Tag: spicy

Lamb Merguez, Cous Cous, Spiced Carrots, and Lemon Yogurt Tahini Sauce

This meal was just constructed and subsequently devoured. I feel compelled to write about the experience while basking in the aftermath of its epic-ness. There’s nothing overly complicated about this food, it’s just simple and fucking tasty. In my opinion, that is the epitome of good food.

The ingredients are Moroccan inspired. I love Moroccan food. The flavours are bold, exotic, spicy, refreshing, and soulful. Try this recipe if you find yourself making the same things over and over again, it will knock your panties off! If you end up making this over and over again, well then I can’t help you, but I also can’t blame you.

If you happen to live in Vancouver, travel to Granville Island to obtain the Merguez sausage from Oyama Meats. These guys know what they’re doing.

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Ingredients:

Spiced carrots:

4 large carrots, peeled and quartered

One handful of parsley, minced

Half a clove of garlic, minced

Juice of one lemon

1 tsp ground cumin

1 tsp paprika

0.5 tbsp olive oil

Pinch of salt

Lemon yogurt tahini sauce (AKA holy shit this stuff goes with anything):

2 tbsp greek yogurt

2 tbsp sesame tahini

1 tbsp runny honey

Juice of one lemon

Half a garlic clove, minced

Cous Cous:

1 cup cous cous

2 cups water

1.5 tbsp butter

Half a handful of parsley, chopped

Juice of half a lemon

Pinch of salt

4 lamb merguez sausages, from Oyama if you live in Vancouver

One poached egg

Pea shoots or parsley for garnish

Directions:

Spiced Carrots:

  1. Place 1 cup of water in a small saucepan, add carrots and bring to a boil until the carrots are cooked. About 8-10 minutes.
  2. While the carrots are cooking, combine the spices in a bowl.
  3. Drain the cooked carrots, and add to the spice bowl. Toss to incorporate, then add the rest of the ingredients. Let sit for an hour or make the day before and refrigerate. Serve at room temperature.

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Lemon Yogurt Tahini Sauce:

  1. Combine all ingredients in a bowl and mix. It is now ready to serve.

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Cous Cous:

  1. Place the cous cous and water in a saucepan with a half tbsp of the butter and a pinch of salt. Bring to a boil, then remove from heat, cover, and let stand for 5 minutes.
  2. After five minutes, fluff up the cous cous with a fork, and add the parsley, butter, lemon, and a pinch of salt to taste.

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To finish:

  1. Cook merguez on a cast iron pan over medium high heat until cooked through.
  2. Serve sausage over bed of cous cous, with a poached egg and parsley or pea shoot garnish. Serve carrots and lemon yogurt tahini sauce on the side.

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Pairs well with mint tea. If you’re looking for wine, go with Stag’s Hollow Pinot Noir.

Enjoy!

 

Broccolini with Garlic and Red Chilli

Broccolini and chilli form a killer combination. This dish is a go-to when you want something easy and delicious. Usually I pair this with some form of grilled meat and call it dinner. As I write this, I’m realizing it would make a perfect side for a beautiful porchetta roast, especially along with some braised fennel. After biking to work all summer, I think my heart has finally recovered enough from my last pork belly escapade to try that out soon too.

This recipe works well with either broccolini or broccoli rabe. I prefer broccoli rabe, but some people find it to be too bitter.

You can also chop it up, then add it to some orecchiette with some grated parmesan and a healthy dose of olive oil for an exceptionally easy and delicious pasta dinner.

Ingredients:

1 bunch broccolini or broccoli rabe (rapini)

2 cloves of garlic, sliced

1/2 tbsp dried red chilli flakes

3 tbsp olive oil

salt and pepper

Directions:

  1. Set a saute pan to medium heat, then add the olive oil and garlic. Sauté for about 30 seconds, then add the broccolini. Continue to cook for 5 minutes, then add the red chilli flakes. Cook for another 2 minutes, then add salt and pepper and remove from heat. The broccolini should have a bit of crunch left to it, so don’t overcook!

Enjoy!