Recipes

Parsnip & Beetroot Crisps

Parsnip & Beetroot Crisps

Couverts4
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Ingredients

  • sunflower or vegetable oil for deep-frying
  • 2 parsnips peeled, halved and thinly sliced lengthways
  • 3 beetroot peeled and thinly sliced
  • salt and pepper
  • Dukkah spice mix
  • 1 tablespoon hazelnuts
  • 1 tablespoon sesame seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons dried mint

Instructions

  • Make the spice mix.
  • Dry-fry the hazelnuts and seeds in a small, heavy-based frying pan over a medium heat for 3 minutes until they emit a nutty aroma.
  • Using a pestle and mortar, pound the nuts and seeds to a coarse powder, or tip into a spice grinder and grind to a fine powder.
  • Stir in the mint and season well.
  • Set aside.
  • Pour enough oil for deep-frying into a deep saucepan and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds.
  • Deep-fry the parsnips in batches until lightly golden.
  • Remove with a slotted spoon and drain on kitchen paper, then tip all the parsnips into a bowl while hot, and sprinkle over half the dukkah spice mix.
  • Reduce the heat (the beetroot slices burn easily) and deep-fry the beetroot in batches.
  • Remove and drain on kitchen paper, then tip into a bowl and sprinkle with the remaining spice mix.
  • Serve the parsnip and beetroot crisps separately, or mixed together.

Notes & Wine Advice

For fried bread & dukkah bites,

remove the crusts of 4–8 slices of stale bread and cut them into bite-sized squares. Heat enough oil for deep-frying as for Parsnip & beetroot crisps. Deep-fry the bread in batches until golden brown. Remove with a slotted spoon and drain on kitchen paper, then tip into a bowl while hot and toss with 1½ tablespoons ready-made dukkah spice mix. Add salt or dried mint to taste and serve.
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Course; Snack
Cuisine; Arabic / Moroccan

Chilli & Coriander Dried Fruit & Nuts

Chilli & Coriander Dried Fruit & Nuts

Couverts4
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Ingredients

  • 125 g whole almonds
  • 2 tablespoons ghee or smen
  • 2 tablespoons macadamia nuts halved
  • 2 tablespoons cashew nuts halved
  • 125 g ready-to-eat dried apricots
  • 125 g ready-to-eat pitted dates
  • 1½ teaspoons finely chopped dried red chilli
  • grated rind of 1 lime
  • small bunch of coriander finely chopped
  • salt

Instructions

  • Put the almonds in a bowl and pour over enough boiling water to cover.
  • Leave for 5 minutes, then drain, refresh under cold running water and drain again.
  • Using your fingers, rub the skins off the almonds, then cut the nuts in half.
  • Heat the ghee or smen in a large, heavy-based frying pan over a medium heat, add the nuts and dried fruit and cook, stirring, for 4–5 minutes until the nuts begin to colour.
  • Toss in the chilli and lime rind and cook for a further 3 minutes, then season with salt and stir in the coriander.
  • Serve immediately.

Notes & Wine Advice

For chilli & coriander mixed nuts,

heat 2 tablespoons chilli oil in a heavy-based pan over a medium heat, add 250–350 g mixed nuts, such as almonds, cashews, macadamia and hazelnuts, and cook until they begin to colour. Season with salt to taste and toss in 1 tablespoon finely chopped coriander. Tip into a bowl and serve.
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Course; Basic recipe / Fruit / Nuts / Side Dish
Cuisine; Arabic / Moroccan

Herby Tomato & Caper Salad

Herby Tomato & Caper Salad

Couverts4
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Ingredients

  • 4 large tomatoes
  • finely sliced rind of 1 preserved lemon
  • 1 red onion sliced into bite-sized pieces
  • 2 tablespoons baby capers rinsed and drained
  • small bunch of flat leaf parsley finely chopped
  • small bunch of coriander finely chopped
  • small bunch of mint finely chopped
  • 2 tablespoons olive or argan oil
  • juice of ½ lemon
  • 1 scant teaspoon paprika
  • salt and pepper

Instructions

  • Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
  • Leave for 1–2 minutes, then drain, cut a cross at the stem end of each tomato and peel off the skins.
  • Cut into quarters, remove and discard the seeds and cut the flesh into thick strips.
  • Place in a large, shallow bowl and add the preserved lemon rind.
  • Add the onion, capers and herbs to the bowl.
  • Gently toss with the oil and lemon juice and season.
  • Sprinkle over the paprika and serve with warm crusty bread, if liked.

