About Ground Recipes

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  Aleecha
  This is an Ethiopian vegetarian stew made with Berbere. Full of flavour and very filling.
  Avgolemono (Greek egg and lemon soup)
  Every Greek grandmother has their own version of this classic soup and chicken dish. Ground's recipe is based on a traditional recipe (always the best) and uses our Moroccan Preserved Lemon.
  Bagna Cauda
  The hot garlic and anchovy sauce contrasts well with the freshness and simplicity of the vegetables. Quick and easy! Serves 4.
  Baharat-Spiced Smoky Eggplant
  For some reason eggplant and Baharat seem to be made for each other.
  Baked Squash with Ras al Hanout, Wild Rice and Mushroom Stuffing
  Stuffed vegetable dishes are easy to cook and so impressive to serve. We use the little buttercup squash pumpkins, but you could stuff eggplants or capsicums with this filling as well.
  Barbequed Chermoula Fish in Banana Leaves
  How simple is this! You can get banana leaves (often frozen) from Asian supermarkets or Polynesian shops.
  Basil
  Other ideas on using basil.
  Basil Pesto
  So versatile!
  Beetroot
  Simple ideas on using beetroot.
  Berbere-Spiced Carrot Soup
  A more western soup but with a little spice to tantalise the tastebuds.
  Biriyani Prawns and Rice made with Baharat
  Tamarind gives a slightly tangy note to this rice dish. It is a unique flavour that is worth going to the extra effort of getting and using. Most good Asian shops will have it.
  Braised Red Cabbage with Beetroot & Apples
 

  Broad Bean Salad with Mint
  This recipe is different, easy, and delicious!
  Broad Bean Smash
  The other day we made the following yummy mixture to use up some broad beans. It went well on chunky toasted bread, but also on top of salad greens.
  Buttered Grated Beetroot
 

  Chermoula Char-grilled Baby Octopus
  There is nothing nicer than char-grilled baby octopus on the barbeque in summer. This recipe adds piquancy to the octopus.
  Chermoula Vegetable Kebabs with Spicy Tomato Sauce
  This recipe adds a real sparkle to a vegetarian option on the barbecue. Of course the hot tomato sauce can be used with other dishes as well.
  Chicken Tagine with Chermoula
  This is a more traditional way to use Chermoula. We have used a deep frying-pan to make this dish, but of course if you have the 'real deal' you should use a pottery tagine to make this in.
  Chopped Tomato Salad with Berbere
  This wonderful salad requires a bit of chopping, but then you just throw everything together for a salad with a refreshing zing.
  Courgette and Pounamu Dukkah Pasta
  A very quick and easy way to create a healthy delicious pasta meal.
  Courgettes
  Other ideas on using courgettes.
  Crab Parcels with Red Harissa
  This is Ground's version of what are commonly called "Briks" in the Middle East. A savoury "pie" parcel that should appeal to everyone.
  Creamy Chick-Pea Soup with Dukkah
  With this soup served in little teacups it makes an elegant appetiser. Or you could just serve heaps of it in soup bowls for the family dinner.
  Creamy Chilled Basil, Pea & Lettuce Soup
 

  Crunchy Beetroot Salad
 

  Doro Wat with Berbere
  This is a traditional Ethiopian chicken stew made with Berbere, where both the chicken and the egg are used. No need to worry which came first.
  Eggplant and Tomato Braise with Chermoula
  This makes an excellent vegetable side dish with meat. It is a tasty way to cook eggplants to give lots of flavour.
  Eggplant Salad with Toum Dressing
  Toum goes well with the "meaty" texture and flavour of eggplant in this salad. Once the eggplant is cooked it is so simple to put this impressive salad together.
  Egyptian Dukkah Fried Eggs and Bacon
  OK, here's a recipe for you guys that just want your bacon and eggs for breakfast. The eggs are a bit different, but well worth the effort!!
  Fetta Rocket & Zucchini Slice
  A favourite from my mother.
  Fettucine with Fresh Tomato Sauce
 

