Moroccan Spiced Marinade Food

MOROCCAN MARINADE

Steps:

• Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).

LAMB CHOPS WITH MOROCCAN SPICES

Steps:

• In a small bowl, stir together the 1/2 cup mint, coriander, garlic, paprika, cumin, black pepper, cayenne pepper, salt, lemon juice, and olive oil.
• Rub the mixture into the chops, coating evenly, and place in a non-aluminum container. Cover and marinate at cool room temperature for 2 hours or up to overnight in the refrigerator.
• Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature.
• Place the chops on an oiled grill rack and grill, turning once, for 4 minutes per side for medium-rare, or until done to your liking.
• Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.

GRILLED MOROCCAN SPICED PORK TENDERLOIN

Steps:

• In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
• Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

MOROCCAN-SPICED TUNA

Steps:

• Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
• Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
• Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

MOROCCAN-STYLE MARINADE

Steps:

• Combine all ingredients, mix well.
• Cover & refrigerate until required.

SPICY MOROCCAN YOGURT MARINADE OR DIP

Steps:

• Mix well and pour over salmon (or tuna). Let marinate overnight, and oven-bake or grill. Serve over cous cous of a rice pilaf.

MOROCCAN CHICKEN MARINADE

Steps:

• Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
• Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
• Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
• Then fry chicken or BBQ it, whatever!
• Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
• Add the sultanas, lemon rind and almonds to the couscous mix.
• Serve the chicken on the cous cous.
• The chicken pieces also make a great addition to a green salad.
• Add some chick peas to really impress.