Monday, 18 March 2013

A Moroccan Affair

Sunday night Saad showcased his cooking skills for us, he agreed to cook up an authentic Moroccan dinner because in his mind there are no good Moroccan restaurants in London, and also because most of us were pretty hungover and needed a good feeding. Moroccan food is very much about home cooking. As we walk into the kitchen the smell of spices, saffron, cumin, paprika hits you like a wave. Deep breathes and we knew we were in for a treat. 

A few key ingredients: Almonds, olives, preserved lemon
Tagine clay pot
 He started cooking at 4pm and after 4 hours of cooking we sat down for the glorious meal. Saad made a chicken Tagine with lemon and olives, lamb Tagine with prunes and almonds, prawn and mussel Tagine with tomato and pepper, and on top of that he also made a side of aubergine salad. A Tagine is a Moroccan clay pot that you use to slow cook (2-3 hours) food in. This will mean that everything is guaranteed to be tender and flavoursome. Theresa and my favourite was the chicken, Barak and Alvaro loved the lamb, and Paula of course loved the seafood. Let's just say everything was amazing and we absolutely finished everything, no leftovers. 

Chicken tagine with olives and preserved lemon 

Lamb tagine with prunes and almonds
Seafood Tagine
Seafood Tagine
Homemade Coconut Creame Pie

Belly full I am certain now I picked my man well. 
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