MOROCCAN SPICED PUMPKIN SOUP WITH POACHED COD & ARGAN OIL

-->Ingredients:            serves 6

1kl pumpkin, peeled & diced
1 large potato, peeled & diced
1 medium onion, peeled & diced
800ml chicken stock
400ml milk
½ a stick of cinnamon 
juice of one lime
1tspn *ras el hanout
1tsp freshly grated ginger
1tbsp chopped coriander
 Seasoning

To Garnish:
3tbsp Argan Oil
Coriander leaves


Place the diced pumpkin, potato, ginger, onion and cinnamon in a large saucepan and cover with the chicken stock and milk. Bring to the boil and simmer for 15-20 minutes until the pumpkin is tender.


Remove the cinnamon stick, then add the ras el hanout, lime juice and seasoning. Puree in a food processor and return to the saucepan. Add and chopped coriander. Serve immediately with poached cod flakes and drizzle with argan oil and coriander leaves.

OLIVE OIL POACHED COD
2 fillets of cod, 170g each
300ml Olive oil

Preheat the oven to 160C
Season the cod with a good pinch of salt and rub over the flesh. Place in a small deep baking tray and pour over the olive oil. Cover the tray tightly with tin foil and place in the oven for 10-15 minutes until the cod is opaque and the flesh flakes easily.


*RAS EL HANOUT
A Moroccan spice mixture that can contain up to 100 different spices and is used in couscous, rice, meat and vegetable dishes; like garam masala, the mixture of spices in ras el hanout depends on the maker and the spices available, but usually includes cardamom, cayenne, aniseed, nutmeg, mace, ginger, galangal or even dried ground rosebuds.

ARGAN OIL

ARGAN OIL comes from the nuts of the Argan tree (Argania spinosa).
This tree is unknown for many people since it grows only in the South Western part of Morocco in an area covering 700,000-800,000 hectares.
The argan tree produces nuts from which is extracted a very nutritious oil.
The remaining is used to feed the cattle and nuts shells for heating. Nothing is lost. For centuries, Berber women of this region have produced argan oil, which was used for their consumption and traditional Moroccan medicine.

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  1. Gourmet Spices
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    Grilling is a favorite summer pastime and right now farmers markets are filled with delicious vegetable to add to the menu. Here’s a paring of Sassy Ginger Ribs and Chili Verde Veggie Kabobs to delight your dinner guests. The ginger sugar melds flawlessly with the ribs to add fresh and zesty flavors, while the applewood smoked sea salt creates a delicious and savory flavor that will leave you craving for seconds. For the veggie kabobs, chili verde sea salt adds a three dimensional flavor and a pinch of spice to your favorite vegetables.
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    Sassy Ginger Ribs
    Ingredients
    3 Pounds country style ribs
    6 Ounces concentrated apple juice
    2 Tablespoons USimplySeason Ginger Sugar
    2 Tablespoons USimplySeason Applewood Smoked Sea Salt
    1/2 Cup water
    1/2 Cup vegetable oil
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    Mix all of the ingredients together. Marinate ribs overnight. Grill over indirect heat for 90 minutes. Baste every 15 minutes with an additional 1/2 cup vegetable oil. Smile and enjoy.
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    Chili Verde Veggie Kabobs
    Ingredients
    6 Cups of your favorite in-season veggies (we like zucchini, tomatoes, pepper, and onion)
    1/4 Cup white wine
    3 Tablespoons vegetable oil or melted butter
    2 Teaspoons USimplySeason Chili Verde Sea Salt
    Directions
    Slice vegetables into 2-inch sections, grill over indirect heat for 20 minutes while basting with the mixture of white wine, vegetable oil and USimplySeason Chili Verde Sea Salt. Smile and enjoy.
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    website: www.usimplyseason.com
    Call: 888-243-7770
    Address:
    Amboseli Foods
    569 South 600 West #102
    Salt Lake City, UT 84101

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