1kl pumpkin,
peeled & diced
1 large
potato, peeled & diced
1 medium
onion, peeled & diced
800ml chicken
stock
400ml milk
½ a stick of cinnamon juice of one lime
1tspn *ras
el hanout
1tsp freshly
grated ginger
1tbsp chopped
coriander
Seasoning
To Garnish:
3tbsp Argan Oil
Coriander leaves
Place
the diced pumpkin, potato, ginger, onion and cinnamon in a large saucepan and
cover with the chicken stock and milk. Bring to the boil and simmer for 15-20
minutes until the pumpkin is tender.
Remove the cinnamon stick, then add the ras el
hanout, lime juice and seasoning. Puree in a food processor and return to the
saucepan. Add and chopped coriander. Serve immediately with poached cod flakes and
drizzle with argan oil and coriander leaves.
OLIVE OIL POACHED COD
2 fillets of cod, 170g each
300ml Olive oil
Preheat the oven to
160C
Season the cod with
a good pinch of salt and rub over the flesh. Place in a small deep baking tray
and pour over the olive oil. Cover the tray tightly with tin foil and place in
the oven for 10-15 minutes until the cod is opaque and the flesh flakes easily.
*RAS EL HANOUT
A Moroccan spice
mixture that can contain up to 100 different spices and is used in couscous,
rice, meat and vegetable dishes; like garam masala, the mixture of spices in
ras el hanout depends on the maker and the spices available, but usually
includes cardamom, cayenne, aniseed, nutmeg, mace, ginger, galangal or even
dried ground rosebuds.
ARGAN OIL
ARGAN OIL comes from the nuts of the Argan tree (Argania spinosa).
This tree is unknown for many people since it grows only in the South Western part of Morocco in an area covering 700,000-800,000 hectares.
The argan tree produces nuts from which is extracted a very nutritious oil.
The remaining is used to feed the cattle and nuts shells for heating. Nothing is lost. For centuries, Berber women of this region have produced argan oil, which was used for their consumption and traditional Moroccan medicine.
This tree is unknown for many people since it grows only in the South Western part of Morocco in an area covering 700,000-800,000 hectares.
The argan tree produces nuts from which is extracted a very nutritious oil.
The remaining is used to feed the cattle and nuts shells for heating. Nothing is lost. For centuries, Berber women of this region have produced argan oil, which was used for their consumption and traditional Moroccan medicine.
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