Agricultural and Fishery Products from Morocco to UK

• 125g flour

• 24 cl milk

• 30g butter

• 3 pieces of eggs

• Salt

• Pepper

• 10g candied lemon peel

STEP 1

Preheat the oven to 190°, thermostat 6-7.

STEP 2

Mix the eggs, salt, pepper, milk and preserved lemon, and add the flour a little at a time to make a uniform dough.

STEP 3

In a muffin tin, divide the butter into 12 squares and put the tin in the oven. When the butter has melted, add the batter to the moulds.

STEP 4

Bake for 5 minutes at 190°, gas mark 6-7, and then turn down to 175°, gas mark 5-6, for 25 minutes.

• 400 g white fish fillet (cod)
• 1 kg of potatoes
• peanut oil
• Flour

FOR THE BATTER
• 150 g flour
• 2 eggs
• 10 cl milk
• 20 cl water
• 5g yeast
• salt and pepper

FOR THE CHERMOULA (FISH MARINADE)
• 2 cloves of garlic
• lemon juice
• 2 teaspoons paprika
• 2 teaspoons cumin powder
• 1 bunch of fresh coriander
• 1 bunch of flat-leaf parsley
• 15 cl olive oil
• Salt

STEP 1

Prepare the batter. Place the flour and yeast in a mixing bowl. Add the egg yolks and milk. Mix the elements in the centre of the bowl, gradually adding the flour. Mix all the elements until you obtain a homogeneous mixture, without lumps. Season with salt and pepper. Set aside.

STEP 2

Peel the potatoes. Cut them into chips and blanch them in a frying bath. Once the fries are soft and white, drain and set aside.

STEP 3

Beat the egg whites until stiff. Add them to the batter and mix gently with a wooden spoon.

STEP 4

Peel and chop the garlic. Remove the leaves and chop the coriander and parsley. Squeeze the lemons and measure out 8 tablespoons of juice. In a bowl, mix the garlic, lemon juice, olive oil, coriander and spices. Add ½ teaspoon of salt, stir and cover the jar.

STEP 5

Cut the fish into chunks, gently toss them in the marinade and then drain them. Flour the pieces and dip them in the batter. Dip the fritters into the hot frying pan at 180°C and brown them. Drain on paper towels and keep warm.

STEP 6

Before serving, fry the chips in a deep fryer at 180°C until golden and crispy. Season with salt and serve with the fish.

• 1.5 kg shoulder of mutton
• 500 g onions
• 1.5 kg potatoes
• 3 carrots
• 50 g butter
• 2 sprigs of parsley
• 50 cl meat stock
• Saffron pistils
• Salt
• Pepper

STEP 1

Degrease the meat well. Cut it into large cubes of about 3 cm on each side.

STEP 2

Peel and chop the onions. Peel and wash the potatoes. Cut them into thin slices. Cut the butter into small pieces. Peel and cut the carrots into sections.

STEP 3

In a casserole dish, place the butter, the onions well distributed on the bottom, a layer of potato slices, the carrots, the meat, and cover with the remaining potatoes. Add salt and pepper between each layer. Sprinkle with the stock.

STEP 4

Wash and chop the parsley. Sprinkle it over the top of the dish. Sprinkle the saffron pistils on top. Bring to the boil, lower the heat, seal the pan and simmer on low heat for at least 2 hours. Shake the pot from time to time.

STEP 5

Serve hot, in the pot.

• 40 cl milk
• 10 cl orange blossom water
• 3 egg yolks
• 80 g sugar
• 40 g flour
• 2 pieces of orange
• 2 pieces of grapefruit

STEP 1

Bring the milk to the boil. Break the eggs and separate the whites from the yolks. Work the egg yolks with the sugar until the dough ribbons (stretches when lifted with a spoon), add the orange blossom water and then add the flour.

STEP 2

Pour a little boiling milk over this mixture. Pour it back into the pan, mixing well. Put the pan back on the heat and heat over a low flame. When the cream is thick, remove the pan from the heat.

STEP 3

Pour the cream into ramekins and sprinkle with the citrus pieces, keep the ramekins cool until ready to serve.