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Tastes of
Morocco
with Wine
Suggestions
 Chef
Ken Harper of Chop
Chop Catering provides these Moroccan recipes to create a
meal that will enliven your senses with the spices and fresh flavours. Enjoy!
Moroccan
BBQ'd Lamb with Minted Root Vegetables
Dried Olive & Thyme Tapenade
Serves
4
The
Savvy Grapes wine
suggestions:
Red
Wine - Zinfandel, California
Red Zins have spicy
aromas and tastes that would complement the flavours and yet not overpower
these dishes.
Ripasso,
Italy
Ripasso is exclusively crafted in Italy.
The wine is made with sun-dried grapes.
The result is a deep garnet coloured wine that is medium bodied,
with intense flavours of currants, cloves and pepper.
A particular Ripasso to try is Secco-Bertani,
$16
Moroccan
BBQ'd Lamb
Marinade
1
tbsp olive oil
Juice of 1 lime
1 tbsp finely grated fresh ginger
1 tbsp finely grated lemon zest
1 tbsp finely grated orange zest
1 tbsp ground cinnamon
1 tbsp paprika
1 tbsp ground cumin
1 tbsp freshly ground black pepper
1 pinch of saffron threads
2 garlic cloves roughly chopped
1 tbsp green peppercorns
2 green onions roughly chopped
1/2 cup roughly chopped Italian parsley
1 tbsp honey
Place lime juice and saffron in small saucepan bring to a simmer and cool.
Place all ingredients in food processor and puree to a coarse paste.
Marinate lamb loin chops overnight.
Scrape off excess marinade, season with sea salt and grill to medium rare
Minted
Root Vegetables
3 large carrots
3 parsnips
3 turnips
2 tbsp olive oil
1/4 cup roughly chopped mint leaves
2 tbsp olive oil
Sea salt and pepper
Peel and dice vegetables into 2 cm cubes.
Toss carrot and parsnip with 1 ounce of olive oil, season with salt
& pepper and place in a 300F oven for 15 minutes
Toss turnip with the rest of the oil and add to carrots and parsnips.
Remove when cooked through.
In
a stainless steel bowl mix cooked vegetables with mint and adjust
seasoning if needed
Dried Olive & Thyme Tapenade
1 cup oil cured olives pitted
1 garlic clove chopped roughly
1 tbsp capers
1 tsp anchovy paste
2 tbsp fresh thyme leaves
2 tsp freshly ground black pepper
1 ounce olive oil
Place all ingredients in food processor and pulse to a coarse puree.
TO
SERVE:
Arrange
vegetables and grilled lamb on plate. Add a spoonful of tapenade along
with dried pita crisps. Bon Appetit!
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The Savvy Grapes,
Inc.
Accredited Sommeliers
Contact us on:
(613) 851-1785 or
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