Showing posts with label Moroccan. Show all posts
Showing posts with label Moroccan. Show all posts

Thursday, July 25, 2013

Inventing - Chick Pea Pancakes

Have you ever had that amazing feeling of thinking of something awesome for the first time? You feel like you've made this immense world-changing discovery because for you, it wasn't there, then you thought of it and it was. I've gotten it a few times in my lifetime. Sometimes for almost child-like discoveries of working out how something works without being shown. Sometimes for thinking of a novel way of using an ordinary household item. And sometimes for inventing recipes that blow my mind.

I know the I wouldn't be the first person to make these. I know that they possibly even exist as a traditional dish that's been around for generations. I also know that I invented them. In my world, anyway. In a food-related email discussion (I have a lot of those. A lot), we were talking about chick pea fritters and their awesomeness when I had a lightbulb moment. Chick pea pancakes. Savoury pancakes are already awesome, how about I make them with chick pea flour? I already had a Moroccan stew in the slow cooker that was requiring some form of side when I got home. What would be better than chick pea pancakes to dip in the saucy deliciousness? Armed with just this thought and an off-by-heart pancake recipe (more pikelet than crepe). I thought I would try it for the first time almost identically, minus sugar. I ramped up the baking powder and bicarb to ensure fluffiness with the new flour and voila. They were good. Really good.

This is pretty much going to be my go-to 'bread' recipe for all Middle Eastern and Indian dishes I make from now on, I'd say. My husband says they are like a cross between a pappadum and a paratha. So whilst it's probably not a new dish out there in the big wide world - I invented these. 100% from idea to finished product. And I'm pretty darned proud!


Chick Pea Pancakes
serves 4 as a side
1 cup chick pea flour
1 tsp baking powder
1 tsp bicarb
1/4 tsp salt
1 large egg, lightly beaten
1/2  cup water
1 tbsp butter (I actually use olive oil spread)
More butter/spread for frying

Whisk chick pea flour, baking powder, bicarb and salt together to fully combine.

Make a well in the middle of the dry ingredients and add the egg and water, whisk until a smooth batter is obtained.

Melt the butter in a fry pan on a low heat. Pour this into the batter whilst whisking and make sure it is fully incorporated.

Put the pan back on the heat and a minute or so later, pour the batter into the pan for making pancakes to your desired size. The first time I made big ones, the next time I made pikelet size ones.

Fry until bubbles start forming on the surface, around 3 minutes. Then flip over and cook for another 1-2 minutes or lightly golden on the other side.

Store on a plate in a really low oven to stay warm as you repeat the process until all cooked.

Sunday, April 14, 2013

Instagrams of Yumness - Moroccan Carrot, Cauli and Ruby Red Grapefruit Salad‏

So, I've been pretty slack with the photographs lately - so you'll only be getting phone pictures for a while. Sorry about that.

I've been somewhat pre-occupied with researching and booking our upcoming holiday, so everything else has fallen by the wayside.  Seriously, so excited! At times like this, my memory is even worse than usual. Do you ever buy a specific ingredient with a specific dish in mind - then completely forget why? I do. All. the. time. I bought some ruby red grapefruit last weekend. I can only imagine that it was for some form of salad, given that it got back up to 37C, despite being April. I can't remember what I planned to pair with it, but a salad still seemed like a good idea.

Lately I've been wanting Moroccan flavours. I haven't had a great deal of Moroccan cuisine (despite being in love with my tagine and using it to cook everything), but I had leafed through a Moroccan cookbook a few weeks back and thought that they would go well with the grapefruit. A lot of recipes call for harissa paste, which I knew was a chilli paste of some description, but I didn't know the specific flavours. I found a recipe online and gave it a go, using it as a rub on a slow-roasted lamb leg but I can't say that I was all that excited by it. I decided to try a commercial one, to see what it was 'supposed' to taste like. Much better. Zesty, with a decent residual heat. Cumin and caraway stronger than the one I made. Perfect for a salad dressing. I added honey for sweetness, herbs for freshness, crunchy veges and some seeds for texture.

Quite impressed with the results. Fresh and spicy at the same time. Really easy to prepare as the food processor does all the work. Perfect salad for a warm night. Paired beautifully with steaks. Next time, I would consider adding some fetta or goats cheese and toasting the seeds.

Moroccan Carrot, Cauliflower and Ruby Red Grapefruit Salad

Half head cauliflower
4 small carrots
4 big sprigs flat leaf parsley
4 big sprigs basil
4 big sprigs coriander
handful pepitas
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 red grapefruit

2 tsbp harissa paste
2 tbsp honey
2 tbsp grapeseed oil
1/4 tsp salt
2 tbsp grapefruit juice

shaving of pecorino to serve

Break the cauli into florets, and put it through the processor, pulsing until it resembles rice. Put it in a bowl big enough to hold the whole salad. Do the same with the carrots, add to the bowl. Do the same with the herbs, but leave slightly bigger.

Segment the grapefruit, breaking it up over the bowl of the processor to catch the juice. Break the segments into small pieces and add to the bowl of vegetables. Add all of the seeds, and fold together, mixing thoroughly

To the grapefruit juice in the bowl of the processor, add the harissa paste, honey, grapeseed oil and salt. Blend to combine, check for seasoning.

Pour dressing over the vegetables and mix thoroughly, then serve with pecorino. As I said, next time I'll use fetta or goat's cheese.