garden2kitchen were back at Queensland Garden Expo over the weekend…this is where our touring days began, , 2 years a go, spreading our message Grow, Know, Love Your Food. Great fun crowds, there was certainly a lot of loving for gardening and food going around, we had a ball.
Phil shared his love, knowledge and passion of gardening and I shared my l love, knowledge and passion of cooking. We talked broccoli, pumpkin, sweet potato, herbs, lemons and well lots of other stuff .
I cooked recipes from the current issue of ABC Organic Gardener magazine, Broccoli Pakoras and Broccoli and Potato Soup with Chilli, Walnut Dampers and Roasted Pumpkin Rissoto from the May/June issue.
I also cooked up Moroccan Lamb Casserole with Middle Eastern Pilaf which I did at the Coffs Growers Market using local goat. So if you were at the show or not give this casserole a go. It is easy and delicious. If you want to see the recipe for preserved lemons, click here. Enjoy!
Morroccan Goat Casserole with Pilaf
1 tablespoon Macadamia oil
1 tablespoon ghee
2 red onions, sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 1/2teaspoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon ground chilli
salt and pepper
3 garlic cloves, chopped
750g diced goat meat
1kg tomatoes, seeds removed and chopped
2 cinnamon sticks
500ml chicken stock
500g sweet potato, peeled and chopped into 2cm cubes
1 preserved lemon, flesh removed and cut into strips
3 tablespoons coriander, finely chopped
harissa paste, to taste
juice and zest of half lemon
1 tablespoons honey
Place the oil and ghee in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and cook for five minutes until softened. Add the garlic and cook for 1-2 minutes.
Place all the spice mixture ingredients in a bowl and mix together until combined. Toss the goat in the spices so that it is well coated. Add the spiced goat to the pan and seal the goat on all sides so that it is browned.
Stir in the tomatoes, saffron, cinnamon stick and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1 hour, then add the sweet potato and preserved lemon and cook for another 30 minutes or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat). If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
To serve: Stir in 3 tablespoons of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey and top with yoghurt. See with Pilaf.
Pilaf – Middle East
Pilaf is found on tables throughout the entire Middle East. There are hundreds of varieties of pilaf’s from Syria to Greece – and they vary by culture, ingredients and the meat dish served with it.
1 1/2 cups basmati rice, washed
1 tablespoon macadamia oil
1 tablespoon butter
1 brown onion, finely diced
100gms angel hair pasta, cut into 4-5cm lengths
1 tablespoon ground ginger
1 tablespoon ground cumin
1 teaspoon turmeric
11/2 cups chicken stock
2 tablespoons olive oil, extra
1 tablespoon butter, extra
1/2 cup flat leaf parsley leaves, chopped
100gms pecans finely chopped, toasted
In a medium sized saucepan heat the oil and butter over a medium heat and when the butter is frothy cook the onion and pasta in a medium heat for 5 minutes or until onion is softened and pasta is golden.
Add the ginger, cumin and turmeric to the onion and pasta and cook for 1 minute, add the rice, stir to coat the grains, add the stock and bring to the boil. Cover and simmer for 12 minutes or until the rice is cooked.
Serve pilaf topped with parsley and pecans.