Slow-Cooked Moroccan Goat with Makfoul

An authentic Moroccan dish, adapted for a slow cooker.

Lamb can be substituted for goat.

Moroccan Goat Curry

  • 2 Tbsp. olive oil
  • 500g goat leg or shoulder  cut into bite size pieces
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp salt,
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • ½ tsp ground fenugreek
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • ¼ tsp ground cloves
  • 250 ml chicken stock
  • 2 bay leaves
  • 4 green cardamom pods
  • 1 cinnamon stick

Makfoul

  • 1 Tbsp. olive oil
  • 1 onion, thinly sliced
  • 1 can chopped tomatoes
  • 1 Tbsp. honey
  • ¼ tsp ground fenugreek

Method

Goat

  1. In a hot pan, brown the meat in olive oil on all sides, then place in the slow cooker
  2. In the same pan sauté the chopped onion until softened
  3. Add the garlic and ground spices, sauté until aromatic,
  4. Stir in the chicken stock and add to the slow cooker with the bay leaves, cardamom, and cinnamon.
  5. Cook on low for about 3 hours, then cook on high for 1- 2 more hours with the lid off until the meat is tender and the gravy has thickened.
  6. Remove the bay leaves, cardamom pods, and cinnamon stick before serving the meat and gravy

Makfoul

  1. In the last hour while the meat is cooking, sauté the sliced onion until soft, then add the chopped tomatoes
  2. Lower the heat and continue cooking, stirring every few minutes, until the tomato and onion are caramelized and thickened. This should take around 45 minutes or more.
  3. Stir in the honey and fenugreek. Keep the makfoul warm until the meat is prepared.

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Slow-Cooked Moroccan Goat with idli rice and makfoul

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Artichoke Hummus

Artichoke Hummus

  • 2 x 400g cans of chickpeas
  • 6 Tbsp. liquid from the cans
  • 200g marinated artichoke hearts, drained
  • 4 tsp tahini
  • 1 Tbsp. crushed garlic
  • 1 tsp salt
  • 6 Tbsp. extra virgin olive oil
  • 4 Tbsp. lemon juice
  • Paprika
  • Chopped coriander or parsley leaves

 

  1. Rinse the chickpeas and add to the blender with the tahini, artichokes, garlic, salt, lemon juice and liquid.
  2. Blend until smooth then slowly add the oil while the blender is running.
  3. Chill in the refrigerator before serving
  4. Serve sprinkled with paprika and chopped herbs.

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Slow Cooker Self Saucing Chocolate Malted Pudding

Slow Cooker Self Saucing Chocolate Malted Pudding

Another good use for the slow cooker.  This works well.  If you forget it and let it cook too long, it won’t burn.

 

 The Pudding

  • ½ cup brown sugar
  • 2 cups flour (‘soft’ cake flour if available)
  • 3 tsp baking powder
  • 3 Tblsp dark cocoa
  • 3 Tblsp melted butter
  • 1 Tbsp vanilla essence
  • 250 ml milk
  • 2 eggs

The Sauce

  • ½ cup brown sugar
  • 2 Tblsp malt extract
  • 2 Tblsp dark cocoa
  • 500 ml boiling water

Dusting:  1 tsp icing sugar

Method

  1. Butter the slow-cooker bowl (only on the inside)
  2. Beat all the pudding ingredients to a batter and pour into the bowl
  3. Mix the sugar and cocoa and sprinkle it over the batter
  4. Drizzle the malt extract on top
  5. Pour on the boiling water
  6. Bake on high for 2-3 hours. The sponge will rise and the float on the sauce. A skewer in the middle should come out clean.
  7. When serving, put icing sugar in a tea strainer and dust it over the sponge

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Serve hot with icecream or whipped cream.

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Slow-Cooked Chilli Chicken

Slow-Cooked Chilli Chicken, Chinese style

  • 2 Boneless thighs, cut into strips
  • 2 large green chillies seeded and sliced thinly
  • ½ yellow or red capsicum, sliced
  • 1 onion sliced
  • 1 carrot sliced into thin strips ( I would us bamboo shoots if I had some)
  • 1 can baby corn, drained
  • 1 Tbsp. crushed ginger
  • 1 tsp crushed garlic
  • A dash of fish sauce
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. lemon juice
  • A grind or two of black pepper (I’d prefer to use Szechuan if I had some)
  • 1 heaped tsp cornflour
  • 1 tsp chicken stock powder
  1. Dredge the chicken with cornflour and stock powder
  2. Throw all ingredients into the slow cooker (turn it on).

Served here with plain rice.

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Posted in chicken, chilli, Chinese, Corn, slow cooker | Leave a comment

Not Really Worcestershire Sauce

The Worcestershire Sauce was running low.  I read the ingredients on the label.  I had them all, or a reasonable substitute, in my pantry.  I can make my own.

But no, I had to experiment and tinker, so this is not really a recipe for Worcestershire sauce.  But it is a good sauce.  I have no doubt that when it has aged a while, it will be a very good sauce.

Ingredients:

  • 1 cup malt vinegar
  • 1 cup clear apple juice
  • 1 Tbsp molasses
  • 1 Tbsp tamarind paste
  • 1 tsp garlic powder
  • 1 Tbsp onion flakes
  • 2 anchovy fillets
  • 1 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 1 tsp crushed ginger
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp smoky paprika
  • a good pinch of cayenne
  • a pinch of ground cloves
  1. Bring it all to the boil and simmer for 15 mins.
  2. Blend with a blender wand to liquidise the onion flakes and anchovy.
  3. Return to a simmer
  4. Bottle in sterilised recycled sauce bottles.

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Turkish Bread Pizza

Quick and Easy Turkish Bread Pizza

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  • 1/2 loaf Turkish Bread, spread with;
    • Leggo’s Tomato paste
    • Basil
    • Oregano
    • Ground Bay
    • Piquillo peppers, sliced
    • Sundried tomatoes. sliced
    • A drizzle of garlic-infused olive oil
    • Mozzarella
    • A sprinkle of Parmesan

All under the grill until done.

This is the closest I have ever come to reproducing one of those delicious pizzas from Mimmo in Mission Bay back in the Seventies.

I must get some olives, anchovies, mushrooms, marinara mix and pepperoni.

 

UPDATE 19 August

The other half of the loaf, as an outback marinara

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Same ingredients with the addition of canned kipper fillets and smoked oysters.

 

 

Posted in bread, cheese, Con-fusion cooking, fusion, Italian, pizza, Vegetarian | Tagged , , , , | Leave a comment