Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
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Couscous with chicken and merguez sausages Recipe
Couscous with chicken and merguez sausages.
My husband prepared a quick meal with some inspiration by a Moroccan cuisine, Couscous Royal which uses three kinds of meat: lamb, chicken and spicy merguez sausages. For his quick and simple version, he used only chicken and merguez sausages and of course vegetables from the can.
For Couscous Royal, the lamb is cooked in a rich broth with vegetables and chick peas, and the chicken and sausages are grilled. When everything’s ready, the meat, broth and veggies are served on a bed of fluffy couscous grain. I have tried it at a Moroccan restaurant and it was super delish.
I will share a Couscous Royal recipe with you from The Everyday French Chef which I think you will enjoy preparing. The link to his page below.
Source:
Couscous Royal Recipe:
Ingredients:
For the main pot:
1 pound (500 g) lamb (from leg or shoulder)
1 large onion or 2 medium onions
1 tbsp. olive oil
1 cup puréed tinned tomatoes
1 tbsp. tomato paste
1 tsp. Ras el hanout (A must)
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. ground coriander
pinch of saffron
1 cayenne pepper, crushed
2 tsp. sea salt or regular salt
freshly ground black pepper
4 carrots
3 turnips
3 zucchini
2-3 branches celery
1 cup cooked chick peas (see above)
In addition:
4 chicken legs
1 tbsp. olive oil
1 tbsp. harissa (or 1 tsp. paprika + 1 crushed cayenne pepper)
1 tsp. ground cumin
1/2 tsp. salt
8 merguez sausages
2 cups couscous (semolina)
2 tbsp. butter
Instructions:
Cut the lamb into large cubes. Remove any fat. Peel and mince the onion.
Heat the olive oil to sizzling in a large sturdy pot. Add the lamb and brown lightly on all sides, about 5 minutes. Add the onion and sauté, stirring, until tender, about 5 minutes more. Add the puréed tomatoes. Now add enough water to cover the meat. Add one more quart (liter) of water.
Put the tomato paste in a small bowl and thin it out by adding 1 tsp. of water at a time, stirring. Add to the pot. Add the spices, saffron, crushed cayenne pepper, salt and black pepper. Bring to a boil, then turn down the heat and simmer for 30 minutes.
While the broth is simmering, marinate the chicken. Combine the olive oil, harissa, cumin and salt in the bottom of a large bowl. Add the chicken legs and stir to coat well. Set aside.
Preheat the oven to gas mark 7 (400 F, 210 C).
Now prepare the veggies. Peel the carrots and chop into 2-inch (5-cm) logs. Peel and quarter the turnips. Use a vegetable peeler to remove strips of peel from the zucchini to create a striped effect (I don’t know why this is done, but it is traditional — see photo). Trim away the celery leaves and cut the branches into pieces.
When the broth has simmered for 30 minutes, add the carrots and turnips. Add the cooked chick peas. Taste and add more salt if necessary. Keep the pot simmering for another 20 minutes.
At the same time, place the chicken legs in an oil baking pan and put in the oven to roast for 40 minutes. Baste from time to time.
When the broth has been simmering for 20 more minutes, add the zucchini and celery. Simmer for 20 minutes more.
During this last simmering stage, fry the merguez in a skillet until the sausages are evenly browned on all sides. When they’re ready, drain them on a paper towel and return to the pan to keep them warm.
Now make the couscous. Bring 2 cups of salted water to boiling. When it boils, add the couscous, immediately turn off the heat and cover the pot. Wait two minutes, then open the pot, add the butter and fluff with a fork to break up the lumps. Cover the pot again and place it over very low heat to steam for one more minute. Fluff again.
Everything should now be ready. Serve as described above. Serves 4-6.
Enjoy!
Bon Appétit!
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Tasty Turkish Couscous | Kerryann Dunlop
Kerryann Dunlop is back Food Tubers! This time with a fresh and zesty couscous recipe that's delicious eaten on its own or as an awesome side dish.
Full of flavour and really quick to make, this Turkish inspired meal will be a surefire winner with all the family.
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Links from the video:
Kerryann's Sticky Toffee Pudding |
Kerryann's Cookbook |
For more nutrition info, click here:
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15 Minutes to Perfectly Cooked Couscous
It takes just 15 minutes and a handful of ingredients. FULL RECIPE????
???? SUBSCRIBE TO THIS CHANNEL:
???? FIND COUSCOUS HERE:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1 cup low-sodium broth or water
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? Kosher Salt
???? 1 cup dry instant couscous (I used this couscous)
TO FLAVOR (OPTIONAL)
???? Pinch of cumin (or spice of your choice)
???? 1 to 2 garlic clove, minced and sauteed in extra virgin olive oil
???? 2 green onions, chopped
???? Fresh herbs to your liking (I used parsley and dill)
How To Make Couscous With Lamb. English Version
How To Make Couscous With Lamb. English Version
In this video you are going to learn how to make the Algerian Couscous With lamb Step by step with explanation. In this video I provide you with all the steps and ingredients to making a delicious Couscous successfully.
I hope you enjoy It
Link for How to steam Couscous:
Jacques Pépin's Couscous with Harissa and Lamb | KQED
In this episode of Today's Gourmet, Jacques Pépin makes a wonderful menu inspired by North African flavors. The star of the show is couscous with harissa and lamb and an abundance of vegetables. This recipe is more time-consuming than others, but the end result is worth it. He also makes a cured salmon gravlax, and recommends a strong wine with dinner along with an assortment of fresh and dried fruit for dessert. Happy Cooking!
In This Episode:
00:00 How to make couscous with leg of lamb
3:42 How to make harissa
6:22 How to cook couscous
10:34 How to season and cure salmon gravlax
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 17, 1992. North Africa recipes
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#jacquespepin #africanrecipes #couscous #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.