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  • How To Cook Moroccan

    Exotic blends of saffron, citrus fruits, almonds and rices are landmark flavors of the Moroccan cuisine. Nestled in the area known as the “maghreb” (or “furthest west”), Morocco inherited its cuisine from its ancestral people, the Berbers. It was the Berbers who introduced modern-day Morocco to staples such as couscous, cinnamon, cumin and flower waters (rosewater, orange blossom water, etc.). Steeped in history and exotic spices, it is no wonder there is such a fascination with Moroccan cooking.

    The How to Cook Academy started off its cuisine-based classes with the spices of Morocco, taking on seven different sensational dishes and hosting a mini luncheon thereafter.

    After a brief introduction to the Moroccan kitchen and ingredients, participants were whisked into a cooking course designed to simplify the mystery of this beautiful menu. Among the dishes prepared were hummus (a ground chickpea dip), eggplant jam (chunky eggplant and onions marinated with oil and spices), beetroot and orange and walnut salad, carrot and orange salad with orange blossom water dressing, Moroccan Chicken with raisins and chickpeas (cooked in the traditional tagine), and “Horns of the Ram”—an almond paste-filled crispy filo pastry dessert.

    After all of the running around in the kitchen and hard work, it was delightful to sit down and literally enjoy the fruits of our labours. The table was set with these delicious foods, and everyone was in good spirits.

    Hoping you’ll join us at the next one: Pasta Making. Learn how to make pasta the way Italians do! February 16, 10am – 3pm. This course is a five hour course with lunch included. For bookings, please call 07 5443 6210 or email us at info@howtocook.com.au.

    Eggplant Jam

    Eggplant Jam
    Recipe type: Condiment
    Cuisine: Moroccan

    • 750 g long thin Japanese eggplants
    • Olive oil for frying
    • 2 cloves garlic, crushed
    • 1 onion, sliced
    • 1 tsp paprika
    • 1 tsp turmeric
    • 1 tsp ground cumin
    • ½ long red chilli, chopped fine
    • 2 tbsp finely chopped fresh coriander
    • Sea salt and freshly ground black pepper
    • 100mL white vinegar
    • ½ cup brown sugar
    • 1 tbsp finely chopped fresh flat leaf parsley
    • Extra paprika for garnish

    1. Wash eggplants, cut off stems
    2. Using a vegetable peeler, remove 12mm strips of skin along the length. This reduces skin content of the jam.
    3. Cut eggplant lengthwise in 12mm slices. Long eggplants do not require salting.
    4. Heat oil to a depth of 5mm in a frying pan
    5. Working in batches, fry eggplant slices until browned on each side and tender
    6. Add more oil to the pan as needed.
    7. Remove eggplant slices using a slotted spoon, reserving the oil in the pan
    8. Let cool slightly
    9. Cut cooked eggplant slices in half lengthwise in 12mm slices
    10. Cut into dice
    11. Add onion and garlic
    12. Cook in oil for 3 minutes
    13. Add paprika, cumin, turmeric and chilli
    14. Cook for 30 seconds
    15. Add eggplant, vinegar, sugar while stirring
    16. Reduce the heat and cook
    17. Take care to stir often until most of the moisture has evaporated
    18. Stir in chopped herbs
    19. Add salt and pepper to taste
    20. Transfer to a bowl
    21. Sprinkle with chopped parsley and a dusting of paprika
    22. Serve at room temperature with pita bread

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