So I think it’s time I posted more than my standard weekly Wordless Wednesdays which seems to be symbolic of my mindset and life at the moment!!! Too much going on and too little time for blogging!
It is a beautiful book with exactly what the name suggests lots of recipes of Moorish origin with a slightly modern and refreshing twist to them!
We celebrated our Easter a little non-traditionally this year and whilst the Easter bunny did visit the far corners of Morocco and we had lamb, it all had a slightly Moorish twist!
For starters we had little Spicy Green Gazpacho Shooters which were refreshing and just tasted of spring!
And a Mezze platter with the following:
Green Split Pea Dip with Black Olives and Goats Cheese
Labne with Harissa
Hummus with Pistachio and Sumac Dukka (basic hummus with some Dukka added in)
Baba Ganoush ** my own recipe at end of post
Roast Red Pepper, Chili and Feta ** my own recipe at end of post
Artichokes in Olive Oil and Lemon
All served with some toasted pita breads.
For the main course, (sorry no pics, too many hungry mouths!) I made the Roast Leg of Lamb with Baharat which was lamb marinated overnight in Baharat Spice Mix and oven roasted. As he quite rightly describes in the recipe, the aromas wafting around the house were really quite irresistible!
And then for desert the Chocolate Pistachio Cake which is really as good as it sounds. Now I’m not having a good run on the baking of late so it didn’t look quite like the one in the book (do they ever??), but this came out really nicely, smothered in some honey and orange water flavoured cream and covered in a chocolate ganache, delicious!!
I can’t wait to try some more of their recipes out and definitely have their other books on my wishlist!
Traditionally Baba Ganoush and Hummus have tahini as an ingredient but we aren’t wild about it so I generally omit it from these dishes. You can add it if you like.
3 large aubergines, cut in half and scored
Salt and pepper
4 Garlic cloves, peeled and crushed
1 cup flat parsley, finely chopped
Juice of 1 lemon
½ red chilli, finely chopped with seeds removed (or add more if you like it hot!)
Preheat the oven to 220°C. Score the cut sides of the halved aubergines and place on a baking tray. Season with salt and pepper and drizzle with olive oil. Cook in the oven for about 15-20 minutes. They should be completely soft when you prick with a fork.
Remove and scoop the flesh out with a spoon. Discard the skins. Puree the pulp in a food processor for a few seconds; add the garlic, chilli and parsley and pulse a bit more. Season to taste with the lemon juice, olive oil and salt and pepper.
Roast Red Pepper, Chili and Feta
3 red peppers
3 cloves garlic
½ red chilli finely chopped
¼ cup olive oil
Fresh thyme leaves
1 cup goats feta
Roast the peppers in the oven at a high temperature or on a grill for a few minutes until the skins are blackened. Place in a plastic bag for a few minutes to rest. Remove from the bag, draining the seeds and liquid and peel the outer skins away. Slice the flesh of the peppers into strips.
Gently heat the olive oil and add the garlic, chilli and thyme for a minute or two. Don’t let the garlic burn. Add the peppers, remove from the heat and leave to cool. Add the feta once the mixture has cooled.