Search

Mouth-watering Moroccan lamb with lemon spinach

Are you interested in what going gluten free tastes like? Or do you have issues with IBS? Either way we have you covered with this hearty lamb dinner which will have them asking for seconds! Recipes and images from THE Two-Step Low-FODMAP DIET and Recipe Book by Dr Sue Shepherd (Pan Macmillan, RRP $39.95). Ingredients <ul> <li>Moroccan lamb</li> <li>2 teaspoons ground cumin</li> <li>2 teaspoons ground coriander</li> <li>1⁄2 teaspoon ground ginger</li> <li>1 teaspoon sweet paprika</li> <li>1⁄4 teaspoon cayenne pepper</li> <li>1⁄2 teaspoon ground cinnamon</li> <li>1⁄4 teaspoon salt</li> <li>4 large lamb leg steaks, approx. 180 g each</li> <li>60 mL (1⁄4 cup) garlic-infused olive oil</li> <li>1 × 425 g can crushed tomatoes</li> <li>250 mL (1 cup) gluten-free, onion-free beef stock</li> <li>Lemon spinach</li> <li>60 mL (1⁄4 cup) lemon-infused olive oil</li> <li>100 g baby spinach leaves (or baby kale leaves if desired)</li> <li>salt and freshly ground black pepper</li> </ul> Method 1. Combine all the spices in a plastic bag. Brush the lamb steaks with 1 tablespoon of the olive oil and place in the bag. 2. Toss in the spice mix to ensure an even coating. 3. Refrigerate for 2 hours if possible (the lamb will still be tasty if this is not done). 4. Heat the remaining olive oil in a large non-stick frying pan over a medium–high heat. Sear the lamb for 1–2 minutes on each side. 5. Add the tomatoes to the pan with the stock. Lower the heat and simmer for 30–40 minutes, slightly covered, or until the lamb is tender and the sauce thickens. To make the lemon spinach 1. Heat the olive oil in a saucepan, add the spinach and toss through until the spinach just wilts. 2. Season to taste, and serve with the lamb. Republished with permission of <a href="https://www.wyza.com.au/recipes/moroccan-lamb-with-lemon-spinach.aspx">Wyza.com.au.</a>

Food & Wine

Moroccan tomato salad

This traditional Moroccan salad is actually more like a dip, and makes a great addition to mezze plates alongside Turkish bread, garlicky hummus and good olives. Serves: 6 Ingredients: <ul> <li>2 red capsicums</li> <li>2 red chillies</li> <li>10 medium tomatoes</li> <li>1 teaspoon cumin seeds</li> <li>5 cloves garlic, crushed</li> <li>1 teaspoon sea salt</li> <li>½ teaspoon sweet smoked paprika</li> <li>1 teaspoon regular paprika</li> <li>¼ cup olive oil</li> <li>1 tablespoon sugar</li> <li>Turkish bread, olives and hummus to serve</li> </ul> Method: <ol> <li>Preheat the oven to 230°C. Cut the central cores from the capsicums and sit the capsicums, base down, in two holes of a muffin tin. Make a few slits in the chillies and sit them in two more holes.</li> <li>Put in the oven and roast, removing the chillies carefully after 12 minutes and putting in a glass bowl. Leave the capsicums to roast for 6 more minutes or until the skins are blackening, then remove from the oven and add to the bowl with the chillies. Cover with plastic wrap and leave to steam for half an hour.</li> <li>Use a small, sharp knife to peel the skins off the capsicums and chillies. Split the chillies lengthwise and scrape out the seeds then roughly chop. Roughly chop the capsicums.</li> <li>With the tip of a sharp knife, make a small x in the base of each tomato and put into a baking dish. Half fill the sink with cold water and drop in a cup of ice cubes. Fully cover the tomatoes with boiling water, leave for 30 seconds then transfer to the iced water for 5 minutes.</li> <li>Use the tip of a sharp knife to peel the skins from the tomatoes. Quarter the tomatoes and put in a medium saucepan with the roasted capsicums and chillies, the cumin, garlic, salt, both types of paprika, oil and sugar. Cook, stirring occasionally, over a gentle heat for 1¾ hours until it is thick and rich.</li> <li>Serve as part of a mezze platter with warm Turkish bread, olives and hummus, or as an accompaniment to roasted meat such as the lamb shoulder.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Aaron McLean/Stuff.

Food & Wine

Moroccan potato salad

There’s nothing quite like grilling snags or a juicy T-bone on a balmy summer’s evening – and as the weather gets warmer we’re thrilled that BBQs are now in season once more. While most of the attention generally goes into the meat that’s on the grill, the sides on the menu are just as important. This Moroccan potato salad is a side dish that’s quick, simple and, most importantly, very delicious. Serves: 4 to 6 Ingredients: <ul> <li>1kg potatoes (firmer varieties work the best)</li> <li>3⁄4 cup flat-leaf parsley, diced</li> <li>1 small red onion, peeled and diced</li> <li>1 clove garlic, peeled and diced</li> <li>1 tablespoon olive oil</li> <li>Salt and freshly ground black pepper for seasoning</li> </ul> Method: <ol> <li>To begin, prepare your potatoes by placing in a pot of cold, salted water.</li> <li>Cook the potatoes over a medium-high heat for about 20 minutes or so, until they’re reasonably tender. Drain the potatoes and let them cool.</li> <li>In a separate bowl, combine the parsley, red onion, garlic and olive oil.</li> <li>Season to your taste with the salt and freshly ground black pepper.</li> <li>Peel the potatoes, then chop them up coarsely.</li> <li>In a medium-sized bowl combine the potatoes with the dressing and mix.</li> <li>Serve at room temperature.</li> </ol> Barbeque season is all about enjoying yourself and, with a set of dentures you can rely on, you can make the most of the tastiest time of the year without missing out on the foods you love. <a href="https://www.mydenturecare.com/en-au/" target="_blank">To read more about dentures and how to care for them, head over to My Denture Care now.</a> THIS IS SPONSORED CONTENT BROUGHT TO YOU IN CONJUNCTION WITH <a href="https://www.mydenturecare.com/en-au" target="_blank">POLIDENT</a>.

