Moroccan Fare

I had a funny experience going down the market on Friday, I bumped into a a local trader who offered me his wife in exchange for a goat, well I didn't have a goat so I gave them dinner and he gave me his word that he would stop offering his woman out for livestock.
Then as the night progressed a strange handsome dealer came into town, shook hands with the trader and before I knew it I was married and we eloped into the sunset.
Moroccan night at the Holden's brought Lisa and Christian,some friends who we haven't seen in ages and what a grand night was had!



I'd been given a Moroccan cookbook for my birthday and I haven't had chance to use it yet so was dying to try it out. I chose well, recipes that were quick and easy.

Carrot and orange salad- lovely, fresh and aromatic
Sardine sandwiches - deep fried with chermoula
Baked eggs - delicious

All served with tomato salad and home made babaganoush (see recipe from another post)

Carrot & Orange Salad
3 x sweet oranges
1 lb carrots
2 tablespoons lemon juice
1 teaspoon cinnamon
1 tablespoon caster sugar
1 tablespoon orange flower water
Small mint leaves to serve
Cut off the tops and bases of the orange, peel ensuring all the pith is removed then segment into pieces.
Peel and julienne the carrots.Add the lemon juice,cinnamon,sugar,orange flower water, and a small pinch of salt. Cover the carrots and refrigerate until required.
When ready to serve, place the carrots in the middle of a serving bowl and arrange the orange around the side.

Sardine sandwiches
8 sardines gives 1 sandwich each so just double up as required
Olive oil for frying
1 tablespoon grated white onion
1 garlic clove
3 tablespoons chopped flat leaf parsley
3 tablespoons chopped coriander
1/4 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp fresh ground black pepper
1/2 tsp cumin
1/2 tsp lemon zest
2 tsp lemon juice
2 tsp olive oil

Have the fishmonger butterfly the sardines
To make the stuffing take the onion, add the garlic,parsley,coriander,cayenne pepper,paprika,black pepper,cumin,lemon zest, juice and oil- mix well.
Place the sardines skin side down, spread the stuffing evenly and then cover with another sardine. Place in seasoned flour.
Heat the oil to a depth of 5mm,get the oil really hot and then place the sardines in the oil and cook until evenly brown but don't cook too long, about 3 mins.

Baked eggs- another Yottam Ottolenghi!
300g rocket
2 tbls olive oil
4 free range eggs
1 garlic clove crushed
50g unsalted butter
pinch sweet paprika and dried chili flakes
6 shredded sage leaves
Maldon sea salt

Place the oil in a pan and add the rocket and a sprinkle of salt, cook until wilted.
Transfer to an oven dish and make 4 wells in the rocket, brake the eggs into the wells. Cook for 15 mins.
Mix yogurt and garlic
Melt the butter in a pan until foaming then add the paprika, chili and sage leaves
Take eggs out of the oven cover in the yogurt then the butter and serve.