Merguez Pasta with Sundried Tomatoes & Goat Cheese

if you havent had merguez sausage, you havent lived. 

YOU NEED:

1 cup boiled pasta

2 merguez sausages 

1 small chopped onion

a handful chopped sundried tomatoes

2 cloves garlic 

a bit of olive oil

salt pepper to taste

goat cheese

OPTION:

chopped olives

chopped basil

chopped spinach

red pepper flakes for spice

1. boil pasta 

2. slice or squeeze out of casing for merguez, fry and add in chopped onion garlic and tomatoes, simmer with a bit of olive oil, add basil, add spinach and seasoning if necessary

3. serve sauce on pasta once thickened, add goat cheese and some fresh basil on top

Vicky's Improvised Morrocan Lamb Curry

I fuck around a lot in class. Everyone thought this turned out phenomenal... it was supposed to be a generic lamb curry but I took it to the next step!

NOTE: for vegetarians, or lamb haters, this would also be great with chickpeas, or cauliflower, chicken, seafood, whatever. enjoy!

YOU NEED:

1 pound chunks of lamb, shoulder is fine

6 cloves garlic, minced

2 tablespoons grated ginger

3 tablespoons curry powder

4 chopped tomatoes

tomato juice and water just to cover

cardamon pods

2 tablespoons cumin

2 tablespoons tomato paste

some cinnamon, allspice, turmeric,  salt, and pepper to taste

1 or 2 large onions, chopped finely

fat rendered from lamb or ghee

red pepper flakes or hot sauce, to taste

1. start by browning the lamb in a pan in a bit of ghee [butter]

2. remove, keep fat if you want, add in chopped onion, garlic, and ginger, then lamb back in.

3 toss in mix of spices. add more as you need. add tomato paste.

4. add in some tomato juice, stock, or water until lamb is almost covered.

5. let cook for an hour until reduced, tasting and adjusting as you go.

serve on rice with chopped mint!

Merguez Linguine

No time for spaghetti. Try this amazing dish. 

YOU NEED:

2 Merguez [spicy lamb sausage]

2/3 cup linguine

a handful fresh chopped basil

a handful chopped sun dried tomatoes or fresh tomatoes

2 tablespoons olive oil

salt, pepper, 2 cloves minced garlic

goat cheese or feta to garnish. 

 

Spicy Merguez Pasta Casserole

Very tasty pasta dish! Merguez is a tasty north-african spicy lamb sausage. 

YOU NEED:

1 cup al dente pasta

a bunch of cherry tomatoes

1/2 cup tomato sauce [add some red pepper flakes and garlic, maybe some fried onions, seasonings for extra yummy]

feta or goat cheese

fresh basil

2 fried merguez sausages

toss together and bake for 30 mins or until cheese has melted and browned,  at 375

Pasta with Tomato, Gorgonzola & Merguez

What a combo!!

1. boil pasta, drain.

2. simmer butter, 2 cloves garlic, add merguez sausage, in chunks.

3. add 1/2 cup tomato sauce, herbs to taste, and simmer.

4. lastly add 3 tablespoons crumbled gorgonzola. 

5. serve on pasta!

Merguez Phyllo Wraps

Mmm. 

1. lay out phyllo wrappers and stuff with:

cooked Merguez sausage or lamb [squeeze out filling and fry] , chopped onion, feta cheese.

2. brush sides with egg, fold and seal. brush tops with olive oil. 

3. bake for 15-20 minutes. 

Moroccan Coconut Chicken

A versatile marinade for Moroccan Chicken.

YOU NEED:

4 chicken thighs

1 tablespoon olive oil to brown chicken

3-4 cloves garlic, crushed

1/2 cup chicken broth

2 teaspoons curry paste

¼ teaspoons ginger powder

2 teaspoons cumin

a bit of cinnamon

1 tablespoon brown sugar

2 teaspoons paprika

3 teaspoons chili powder

½ t. salt

½ t pepper

1. Marinate chicken for an hour or more.

2. Sear beforehand, then bake for 30-45 mins with marinade, covered. 

3. serve!

As brochettes

Barbequed

And in pita sandwiches!

PAIR WITH: not really sure. sorry.... maybe a dry red wine, or heavy white. 

Meditteranean Cous-Cous

A great way to enjoy couscous, a healthy grain! 

1. prepare couscous according to package directions.

2. season couscous with a bit of lemon juice, garlic, and olive oil. 

3. toss with olives, bell pepper, tomato, and red onion. add parsley and feta if you want.

4. serve!

PAIR WITH: a cold beer

Moroccan Grilled Shrimp

An easy spice blend full of traditional Moroccan Spices.

1. Marinate shrimp in 1 can coconut milk, 1 tablespoon tomato paste, 3 cloved garlic, and 1 tablespoon lemon juice.

2. blend together:

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

3/4 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

1/2 teaspoon chili powder

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

3. coat shrimp in spice blend, skewer very chunks of onion and cherry tomatoes.

4. grill or fry until done, about 3 minutes each side.