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Nov 10^th, 2008 at 1:47pm

Carolyn™ Offline
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I only recently obtained this seasoning. I had a recipe for apricot chicken with Moroccan Seasoning which I made at Peak Hill, it wasnt that obvious that it had the seasoning in but as always this dish cooks well in the CO.

The other day I used it as a marinade sprinkled over oiled chicken pieces for most of the day and then baked and that was yummy.

If you got the sunday tele in the magazine there were a few recipes using it.

I decided after I tried the fruit cake I would have some extra beads heating and then cook these. I used puff pastry instead of the filo as I didnt have any in the freezer. Again it didnt give a big flavour boost so I would use more next time.

Lamb filling

l tbspn olive oil
2 small brown onions
4 teaspoons Masterfoods Moroccan Seasoning
500g lamb mince
2 eggs whisked
1 cup roughly chopped coriander leaves or couple tablespoonsdried leaves
Salt & Pepper
24 sheets filo pastry )
60g melted butter ) I simply used 4 sheets puff butter pastry

Heat oil, cook onions till soft, add seasoning and cook another minute.
Add and cook quickly lamb breaking it up until browed and put aside to cool a bit.
Stir in the egg, coriander, salt and pepper.

For filo:

Lightly brush one sheet with butter, fold in half lengthways to form a long rectantle strip. Place l tablespoon on lamb mixture along l short side, roll ends over and roll up length brush with butter and put on baking tray with non sticking baking paper and bake for 10-15 minutes till golden at 200C. These look like spring rolls.

For puff pastry:

Use bottom of cutter to cut four circles per sheet of pastry. Put pastry into cutter, put in l tablespoon of filling and press together. Now I know its been suggested that preloved dentures might be used in this process but I happen to have the gadget pictured.

I cooked in camp oven on trivet on baking paper with 8 bottom and 19 top for 15 minutes. This was ok but the bottom could have been just a bit hotter.

Served with hommus and yoghurt (the cucumber I thought I bought was missing) it was nice but not spicy enough for my palate.

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Reply #1 - Nov 10^th, 2008 at 3:47pm

Thenewme Offline
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Ok Carolyn,

Post the other recipes please.

I have some of this seasoning in thepantry.

Cheers

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Reply #2 - Nov 10^th, 2008 at 6:49pm

Troyk Offline
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This is most used seasoning used at my place. Roast chicken, rissoles, you name it, we use it. Smiley

Carolyn those puff pastries (slash samosa) looks great. Cool

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Reply #3 - Nov 10^th, 2008 at 8:15pm

Crazy Dog Offline
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That loox really gr8 Carolyn..

Loox reasonably diabetic friendly as well...Anyone got any comments on that as I would luv to try them...

Grrr!!! Huh

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #4 - Nov 11^th, 2008 at 6:13am

Carolyn™ Offline
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CD would be more friendly using the filo pastry I should think.

Kate:

Moroccan marinated chicken with creamy cucumber salad

1.6kg whole chicken
2 tablespoons extra virgin olive oil
l lemon rind, finely grated
1/4 cup lemon juice
2 garlic cloves crushed
1 Tablespoon MasterFoods Moroccan Seasoning
sea salt and ground pepper

Creamy cucmber salad
6 small Lebanese cucumbers, seeds removed
1 cup sour cream
1/4 cup finely chopped fresh dill
lemon wedges to serve

Preheat oven to 200C. Using kitchen scissors, cut along the backbone of the chicken, then press firmly on the breastbone to flatten it. Place the chicken in baking dish lined with non stick baking paper.

Combine the oil, lemon rind, lemon ice, garlic and seasoning in a bowl. Add the chicken and toss to combine. Cover and refrigerate for 30 minutes. Sprinkle salt and pepper over chicken. Roast the chicken for 1 hour.

To make the salad, place cucumber in a bowl. Add sour cream and chopped dill. Stir till well combined.

Serve with chicken and lemon wedges.

