Semolina Pudding With Spiced Raisins, Pistachio and Rose Water

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This warm pudding can be eaten as a hearty breakfast treat or rich dessert.

Serving: Serves 6-8

Ingredients

  • 4 tbsp. pistachios

  • 1 tsp. cardamom pods

  • 1 tsp. mace

  • 1 tsp. nutmeg

  • ¼ lb. cream of wheat

  • 3 oz. butter

  • ¼ cup sugar

  • 4 cups whole milk or half-and-half

  • 2 oz. heavy cream

  • 7 oz. condensed milk

  • 6 oz. organic unsweetened full fat evaporated milk

  • 2 tsp. rose extract or water

  • Pinch sea salt

  • 4 tbsp. Spiced Raisin Marmalata with Ras al-Hanout & Smoked Cinnamon

  • 1 tbsp. dried rose petals 

Preparation

  1. Preheat the oven to 375° F. Spread the pistachios in a small roasting tray and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool and then chop coarsely.

  2. Grind cardamom pods, mace and nutmeg. Set aside1/8 tsp. (save the remainder for another time).

  3. Fry the cream of wheat in butter until it turns light golden. Then, add sugar and slowly add the whole milk (or half-and-half) taking care not to form lumps. Cook low and slow stirring constantly.

  4. When slightly thickened (so that mixture coats the back of your spoon), add evaporated milk slowly, stirring constantly as the milk becomes absorbed.

  5. When it reaches a thick consistency (like a soft porridge), it is almost ready. Add condensed milk, stirring constantly as the milk becomes absorbed. This will take aroughly 2 minutes. Do not over cook as it thickens upon cooling.

  6. Once absorbed, remove from stove and add rose extract, cardamom-mace-nutmeg mixture and sea salt; and, stir.

  7. Decant into large serving bowl and layer with pistachios and Spiced Raisins, reserving some for the top layer. Along with the pistachios and spiced raisins, sprinkle a few dried rose petals on the top layer (do not overdo as the rose petals are more for color than texture and taste).

  8. Serve warm.

Variations

Spiced Raisin Blondies with Chocolate and Walnuts

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Anything Ina Garten creates is nothing short of perfection. So, we took her lead in developing our very own favourite blondie recipe studded with Spiced Raisin Marmalata that honours the classic Moroccan spice blend of Ras al-Hanout – smoked cinnamon, rose petals, cumin and cardamom – rich, dark chocolate and hazelnuts.

Makes 48 generous portions

Ingredients

1-pound quality unsalted butter, at room temperature

2 cups light brown sugar, lightly packed

1 cup granulated sugar

4 teaspoons pure vanilla extract

4 extra-large eggs, at room temperature

4 cups all-purpose flour

2 teaspoon baking soda

¾ teaspoon Tangier blend (No. 23) from La Boîte NY

1½ teaspoon kosher salt

3 cups chopped hazelnuts (or, walnuts)

1¼ pound dark or semisweet high-quality chocolate – cut into uneven chunks

8 oz. Spiced Raisin Marmalata from Le Bon Magot® - drained (reserve the syrup for another time)

Preparation

1. Preheat the oven to 350 degrees. Grease and flour two 8 x 12 x 2-inch baking pan.

2. With an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed for 5 minutes, until light and fluffy.

3. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.

4. In a small bowl, sift together the flour, baking soda, Tangier blend and salt.

5. With the mixer on low, slowly add flour mixture to the butter mixture.

6. Fold the nuts, chocolate chunks and drained spiced raisins in with a rubber spatula.

7. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes. Ina’s top tip: don't overbake because you want a chewy, gooey result!

8. Cool completely in the pan and cut into bars.

9. Store in an airtight container.

Serving suggestions: once cooled serve them with coffee, warm milk or hot chocolate. If serving warm, pair with a scoop of vanilla ice cream.

Harissa Chicken Breast With Spiced Raisin Yogurt

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Recipe courtesy Niloufer Mavalvala

4 chicken breasts, scored
2 tsp harissa paste
1 tbsp good olive oil
1 cup pre-cooked chickpeas, drained and rinsed
splash of lemon
sprinkle of salt
1 large ripe tomato, diced
handful fresh mint leaves, finely chopped
black raisins, for plating
yogurt, for plating
Le Bon Magot® Spiced Raisin Marmalata, for plating

Massage the harissa paste into the scored chicken pieces until evenly coated. Cover or place in disposable freezer bag and refrigerate overnight, up to 24 hours. Be sure to bring chicken to room temperature before cooking.

Heat the olive oil over medium-high heat. Pan fry the chicken until thermometer reads 165F (about ten minutes), turning it once or twice until nicely caramelized. Place chicken pieces on a plate and immediately sprinkle lightly with salt and fresh lemon juice. Add chickpeas to the pan and toss in the hot oil to warm through and coat them.

TO SERVE: Place chicken breasts on plate. Pour fried chickpeas on top of chicken. Sprinkle diced tomato, finely chopped mint leaves and black raisins on top. Serve with yogurt topped with Le Bon Magot® Spiced Raisin Marmalata.

TIP: Coriander or parsley are good substitutes if mint is not available.

Mast-o-Taher (Persian Yogurt with Wilted Leeks, Grapes and Walnuts)

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Recipe courtesy Naomi J. Mobed

Leek Preparation:
2 tablespoons olive oil
1-2 medium-large leeks (2 cups raw juliened/shredded leeks)
1 teaspoon minced garlic
1 tablespoon lemon juice
½ teaspoon sugar
Sea salt / fresh black pepper – to taste

Yogurt Preparation:
½ cup toasted walnuts (plus, ¼ halves to decorate)
800 grams full fat natural yogurt
2 finely chopped rounds of spring onions
Min. ½ cup chopped dried plums, Le Bon Magot® Spiced Raisin Marmalata with Ras al-Hanout (drained) or whole champagne grapes
1 ½ tablespoon finely chopped fresh mint
½ teaspoon dried mint (plus, 1/8 teaspoon to decorate)
3-4 finely chopped tarragon sprigs
1-2 tablespoons lemon juice
1/8 teaspoon sumac for dusting on top of prepared yogurt
1 teaspoon dried rose petals to decorate
Sea salt / fresh black pepper – to taste
Extra-virgin olive oil, for drizzling

Preheat the oven to 375° F.

Spread the walnuts in a small cake pan and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool and then chop coarsely.

Heat 2 tablespoons olive oil in frying pan, soften leeks and add garlic, lemon juice, sugar, salt and pepper. Once softened but still green, remove from heat.

In a small bowl, hand whip the yogurt until smooth, add all ingredients, including cooled leeks, mix well.

To decorate the top of the yogurt:

  • Drizzle a little extra virgin olive oil (optional)
  • Coarsely chop half of the ¼ cup of walnuts. Using a Microplane, finely shave the rest and sprinkle
  • Dust reserved dried mint
  • Dust sumac
  • Sprinkle dried rose petals

Serve in individual or single bowl.

Variations: To get a taste of soured Persian yogurt, replace 800 grams full fat natural yogurt with 400 grams of full fat yogurt, 200 grams of Greek yogurt and 200 grams of crème fraiche. To thin yogurt, add ice or chilled water and bring to desired consistency.

Notes: If preparing ahead, add walnuts just before serving to maintain density and crunch. Quantities are guidelines and can be adjusted to personal taste.