Picnics on the sunny seafront of Tangier remain magical recollections
Updated: 2013-10-11 06:59
By Maggie Beale(HK Edition)
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Never have babaganoush, brochettes, kefta and falafel, and roasted vegetables tasted so good!
It may not have the same romantic ambience of the legendary El Minzah hotel in the heart of Tangier, or the sandy beach backdrop of the original Hotel Rif, but a Moroccan-style pique-nique in Hong Kong can still be an experience to cherish. And for added conviviality, include a dish from Greece and a drink from Spain!
It takes not a great deal of effort to recreate some of the easy-to-eat food highlights to enjoy on a sun dappled roof, airy balcony, or in a cool glade up on the Peak in Hong Kong.
Preparations can all be done ahead of time, even the day before, and packed in throw-away containers - please include a bag to bring your rubbish back with you!
Lamb or beef kebabs can be grilled at home; cut the meat into bite-sized pieces, thread them onto wooden/bamboo skewers before brushing with oil and grilling to taste - 5-10 minutes, or use minced beef mixed with a dash of Worcestshire sauce, salt and pepper and 1 tspn flour rolled into bite-size balls and gently pan fried for 6 minutes. Make a dip from crushed tomatoes, garlic and a little chilli to taste.
To make Falafel; Take 1 x 16 oz tin of chick peas (garbanzos beans), drain and put into a saucepan, cover with water, bring to the boil, lower the heat and simmer for 45 minutes. Cool before crushing to a pulp. Add 1 purple onion, 2 cloves, a small bunch of parsley and 2 cloves of garlic -all finely chopped. Mix well with a fork and add 1 tspn ground coriander seed, 1 tspn ground toasted cumin seed, 1 egg and 1 Tbsp flour and seasoning to taste. Mix well and form into small balls before frying in olive oil for 5-6 minutes.
Babaganoush: To make 1 cups. Preheat oven to 200 C (400 F). Cut a large eggplant in half lengthwise, sprinkle with salt and let rest for 10 minutes. Rinse and dry. Place eggplant on a baking sheet, and roast for 30 minutes until soft. Remove from oven, rinse in cold water and peel off the skin. Place in a blender: eggplant, juice of 1 or 2 lemons, 2 Tbsp tahini, 2 tspn toasted sesame seeds and 2 cloves garlic and puree. Season to taste. Transfer eggplant mixture to a box or bowl, and mix in 1 Tbsp heavy olive oil and refrigerate for 2 hours.
For a touch of Greek panache, make Taramasalata. Soak 2 slices crustless bread in 75 ml milk, squeeze dry, and discard the milk. Put the bread into the blender/food processor along with 75 gms smoked cod roe (tarama) (available canned)), 1 small onion and 3 cloves garlic. Process adding 75 ml olive oil in a steady stream, with motor running, and the juice of 1-2 lemons (to taste). When smooth, serve in a bowl. Pan fry or grill 8 medium sized shrimps and serve alongside the tarama with warmed pita bread triangles.
Dipping vegetables: Spear 1 or 2 red capsicums (peppers) on a long fork and grill over an open flame turning frequently until the skin blisters and turns black, keep turning to get an even roast. Remove and place in a plastic or paper bag, close loosely and set aside for 10-15 minutes. To ease off the skin, hold the pepper under running water and rub with your fingertips. Slice into strips.
Cucumber fingers: Peel and cut 1 large cucumber into finger-sized strips (or 'pennies'), sprinkle with 2 tspn salt and set aside for 20 minutes. Shake off the salt and add a sprinkling of good vinegar.
Baby corn cobs and carrots: Toast or pan fry cobs in butter. Cut 2 big carrots into batons, and cook in 3 Tbsp water, tspn sugar and 1 tspn butter with the lid on for 3-4 minutes until the carrots soften a little.
As an alternative to the red pepper fingers, make a dip: In a bowl combine 1 cup sour cream, 1-2 roasted red peppers, finely chopped 1 green onion, small bunch of basil, 2 roasted garlic pods, and salt to taste. Cover and chill for at least 4 hours or overnight to blend well. Serve with assorted vegetable dippers, toasted pita bread or wheaten crackers.
Take a bottle of Sangria, 1 bottle of lemonade and 1 sparkling water. To make a Classic Sangria you will need 1 bottle (75cl) of Spanish red wine such as a Crianza, 1 sliced orange, 1 sliced peach, 1 small glass ( cup, 2 fl ozs, 4 Tbsp) Grand Marnier, and the same of Spanish Brandy, 1 bottle sparkling water. You can add 1 tspn of sugar or bottle of lemonade - but not both as it would be too sweet. Make sure you have a wide mouthed jug to mix the drink in and glasses (plastic cups?).
All you need apart from paper plates and some cutlery is a basket or large bag to carry it all - and to remove the rubbish afterwards.
A good rule to follow for picnics is to leave the place as you would like to find it! Cheers!
(HK Edition 10/11/2013 page7)