Saturday, January 14, 2017

A Taste of Morocco on Your Plate.





Take a trip to Morocco, the land of heavenly spices! 

| MOROCCAN PILAF SALAD | 

| INGREDIENTS | Serves 4-6 people 
1/2 cup extra-virgin olive oil
1/2 cup shallots, roughly chopped
2 garlic cloves, minced
1/3 cup dried figs coarsely chopped
½ cup toasted hazelnut (chopped or whole)
1 cups Millet
1 medium zucchini, thinly sliced or chopped

1 medium yellow squash, thinly sliced or chopped
1 medium orange or red pepper, thinly sliced or chopped
1 cups roasted/marinated artichoke hearts, lightly chopped
1 medium fennel, thinly sliced or chopped
1 Meyer lemon or lemon

1/2  cup small cherry tomatoes
1/2 cup green olives
1/8 teaspoon sea salt
1 teaspoon Za'atar (Moroccan spice) 

1/2 freshly grinded coriander seeds
1/2 ground cumin 
1 teaspoon saffron 
1/2 cup radishes, thinly sliced
1/2 cup fresh basil or dill, lightly chopped
1 cup canned butter beans or chickpeas

| VEGETABLES DIRECTIONS |    
1. Toast hazelnuts over medium heat (stirring continually) for a few minutes. Remove from stove and let cool. Chop figs coarsely and put them aside. 
2. Sauté orange or red pepper for a few minutes until lightly tender, remove and place on a plate. 
3. Sauté fennel in the same pan for a few minutes until lightly tender, remove and place it next to the pepper.
4. Sauté zucchini and squash together for a few minutes until lightly tender, remove from the pan and place them next to fennels.  
5. Sauté shallots and garlic together, continually stirring for a few minutes. 
6. Add all the veggies to the pan.
7. Add all the spices and salt
8. Mix them gently and place them on a plate.
9. Using the same pan, fry the butter beans or the chickpeas, add some spices and salt to it too. 
10. Place the butter beans/chickpeas around the veggies. 
11. Add the chopped artichoke to the veggies. 
12. Thinly slice radishes and place them over the artichoke 
13. Add olives to the plate.

| MILLET PILAF DIRECTIONS |  

1. In a medium size pot bring water into boil with some fresh lemon peels and salt.  Add millet and cook it for 10-15 minutes. Occasionally, check the millet, taste a few to see if they are tender.  Do not overcook the millet, it will come out starchy. Pour the millet into a small holes colander and pour some cold water over it and let it drain well by tapping it in the sink.

2. In a small saucepan bring 1  cup of water into boil, add 1/3 olive oil and 1 teaspoon of saffron and let it boil for 2-3 minutes. 
Remove from heat.
3. Place millet pilaf into a bowl and pour the saffron mixture over it. 
4. Add fresh herbs, mix lightly.

| GINGER GARLIC LEMON TAHINI DRESSING | 

|
INGREDIENTS |

1 teaspoon fresh or dried tarragon/mint
1/3 cup sesame tahini
2 tablespoons extra-virgin olive oil
1 large garlic cloves, lightly chopped
6 tablespoons lemon juice, freshly squeezed
¾ teaspoon sea salt
1 teaspoon ginger zest

| DIRECTIONS |    
Place all ingredients  in a food processor and pulse until it looks creamy. Pour in a jar and refrigerate. Before using, take out of fridge and place on kitchen counter for 10–15 minutes until it comes to about room temperature. 

When serving your heavenly Moroccan Millet Pilaf Salad, you can either put the veggies over the millet pilaf or next to it and then drizzle your ginger garlic lemon  tahini dressing over it.

Enjoy.

Chef Ellie Lavender


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