs and add 2 tablespoons harissa to the pan; cook, stirring, for 1 minute. Add tomatoes, chicken stock, and cinnamon. Simmer for 15 minutes.
- Return meatballs to the pan and stir in sausage. Simmer until sausage is heated through and no longer pink in the center, about 20 minutes. Stir in remaining cilantro.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 9.6 g, Cholesterol 90 mg, Fat 25.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 534 mg, Sugar 2.5 g
MOROCCAN KOFTE AND SAUSAGE STEW
A North African casserole ideal for a small party. Just adjust the ingredients to your liking.
Provided by Laka kuharica - Easy Cook
Categories Breakfast Sausage
Time 1h35m
Yield 8
Number Of Ingredients 20
Steps:
- Soak dried chile peppers in hot water for 30 minutes. Drain. Remove stems and seeds.
- Blend chiles with 2 tablespoons olive oil, garlic, and 1/2 teaspoon salt in a food processor. Add coriander, caraway seeds, and cumin; blend to form a smooth paste. Transfer to an airtight container. Drizzle about 2 tablespoons olive oil on top to keep fresh.
- Chop 1/2 of the cilantro and stem the rest. Combine chopped cilantro with beef, onion, cilantro, fresh chile, cumin, and cloves. Add egg and sea salt; mix to combine. Form into about 26 small meatballs, each about the size of a walnut.
- Heat olive oil in a large frying pan. Fry meatballs in batches until browned all over, about 5 minutes. Remove meatballs and add 2 tablespoons harissa to the pan; cook, stirring, for 1 minute. Add tomatoes, chicken stock, and cinnamon. Simmer for 15 minutes.
- Return meatballs to the pan and stir in sausage. Simmer until sausage is heated through and no longer pink in the center, about 20 minutes. Stir in remaining cilantro.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 9.6 g, Cholesterol 90 mg, Fat 25.1 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 7.5 g, Sodium 534 mg, Sugar 2.5 g
MOROCCAN SUMMER VEGETABLE AND SAUSAGE STEW
A healthy, hearty stew from Cooking Light. Serving: 1 1/3 c. stew, 3/4 c. couscous, and 2 T. cheese--401 calories, 10-8 g. fat, 55.8 g carb, 8.9 g fiber, 60 mg cholesterol.
Provided by ratherbeswimmin
Categories Stew
Time 53m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a 6-quart pressure cooker over medium-high heat.
- Add in the onion; stir/saute for 2 minutes.
- Add in the sausage; stir/saute for 2 minutes (stir to crumble).
- Add in eggplant and next 9 ingredients; stir to combine.
- Close lid securely; bring to high pressure over high heat.
- Adjust heat to medium or level needed to maintain high pressure; cook for 4 minutes.
- Remove cooker from heat and place under cold running water.
- Remove lid and stir in raisins and thyme.
- Serve stew over couscous and top with crumbled cheese.
Nutrition Facts : Calories 449.3, Fat 11.5, SaturatedFat 5.3, Cholesterol 46.8, Sodium 1231.5, Carbohydrate 67.7, Fiber 9.5, Sugar 14.6, Protein 21.1
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