Maroque Newsletter

2009: a new year, full of promise and new ideas. Ok you don't hear much enthusiasm around at the moment and I'm the first to admit there is a huge amount of uncertainly about jobs and the economy in general but you have to look at the positive as well. Spring is around the corner, the nights will be getting lighter and you never know, we might even have a summer!

I have a new section on the web site called Entertain, with dinner party ideas including menu plans, recipe lists, table ideas, shopping lists and much more... I have written a little more below with a few of the recipes from our first section.

I have had a delivery of new Tunisian tagines in some lovely designs, and each one is different, creating a bit of a photography challenge. I have also added some more unusual food items and have tracked down a supplier of gum arabic, which is now on line.

As more of us are choosing the stay-at-home option at the moment, rather than going out for dinner, I thought it would be interesting to pull some of my recipes together, add a few new ones and create some menu plans. Add a printable menu option, some table decoration ideas, and a few other little bits and bobs, and hopefully your meal will go with a swing.

It's very much a mix and match: pick the bits you fancy, and ignore the ones that don't light your candle.

In the pipeline for the next few months are Sunday lunch with a twist, a Moroccan inspired barbeque, and Moroccan brunch for all the family.

It's a miserable February weekend, cold, dark, and holidays are miles away. Cheer yourself up and throw a Moroccan themed dinner party!

Persuade a few friends to unfurl themselves from their winter woollies, dig out some fancy clothes that haven't seen the light of day since December, and have yourself a party.

Winter fizz cocktail served with harissa olives and dukkah

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Warming pumpkin and cinnamon soup

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Beef tagine with peas and preserved lemons

Spiced carrots

Celery sauteed with Zahtar

Minted couscous

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Winter fruits in ginger syrup with cardamom yoghurt

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Mint tea to finish

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I have just included a couple here, for the full list, please visit the web page.

A good number of the recipes for this dinner party can be prepared in advance, leaving you time to enjoy the evening, no stressed hosts here, please.

Start the evening with a tingle; these olives are on the spicy side so if you're unsure of your guests' palates, please just reduce the amount of harissa.

2 tbsp of roasted red pepper chopped
2 garlic cloves finely chopped
2 tsp of harissa paste, either from a jar or paste made up fresh
125ml olive oil
500g black olives

1. In a bowl large enough to take the olives mix the chopped roasted peppers with the garlic, and mix in the olive oil to form a marinade.

3. Add the olives to the harissa marinade, mixing well, and transfer to a clean jar.

4. Seal the jars and refrigerate for 1 to 2 days. Bring the olives to room temperature about an hour before serving.

I have included this very simple carrot recipe as it's really straightforward and is a great way to liven up carrots in the winter. It also goes with lots of different dishes.

500g carrots, cut into sticks or fairly thick rings
1/2 tsp paprika
1/2 tsp cumin
2 tbsp of chopped parsley
1 tbsp lemon juice
2 tbsp olive oil

1. Cook the carrots in salted water until cooked. I like mine still to have bite, about 5 min.

2. Drain and transfer to a bowl, mix in the paprika, cumin, parsley, lemon juice and olive oil.

3. Transfer to a serving bowl and allow the flavours to marinade for a couple of hours.

I hope you enjoy the new section I would love your comments on it and any ideas you have.

It has taken several years but I have at last tracked down a wholesaler for gum arabic, I and also have some rather interesting date syrup. Lots of patterned cooking tagines and few old favourites, like the baby iron lantern, have reappeared.

Thank you for your continued support. If you have any comments, ideas, or suggestions I would love to hear from you. Please email info@maroque.co.uk