Posts in Mat
Matlagingskurs i Marrakech
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Turen til Marokko var arrangert av Norske reiseblogger sammen med Sahara Experience og Visit Morocco. Alt på turen var sponset for at vi skal promotere Marokko gjennom bloggene våres. Vi fikk ingen krav om hva vi skulle skrive, så alt av tekst er kun basert på egne erfaringer. 

Mandags morgen i Marrakech var det tid for matlagingskurs i en koselig riad (=typisk marokkansk hus/palass med innvendig bakgård) midt i hjertet av Marrakech. Etter å ha somlet oss gjennom souken (marked), inn noen trange gater og gjennom en kjempedør, var vi fremme i Riad Chorfa. En nydelig riad med flere nydelige, spesielle rom til utleige. Om du skal til Marrakech vil jeg absolutt anbefale å tilbringe vertfall en natt her.

Det som var ekstra gøy med matlagsingskurset var at vi var med å handlet inn grønnsakene og kjøttet på markedet.

Hanne Marit / Sekk og Sandaler

Gulrotsalat

  • 1/2 kg gulrot
  • 1 ts persille, koriander, salt, cumin, paprika
  • 2 små fedd hvitløk
  • 1/2 glass presset sitron
  • 1/2 lite glass  olivenolje
  • 1 ts harissa (om du liker sterk mat)

Vask, skrell og riv gulrøttene. Kok i 15 minutter. Tilsett krydder, sitron og olje.

Auberginesalat

  • 1/2 kg aubergine
  • 1 ts eddik
  • 1 ts persille, koriander, salt, pepper, paprika, cumin
  • hvitløk
  • 2 ss olivenolje og 2 ss vanlig olje

Skrell auberginene og kutt dem i kuber. Kok under lokk med krydderet, oljen og et stort glass vann i 30 min.

Tomat og agurksalat

  • 1/2 kg tomater
  • 1/2 kg agurk
  • 1 ss olivenolje
  • 1 ts eddik
  • 1/2 ts salt og pepper

Lammespyd

  • 750g lammekjøtt
  • 1 ss persille og koriander
  • et lite fedd hvitløk
  • 1 ts cumin, pepper, paprika og salt
  • 1 ss olivenolje

Kyllingspyd

  • 750g kyllingfillet
  • 1 ss olivenolje
  • 1 ts cumin og paprika
  • litt safran, salt og persille
  • 1 sitron

Del kjøttet i biter. Bland kjøttet og resten av ingrediensene i en bolle. La hvile i 15 min. Ha så på grillspyd og stek på grillen.

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Mens flere i gruppen hakket grønnsaker osv. stod jeg mesteparten av tiden klistret til kameraet.

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Noen timer etter at vi kom til riaden var maten endelig ferdig. Og den kunne ikke smakt noe bedre. Jeg får vann i munnen bare av å tenke på det.

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Etter matlagingskurset dro vi videre inn i ørkenen... Mer om de senere! 

Monday morning in Marrakesh we went to Riad Chorfa for a cooking-class. If you are going to Marrakesh, I would recommend spending at least one night here. First we went to the market to buy vegetables and meat. While most of the other were cooking, I couldn't stop taking pictures. So much jummy food and beautiful colors. And the food tasted soo good! 

BABU'S KITCHEN part three

OKRA OR SEASONAL VEGETABLES

You can substitute okra with other seasonal vegetable such as aubergine or cauliflower plus an extra cup of water. 

Ingredients (serves 8): 

500g okra (also called ladyfinger), finely sliced

1/3 cup soya bean oil

1 lge red onion, finely chopped

1 tsp red chili powder

1 1/2 tsp ground coriander

1/2 tsp ground turmeric

1 tsp salt

Method: 

1. Heat oil in a wok over a medium flame. Add onion and okra and stir.

2. Add red chili powder, ground coriander and turmeric, salt and stir.

3. Cover wok, redue heat and cook for 8-10 minutes, string frequently to prevent sticking. Serve with zeera rice and chapatti.

 

ZEERA RICE

Ingredients (serves 8)

1/3 cup soya bean oil

1 tsp cumin seeds

6 black peppercorns

2 cloves

1 bay leaf

1 piece cinnamon bark (approx. 5cm long)

1 litre water

500g basmati rice

2 tsp salt

Method: 

1. Heat oil in a wok over a medium flame. Add cumin, seeds, peppercorns, cloves, bay leaf, and cinnamon bark and stir.

2. Add onion and stir.

3. Add water and then rice and salt, and stir. Cover wrk, reduce heat and cook for 10 minutes until all water is absorbed. Serve.

 

CHAPATTI

Chapatti is like a wholemeal pita bread, served with almost every meal as a healthier alternative to naan (also a type of bread). 

Ingredients (serves 8):

1 kg wholemeal flour

1 tbs salt

2 cup water

Method:

1. Combine flour and salt in a bowl. Make a well and gradually add water, mixing and kneading until a soft dough forms with the consistency of pizza dough.

2. Take golf ball sized balls of the dough, flatten and dip in extra flour. Roll out on a cool, floured bench with a rolling pin, coating in more flour if necessary to prevent sticking, to create thin circles.

3. Heat a small fry pan over a medium flame and cook the chapatti for approximately 20 seconds on each side and then remove pan from flame. Place the chapatti directly on the flame until it blows up like a balloon. Flip quickly and cook other side on flame for around 5-10 seconds. Remove from flame and stack on a plate. Repeat until all are made.

BABU'S KITCHEN part two

SAMOSAS

Also try adding green peas, boiled chicken or mutton. 

