Carrot & Olive Salad

carrot_olive_salad

With all the hot weather we’ve been having here in Sydney, I have become a bit of a fan of cold salads recently. Something fresh and light. This one I served with some beef steak done on the BBQ naturally. The sweetness of the carrot worked perfectly with the saltiness of the olives and meatiness of the beef. Really delicious. I blanched the carrots slightly as I often find them hard work when they’re raw. It worked a treat.

RECIPE:
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Moroccan Tomato Ketchup

ketchup

I do like a bit of tomato ketchup from the bottle once in a while, but I must say it’s way too sweet and strangely doesn’t really taste of tomatoes anymore. This is a simple, homespun sauce which takes a Moroccan character. Lovely and rich, and spicy too. It’s great served just as you would with normal tomato ketchup – dip your chips in it, smother your bacon sandwich. Cover your Christmas dinner with it for all I care – just give it a try!

RECIPE:
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Prawns in Chermoula

chermoulaprawns

Moroccan food is one of the greatest cuisines on earth. A huge array of flavours and techniques make it the finest Africa has to offer. The sophisticated blend of spices, fruit and prawns in this dish really make it stand out. Chermoula is a regular player in Moroccan cuisine and it’s perfect for seafood. A tangy, rich sauce that brings the best out of the prawns. This is a very easy dish to prepare. You can make the chermoula way in advance and it’ll stay fresh in the fridge for 3-4 days – that’s if you can resist for that long.

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Mechoui Lamb Skewers

mechoui

I can’t resist this delicious Moroccan lamb dish. It’s very very simple, but really very delicious. It’s perfect for the BBQ without any hassle or complicated techniques – which is great when you have a hangover as bad as mine today.

Merry Christmas.

RECIPE:
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Moroccan Crumpets

OK, let me start by saying these are fabulous little crumpets. Similar to English crumpets but much lighter in texture. The dish didn’t happen without a few dramas however. It’s not often that I have to second guess a recipe, but when I looked at the quantities this one originally stated for a serving of 16 pancakes I thought to myself “are we talking table cloth sized pancakes?!” Nonetheless I carried on regardless and let’s just say the recipe was a bag of old nonsense. I had to adapt it massively to get it right. As it stood, I made about 30 pancakes and amazingly I had only used 1/2 the batter so, I added heaps more flour to make a dough, kneaded and let it rise again. Then baked 2 whole loaves of bread! I shall save the author of the original recipe any embarrassment by keeping their name anonymous.

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Lamb Cutlet Tagine with Harissa and Beans

I was in a BAD mood today for some reason. Maybe I was hungry. Who knows!? Anyway, I stomped into the kitchen taking no prisoners. I had no set plan when I began making this dish so really didn’t know what to expect. I was amazed that it was utterly delicious. I had seconds unfortunately, so I will be suffering at the gym tomorrow as a reward.

RECIPE: (SERVES 4):
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Moroccan Zucchini & Tomato Dip

This was a snack item. I had eaten a huge lunch and so didn’t want a massive dinner. I made this to eat alongside some bread. It worked a treat. It was fresh and flavoursome.

RECIPE:
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