Insert Recipes

Insert Recipes

We Learnt So Much in Ess A E I O U

Amazing family dinner and as you can see on the table a feast and several other dishes were also learnt.

Interesting lighting for food a lovely blue hue

 

 from the overhead lighting that changed colour all through dinner we had many lovely lighting affect. 

Another one of Sandy's cookbooks to Morocco
and more new cooking friends to add to her growing list.


 

 

 

 

Can't teach old dogs new tricks

Me

 

 

  and my teacher

 and lets just say the noise I made would be as good as my singing

The whole cooking in a locals home was just such an amazing experience, it was more than just cooking, you got to be part of  family life and as we were there on several occasions the experience was even better as you could dig a little deeper.
Our hosts are activist for world peace through human interaction of all cultures to try and break down some of the stereotypical typecasting that so many of us westerners believe.
This was a truly lovely Muslim family. We were blessed to have had the chance to meet and see behind the scenes into their family life.




 

Lamb Tagine with prunes and preserved pineapple

Such a yummy meaty and sweet dish, but sweet in a good sweet in fruity way

 The master, baby and apprentice all at work.

 

The prunes are cooked for 20 or so minutes then add the pineapple and saffron, as I said was hmmmm "preserved" as it had a slight salty taste, with the texture of glace fruit and the smell of fermentation. Still to get the total info on how it was done so a bit of Google now needed, all I have to do is try to remember the taste, texture and smell.

The smell once the lid was lifted hmmmmm

food coma coming

 

 

Finished dish stunning

 

 

School's In Dish 1 Harira

So tonight we cooked Harira which is another celebration dish ... always lots of reasons to celebrate in Morocco. 

So this is the dish that breaks your fast everyday during Ramada.

A hearty soup of lamb, lentils and chic peas cooked in a spicy tomato stock.
A nob of the Smen butter. These lentils were smaller than the other night all cooked in a pot on the stove. 

The spices used



Also made some Batbout to soak up all those wonderful flavours
This time with a dry yeast, we will have to experiment with all the recipes that we have leant over the past 2 weeks as they are all quite different, some good, some not so good.
Tonight's was a much dryer and heaver bread, it didn't have the separation like previous one's. When they were cooking they kept turning and flattening them, maybe this is not the best method but that's what we are here to learn and not just believe that one method is gospel.
 2.5 teaspoon dry yeast (good as we can get this back home)
1 teaspoon salt (it tasted good so a big tick there)
1/2 kg semolina (so very heavy)
400 water



 Always flipping! good if you are after a solid bread!

Tasted good, not a yeasty flavour, went well with the dish so perhaps I'm just being a bit too much of food critic.

  

Was a great dish, hearty winter dish somewhere by the fire.
Maybe on a cold winters night in Tasmania in our old age when we are too old to travel the world.

 

 

 

On Our Way To A E I O U Cooking School

It's back to school, cooking school that is ...

 Again it's at our local family's home. We had such a great night before and looking forward to a different menu again tonight.

Last time I wanted to take some pictures of the walk to the burb's but as the I Pad was our navigator and me being a boy I could only do onething at a time I didn't want to risk loosing the map by taking a picture.

This afternoon all over that and can remember the route so let the walking pictures flow.

Past the open air butcher at the far end of the Old Medina

road way now starting to get less touristy.

 

 

Stoped to buy our Essaeiou souvenir.

A cotton wrap for making Moroccan breads at The Retreat.

 

 

Got a Moroccan tax receipt.

 

 

Oooded & Arred at the preserved lemon display

 

 

and the huge selection of olives

loving the harrisa and cumin blends

 

 

Heading through another set of triple arched gates of the Old Medina past the onion sellers and the cart parking area.

These carts you see the men using all around and in the old medina as it is a old city and no cars allowed.

 

 

Now out of the Old Medina past the local taxi rank.

  

 Into the local markets and streets

Stopping to buy some more souvenirs  ... Hmmmmm maybe not!!

The local markets this end of town are a mix of
Shanty meets Shabby Chic 
This is the real end of town.

Star pupil ... ready for roll call 

No Mirrors on the Ceilings

For a start the ceilings are so high that you would need very good eyesight to get your reflections! opp's too much information.

No never!

No .... it's because the ceilings are just so dam drop dead gorgeous that ones own reflection would simply just pail into insignificance.