Seven snacks full of favours from far and wide – pile
on plates and pass around!
Pitta breads
Ingredients
·
200g strong, plain white four, plus extra for dusting
·
Pinch of salt
·
Pinch of caster sugar
·
½tsp (level) fast-action yeast
·
1tbsp olive oil, plus extra for greasing
·
Olives and dips such as humous or taramasalata, to serve
Recipe
·
Put the four in a bowl and stir in the salt, sugar and yeast. Add
the oil to 125ml warm water and pour it into the four. Mix into a dough. Knead for
8-10 mins by machine or hand, until the dough is smooth and elastic.
·
Place the dough in a lightly greased bowl. Cover the bowl with
cling film and leave in the fridge for at least 4 hrs, or overnight, until the
dough has risen to double its size.
·
Pre-heat the oven to 220°C/Gas 7. Place the baking sheet in the
oven to heat up. Lightly knead the dough on a foured surface, to knock the air
out of it. Divide into 8 pieces.
·
Roll out each piece very thinly into a 15cm x 10cm oval. Place on
the hot baking sheet and bake for 3-4 mins, until breads have puffed up. Turn
over and cook for a further 2-3 mins, so they’re light golden on both sides.
Serve with the olives and dips. Not suitable for freezing.
These are best
served hot from the oven with your favourite dips.
Crevettes à la Marocaine
Ingredients
·
500g uncooked shelled large prawns (defrosted, if frozen)
·
4tbsp olive oil
·
½tsp harissa paste or hot paprika
·
1tsp ground ginger
·
1tsp ground cumin
·
½tsp ground coriander
·
3 garlic cloves, crushed
·
1tbsp chopped fat-leaf parsley
·
1tbsp chopped coriander
Recipe
·
Drain the prawns on kitchen paper. Heat the oil in a large frying
pan, tip in the harissa paste or hot paprika, ginger, cumin, coriander and garlic.
Stir for 1 min to release the favours.
·
Add the prawns and cook for a few mins over a medium-high heat
until they turn pink all over, stirring frequently. Stir in the parsley and
coriander, and serve at once.
Originally
Moroccan, serve the garlicky seafood with cocktail sticks and dig in.
