Latest news with #HowtoCookWellinMorocco
RTÉ News
14-05-2025
- General
- RTÉ News
Rory's Moroccan orange and almond cake
Claudia Roden gave us this recipe when she taught at the school in October 1985. Ingredients How to Cook Well in Morocco airs Wednesdays at 8:30pm on RTÉ One. Serves 8 2 large organic oranges 6 free range eggs 250g ground almonds 200g caster sugar 1 teaspoon baking powder 23cm spring-form round tin, lightly brushed with melted butter and base lined with a disc of parchment paper. Method Preheat oven to 180c. Wash and boil the oranges (unpeeled) in a little water for nearly 2 hours (or 1/2 hour in a pressure cooker). Let them cool, then cut them open and remove the pips. Turn the oranges into a pulp by putting them in a food processor or an electric blender. Whisk the eggs in a large bowl. Add all the other ingredients, mix thoroughly and pour into a buttered and floured cake tin with a removable base if possible. Bake in a preheated oven for c 30 minutes. If it is still very wet, leave it in the oven for a little longer. Cool slightly in the tin before turning out. Dredge with icing sugar. This is a very moist cake that may be served as a dessert. Delicious with a blob of crème fraiche, yoghurt, labneh or softly whipped cream.
RTÉ News
30-04-2025
- Entertainment
- RTÉ News
Rory O'Connell's Moroccan snake dessert
How to Cook Well in Morocco airs Wednesdays at 8:30pm on RTÉ One. Ingredients One of the glories of Moroccan confectionery, great for a party. It is vital to prevent the filo pastry from drying out when using it, so I keep it covered with a slightly damp cloth, and this helps to keep it flexible and easy to use. Serves 10-15 people 1 packet best quality filo pastry 100g melted butter, cooled but still liquid Filling 450g ground almonds 325g castor sugar 1 tablespoon ground cinnamon 75 - 110ml orange flower water Method Mix all the filling ingredients together in a bowl to form a paste that can easily be moulded by hand. To Assemble Lay one sheet of filo on the worktop, brush with melted butter. Take a fistful of the paste and form it into a snake about 2.5cm thick. Lay this along the long side of the sheet of filo, about 2.5cm in from the edge. Roll gently into a coil. Put a sheet of parchment paper on a baking sheet and lay the coil on top, and continue with the rest of the filo and paste. Press the ends together to seal the joining and continue to make the snake. Brush with egg wash and then with melted butter. Bake in a preheated moderate oven 180°C/350°F/Gas Mark 4 for approx. 30 minutes or until crisp and golden. Cool. Note: I sometimes serve the snake scattered with candied orange peel in dice or strips, pistachio nuts and slivers of stoned date. If some rose petals were available, they would go on to.
RTÉ News
23-04-2025
- General
- RTÉ News
Rory's Moroccan spiced lentil soup
How to Cook Well in Morocco airs Wednesdays at 8:30pm on RTÉ One. Ingredients This is a lovely, nourishing broth filled with all sorts of good things. There is a lot of vegetable chopping here, and the neater the dice of vegetables are, the better your soup will look and taste. The soup works well with either water, vegetable stock or chicken stock, though as is to be expected, the chicken stock gives the most robust flavour. Read the recipe a couple of times to get the various stages of the method clear in your mind. When preparing a recipe like this, I like to get all of the ingredients prepared and laid out in the order that they will be going into the pot. This helps me to get the sequence of stages right, and I am less likely to forget something. I also do a quick check through the long list of ingredients to make sure I have included everything. This soup keeps perfectly and sometimes tastes better the next day. 6oz / 175g / 1 cup green lentils 48 fl oz / 1.35l / 6 cups water, vegetable or chicken stock 3 tabs olive oil 1 medium onion diced into 1/3 in / .5 cm dice 1 small carrot diced " 1 stick of celery diced " 1 red or yellow pepper diced " 1 ½ lb / 700g ripe tomatoes, peeled and chopped or 18oz / 500g tinned tomatoes 4 cloves garlic, crushed 1 tablespoon of peeled and grated fresh ginger 1 teaspoon cumin seeds, lightly roasted and ground 1 teaspoon coriander seeds, lightly roasted and ground Pinch of turmeric Pinch of cayenne Salt, pepper and sugar to taste 4 tabs fresh coriander chopped Method Rinse the lentils in cold water and place in a saucepan. Cover with water. Bring to the boil, reduce the heat and simmer gently for 20 minutes or so until tender. While the lentils are cooking, heat the olive oil in another saucepan and add the onions, pinch of salt and cayenne. Cover and cook on a gentle heat until the onions are soft. Add the diced vegetables and the rest of the spices. Cook for 5 minutes, add the ginger and garlic and cook for another minute. Add the tomatoes and stock, taste and correct seasoning and simmer gently for a further 30 minutes or until the diced vegetables are tender. Strain the cooked lentils, reserving the cooking water and add the lentils to the broth. If the soup is too thick, thin it with some of the lentil cooking water. Bring to a simmer. Taste again and correct the seasoning. Serve with lots of chopped fresh coriander or parsley.
