Another supper! I'm sorry I'm so behind on these but I'm catching up!...I think. Moroccan food is probably one of my favourite foods. This was also my most prepared and professionally hosted suppers. I was really pleased with how it all came out. Great company as usual and lots of fun!
It was cherry season! I bought cherries. I ate far too many cherries. Took the stones from each....I need one of those stone popper things...but I quite enjoy taking the stones out. Cooked them down with some water and sugar and seived the batch. Left it to cool and made sorbet! Next was the mousse! I like mousse...I've noticed the large number of 'like' in this post. But I liked all of this. The mousse is made with a little spiced rum. It's wonderful and tasty. Lastly I baked the buteer biscuits. My favourite recipe for biscuits. This time I added saffron and lemon zest.
I wanted my cous cous to be cold for the supper, so I made it in advance as well. I roasted the squash and mixed in lemon and harissa.
3 hours before my dinner, I made my flatbread dough and left it to rise. Next I moved onto the chicken dish with 1 hour before people arrive. I got this chicken recipe of a wonderful Moroccan-American man by the name of Hassan.I'm very glad to have had the pleasure to have met him and the luck to have received such wonderful recipes from him. If you're ever in New York and happen to be frequenting Dean & Deluca find him and tell him I say hay! The thing I like about Moroccan food is that it is spicy but fresh, citrusy and wonderful all round. It's really a simple dish but has wonderful flavours. I used my own chicken stock to cook it in and it all worked really well.
I turned the oven up to 200°C and rolled out my dough. Flat breads began baking. Last but not least was the clams.....
Sadly I didn't end up with clams for this dinner, we were unlucky and ended up with a Red Tide. I ended up getting my hands on some wonderful mussels. So it was all ok! Panic over. I heated sherry, some water and my dry harissa spice mix. Cooked the mussels for a few minutes about a minute before the mussels were ready to come off the heat I mixed through the samphire. Put some chopped coriander on top. That was it ready to go!
Apologies for the hazy picture. **was organised, forgot to take photos..**
Everything served up. All at once. Bam. We ate, laughed and enjoyed everything.