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Sharing his recipes from Maha Bar, Shane Delia gives two side dishes a flavour boost with harissa and ras el hanout.
Harissa-roasted carrots with hummus
INGREDIENTS
2 tbsp harissa paste, plus 1 tsp extra
olive oil, for drizzling
4 large carrots, sliced lengthways and cut at an angle
30g pine nuts
100ml maple syrup
½ bunch dill, chopped
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Hummus
500g dried chickpeas, soaked and cooked
150g tahini
3 large cloves of garlic
500ml (2 cups) warm water
100ml lemon juice, plus extra to taste
METHOD
Preheat oven to 160C (180C conventional).
To make the hummus, place all ingredients in a blender or food processor and blitz on high speed, adding warm water slowly to help with blitzing. Be careful not to add too much as you want a smooth, thick hummus. Season with salt and more lemon juice, if required. Set aside.
Place 2 tablespoons of the harissa paste in a small mixing bowl. Drizzle with olive oil and mix with a spoon to loosen up the paste. Add the carrots and mix well until coated. Place on a baking tray and put in the oven. Cook for 8 minutes, then stir well and cook for another 8 minutes or until just tender; carrots should be dark but still holding shape.
Place a frypan over medium heat and drizzle with olive oil. Add the carrots, extra 1 teaspoon of harissa paste and the pine nuts and cook for 2 minutes. Add the maple syrup and cook slightly to glaze the carrots. Remove from heat, add most of the dill, reserving some to serve, and season with salt and a touch of lemon juice.
To serve, place 3 large spoonfuls of hummus in a medium bowl, making a large well in the middle. Spoon over the glazed carrots, sprinkle with reserved chopped dill and serve with remaining harissa.
Serves 4
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Sugar snap peas with ras-el-hanout butter and fried split peas
Store remaining ras-el-hanout butter in an airtight container in the fridge; place under the skin of a roast chicken, stir through cooked rice or use to saute fish.
INGREDIENTS
300g unsalted butter, at room temperature
100g ras-el-hanout
100g yellow split peas
vegetable oil, for frying
olive oil, for drizzling
500g sugar snap peas, trimmed
lemon juice, to taste
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METHOD
Place the butter and 80g of the ras-el-hanout in a food processor and blend until smooth and well-combined. Refrigerate until needed.
Place the yellow split peas in a pot over medium heat. Cover with water and cook until the peas are soft but not overcooked, about 15-20 minutes. Remove from heat, drain and allow to dry on a tray, making sure they are very dry before frying.
Place a small pot over medium heat. Add enough vegetable oil to fry the split peas. Use a cooking thermometer to make sure oil has reached 180C before adding the split peas. Add split peas and cook for 4 minutes or until crunchy. Remove with a slotted spoon and drain on paper towel. Season with the remaining ras-el-hanout and salt. Set aside.
Place a medium frypan over high heat and drizzle with olive oil. Add the sugar snap peas and cook for 2 minutes, allowing them to brown a little. Add 1-2 large tablespoons of the ras-el-hanout butter and allow to foam up. Season with a touch of lemon juice and salt, add the crunchy split peas, then immediately remove from heat to serve.