Food & Wine

Lamb tagine

This tagine is sensational. Slow cooked lamb is served with saffron flavoured couscous and a fabulous Moroccan-style gremolata of macadamias, preserved lemon and mint. Ingredients: Lamb marinade <ul> <li>1 large purple onion, chopped</li> <li>5 cloves garlic, crushed</li> <li>1 whole bunch coriander, roots removed, rinsed</li> <li>1 tablespoon ground cumin</li> <li>2 teaspoons ground coriander</li> <li>1 teaspoon ground ginger</li> <li>1 teaspoon sweet paprika</li> </ul> Tagine <ul> <li>1.5kg diced leg or shoulder lamb pieces</li> <li>2 tablespoons cooking oil</li> <li>2 tablespoons tomato paste</li> <li>1 can tomatoes</li> <li>600ml water</li> <li>1 cinnamon quill</li> <li>8 dates, seeds removed</li> <li>½ cup pitted green olives</li> <li>pinch of saffron</li> <li>2 cups couscous</li> <li>30g butter</li> <li>1 teaspoon salt</li> </ul> Macadamia gremolata <ul> <li>¼ cup chopped preserved lemon</li> <li>1 cup macadamias, finely chopped and roasted</li> <li>¼ cup loosely packed mint leaves</li> </ul> Method: 1. To make the lamb marinade, place onion, garlic, coriander leaves and spices in the bowl of a food processor and process to form a paste. 2. Place the lamb in a non-corrosive bowl. Spread the marinade over the lamb, cover and refrigerate overnight, or at least 3 hours. 3. To make the lamb tagine, preheat oven to 150°C. Heat the oil over high heat in the base of a large casserole dish that has a lid. Add the lamb, and brown on each side. Reduce heat to medium and add the tomato paste, canned tomatoes, water and cinnamon. Bring the mixture to a steady simmer, cover with the lid, place in the oven and cook for 1¼ hours. Add the dates and olives and cook for a further 30 minutes. 4. When almost ready to serve, place the saffron in a small bowl and pour over 2 tablespoons boiling water. Allow to stand for 15 minutes. 5. Place the couscous in a separate bowl with the butter and salt. Pour over 2 cups of boiling water, add the soaked saffron with its water and cover immediately. Stand for at least 10 minutes before removing the cover and fluffing with a fork. 6. To make the macadamia gremolata, combine all ingredients and sprinkle generously over the lamb. Recipe courtesy of <a href="http://www.australian-macadamias.org/consumer/" target="_blank">Australian Macadamias</a>.

Food & Wine

Moroccan roasted pumpkin, brown rice and quinoa salad

Nutritionist Zoe Bingley-Pullin’s Moroccan roasted pumpkin, brown rice and quinoa salad is a real crown pleaser and will have everyone at the table asking for seconds. Serves: Four Ingredients: <ul> <li>1/2 large pumpkin, cut into 4 thick slices</li> <li>1/4 cup pumpkin seeds, crushed finely</li> <li>1 tablespoon olive oil</li> <li>1/4 teaspoon ras el hanout </li> <li>Salt and pepper, to taste</li> </ul> For the salad <ul> <li>1 cup SunRice Brown Rice & Quinoa</li> <li>2 cups water</li> <li>100g goat/feta cheese, crumbled (real feta, not processed)</li> <li>1/4 cup flaked almonds</li> <li>1/2 bunch coriander, chopped finely</li> <li>1/2 cup green olives, pitted and sliced</li> <li>50g baby rocket leaves</li> <li>1 punnet, cherry tomatoes, cut in half</li> </ul> For the dressing <ul> <li>1 tablespoon tahini paste</li> <li>1 teaspoon raw honey</li> <li>1 garlic clove, crushed finely</li> <li>1 tablespoon water</li> <li>1/2 tablespoon lemon juice</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Toss pumpkin in olive oil, ras el hanout, salt and pepper and press pumpkin into pumpkin seeds until coated.</li> <li>Place on a lined baking tray and bake for 20 to 30 minutes until well roasted.</li> <li>Meanwhile place SunRice Brown Rice & Quinoa in a saucepan with water, bring to the boil and cook until tender and water is absorbed.</li> <li>In a bowl combine cooked grains, goat cheese, almonds, coriander, green olives, rocket leaves and cherry tomatoes.</li> <li>To make the dressing, combine all ingredients in a jar or food processor and combine until a runny consistency is reached.</li> <li>Spoon a serving of salad on each plate, top with piece of roasted pumpkin, drizzle with dressing and sprinkle with extra coriander.</li> </ol> How tasty! Do you enjoy dishes like this one? Recipe courtesy of SunRice ambassador, Zoe Bingley-Pullin. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Over 60

News

Shop

Catalogues

Travel

Health

Lifestyle

Finance

Entertainment

Property

Information

Keep up to date

Search

Mouth-watering Moroccan lamb with lemon spinach

Moroccan tomato salad

Moroccan potato salad

Lamb tagine

Moroccan roasted pumpkin, brown rice and quinoa salad