Notes & Wine Advice

For spicy tomato & preserved lemon salad, thinly slice 4–6 ripe tomatoes and place in a shallow bowl. Add 2 deseeded and finely sliced large green chillies and the finely sliced rind of ½ preserved lemon. Drizzle over a little olive or argan oil and season with salt. Gently stir in a finely chopped small bunch of coriander and serve.
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Course; Salad
Cuisine; Arabic / Moroccan

Dried Chilli Harissa Paste

Dried Chilli Harissa Paste

Couverts4 tablespoons
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Ingredients

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 10 dried red chillies soaked in water for 2 days
  • 4 garlic cloves chopped
  • 1 teaspoons sea salt
  • 4 tablespoons olive oil

Instructions

  • Dry-fry the cumin and coriander seeds in a small, heavy-based frying pan over a medium heat for 2–3 minutes until they emit a nutty aroma, then grind them to a powder in a mortar with a pestle.
  • Drain the chillies, chop off the stalks, and squeeze out most of the seeds.
  • Discard the stalks and seeds and coarsely chop the chillies.
  • Using a mortar and pestle, pound the chillies with the garlic and salt to form a thick, smooth paste.
  • Add the ground spices to the paste and pound again, then beat in most of the oil.
  • Spoon the paste into a sterilized jar and pour over the remaining oil.
  • Seal the jar and store in a cool place or in the refrigerator.
  • Use within 2 months.

Notes & Wine Advice

For pickled red chillies,

pour 400 ml white wine or cider vinegar into a saucepan with 2 tablespoons sugar, 2 teaspoons sea salt and 2 teaspoons coriander seeds. Bring the vinegar to the boil, stirring until the sugar has dissolved, then turn off the heat. Using a small sharp knife, slit 8 red guajillo or serrano chillies down one side, from the stalk to the tip, making sure you don’t cut right through them. Pack the chillies in a sterilized jar and pour the vinegar mixture over the chillies to cover completely. Seal the jar and store in the refrigerator for at least 2 weeks before using. Store in a cool place and use within 4–6 months. Serve whole as a starter or slice finely and scatter over salads, tagines or couscous.
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Course; Basic recipe / Sauce
Cuisine; Arabic / Moroccan

Ghee

Ghee

For clarified butter
Couverts225 gr
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Equipment

  • Saucepan

Ingredients

  • 450 g unsalted butter

Instructions

  • melt 450 g unsalted butter in a saucepan over a low heat and simmer it very gently for about 45 minutes, making sure it doesn’t brown.
  • Strain the clarified butter through a muslin cloth and store in a sterilized jar in the refrigerator, or in a cool place, for at least 6 weeks before using.
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Course; Basic recipe / Side Dish
Cuisine; Arabic / Moroccan

Smen

Smen

Couverts225 gr
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Ingredients

  • 450 g unsalted butter at room temperature
  • 100 ml water
  • 1 tablespoon sea salt
  • 1 tablespoon dried oregano

Instructions

  • Place the butter in a heatproof bowl and soften by beating with a wooden spoon.
  • Put the measurement water, salt and oregano in a saucepan, bring to the boil and cook for 4–6 minutes until it has reduced a little, then pour it over the butter and stir with a wooden spoon until well blended.
  • Leave to cool.
  • Knead the cooled butter with your hands, squeezing out any excess water.
  • Drain well, then spoon the butter into a hot, sterilized jar.
  • Seal the jar and store in the refrigerator, or a cool place, for at least 6 weeks before using.
  • Use within 3–4 wee
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Course; Side Dish
Cuisine; Arabic / Moroccan

Green Olives With Bitter Orange

Green Olives With Bitter Orange

Couverts4
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Equipment

  • Frying pan

Ingredients

  • 2 teaspoons coriander seeds
  • 1 fresh or preserved bitter orange
  • 450 g fleshy green olives pitted and finely sliced
  • 2 tablespoons olive oil
  • juice of 1 lemon

Instructions

  • Dry-fry the coriander seeds in a small, heavy-based frying pan over a medium heat for 2–3 minutes until they give off a nutty aroma, then crush them in a mortar with a pestle to release the flavour.
  • Peel the bitter orange, remove the pith, and finely slice the rind, discarding the rest.
  • Place the sliced olives in a bowl.
  • Add the sliced orange rind, crushed coriander seeds, olive oil and lemon juice and mix well.
  • Leave to stand for at least 10 minutes to allow the flavours to mingle.
  • Serve as a starter with bread, if liked, or as a side dish to accompany a tagine.

