We can thank the cosmetics industry for introducing argan oil to our daily vocab, but it turns out this vitamin-rich ingredient is also commonly used in Moroccan cuisine – namely for drizzling over salads and couscous or dipping bread. In episode five, Shane Delia combines the oil’s nutty notes with caramelised chocolate for perfection, topped with . Miracle oil, alright!
Source: Shane Delia's Moorish Spice Journey
Wondering to do with the rest of that argan oil? Take Shane’s advice: mix it with honey and roasted almonds for the traditional Moroccan dip – in this instance dressing – . Then what? Whip up some (it packs a sweeter punch) and succulent wagyu beef.
Source: Shane Delia's Moorish Spice Journey
is about the three ‘F’s: freshness, flavour and finesse. Similar to South American , this seafood dish uses lemon and sherry vinegar to ‘cure’ the prawns which sit atop a centuries-old Spanish soup made from almonds, bread and garlic. For extra zing, Shane adds green apples and orange blossom water.
Source: Shane Delia's Moorish Spice Journey
“A good tip for preparing perfect is to rub the dry grains with oil to separate and lightly coat them before cooking. This prevents the grains clumping together after you add the stock. To pack as much flavour as possible into the couscous, I add all the offcuts of the vegetables I’m using in the dish, so there’s no waste at all.”
Source: Shane Delia's Moorish Spice Journey
5. That time he fuelled our saffron obsession...
Basil might carry a savoury reputation, but this ancient herb is actually quite sweet. Here, Shane makes a (no machine required!) to go with , a coil-shaped pastry filled with chocolate, pistachios, palm sugar and a sneaky gram of saffron.
Source: Shane Delia's Moorish Spice Journey
Is there anything muslin cannot do? The material is there for us when we want , , even at home! In episode three of his Moorish Spice Journey, Shane Delia shows us how to use muslin when making (Moroccan meat stew): “A clever way to cook the chickpeas, freekeh, rice and burghul is in muslin bags in the same pan as the meat. The muslin bags keep them separate, but allow the flavours of the meat and saffron cooking liquid to permeate the grains.”
Source: Shane Delia's Moorish Spice Journey
“Every time we go to a country, for some reason people think I’m a body builder and everyone wants to arm wrestle me. I swear to God, I have pictures and pictures of people from all different countries and they’re all shouting, ” Bless you Shane!
The brand-new series starts Thursday 11 January at 8pm on SBS, then on SBS On-Demand. You can read recipes and more content from the show .
Source: Shane Delia's Moorish Spice Journey
