Chocolate Banana Bread

INGREDIENTS
2 cups plain flour
2 tsp baking powder
1 cup caster sugar
3 bananas, mashed
125g unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup dark choc-chips
icing sugar, to dust

METHOD
Preheat the oven to 180C.
Grease a 24 x 13 x 7cm loaf pan.
Sift the flour and baking powder into a bowl.
Add the caster sugar.
In a separate bowl, combine the bananas, butter, eggs, vanilla and choc-chips.
Add to the dry ingredients and stir until just combined.
Pour into the loaf pan.
Bake for 1 1/4 hours.
Dust with icing sugar, serve warm.

SERVINGS
4 (large!!!)

SOURCE
Bill Granger Bill's Food

Moroccan Couscous

INGREDIENTS
200g instant couscous
375mL chicken stock
2 tbs unsalted butter
1/2 cup green olives, pitted, sliced
1/4 preserved lemon,chopped (discard the pulp)
2 tbs flat leaf parsley, chopped
pistachios, slivered

METHOD
Place couscous in a large bowl.
Bring chicken stock to the boil then pour over couscous.
Add butter and stir until melted.
Set aside for 15 minutes.
Add olives, preserved lemon, and parsley.
Season well and serve with slivered pistachios.

COMMENTS
Lemon juice can be added if preserved lemon is unavailable.

SERVINGS
8

SOURCE
Delicious Let's Entertain

Lamb Tagine

INGREDIENTS
1.5kg shoulder lamb, diced
1 large red onion, grated
2 garlic cloves, crushed
1 bunch coriander, leaves chopped
1 cinnamon stick
1 tsp ground cumin
1 tsp ground ginger
1 tsp paprika
1 tsp saffron threads
6 tbs (120mL) olive oil
1 large piece orange peel
810g can diced tomoatoes
2 tbs tomato paste
1 1/2 cups (375mL) beef stock
1 bay leaf
30g butter, diced
2 tbs honey
240g can chickpeas, drained, rinsed
1/2 cup green olives
Chopped mint, to garnish

METHOD
Combine the lamb, onion, garlic, coriander, spices, oil and 1 teasponn salt in a bowl.
Cover and refrigerate overnight.
Preheat oven to 160C.
Heat a non-stick frypan over high heat.
Add the lamb in batches and fry until lightly browned all over.
As the meat is cooked, place in a tagine or casserole dish.
Add the orange peel.
Drain the tomatoes, reserving the juice.
Set the tomatoes aside.
Combine the juice and tomato paste.
Add to the meat with the stock and bay leaf.
Cover and bake in oven for 1.5 hours.
Use a slotted spoon to transfer meat to a plate.
Place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a frypan).
Add the tomatoes and butter and reduce for 2 minutes.
Add the honey, chickpeas, olives and meat.
Cook, stirring for 1-2 minutes.
Garnish with mint.

COMMENTS
Dried apricots and prunes can also be added before baking for some extra flavour.

SERVINGS
8

SOURCE
Delicious Let's Entertain