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Moroccan-style Lamb with Chickpeas & Apple Cheesecake Strudel Slice

Lamb

Moroccan-style Lamb with Chickpeas & Apple Cheesecake Strudel Slice

09/07/2020

Main:  Moroccan-style Lamb with Chickpeas
Northern Beaches Cooks

Dessert:  Apple Cheesecake Strudel Slice
An unmemorable magazine in a doctor’s surgery

“I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.”  Andy Rooney

Hi everyone!

This quote appealed to me because as you know, I struggle at times with artistic presentation.  (I need some training). I just want to get the food out there while it is still hot.

Anyway, this week I went back to a book that was put together many years ago, as a fund raiser, by the Northern Beaches Christian School.  The Northern Beaches Cooks comes with recipes from real families so generally they are easy to prepare and delicious to eat.  I doubled the amount of lamb for this recipe because there is no way that 500g would feed my lot.  It was also an opportunity to pack in a lot of veg.  It’s always a bit tricky when doubling spices but I did and it wasn’t overkill at all.  I like to rub the lamb in the turmeric and cumin before browning even though it doesn’t say to, so just bare that in mind.  I also cooked it a little longer because of the quantity – 2hrs, in fact.  When I did a taste test, it just seemed to need something extra so I stirred a tablespoon of tomato paste into the meat and that did the trick.  Served on couscous with crusty bread on the side, it really made for a hearty soul warming meal. Very appealing to the eye also with the beautiful colours.  Can colour be edible?  Because that’s what it felt like.   (Note to self:  MAV hates couscous and chick peas) 8/10 and there was not a drop left over.

Dessert this week was from one of my many loose recipes torn out of magazines in waiting rooms.  A simple do ahead apple cheesecake strudel slice.  Great for morning or afternoon tea as well as dessert. The only negative I have to say about it is that the crust was a bit thick.  The filling was exactly the right thickness so it wasn’t the tray.  It will be something to watch for next time – perhaps reduce the amount of crust in the tray. 9/10 There was loads over to share with neighbours and friends.

Until next week.

From my table to yours with love. x

Moroccan-style Lamb with Chickpeas

  • 1 tbsp olive oil
  • 500 g lamb (diced)
  • 2 cloves garlic
  • 400 g can diced tomatoes
  • 2 c chopped veg (eg: zucchini, carrot, mushrooms)
  • 2 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1½ c chicken stock
  • 430 g chickpeas (drained and rinsed)
  • ¼ c chopped fresh coriander
  • 1 tbsp lemon juice
  • 1 small red chilli (chopped (optional))
  • 1½ c couscous

  1. Heat oil in a non stick frying pan, cook lamb and garlic for 3 minutes or until lamb has browned, stirring occasionally.

  2. Add tomatoes, vegetables, cumin, turmeric, stock and chickpeas. Bring to boil, reduce heat to low, cook, covered, for 1 hour or until lamb is tender. Stir in coriander, juice and chilli, if using.

  3. Meanwhile, combine couscous in a bowl with 400ml boiling water. Cover and stand 3 minutes, fluffing couscous occasionally with a fork. Serve lamb with couscous.

 

Apple Cheesecake Strudel Slice

  • 250 g cream cheese (at room temperature)
  • 2 tbsp golden syrup
  • ¼ tsp ground cardamon
  • 3 eggs
  • 395 g can sweetened condensed milk
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 2 granny smith apples (cored, peeled, sliced)
  • 2 royal gala apples (cored, peeled, sliced)
  • icing sugar to serve

Topping

  • ¾ c plain flour
  • ⅓ c brown sugar
  • 90 g butter (melted)
  • 2 tsp vanilla extract

Base

  • 250 g butter (chopped, at room temperature)
  • ½ c brown sugar
  • 2 c plain flour (sifted)

  1. Preheat oven to moderate, 180°c (160°c fan-forced). Grease a 20x30cm lamington pan. Line base and two long sides with baking paper, extending paper 2cm above edges.

Base

  1. Cream butter and sugar until pale. Fold in flour. Press into base of pan. Bake 15-20 minutes until golden.

Topping

  1. Combine flour and sugar. Stir in butter and vanilla to form a dough. Roll into a log shape. Wrap in plastic and freeze until firm.

Filling

  1. Beat cream cheese, syrup and cardamon until smooth. Add eggs one at a time, beating well after each addition. Stir in condensed milk, juice and zest. Pour over base. Top with apples.

  2. Grate topping over apple. Bake 35-40 minutes until golden and filling is just set. Cool in turned off oven, with door ajar. Cover, chill 2 hours.

  3. Bring to room temperature. Dust with icing sugar. Serve with thick cream.

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Wendy

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Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

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