Ingredient:

2 Tbsp extra-virgin olive oil

1 Tbsp sherry or red-wine vinegar

½  tsp cumin, salt and freshly ground pepper

2 mahi mahi, sea bass, halibut, or snapper fillets (6 oz each)

1 jar (12 oz) roasted red peppers

½ tsp cayenne pepper

1 clove garlic (not the whole bulb)

Step:

Step 1:

To make the Harissa, an African chili sauce, combine the red peppers, cayenne, garlic, olive oil, vinegar, and cumin in a blender and puree until smooth. Add salt and pepper to taste. If you don’t have time to make it, try Mustapha’s Moroccan Harissa .

Step 2:

Lightly oil a grill or grill pan, and preheat it on medium high. Lightly season the flesh side of the fillets with salt and pepper and place them, skin site down, on the hot grill.

Step 3:

Cook for 4 to 5 minutes until the skins are lightly charred and crispy. Turn them over and cook another 2 to 3 minutes. When they’re done, the fish should flake with gentle pressure from your fingertip. Serve immediately with a big scoop of Harissa.

Makes 2 servings dine with Roasted red potatoes and spinach sauteed with olive oil and garlic.

Per Serving

320 calories,

33 grams (g) protein,

8 g carbohydrates,

15 g fat (2.5 g saturated),

2 g fiber,

560 milligrams sodium

Ingredient :

1 ½ tsp sesame or peanut oil

2 cloves garlic, minced

1 bunch spinach, washed and stems removed

1 ½ tsp soy sauce

Pinch of sugar

1 Tbsp sesame seeds

Step:

Heat the oil in a wok or saute pan over medium heat. Add the garlic and cook 1 to 2 minutes until it’s very lightly browned.

Add the spinach; saute. stirring, until the spinach is fully wilted, about 5 minutes. (It will look like too much spinach in the beginning, but it will cook down quickly.)

Add the soy sauce and sugar, and cook another minute. Serve with sesame seeds sprinkled on top. Makes 2 servings

Per Serving

100 calories

6 g protein

8 g carbohydrates

6 g fat (1 g saturated)

4 g fiber

390 mg sodium

This contrast of from juicy prawns against the velvety smooth creaminess and peppery bite of the sauce is pure heaven. This is good with white rice is as a nibble, with beer. Straits Chinese matriarchs caution against eating this before retiring, as a night of tossing and turning restlessly in bed would ensure. I could think of far worse things then a restless night though, especially if you have company as delectable as this dish.

Ingredients

1. Vegetable oil ½ cup
2. Medium prawns, 500 gram, peeled, deveined, tails left intact
3. Thick coconut milk, ¾ cup
4. Large tamarind slices,2
5. Coarse black pepper, ½ levelled tsp
6. Chilli flakes, ½ levelled tsp
7. Salt, ¾ levelled tsp
8. Sugar, ¾ levelled tsp
9. Onion (optional), 1 medium, sliced thinly
10. Cucumber (optional), ½ small, discard core and shred coarsely.

Method

1. Head oil in a deep pan over medium-high heat and fry prawn until just cooked. Remove from pan and set aside.
2. Remove most of the oil from pan, reserving about 1 tsp and return to heat again. When hot, pour in coconut milk and add all other ingredients except onion and cucumber. Stir over medium heat until thick. Taste and adjust seasoning if necessary.
3. Return prawns to the pan and turn off heat. Add onion and cucumber and mix well.
4. Serve immediately.

A guest is never turned away without a cup and even as you enter any shop in a Moroccan souk or bazaar, whether or not you buy anything, you will probably be offered some.

This is surprisingly refreshing despite being served hot. Mint is known to warm the body and stimulate the appetite, although which appetite is meant, remains unclean. Well, this way or the other, a little warning stimulation never did hurt anyone.

Ingredients

1. Fresh mint leaves, 2 good handfuls, stems removed, washed and drained.
2. Cube sugar, 6 lumps, or use 3 tsp granulated sugar.
3. Good quality green tea, 4 tea bags
4. Fresh boiled water, sufficient to fill choose teapot.

NOTE : This is excellent served after a rich and spicy meal, to soothe an overworked tummy.

