Moroccan Salad

Dish: Moroccan Spiced Roasted Sweet Potato & Chickpea Salad
Event: Lockdown Txoko...
Made By: Nathan



Ingredients (? people):

• 1 bag kale
• zest of 2 oranges
• sweet potatoes
• 1 tin chickpeas
• olive oil
• salt
• pepper
• smoked paprika
• cumin seeds 
• handful fresh parsley
• handful fresh coriander
• tbsp olive oil
• 3tbsp cider vinegar
• 1tsp ground cumin
• half tsp cinnamon,
• half tsp cayenne pepper
• 1tbsp manuka honey

Method:

A bag of kale, steamed to wilt then spun out in a salad strainer before roasting for a few minutes. Be sure to space the kale well to prevent to much steaming. Season, leave to cool and then mix in the zest of 1 orange.

Cut the sweet potato into small cubes, toss in olive oil, salt, pepper, smoked paprika and cumin seeds then roast for 15-20 mins until soft and a few coloured edges.

Roast a can of chickpeas - lightly toss in olive oil, salt and pepper.

Allow both to cool then in a mixing bowl add zest of 1 orange, a handful each of parsley and coriander then in a mug mix 3tbsp olive oil, 3tbsp cider vinegar, 1tsp ground cumin, half tsp cinnamon,  half tsp cayenne pepper, 1tbsp manuka honey and pour over the chickpeas and sweet potato. Mix well then spoon on top of kale.

Veg Stock

Dish: Vegetable Stock (for Vegetarian Tagine)
Event: Moroco (21 July 2018)
Made By: Nathan Harris

Ingredients (12 people):

• 1 tablespoon olive oil
• 1 large onion
• 2 sticks celery, including some leaves
• 2 large carrots
• 1 bunch spring onions, chopped
• 8 cloves garlic, finely chopped
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 2 litres water

Method:

• Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.
• Heat oil in a stock pot. 
• Add onion, celery, carrots, spring onions, garlic, parsley, thyme and bay leaves. 
• Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to the boil. 
• Lower heat and simmer, uncovered, for 30 minutes. 
• Strain. Discard vegetables.

Other ingredients to consider: mushrooms, aubergine, asparagus (butt ends), corn on the cob, fennel (stalks and trimmings), peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Mint Yogurt Dip

Dish: Mint Yogurt Dip

Event: Moroco (21 July 2018)
Made By: Nathan Harris

Ingredients (1 cup):

• 1 cup Greek yogurt 
• 1/2 cup finely chopped mint leaves 
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh juice from 1 lemon
• 1/2 teaspoon ground cumin 
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper

Method:

• Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine. 
• Season with salt and pepper to taste. 
• Let sit for 30 minutes
• Serve, or transfer to an airtight container and store in refrigerator for up to a week.