In­stant flavour

Hail­ing from the mar­kets in Morocco, ras el hanout is a blend of as many as 50 spices. The mak­ing of ras el hanout is seen as an art, so com­bi­na­tions will vary, but cin­na­mon, nut­meg, car­damom, cumin, cloves and all­spice are com­monly present. It’s a sim­ple

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

ras el hanout hum­mus

+2 x 400g cans chick­peas, drained and rinsed ¼ cup ( 140) tahini

paste+ ½ cup ( 125ml)

lemon juice 1 ta­ble­spoon ex­tra

vir­gin olive oil 2 ta­ble­spoons wa­ter 1 tea­spoon ras el hanout sea salt and cracked black pep­per ¼ cup ( 75g) store- bought caramelised onion rel­ish store- bought flat bread or lavosh, to serve Place the chick­peas, tahini, lemon juice, oil, wa­ter, ras el hanout, salt and pep­per in the bowl of a food pro­ces­sor and process un­til a smooth paste forms. Top the hum­mus with the caramelised onion and serve with the flat­bread. Makes 2 ½ cups.

You can buy tahini paste from the health food aisle of the su­per­mar­ket.

roasted pumpkin, chorizo and ras el hanout salad

1.5kg Jap pumpkin, seeded and cut into wedges 4 x 100g air- dried

chori­zos, sliced 2 small red onions, cut into small wedges 8 cloves gar­lic ½ cup ( 80g) blanched al­monds 1 ta­ble­spoon lemon zest 1 ta­ble­spoon lemon juice 2 tea­spoons ras el hanout 2 ta­ble­spoons maple syrup 2 ta­ble­spoons ex­tra vir­gin olive oil sea salt and cracked black pep­per 2 ta­ble­spoons red wine vine­gar wild rocket and mint leaves, to serve Pre­heat oven to 200C. Place the pumpkin, chorizo, red onion, gar­lic, al­monds, lemon zest and juice, ras el hanout, maple syrup, oil, salt and pep­per on a large bak­ing tray and toss well to com­bine. Roast for 30- 40 min­utes or un­til golden and cooked through. Di­vide the roasted veg­eta­bles be­tween plates, driz­zle with the vine­gar and top with rocket and mint to serve. Serves 4.

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