Wednesday, April 04, 2018

Tofu Ras el hanout, Braised Cabbage, Fried Chickpeas, Sopa de Ajo and Shishito Peppers

Dinner 04/03

Tofu Ras el hanout

Braised Cabbage

Fried Chickpeas

Tofu Ras el hanout, Braised Cabbage and Fried Chickpeas

Big chunky smoked tofu cubes coated (with cumin, coriander, smoked paprika, salt & pepper) marinated for 30 minutes, then pan-fried until crispy. The cabbage was slow-cooked with onions and garlic, smoked paprika, salt and pepper, with a splash of sherry near the end. The chickpeas were simply wok-fried in olive oil, seasoned with salt, pepper, smoked paprika and finished with a splash of tamari.

Shishito Peppers and Sopa de Ajo

Sopa de Ajo

Shishito Peppers

For a starter, we whipped up a batch of Sopa de Ajo -- olive oil, garlic, day-old bread, paprika, wine, salt & pepper, veg stock) paired with Shishito Peppers (de-seeded, wok-fried on high heat until blistered, removed, then hit with salt and a squeeze of lemon juice).

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