Hello everyone, for my last article I'll present you a great and famous recipe of Morocco, the couscous.

For to do this recipe we need some ingredients.
500g couscous
1 vegetable stock cube
2 tsp turmeric
1 tsp ground cinnamon
100g dried apricots, chopped
3 red onions, thinly sliced
1 tsp caster sugar
about 500ml vegetable or sunflower oil
zest and juice 1 lemon
2 tbsp olive oil
small bunch coriander, chopped
small handful mint, chopped, a few leaves reserved

How to cook your couscous:


Boil a kettle. Put the couscous into a large bowl and put the stock cube in this water, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir and leave for 5 mins.
Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins.
Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.

شهية جيدة الآن (Now good appetite)

So this is my last article and I hope that this website was a source of inspiration for your meal.
Good bye everyone.

A traditionnal dish from Quebec : the Poutine !

The poutine is a dish from Quebec made with ​​fries and cheese curds (fresh cheddar) which is usually covered with a brown sauce !
The poutine originated in rural Quebec in the 1950s, it has since become popular throughout Quebec.

INGREDIENTS

1L of beef, chicken or veal stock
1 red onion
2 cloves of garlic
¼ cup AP flour
¼ cup butter
1 tsp worcestershire sauce
1 tsp dark balsamic
1 tsp black pepper
2 tsp salt

In a pot bring the stock to a boil. In a sauce pan sautee the onions until caramelized than sautee the garlic until brown. Then combine the fat and flour and stir to form a pale roux. Then slowly whisk in the roux in to the stock and add the remainder of the ingredients. Reduce until consistency of gravy is reached, up to an hour if necessary.

FRIES

5 large Yukon gold potatoes. Use a French fry cutter to process them or cut them to your desired size, I also leave the peel on however you can remove if you prefer. Store cut fries in cold water for an hour up to 24 hrs to achieve very crispy fries. Drain water and pat dry fries, deep fry them for 3-4 minutes and remove onto paper towel to absorb excess oil. After they are rested for 5-10 minutes, deep fry until golden brown.

To plate poutine place hot fries in a a shallow bowl, top with a ¼ cup of cheese curds followed by a generous lade of thick gravy. To add an extra flare top with crisp bacon, sprinkled blue cheese and fresh chives.

The starter which is the most famous in the Chinese food : nems !

These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully make chicken nems :

1 carrot
1 leek
1 shallot
1 garlic clove
1 chicken breast
1 bunch coriander
100 g dried chinese black mushrooms (shiitake)
100 g fine soya noodles
40 rices sheets
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons vinegar
 salt
 pepper
1 chicken stock cube
 lettuce
 fresh mint leaves

METHOD

Cut the chicken breast into small dice.
Sauté the chicken, vegetables and bean sprouts in a little oil; add the sugar and soy sauce and mix well.

MAKING THE NEMS

On a work surface, lay out two kitchen towels and a bowl of lightly sweetened warm water. Dip the rice papers (two at a time) into the water. Once they are softened, place them on the towels.
Slightly fold in the edge of the rice paper, place a little filling on top, and roll up, folding in the sides and sealing tightly.
Repeat until all the ingredients are used.

COOKING

Heat the frying oil.
Fry the nems in small batches. When they are well-browned, drain and place on paper towels.

Prepare the nems one hour before cooking so that they will hold together better when fried.Serve with lettuce leaves, fresh mint and nem dipping sauce.