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Saturday, 19 March 2011

Preserved Lemon & Tomato Salad with Capers

Moroccan preserved lemon & tomato salad with capers 1462 R

I was recently sent a book called Flavours of Morocco by Ghillie Basan to review. It is the kind of book that makes you long for warm sunny days, days when you can experiment with spices and fruit in your kitchen. It is full of dishes that ooze with colour and are exotic, sensual and decorative.

The first thing that you notice when you open this book, is the vibrant colours bouncing off the pages. You almost get lost in the stunning photographs, they transport you right to the heart of Morocco, to the bustling souks and traditional kitchens. Taken by Peter Cassidy, these are some of the best photos I have seen in a cookbook.

Inside Flavours of Morocco book 1261 R

Flavours of Morocco is more than a cookery book, there are essays on the art of making couscous, Islam, Ramadan & bread, Berber traditions and the tagine. There are chapters on the basic recipes, kemia & salads, soups, breads & savoury pastries, tagines, k'dras & couscous, grills, pan-fries & roasts, vegetables, side dishes & preserves, and sweet snacks, desserts & drinks.

Ingredients for Moroccan preserved lemon & tomato salad with capers1442 R

The authentic recipes include spicy aubergine & tomato salad, roasted courgette & apple salad with oranges, classic lamb, chickpea & lentil soup with cumin, Moroccan country bread, and baked pastries with seafood. Tagine recipes include prawn tagine with saffron, ginger & fennel, chicken k'dra with chickpeas, raisins & red peppers, and Marrakchi haricot bean tagine. Many recipes use dried fruit and nuts, and there are some classic sweet treats in the last chapter - I have my eye on a fabulous looking watermelon salad with rosewater & lemon balm.

This book would be perfect for the slightly more adventurous cook, who loves cooking with deep flavours and spices. There is a little introduction with every recipe, and almost all of the ingredients can be found in British supermarkets. I chose to make a simple colourful salad, bursting with taste sensations.

Moroccan preserved lemon & tomato salad with capers 1456 R

Preserved Lemon and Tomato Salad with Capers
Recipe from Flavours of Morocco by Ghillie Basan, photography by Peter Cassidy, published by Ryland Peters & Small

5-6 large tomatoes, skinned, deseeded & cut into strips
1 red onion, finely sliced
Rind of 1 preserved lemon, cut into thin strips
2-3 tablespoons olive oil
Freshly squeezed juice of half a lemon
1-2 tablespoons capers, rinsed & drained
A small bunch of fresh flat leaf parsley, fresh coriander & mint leaves, finely chopped
1 teaspoon paprika
Sea salt & freshly ground black pepper

Put the prepared tomatoes, sliced red onion and preserved lemon strips into a bowl. Add the olive oil and fresh lemon juice, mix well. Season with salt and pepper and put aside until ready to serve.

Just before serving, add the capers and herbs to the tomato mixture and sprinkle the paprika over the top.

squeezed lemon 1463 R


Flavours of Morocco book cover 1259 R

The book can be bought directly from Ryland Peters & Small or from Amazon.

Flavours of Morocco
by Ghillie Basan, photography by Peter Cassidy
£16.99 / Hardback, 160 pages, 200 colour photographs
Publisher: Ryland Peters & Small
March 2011
ISBN 13: 9781849750868

With thanks to Sarah at Ryland Peters & Small

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This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2011 unless otherwise indicated. All rights reserved.
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13 comments:

Parsley Sage said...

Looks gorgeous! So tasty too :) Perhaps I need a copy of that book... :)

Marcie Brooks-Smith said...

Oh wow, that looks fab! I have some preserved lemons ready to try this. Thanks!

bellini valli said...

The photos I see so far truly are extraordinary Nic..but then so are yours.

Chele said...

Great review Jac. I love the colours, not just in the photos from the book but in the recipes you tried out too. Indeed it does make you wish for warm days and a long white sandy beach!! Sigh ...

sophiesfoodiefiles said...

What a lovely Summer's salad, I say!

MMMMMMMM,...I love every flavour in here, Nic,...:)

nic @ nipitinthebud said...

I read the word lemon and my mouth puckers up.
I see your salad and it turns into a sigh and a wish to be eating it right here, right now (well that's not entirely true - I'd rather be eating it somewhere warm and sunny while the sea laps the shore!)

grace said...

preserved lemon is an outstanding ingredient that adds so much flavor yet is still so subtle. your salad rocks, nic!

Marysol said...

Delicious and colorful!

This is a recipe I wish I would've stumbled upon the last time I tried preserving lemons. Mostly, I used them in seafood dishes and soups; never thought of using preserved lemons in salads.

The Old Geezer ~Ron said...

Greetings from Southern California

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I invite you to visit my blog.

God Bless You :-)

~Ron

Sarah, Maison Cupcake said...

I love North African food, we had a great restaurant near us in Shepherds Bush which did the most amazing tagines. I will look out for this book.

Helene said...

That cookbook sounds beautiful. I have to try to make preserved lemons. I am always afraid that it would not turn out good.

Nicisme said...

Many thanks for all your comments, you guys are the best!

mangocheeks said...

A Summer salad is calling - These are my kind of flavours.