  Fish with Baharat Braise and Pasta
  This is a superb dish that is incredible just because of the addition of herbs and spices. A no-fuss dish that looks as spectacular as it tastes.
  Fish with Pounamu Dukkah stuffing
  Although the butter sauce is rich, it is a great complement to the fish and Pounamu Dukkah stuffing.
  Giant Zucchini Cake
 

  Gooseberry Butter Filling For Tartlets
  This can also be used as a filling for sponge cakes etc. It comes from Stephanie Alexander's book The Cooks Companion (available from Ground Culinary Centre). Make it ahead of time (it keeps for at least 2 weeks in the fridge) and use some sweet shortcrust pastry (bought or make your own) to make interesting little tartlets.
  Greek Rocket Salad
 

  Ground's Easy Chicken Stew with Ras al Hanout
  This recipe is simple to make, but still has a nice Moroccan flavour.
  Harira Soup with Berbere
  This is actually more like a stew than a soup, as it is full of vegetables, pulses and pasta. Easy to make, filling and tasty. Make enough to freeze the leftovers for later.
  Herb Fritters
  Serves 4-6. The herb sprigs become mouth-wateringly tender as they cook.
  Hot Smoked Salmon Salad with Chermoula Dressing and Sauteed Limes
  The combination of Chermoula and sauteed limes is wicked! And of course hot smoked salmon, avocado and bulgur make this a salad meal that is fresh, healthy and delicious. It will really impress.
  Jenny's Layered Salad with Za'atar
  This salad is actually a platter with layers of fish, salad and potatoes that serves as a one-dish dinner for 4. It is fresh and filling with a great combination of flavours. You can add other bits and pieces to taste.
  Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing
  You could easily use another coleslaw dressing of your own choice (I would try it with mayonnaise or perhaps yoghurt).
  Kokoda/Ceviche with Ras al Hanout
  Pacific Islanders, Mexicans and South-East Asians all have a recipe for raw fish 'cooked' in the acids from citrus fruits. A simple and divine way to eat fish. Use any good white fish, but make sure it is really fresh. The addition of the Ras al Hanout gives this dish a new depth of flavour.
  Lettuce
  Other ideas for using lettuce.
 
 

  Membrillo Almond & Sherry Tart
  This recipe plays on the traditional Galician dessert with a twist.
  Membrillo Cup Cakes
  Cup cakes with a difference.
  Membrillo, Feta and Preserved Lemon Canapes
  Very pretty little, easy-to-make canapes to serve at your next dinner party.
  Mint, Potato and Kumara Parcels with Baharat
  A recipe that will please any good Kiwi who likes their kumara and potatoes. The addition of warming spices that go so well with kumara lifts these potato parcels to another level.
  Minted Couscous Salad with Berbere
  Couscous makes a nourishing and interesting salad, not just a base under meat and fish. This one is full of all sorts of goodies, so makes a meal in itself.
  Moorish Nut Crust Pie with Ras al Hanout
  This vegetarian pie is unusual as it has a potato base and a nutty bulghur crust to it. Even non-vegetarians will love it.
  Moroccan Couscous, Preserved Lemon & Almond Stuffing
  A light, exotic stuffing, perfect for poultry but also great with fish, lamb and veal.
  Moroccan Tomato & Preserved Lemon Salad
  This fresh tomato salad is obviously best if you use vine-ripened tomatoes, not watery flavourless supermarket tomatoes. Never keep your tomatoes in the fridge; they will not ripen and develop their flavour fully.
  Mrouziya (Honey Spiced Lamb with Ras al Hanout)
  This Moroccan dish is a little more complicated because of the addition of the traditional smen, which you will have to make yourself (you will find the recipe on our web site). The advantage is that once made, smen can be kept and added to other dishes to make them interesting. If you really can't be bothered making smen then use equal parts of olive oil and butter (or Asian ghee), though the result won't be quite as authentic.
  Muhamara (Walnut & Pomegranate Dip)
  Another traditional recipe from Egypt. A smooth, flavoursome dip that is great served with almost anything.
  New Potatoes
  Simple ideas on using new potatoes.
  Olive, Herb and Walnut & Pomegranate Salad with White Beans
  So simple, but so exotic.
  Pan-fried Fish with Chermoula, Chickpea and Roasted-Onion Salad.
  This is more a meal than a salad. If you don't want to go to the trouble of soaking the chickpeas overnight (or you forget to) then you can used canned, cooked chickpeas and leave out the bay leaf and halved onion.
  Pasta Bows with Mashed Courgettes, Parmesan and Basil
 