Steps

1. Get a teapot that will serve four~five generously
2. Put the mint leaves into teapot. Put sugar on top of mint leaves. Put teabags in teapot and pour in hot water almost to the brim. Leave to steep for about 4~5 minutes.
3. Pour a cup of tea out and then pour it back into the teapot. Repeat this about 5 ~6 times until sugar is dissolved and diffused through the tea. Discard teabags but leave mint leaves inside teapot and pour into cups or handled glasses.
4. Serve immediately.

This is very wonderful simple yet evocative meal that brings to mind a fest in a secluded, jasmine-scented, candle lit courtyard in Morocco.

Harissa sauce would perfectly complement the rich, smoky lamb and succulent cous cous. The salad component is a mix of seeded and coarsely chopped cucumber, fresh coriander and red and green chillies, bound with a little yogurt, seasoned with salt and a squeeze of lime.

Ingredients

1. Black peppercorn, 1 ½ tsp
2. Cumin seeds, 1 ½ tsp
3. Salt, 2 levelled tsp
4. Lamb lion chops, 8, leave the fat on
5. Water or chicken stock, 1 cup
6. Olive oil, 2 tsp
7. Instant cous cous, 1 cup
8. Red onion 2, medium, peeled and sliced into thick rings.

Steps

1. Combine pepper, cumin and 1 tsp salt and pound to a coarse powder. Wipe the lamb chops dry with paper towels and season well with the pounded salt and spice mixture. Set aside.
2. Heat the water or stock, remaining salf and 1 tsp olive oil in a pot and when boiling, turn off heat. Stir in the cous cous and when combined, cover and set aside for 3 minutes.
3. Heat the remaining olive oil in a pan and sear the onion until lightly charred and fragrant. Fluff up cous cous and stir in onions lightly until evenly combined. Taste and adjust seasoning.
4. Heat the same pan, without adding any oil, until smoking and cook the lamb chops for about 2 minutes each side. Do not overcook.
5. Dish out cous cous and arrange lamb chops over or alongside cous cous. Serve with harissa souce and a green salad if you like.

Ingredients

1. Fresh red chillies, 3, sliced thickly
2. Hot red chili flakes, 2 tsp
3. Fresh coriander (cilantro) leaves, 1 handful
4. Garlic, 3 cloves
5. Cumin seeds, 12 tsp, group
6. Extra virgin olive oil, 1 ½ tsp
7. Lemon juice, 1 ½ tsp
8. Salt, 1 levelled tsp or to taste
9. Sugar, ½ levelled tsp

Steps

Combine ingredients in a blender and process to a slightly chucky consistency.

Ingredients

Red snapper, sea bass, or sea bream fillet, 150g x 2

(Whole gutted fish is ideal)

Salt for seasoning Flour for dusting

1 clove garlic

2 tablespoons olive oil 300g clams (mussel or vongole)

1/2 cup white seine

6 pitted black olives

1 teaspoon brown anchovy

1 teaspoon capers

2 teaspoons sun dried tomato

2 teaspoons parsley

1 tablespoon extra-virgin olive oil

1 cup water

Pre-cooked vegetables (such as blanched broccoli, sautéed zucchini,

roasted potato)

Preparation

1. Season fish with salt, lightly dust it with flour.
2. Put olive oil and crushed garlic clove into non-stick frying pan.
3. Fry slowly over low heat until the garlic is golden brown, take the garlic out from the oil.
4. Place fish in and sear both sides over high heat until golden brown.
5. Add clams into the pan, pour white wine, reduce it to a glaze.
6. Add olives, capers, chopped anchovy, chopped sun dried tomato and 1 teaspoon parsley.
7. Add the water, bring to a simmer over medium fire to combine flavors and reduce the liquid until thickened (you can add some vegetables as an option).
8. Drizzle olive oil into the sauce.
9. Serve fish in a shallow bowl with thickened broth and garnish with chopped parsley and a few drops of olive oil.

Ingredients

31/2 – 4′/2 kg frozen goose

20m1 extra virgin olive oil

1 cinnamon stick

200gm fresh lime leaves

Salt and pepper to taste

Vegetables

300gm fresh Brussels

sprouts (cubed)

800gm potato (cubed)

500gm carrot (cubed)

300gm parsnip (cubed)

Method

1. Clean the goose and season with salt, pepper and olive oil.
2. Stuff the lime leaves and cinnamon stick inside the goose. Refrigerate overnight.
3. Heat a frying pan and sear the goose.
4. Place the goose in oven and cook for two hours at 180°C.
5. Blanch the vegetables and saute with butter. Season with salt and pepper.