sharing recipes from one generation to the next
Last month while I was travelling, contributors to the Cookbook Guru were busy cooking and posting from Paua Wolfert’s The Food of Morocco.” I confess, at the time, I was a tad envious. I was beginning to tire of choosing from lookalike menus in cafes each day.
Initially there was a flurry of activity preparing the basics, pickled lemons, saffron water and tomato magic, then recipes for succulent tagine dinners and spiced vegetable dishes began to appear. I developed serious menu envy.
Fortunately my local library had a copy of Wolfert’s book in stock so now it’s my turn to put “The Food of Morocco” to the test.
This is an interesting read, but it’s been a challenging book for me to cook from. Food intolerance prevents my consumption of wheat, lactose, onion, and dried fruits all which are used liberally throughout this book in quantities limiting the adaptability of the recipe. Sadly this dampened my enthusiasm however, all was not lost, I found a few dishes which only required minor adjustments.
The Crushed Spiced Carrot Salad is very similar to a Claudia Roden recipe I have made many times. We much preferred the texture of the roughly mashed carrots in Wolfert’s recipe, but considered the lemon, spices and seasonings too subtle.
I have transcribed the ingredients verbatim, but simplified the method. You be the judge.
Crushed Spiced Carrot Salad
4 medium carrots
2 cloves of garlic
1 teaspoon sea salt
3/4 teaspoon cumin seed (or ground cumin)
1/2 teaspoon ground cinnamon
3 tablespoons olive oil
1 tablespoon finely chopped parsley
Peel the carrots, cut into large chunks and steam until soft, then roughly mash with a fork or potato masher.
While the carrots are cooking crush the garlic and salt into a paste with the side of a knife blade.
Grind the cumin seed.
Heat the oil in a pan, roast the spice then stir through the garlic paste. Cook gently for a couple of minutes then stir through the carrots.
Remove from the heat, add the lemon juice, a generous grinding of black pepper and the chopped parsley.
Season to taste then serve warm.