  Pasta Tapoa
  This pasta dish is reminiscent of Pasta Arriabata, but with a good earthy flavour from the Berbere.
  Penne with Garlic, Oil and Rocket
 

  Plums
  Simple ideas for using plums.
  Prawns with Tahini Sauce and Dukkah
  We love prawns. Buy green (uncooked) prawns and cook them simply and then add the accompanying sauce. To peel a green prawn, hold it by the tail and first pull off the head. Then peel off the body shell in small segments by unwrapping the prawn. Leave the tail intact.
  Preserved Lemon and Pine Nut Salsa
  Serve this refreshing salsa on the side of meat, fish or lentil patties or falafel.
  Preserved Lemon and Rocket Sauce
  This versatile tangy sauce can be served over the top of poached chicken, veal cutlets, eggs or firm fish.
  Preserved Lemon Chicken Fricassee
  Chicken fricassees went out of fashion (probably because of the cream content), but the lemon helps cut through the richness of the cream in this recipe. It produces an elegant dish with just a touch of exotica.
  Preserved Lemon Dressing
  This yummy dressing is great with grilled meats. It can be kept in the fridge for about 3 to 4 weeks (if it lasts that long).
  Preserved Lemon Risotto
  Although risottos generally take a bit of time, the energy spent constantly stirring is well-rewarded with a creamy, flavoursome dish.
  Quick Apple Cake
 

  Ras al Hanout Chicken with Almond Crust
  This dish serves quite a few people, but it is worth making this amount as it will disappear quickly, and any leftovers can be eaten the next day. It is a little fussy to make but it is worth the effort for the amazing end result that is certain to impress dinner guests.
  Ras al Hanout-Spiced Aubergine
  A lovely deeply-flavoured vegetable stew. This is one of those dishes that is all the better for a day in the fridge, during which time the flavours seem to mellow.
  Red Cabbage
  Other ideas on using red cabbage.
  Red Currant Dressing
  This dressing is to go with the Smoked Salmon Salad with Red Currant Dressing recipe. See the recipe index for salad recipe. Makes about 2 1/2 cups.
  Roast Beetroot with Baby Spinach and Feta
  Any small salad leaves are good here; rocket, baby red chard or watercress all make nice variations.
  Roast Chicken with Red Harissa
  A warm twist to a traditional roast chicken.
  Rocket & Almond Pesto
 

  Rosemary Pesto Chicken on Broad Bean Pasta
  If you can't get the Emilian egg pasta, any rich egg noodle will do.
  Rosemary Pesto on Beans with Ciabatta
  This is one of those dishes that use good fresh flavours in a wonderful combination. It is simple dish that reminds you of lazy lunches in Italy. Serve with a glass of crisp white wine.
  Rosemary Pesto Palmiers
  Naughty but nice. A twist on a French classic.
  Scallopini - Simple Ideas
  Here are some easy ideas on what to do with scallopini.
  Seafood Tagine with Chermoula and Moroccan Preserved Lemon
  Not a totally traditional tagine, but very yummy anyway.
  Sega Wat with Berbere
  Ethiopian Lamb Stew made with Berbere.
  Sicilian Pumpkin, Pecorino, Spezie & Baby Spinach Salad
  If you can't find pecorino cheese, you can use a fresh parmesan or other grana padano cheese.
  Simple Red Currant Jelly
 

