Jill says, “Serve this warmly coloured and sweetly spiced Moroccan carrot dip as part of a tabletop spread, along with some olives, flat bread, grills and salad.” We say, “whoa there! This is super-delicious! We used purple as well as normal carrots and with the paprika dye the result was a neon and spiced-up bowl of yum!” And of course I used coriander – not that I’m necessarily anti-parsley – but you just would, wouldn’t you?!
Moroccan carrot dip
Fresh from the garden: carrots, garlic, lemon, olives, parsley or coriander
Recipe source: Jill Dupleix
Serves: 6 or 24 tastes
- Medium saucepan& lid
- Chopping board and knife
- Citrus juicer
- Measures: tablespoon, ½ teaspoon
- Bowls – large, small
- Food processor
- Salad spinner
- Paper towel
- Serving bowls
- 500g carrots
- 1 garlic clove
- Half teaspoon ground cumin
- Half teaspoon paprika
- Half teaspoon ground ginger
- Half teaspoon ground cinnamon
- Pinch of cayenne pepper
- Flaked salt
- 1 tablespoon honey
- Half a lemon
- 3 tablespoons olive oil
- 2 tablespoons green olives
- A small handful flat parsley or coriander leaves
What to do:
- Fill the saucepan with water and set to boil.
- Meanwhile peel the garlic clove, then peel the carrots, chop into large chunks and cook in simmering, salted water with the garlic for about 20 minutes or until soft.
- Squeeze the lemon to yield 2 tablespoons juice.
- Measure out the cumin, paprika, ginger, cinnamon, cayenne, salt, honey and lemon juice into a small bowl.
- Drain the carrots into the colander, and return to the hot, dry pan for a minute or two over medium heat to dry them out further.
- Mash or whiz the carrots and garlic in the food processor until smooth. Add the bowl of spices, salt, honey and lemon juice and mix well or whiz again, scraping down with the spatula when needed.
- Add the olive oil gradually, while still beating. Allow to cool for a minute or two.
- Wash, spin-dry and chop the parsley or coriander leaves to yield 2 tablespoons.
- Spoon into serving bowls, scatter with olives and parsley leaves and drizzle with a little extra olive oil to serve.
Notes: Where is Morocco? What other spices can you think of? What is cayenne?
Categories: Kitchen Garden, Recipe
Tags: carrot, children, cooking, coriander, cumin, gluten-free, kids, meat-free Mondays, mezze, school, spices, vegan, vegetarian
Today was the most beautiful day and we had the kindie kids playing sports in the grassy playground beside the cottage all afternoon – it was lovely to hear all their voices and to see them hula-hooping away in the sunshine! And good it is too that the grass has hardened up a bit after the deluges we’ve had recently … I picked some beautiful bright yellow wattle for the vases on our stripy tables, and its presence reminds me that we are in the deep midwinter, with solstice – and shortest daylight – upon us… lucky we are indeed to live with such beautiful days!
Getting down to business – this week’s menu theme is tapas/ antipasto/ mezze, with some great class discussion on foods from other countries that we now call our own… we’ve whizzed some delicious hummus from chickpeas we soaked overnight and then simmered (yes, more pulses this week, I just can’t get enough of them!) eaten with our own rosemary and thyme grissini; some fabulous mozzarella and thyme arancini; the most moist and gooey tortilla de patata that my stepmother Carmen would be proud of; and some power-packed and spicy champiñones al ajillo (garlicky mushrooms) served with a simple Spanish-style dressed leaf salad… poor chooks though: nothing left for them! The girls in 4W today ate it ALL UP! Luckily our feathered girls got the mushy veggies left over from making stock or they would be turning against me in hunger & disgust! Next week we’ll also try our hand at pickling some of our wonderful cauliflower, broccoli and carrots for a juicy giardiniera…
To all our readers: please think of volunteering if you have a little time next term! Some of our trusty helpers have had to say goodbye & we will be looking to fill lots of spots… we need you! Thank you!
PS All these recipes are up (or about to be!) – please post a comment here if you want one from the past few months & don’t see it, as I’ll try and get the popular recipes up asap.
And don’t forget our kitchen garden SCHOOL HOLIDAY PROGRAM! Book now, spaces are filling fast!