Is your recipe repertoire wearing a little thin? Try these two recipes from Avoca …
Shakashuka with Preserved Lemon Yoghurt
A delicious baked egg shakashuka makes a fabulous home-made brunch – a flavourful combination of spices and sauces, with zesty preserved lemon yoghurt.
Preserved Lemon Yoghurt
1 preserved lemon, diced finely
30ml of extra virgin olive oil
In a sieve or colander place 2 sheets of kitchen paper or a clean kitchen towel.
Add the yoghurt and allow to strain for 2 hours in the fridge.
Take out, it should have lost about half of its liquid, discard this, add the preserved lemon and the juice of ¼ lemon, extra virgin olive oil and seasonings and set aside.
Baked Egg Shakashuka
2 red peppers
1 jar of passata
2 cloves of garlic
2 red onions
1 teaspoon of cumin seeds
1 teaspoon of coriander powder
1 teaspoon fennel powder
1 good pinch of chilli flakes
2 dessert spoons of smoked paprika
1 bunch of scallions
1 bunch flat leaf parsley
100g dukkah (a dry mix of nuts and spices- smoked cashew, cumin, coriander, fennel, sesame, smoked paprika)
Dice red onion and gently fry with garlic and a decent drop of olive oil or rapeseed oil.
Add in 2 red peppers sliced
Cook for 4-5 minutes or until the peppers begin to soften a little.
Add cumin seeds, ground coriander and fennel and cook for 1 minute, then add smoked paprika, passata, chilli flakes and continue to cook.
Add half of the chopped parsley and coriander and put on the lid.
Cook for 1 minute, then remove lid and make a well for each of the five eggs.
Crack the eggs and drop each egg into the wells.
Put the lid back on and cook for approx. 4-5 minutes or until the eggs are just done.
Take off the heat and garnish with thinly sliced scallions, finely diced preserved lemon, chopped parsley, chilli flakes, chopped coriander a good sprinkling of dukkah.
Lastly add a few dollops of the preserved lemon yoghurt and serve family style with some grilled sourdough.
Orange and Almond Cake
This delicious orange and almond cake is the perfect mid-day treat to enjoy with tea.
Ingredients for cake:
750g ground almonds
650g caster sugar
350ml olive oil
2.5 teaspoons baking powder
10 free range eggs
Zest of 2 oranges
Ingredients for the syrup:
Juice of 2 oranges
Juice of 1 lemon
200g caster sugar or honey
1 scraped vanilla pod or ½ teaspoon of extract
Preheat an oven to 160C, line a 2lb loaf tin or a similar sized baking tray with greaseproof paper, lightly paint with oil.
In a large bowl, add almonds, caster sugar and baking powder.
Break eggs with a fork and add to the mix, then slowly add in the olive oil.
Pour in almond and orange cake mix in the tin and bake for 30-40 mins.
To test if the cake is fully cooked, stick a skewer into the centre and if it comes out clean, you are good to go!
Remove and allow to cool. While cooling, pierce the cake with a fork to allow the syrup to work its way into the centre.
Method for the syrup:
Add all the ingredients for the syrup into a small sauce pan and boil until a nice thin syrup is achieved – remember it will be thicker when it cools.
Allow the syrup to cool slightly.
Decant the orange cake, remove grease proof paper, pierce on that side too with a fork and then slowly pour the syrup over. Allow to cool.
Serve the cake with sliced oranges and chopped pistachio. Option to add dark chocolate sauce on top.
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