Moroccan Quorn Meatloaf With Creamy Harissa Dressing Vegetarian Recipes

MOROCCAN QUORN MEATLOAF WITH CREAMY HARISSA DRESSING [VEGETARIAN]

Steps:

• Heat some olive oil in a large casserole.
• Add the finely chopped onion and 3 crushed garlic cloves. Add the ginger, tomato paste, cinnamon, cumin, ground coriander, paprika, turmeric, shredded carrot and finely diced celery stalk. Fry gently until soft.
• Preheat the oven 200°C / 400°F / Gas mark 5. Line a 2lb / 900g / 24 x 14cm loaf tin with baking paper.
• Add the Quorn mince to the casserole along with the vegetable stock, chopped pistachios, raisins, breadcrumbs, harissa and lemon zest. Mix well. Remove from heat.
• Mix in the beaten eggs. Blend well. Add the chopped mint, chopped coriander, lemon juice. Season to taste.
• Pour the mixture into the loaf tin. Make the top even using a spatula.
• Cook in the oven for 40 mins. Check it at around 30 mins and cover loosely with some foil if the top is too brown.
• In the meantime make the harissa dressing. Mix together yoghurt, 1 crushed garlic clove, 2 Tbsp chopped coriander, 1 tsp harissa paste (to taste) and 1 lemon juice. Season to taste.
• Once cooked leave the meatloaf to cool in the tin for 10 mins.
• Serve hot, cold or at room te

MOROCCAN-INSPIRED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
• Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
• Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
• Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
• Unmold meatloaf onto a large plate. Slice and serve with the sauce.

MOROCCAN CHICKEN WITH KUMQUATS AND PRUNES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
• Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.)
• Mound rice or couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.