(serves 12 easily)
2 sheets puff pastry pressed together, about 18 x 12 inches, brushed with beaten egg
apple slices to cover pastry (about four apples)
handful each: pine nuts, cashews, pecans (all toasted)
dribble of honey to cover all (1/3 cup?)
dusting of cinnamon sugar
Bake at 180C, 350 F for 20 minutes.
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Slow-cooked Moroccan meatballs
(serves 6)
1 kg/2 lbs lean lamb mince
1 cup Panko (Japanese) breadcrumbs
1/2 cup milk
2 eggs, beaten
1/2 tsp ground cumin
sea salt and black pepper
sauce:
1 tbsp olive oil
2 tsps ras el hanout seasoning
2 tsps Baharat seasoning
1 tsp ground cumin
2 tsps ground turmeric
dash chilli powder
6 cloves garlic, minced
1/2 white onion, minced
4 soup-size tins whole peeled tomatoes
For the meatballs, simply mix all the ingredients together thoroughly and set aside. To make the sauce, heat the olive oil in a very large, shallow ovenproof dish and add all the spices, garlic and onions. Fry gently for 1 minute. Add tomatoes, squeezing them into bits as you put them in the cooking dish. Stir well and simmer for 15 minutes on the hob/stovetop.
Make the meatballs by gently rolling a golf-ball-sized chunk of the meat mixture in your hands — it will be a rather wet, fragile meatball. Drop each gently into the simmering sauce. Cook for five minutes on a gentle simmer, then carefully turn each meatball over.
Place the cooking dish into the “slow oven” and simmer for at least 1 1/2 hours, but as long as you like, within reason!
