OUT OF MANY ONE DISH | MONDAY, JULY 30, 2018
MOROCCAN STYLE MACKEREL STUFFED PEPPER
Preparation time 10 mins
Cooking time 25-35mins
lbs Pickled Mackerel, flaked
2 x red peppers halved
1 onion finely chopped
6 dried apricots chopped
3 garlic cloves crushed
100ml hot vegetable stock
Zest and juice of 1 lemon
2 tbs olive oil
tsp ginger powder
Pinch of saffron
1 tbs chopped fresh parsley
20g toasted flaked almonds
Pot for boiling
Colander to drain fish (optional)
1. Prep pickled mackerel: Remove the pickled mackerel head and tail and
2. Place the pickled mackerel into a pot with enough water to cover the
mackerel. Place the pot on high heat, boil for 1 minute.
3. Remove from heat, discard the water, wash pickled mackerel with fresh
tap water. Slice or flake the pickled mackerel, remove the bones and add
desired amount of pepper sauce.
4. Preheat the oven to 200 degrees centigrade.
5. Place the peppers on a baking tray and drizzle over 1 tbs of the olive oil
and roast in the oven for 10 minutes, until they start to soften. Meanwhile,
gently fry the onion, garlic with the powdered seasons and saffron for 3 min-
utes over a medium heat.
6. Add the couscous, apricots and lemon zest and continue cooking for 1
minute before pouring in the hot stock.
7. Cover and remove from the heat, leaving to stand for 10 minutes. After
10 minutes, break the couscous grains with a fork and fold in the flaked
mackerel, chopped parsley and toasted flaked almonds.
8. Give the ingredients a good mix, remove the peppers from the oven and
spoon the couscous between the peppers.
9. Return the peppers to the oven for a further 10 minutes and finally
serve with a fresh and crisp salad with hearty portions of love.
JIAOZI CHINESE DUMPLINGS
3 cups all purpose flour
Up to 1
cups cold water
For the Filling:
1 cup ground pork or beef
1 tablespoon soy sauce
1 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
teaspoon freshly ground white pepper, or to taste
3 tablespoons sesame oil
green onion (spring onion), finely minced
cups finely shredded Napa cabbage
4 tablespoons shredded bamboo shots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced
1. Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a
smooth dough. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30
2. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine, and
white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the
same direction, and mix well.
1. To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough
into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
2. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet
the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch
the edges to seal. Continue with the remainder of the dumplings.
3. To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so
they don’t stick together. Bring the water to a boil, and add
cup of cold water. Cover and repeat.
4. When the dumplings come to a boil for the third time, they are ready. Drain and remove. If
desired, they can be pan-fried at this point.