  Slow-Cooked Zucchini
  In this recipe, the zucchini are cooked until they are completely soft. They make a nice spread on slices of Turkish bread, or serve it with grilled fish, or warm or cold as a side dish. The recipe comes from Stephanie Alexander's "Cooks Companion" - available at Ground Culinary Centre.
  Smen (Aged Butter)
  Smen, an aged butter similar to Asian ghee, is a prized flavouring ingredient in Moroccan dishes. Smen is made from clarified butter, dried herbs, and salt. It is aged in small earthenware pots in a cool, dry place until it acquires an aroma and consistency similar to Roquefort cheese. Berber farmers in southern Morocco bury a tightly sealed pot of smen on the day of a daughter's birth, unearthing it years later to flavour the couscous served on her wedding day. Berber tradition notwithstanding, I suggest you use the smen within six months. You will need to make the smen well in advance as it requires a couple of weeks to develop its flavour. A teaspoon or two is usually all that is required to impart the characteristic taste to a dish of couscous or to the sauce of a tagine. You can substitute equal parts butter and olive oil in place of smen in a recipe, if you prefer.
  Smoked Salmon Salad With Red Currant Dressing
  Serves 4
  Spezie Spiced Arancini
  Arancini means 'little orange' and these deep-fried rice croquettes are named after the oranges they resemble. They are usually filled with mozzarella so that when they are broken open the stringy, melted cheese is mixed with the rice, which contrasts with the crisp crumb. The addition of Spezie to this one makes them truly Sicilian.
  Spice-charred Chicken with Toum
  Toum goes best with grilled chicken. This recipe does have a light spicy lift to it with the Berbere paste. 'Garlicy' but great.
  Spiced Beetroot Cake With Mascarpone
  Serves 8.
  Spiced Carrot Salad with Feta, Olives and Red Harissa
  Although called a salad, this dish is unusual in that it can be eaten like a part of a mezze table, or tapas spread, as the spicy carrot mixture is spreadable.
  Spiced Whitebait with Toum
  Why not try something a bit different (and lighter) than the usual whitebait fritters. The flavour of the whitebait is not overpowered by the cumin and Toum, just enhanced.
  Spicy Tomato and Pea Soup
  I love this soup, and have also made it successfully while camping with tinned, crushed tomatoes. The chapattis to serve with the soup are optional, but great if you have some!
  Squid with Rocket, Potatoes, Eggplant & Preserved Lemon
  Kingfish, tuna or baby octopus are just as good as squid with the roast vegetable 'salad'. It seems like a lot of garlic, but when cooked this way the cloves lose their sharp pungency and have a mellow smooth flavour.
  Steak & Mash with Membrillo Sauce and Salad
  How to jazz up a good old steak and mashed spud into something exotic.
  Tom Kha Gai (Thai Coconut Soup)
  You can make this recipe with various ingredients other than chicken - prawns, scallops, crab claws, or a mixture of seafood (including fish) or thinly sliced beef. I have also used other vegetables such as courgettes, carrots etc with vegetable stock for vegetarians, which is not exactly traditional but it is yummy.
  Tomato and Anchovy Dressing
 

  Tomato and Basil Pesto Tarts
  Simple and tasty!
  Tomatoes
  Other ideas for using tomatoes.
  Tunisian Capsicum Salad with Red Harissa
  This salad looks stunning and has a wonderful flavour with the mix of egg yolks and Red Harissa. An easy but spectacular salad with a difference.
  Warm Green Bean Salad
 

  Warm Haloumi with Radish, Apple & Pecan Salad
  This makes a large quantity so halve it if you are only making for 2-3 people.
  Warm Lamb and Potato Salad with Rocket Dressing
  Simple and delicious.
  Waterfall Beef Salad
  Here is a recipe that is incredibly easy and tasty, too.
  Za'atar-encrusted Pork Fillets
  A simple dish with special Middle Eastern flavours.