Notes & Wine Advice

For cracked green olives with cardamom & harissa,

put 350 g rinsed and drained cracked green olives in a bowl. Dry-roast 1–2 teaspoons cardamom seeds and ½ teaspoon black peppercorns in a small, heavy-based frying pan over a medium heat for 1–2 minutes until they emit a nutty aroma, then crush them in a mortar with a pestle. Add the crushed spices to the olives with 2–3 tablespoons olive oil, the juice of 1 orange and 1 teaspoon harissa paste and mix well.
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Course; Fruit / Side Dish
Cuisine; Arabic / Moroccan

Preserved Lemons

Preserved Lemons

Couverts1 450 g–1 litre jar
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Equipment

  • kitchen paper

Ingredients

  • 10 organic unwaxed lemons washed and dried
  • 10 tablespoons sea salt
  • juice of 3–4 lemons

Instructions

  • Slice the ends off each lemon and stand them on one end.
  • Using a small, sharp knife, carefully make 2 vertical cuts three-quarters of the way through each lemon, as if cutting into quarters, but keep the bases intact.
  • Stuff 1 tablespoon of the salt into each lemon, then pack into a large sterilized jar and seal tightly.
  • Store in a cool place for 3–4 days to soften the skins.
  • Press the lemons down into the jar until tightly packed, then cover with the lemon juice.
  • Seal the jar and store in a cool place for at least 1 month before using.
  • Use within for 3–4 months.
  • When ready to use, rinse off the salt and pat dry with kitchen paper.
  • Cut the lemon into quarters and, using a small, sharp knife, remove the flesh, seeds and pith.
  • Finely slice or chop the rind and use as required.

Notes & Wine Advice

 

For pickled lemons,

pack 8–10 small unwaxed lemons into a sterilized jar. Place 600 ml white wine vinegar, 2–3 tablespoons granulated sugar, 1 tablespoon coriander seeds, 2 dried sage sprigs and 2–3 dried red chillies in a small, heavy-based saucepan and bring to the boil, stirring continuously, until the sugar has dissolved, then reduce the heat and simmer for 5 minutes. Pour over the lemons, seal with a vinegar-proof lid and leave to cool. Store in the refrigerator for 2 weeks before using. (The pickled lemons can be stored in the refrigerator for 4–6 weeks.)
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Course; Basic recipe / Fruit
Cuisine; Arabic / Moroccan

White Chocolate Risotto

White Chocolate Risotto

Couverts6
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Ingredients

  • 25 g unsalted butter
  • 1 vanilla pod split in half lengthways
  • 250 g risotto rice
  • 4 tablespoons caster sugar
  • 75 ml white wine
  • 750 ml milk
  • 75 g gluten-free white chocolate grated
  • 6 peaches halved and stoned

Instructions

  • Melt the butter in a heavy-based saucepan.
  • Scrape in the seeds from the vanilla pod and cook, stirring, for a few minutes.
  • Stir in the rice and 2 tablespoons of the sugar and mix well.
  • Pour in the wine, bring to the boil and cook, stirring constantly, until the liquid has been absorbed.
  • Add a little of the milk and gently simmer, stirring, until the milk has been absorbed.
  • Continue to add the milk until the rice is soft but still holds its shape.
  • Remove the pan from the heat and stir in the grated chocolate, then cover and leave to stand.
  • Meanwhile, sprinkle the cut halves of the peaches with the remaining sugar and cook under a preheated grill until golden and bubbling.
  • Spoon the risotto into 6 serving bowls and top each with 2 grilled peach halves.

Notes & Wine Advice

For quick peach & rice dessert,

divide a drained 400 g can peaches in juice between 6 ramekins, then top with a 400 g can rice pudding. Sprinkle each one with ½ tablespoon demerara sugar and cook under a preheated grill until bubbling. Leave to cool before serving.
Calories per serving 157

Nutrition values

Calories: 410 kcal
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Course; Chocolate / Fruit / Rice
Diets; Gluten-Free