Moroccan Beans

Ingredients

1 tablespoon finely grated ginger
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/4 teaspoon turmeric
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 (14-ounce) can red kidney beans, drained
1 (14-ounce) can butter beans or lima beans, drained
1 (14-ounce) can garbanzo beans (chickpeas), drained
1 (14-ounce) can tomatoes, with juice
1 cup vegetable stock
1/3 cup pine nuts
1/3 cup currants
fresh basil leaves, torn, to garnish

Method

  1. Saute the ginger, cinnamon, cumin seeds, and turmeric in the oil in a large saucepan over medium heat for 1 minute.
  2. Add the onions and saute until softened, about 5 minutes.
  3. Stir in the red kidney beans, butter beans, garbanzo beans, tomatoes, and vegetable stock and bring to a boil. Decrease the heat and simmer for 10 minutes.
  4. Toast the pine nuts in a small pan over medium heat until golden, 5 minutes.
  5. Add the currants and pine nuts to the beans. Sprinkle with the basil and serve hot.

Makes 6 servings.

Source: Modern Mediterranean Cooking

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Veal Saltimbocca

Ingredients

1 pound veal scallops (escalopes)
1/4 cup butter, cut up
8 slices prosciutto (Parma ham)
bunch of fresh sage + 1 tablespoon coarsely chopped fresh sage
salt
1/2 cup dry white wine

Method

  1. Lightly pound the veal with a meat tenderizer so that it is thin and of even thickness.
  2. Melt the butter in a large frying pan over high heat. Cook the veal until browned, 2-3 minutes on each side. If the scallops don’t all fit in the pan in a single layer, cook them in two pans or in two batches.
  3. Remove from the pan, top each scallop with a half slice of prosciutto and two sage leaves. Secure with toothpicks.
  4. Return the veal to the pan with the butter and add the chopped sage. Cook over medium heat for 1 minute. Season with salt.
  5. Turn up the heat. Pour in the wine and let it evaporate.
  6. Discard the toothpicks and serve at once.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Tuna Steak with Lemons and Olives

Ingredients

4 fresh tuna steaks, each weighing about 4 oz
5 untreated lemons
7 tbsp olive oil, cold pressed
salt to taste
freshly ground pepper to taste
1/2 bunch parsley, roughly chopped
6 tbsp green olives in oil

Method

  1. Season the tuna steaks with salt and pepper and sprinkle with the juice of 2 lemons and 4 tbsp olive oil. Leave to marinate for 1 hour.
  2. Wash the remaining lemons and cut into wedges.
  3. Drain the tuna steaks and fry in a hot frying pan, without adding any oil, for 1-2 minutes each side.
  4. Take the steaks out of the pan and put onto plates.
  5. Heat 3 tbsp olive oil and the rest of the marinade in the hot frying pan and quickly saute the lemon wedges. Remove the pan from the heat and squeeze the lemon wedges lightly with a fork.
  6. Arrange the lemon wedges on the plates with the tuna steaks and drizzle each serving with a little of the hot lemon oil. Season with salt and plenty of pepper.
  7. Sprinkle with parsley and serve immediately garnished with 2-3 olives.

Makes 4 servings.

Source: Mediterranean Cuisine

Chicken Provencal

Ingredients

1 chicken, weighing about 3 pounds, cut into 6-8 pieces
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
1 onion, finely chopped
3 cloves garlic, finely chopped
6 firm-ripe tomatoes, peeled and coarse chopped
2 cups dry white wine
1 tablespoon finery chopped fresh rosemary
1 tablespoon fine chopped fresh thyme
1 cup black olives

Method

  1. Saute the chicken in the oil in a large frying pan over medium-high heat until lightly browned, about 10 minutes.
  2. Season with salt and pepper. Remove the chicken from the pan and set aside.
  3. In the same pan, saute the onion, garlic, and tomatoes until the tomatoes begin to break down, 8-10 minutes. Season with salt.
  4. Lower the heat and pour in the wine. Stir in the rosemary, thyme, and olives. Simmer for 10 minutes.
  5. Return the chicken to the pan. Cover and simmer over medium-low heat until the chicken is very tender, about 30 minutes.
  6. Remove to serving platters and serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking

Moroccan Lemon Chicken Kebabs

Ingredients

boneless skinlesi chicken breast halves
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 clove garlic, finely chopped
1 teaspoon crushed black peppercorn
finely grated zest and freshly squeezed juice of 1 lemon
1 teaspoon red chili paste
1/4 cup extra-virgin olive oil
lemon wedges, to serve

Method

  1. Cut the chicken into 1-inch cubes.
  2. Mix the parsley, rosemary, thyme, garlic, black pepper, lemon zest and juice, chili paste, and 2 tablespoons of oil in a medium bowl.
  3. Add the chicken and toss well. Marinate for at least 30 minutes.
  4. Soak the bamboo skewers in cold water for 30 minutes.
  5. Preheat a grill pan or barbecue on high.
  6. Thread the chicken onto the skewers.
  7. Cook on the grill, turning and brushing often with the remaining 2 tablespoons of oil, until tender and golden, about 10 minutes.
  8. Serve hot with lemon wedges.

Makes 6 to 8 servings.

Source: Modern Mediterranean Cooking