Recipes That Go From Morocco To Mexico
Better Homes & Gardens Australia|June 2021
Give your meatballs, pies and jacket potatoes big flavour with recipes that go from Morocco to Mexico!

BEEF AND MUSHROOM PIES

Preparation time 30 mins

Cooking time 50 mins

Makes 8

8 large slices white bread

100g unsalted butter, melted

3 cloves garlic, crushed

2 Tbsp chopped flat-leaf parsley leaves

2 Tbsp extra virgin olive oil

1 medium onion, finely chopped

300g button mushrooms, sliced

500g beef mince

11/2 Tbsp plain flour

2 Tbsp tomato paste

11/4 cups beef stock

1/2 cup sour cream

Sea-salt flakes and freshly ground black pepper, to season

400g small new potatoes

1 small sweet potato

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease 8 holes of two 6-hole jumbo muffin pans. Trim crusts from bread slices. Roll bread out with a rolling pin until flattened.

STEP 2 Mix butter, garlic and parsley in a small bowl. Brush bread with half of the butter mixture. Press bread, butter side up, into prepared pans to form pie cases and bake for 15 minutes, or until crisp. Remove cases from oven. Increase oven temperature to 200°C fan-forced (220°C conventional).

STEP 3 Meanwhile, heat oil in a large, deep frying pan over medium. Cook onion and mushroom for 5 minutes. Remove from pan. Add mince to same pan and cook, breaking up any lumps, for 5 minutes, or until browned.

STEP 4 Sprinkle flour over mince and add tomato paste. Cook, stirring, for 2 minutes. Return onion and mushroom to pan, add stock and stir until combined. Stir in sour cream. Bring to a simmer. Cook for 10 minutes, or until thickened. Season.

STEP 5 Place new potatoes and sweet potato in a heatproof bowl. Pour over boiling water until covered and stand for 2 minutes. Drain. Pat dry with paper towel. Thinly slice half of the potatoes and sweet potato on a mandolin.

STEP 6 Coarsley grate remaining potatoes, put in a strainer and squeeze out liquid. Toss the grated and sliced potatoes with remaining butter and garlic mixture.

STEP 7 Spoon mince mixture into bread cases. Layer potato slices on top of 4 pies. Top remaining 4 pies with grated potato. Bake for 20-25 minutes, or until golden. Serve.

PERSIANLAMB MEATBALLS

Preparation time 25 mins plus 1 hour chilling

Cooking time 35 mins

Serves 4

4 green shallots, plus extra shredded, to serve

1kg lamb mince

400g can brown lentils, drained, rinsed

1 free-range egg, beaten

1/3 cup chopped mint leaves, plus extra whole and shredded leaves, to serve

1/3 cup chopped coriander

1/4 cup chopped dill

100g Greek feta, finely chopped

2 Tbsp dried harissa spice blend Sea-salt flakes and freshly ground black pepper, to season

2 Tbsp olive oil

3 cloves garlic, crushed

2 Tbsp tomato paste

2 cups chicken stock

2 Tbsp lemon juice

Cooked couscous, chopped dried apricots and lemon wedges, to serve

STEP 1 Thinly slice shallots. Combine mince, green parts of shallots (reserving white parts for sauce), 3/4 cup lentils, egg, mint, coriander, dill, feta and 11/2 Tbsp of the harissa paste in a large bowl. Season well. Roll level 1/3 cupfuls of mixture into balls. Cover and refrigerate for 1 hour.

STEP 2 Heat half of the oil in a large, deep frying pan over medium heat. Cook meatballs, turning occasionally, for 7 minutes, or until beginning to brown. Remove from pan.

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