Ingredients

Instructions

1. Preheat oven to 250°C
2. Rub oil all over chicken and sprinkle with salt.
3. Bake in oven for approximately 1 hour.
4. While chicken is roasting, chop onions and brown in a little olive oil
5. in a large pan.
6. Add Ras El Hanout, cumin, turmeric, and pepper to onions.
7. Cook about 10 minutes, stirring, until onion is cooked.
8. Add chopped tomatoes. Cut lemons into small slices and add to pan.
9. Add a little water (or chicken broth) and let simmer, adding liquid
10. regularly to always have just the right saucy-juicy consistency.
11. When chicken is done, take out of pan and carve, then arrange on a
12. serving platter and keep warm.
13. Mix the “jus”of the chicken in with the sauce and pour sauce around chicken.
14. Serve immediately with plain couscous

Ingredients

Instructions

1. Brown well the leg of lamb on both sides in the dutch oven with a little oil or butter. Throw in whole garlic cloves and let them brown a little.
2. Cut onions into 6-8 parts and brown in another frying pan.
3. Cut tomatoes into 4ths then add the onions and tomatoes to the lamb.
4. Add herbes, peppers, beef bouillon and then add beer or wine to just barely cover the lamb.
5. Bring this to a simmer and keep it at a very low simmer for 7 hours.
6. Be careful not to let boil strongly as this will toughen the lamb.
7. Half way through, carefully turn the leg over with 2 large spatulas or very large spoons.
8. 30 minutes (or earlier) before you are ready to serve, if there is too much liquid in the pot, raise the heat to reduce this to a nice thick saucy consistence. Taste and add salt and pepper if needed.
9. Carefully lift the lamb out, keeping it on one piece, and place into a serving plate, deep enough to hold the sauce and vegetables. Serve with large spoon.
10. I serve this with couscous/semolina in a separate dish.

Ingredients

Instructions

1. Boil a pot of water with the chicken bouillon.
2. Wash the cauliflower bouquets and put in boiling water (with the chicken bouillon) for about 15 minutes, until tender.
3. Drain cauliflower and mix in food processor or blender with ½ of the whipping crème, the lemon juice and hazelnut oil.
4. Whip the other ½ of whipping cream until firm, add salt and pepper, then add this to the cauliflower preparation, folding in gently so that the whipped cream doesn’t fall.
5. Put in pretty glasses or verrines and chill in refridgerator for 2 hours.
6. Serve cool/cold with a small spoon of caviar or lump eggs on top.
7. 20 centiliters is equivalent to 0.84 cups but you can use a full cup!
8. http://www.convertunits.com/from/cL/to/cup