COOKING COMPANION
HOW TO...
Moroccan store cupboard
stock your
Christine McFadden, aka T e Dorset Foodie, on the vital store cupboard staples for cooking great Moroccan food at home…
T
his time last year I was basking in the Moroccan sun, and, more importantly, spending happy hours with the chef at
the riad where we were staying. She patiently showed me how to make an authentic tagine, steam couscous properly, and to make baghrir (aka ‘Pancakes of the T ousand Holes’) – the most delicious breakfast pancakes ever. Even better, she gave me a fragrant tour of her spice cupboard, and explained the essentials. If you cook regularly, you’ll probably
already have some Moroccan ingredients, such as cinnamon sticks, cumin seeds and couscous. And now that the cuisine is so popular, there’ll be no problem getting any extras – they’re really easy to fi nd in good supermarkets and delis, and online.
Peppercorns (black and white) ✓ Saffron ✓ Turmeric ✓
SPICES Caraway seeds ✓ Cardamom pods (green) ✓ Cinnamon sticks ✓ Chilli flakes ✓ Coriander seeds ✓ Cumin seeds ✓ Fennel seeds ✓ Ginger (ground) ✓ Nutmeg (whole) ✓ Paprika ✓
BUYING AND STORING SPICES
❤ Buy whole spices and grind them yourself. The fl avour will be fresher and stronger.
❤ Make sure they’re well within the use-by date.
48 | THE WEST COUNTRY FOODLOVER
❤ If buying loose spices, buy in small quantities and use a shop with a rapid turnover.
❤ Store in airtight containers away from light and heat.
GRINDING SPICES
❤ Nothing beats freshly ground spices for aroma, and fl avour. Use a dedicated electric coff ee mill for large amounts, otherwise use a mortar and pestle or even the end of a rolling pin.
RAS EL HANOUT – THE ESSENTIAL MOROCCAN SPICE MIXTURE
Meaning ‘head of the shop’, referring to the shopkeeper’s special spice blend, ras el hanout has a curry-like fl avour and a spicy, fl oral fragrance. Just a whiff of it instantly reminds me of Morocco. It’s easy to fi nd in major supermarkets.
TRY A TAGINE…
The shape of the traditional Moroccan cooking pot known as a tagine is easily recognisable: with its conical lid and shallow bottom, it’s an earthenware pot that allows meat to be cooked with less liquid. Because of its design, the steam rises up inside the lid, with the liquid condensing back into the dish to keep your food lovely and moist while cooking.
We love this vibrant, colourful
version, which can be used in the oven as well as on the hob with a heat diff user.
Large traditional tagine (£29.99)
www.lakeland.co.uk
MORE MOROCCAN ESSENTIALS
Argan oil: Expensive wow-factor oil extracted from argan tree nuts. Exquisite fl avour similar to roasted hazelnuts. Sprinkle over salads, vegetables, couscous, fi sh or pancakes. Make sure you use culinary argan oil, rather than the oil used for cosmetics.
Couscous: Available in small or large
granules (matfoul). Large granules are easier to cook as they’re less likely to turn to a mush.
Harissa sauce: A gloriously rich paste of crushed chillies, red peppers, caraway, cumin, garlic and olive oil. Swirl sparingly into tagines, soups, yoghurt or couscous, or spread it on bread. Totally addictive.
Nigella (onion) seeds: Tiny black seeds with a distinctive Moroccan fl avour. Sprinkle over breads, salads, couscous and rice.
Preserved lemons: A signature Moroccan ingredient – small thin-skinned lemons preserved in brine or olive oil. Chop and add to salads, couscous, tagines, fi sh and chicken dishes.
Rose water, orange fl ower water: Floral waters for adding gentle fragrance and fl avour to cakes, desserts and ices.
NUTS AND DRIED FRUIT
Moroccans have a sweet tooth, so these are essential for snacks and for adding to tagines, couscous, salads and desserts.
❤ Almonds ❤ Pistachios ❤ Apricots ❤ Dates
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