Ingredient (serves 8) 

Filling:

1/3 cup soya bean oil

1 tsp aniseed

1 red onion, finely chopped

3 potatoes

1/2 red chili powder

1 tsp ground coriander (cilantro)

1 tsp ground turmeric

1/2 tsp salt

1 hot green chili pepper aprox 10cm long, finely chopped with seed

Pastry:

400g plain flour, sifted

1 tsp caraway seeds

1 tsp salt

1 cup water

Extra plain flour for rolling

Gup water for rolling

1 litre extra soya bean oil for frying

Tomato ketchup, relish or chutney to serve

Method: 

1. To make filling, boil potatoes with skins on until tender. Drain and run under cool water. Set aside.

2. Place 1/3 cup oil in wok and heat over medium flame.

3. Add aniseeds and onion and gently fry.

4. Place potatoes in a bowl and crush them with skins on. Toss through chili powder, ground coriander, tumeric and set aside.

5. When onions are brown, add green chili pepper and potato mix. Cook for 1 minute on medium, stirring constantly to prevent sticking. Remove from heat.

6. To make pastry, place plain flour in a bowl with caraway seeds and salt. Make a well and gradually add water, mixing and kneading until a soft dough forms, the consistency of pizza dough.

7. Take golf ball sized balls of the dough, fatten and dip in extra extra flour. Roll out on a cool, floured bench with a rolling pin, coating in more flour if necessary to prevent sticking, to create a thin oval shaped pastry. Cut oval in half. Repeat until finished.

8. To make samosas, take a pastry half in one hand and with the other, wet the flat edge. Roll on corner in, creating a point half way along the flat edge, to form a cone, seal with wet edges. Fill with potato mix, leaving 1.5 cm pastry at top. Wet pastry edge and seal, forming a triangle. Repeat until all pastry is used.

9. Heat oil in a wok over medium flame. Deep fry samosas for 8-10 minutes, turning half way through, until golden brown. Remove from oil with a slotted spoon and drain on paper towel.

10. Serve with tomato ketchup, relish or chutney.

 

PALAK PANEER

You can substitute paneer with tofu or ricotta cheese. 

Ingredients (serves 8)

500g fresh spinach leaves (palak)

300g paneer cheese, diced into large cubes

2 small red onions

1/3 cup soya bean oil

1 tsp cumin seeds

1 hot green chili pepper approx 10cm long, finely chopped with seed

1 tsp miced garlic

1 tsp minced ginger

1/2 tsp red chili powder

1 1/2 ground coriander

1/2 tsp ground turmeric

1 tsp salt

1/2 cup water

Method: 

1. Wash spinach leaves in hot water, drain and blend until pureed. Set aside.

2. Puree onions with a little water until a thin soupy texture forms.

3. Heat oil in a work over a medium heat, add cumin seeds and then onion puree and cook for 2-3 minutes.

4. Add green chili pepper, garlic and ginger and stir.

5. Add red chili powder, ground coriander and turmeric, salt and water and cook for 2-3 minutes.

6. Add spinach puree and paneer and stir well. Reduce heat and simmer for 12-15 minutes. Serve with zeera Rice and chapatti.

 

DAL FRY

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Dal is Hindi for lentils. This recipe typically uses a combination of red, yellow and white lentils. 

Ingredients (serves 8): 

500g lentils

2/3 cup soya bean oil

12 black peppercorns

4 cloves

2 bay leaves

2 pieces cinnamon bark (approx. 5cm long)

2 red onions, finely chopped

1 tbs minced ginger

1 tbs minced garlic

1 hot green chili pepper approx. 10cm long, finely chopped with seed

1 tomato, finely chopped

Red chili powder (1/2 tsp mild, 1 tsp medium, 1 1/2 tsp hot)

2 tsp ground coriander

1/2 tsp ground turmeric

Method: 

1. Heat oil in a wok a medium flame. Add peppercorns, cloves, bay leaves and cinnamon. Stir.

2. Add red chili powder, ground coriander and turmeric, salt and water. Cook for 2-3 minutes until oil rises to surface.

3. Add lentils and simmer for 10 minutes. Thin dal to taste for thin dal served the Indian way, add around 2 cups of water to create a soupy consistency. Serve with zeera rice and chapatti.

Håper det smaker!

BABU'S KITCHEN part one

Når jeg reiste rundt i India, var jeg som sagt på et kokkekurs i Indias romantiske by, Udaipur. Maten var virkelig nydelig. Den fine utsikten og det koselige utekjøkkenet til kokken gav kokkekurset en spesiell sjarm. Her er oppskriften til det første vi lagde, teen India er kjent for; Masala Chai. En veldig god te vi fikk servert mange ganger på turen. Den er heller ikke noe vanskelig å lage. Oppskriftene er skrive rett fra heftet vi fikk med oss, og er derfor på engelsk. Håper det smaker!

ph_én av plassene vi fikk servert Masala Chai, ved solnedgangen i en liten landsby, Tordi

MASALA CHAI

Masala is the Hindi name for mixed spices. 

Ingredients (serves 8):

4 cup milk

4 cup water

8 tsp sugar

3 tsp black Darjeeling tea

4 cardamon pods

6 black peppercorns

Small piece of fresh ginger (around 2cm or 1 inch long), crushed

Method:

1. Pour milk and water into a saucepan and heat over a medium flame. Add sugar and black tea.

2. In a mortar and pestle, crush cardamon pods and peppercorns and add to saucepan with ginger.

3. Increase heat until milk gently boils, stirring regularly to prevent it bubbling over.

4. Filter tea through a fine sieve and serve.

Resten av oppskriftene til maten vi lagde på kokkekurset kommer snart!