Mini Chicken kebabs

6 chicken tenderloins
1 Tablespoon Olive Oil
1 Tablespoon Lemon Juice
2 teaspoons Masterfood Moroccan Seasoning
1 tablespoon finely chopped mint
sea salt and black pepper

Using a sharp knife, place your hand over each chicken tenderloin and cut in half.

Combine the the other ingredients, add chicken and toss to coat. Cover and refrigerate for 20 minutes. Thread chicken onto skewers . Heat pan over medium heat and cook for 1-2 minutes on each side or until golden and cooked through.

Chermoula lamb with baby cos and char-grilled haloumi salad

1/3rd cup olive oil
3 tablespoons lemon juice
1 Tablespoonn Moroccan Seasoning
3 garlic cloves, crushed
1/4 cup roughly chopped coriander leaves
1/4 cup roughly chopped continental parsley
4 lamb backstraps
250g haloumi cheese, cut into 1 cm thick slices
8 dried figs, roughly chopped
1/3 cup pistachio kernels roughly chopped
2 baby cos, trimmed, leaves removed

Combine 1/4 cup oil, 2 tablespoons lemon juice, seasoning, garlic, coriander and parsley in a ceramic dish. Add the lamb and toss to coat. Cover and refrigerate for 30 minutes. Heat char-grill pan over medium high heat. Add the haloumi and cook for 1-2 minutes each side. Transfer the Haloumi to a large bowl. Add the figs, pistashio and cos. Toss to combine. Reheat char-grill on medium high heat. Cook the lamp for 3-4 minutes each side. Set aside for 5 minutes to stand. Slice and serve with the salad. Serves 4.

Apricot Chicken

I boil rice or put potatoes in rather than cous cous.
I left in CO low heat for 1.30 hours.

1/2 cup plain flour
1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed
2 tablespoons olive oil
1 large brown onion, peeled, cut into thin wedges
2 garlic cloves, crushed
1 tablespoon Moroccan seasoning blend
405ml can apricot nectar
1/2 cup Angas Park Large Dried Apricots
1 cup couscous
1/3 cup flat-leaf parsley leaves, chopped
Method
Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.
Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.
Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
Meanwhile, place couscous in a heatproof bowl. Pour over 1 cup boiling water. Cover. Stand for 5 minutes or until water has been absorbed. Stir with a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce and sprinkle with parsley. Serve.

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Reply #5 - Nov 11^th, 2008 at 6:29pm

Thenewme Offline
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Thank you, Thank you, Thank you Carolyn.

Where do I start, think may try the Lamb first, sound so good, then maybe the Moroccan marinated chicken with creamy cucumber salad, then the mini kebabs and last the apricot chicken.

Must have taken you all night to type them out.

CD think with a bit of twinking they should be fine.

Cheers
Kate

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Reply #6 - Nov 13^th, 2008 at 10:23am

TBF Offline
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Great post there Carolyn.

I do something similar with Moroccan seasoning and chicken.
It's a great flavour.

Aart

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Reply #7 - Nov 13^th, 2008 at 2:19pm

rebelcook Offline
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Carolyn. This Moroccan Seasoning what do we look for in the USA? what type seasoning is it? the Reb

OH im glad to be in the land of Cotton where the Old Black Pot was Not Forgotten !

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Reply #8 - Nov 13^th, 2008 at 8:46pm

Carolyn™ Offline
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Reb, I am sure you would have something similar or even better. If you use it do a taste test as I have said it was fine sprinkled on meat but in wet food I could have doubled the amounts for my taste.

http://www.masterfoods.com.au/giftshop/

I find a lot of spices/herbs/seasonings disappointing. I once saw Oprahs cook do her spare ribs using SPIKE and a friend bought me back some and it also didnt have the zing I would have expected although the long slow cooking of the ribs made them very tender.

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Reply #9 - Nov 13^th, 2008 at 11:28pm

rebelcook Offline
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Thanks Carolyn. For the info .

OH im glad to be in the land of Cotton where the Old Black Pot was Not Forgotten !

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