Snacks & AppetizersMoroccan sweet potato wedges recipe
crafted by Chef Jamie Raftery
For 4 people
- 1kg sweet potatoes
- 5g harissa
- 5g ras-el-hanout
- ½ lime (zest and juice)
- 7g garlic cloves
- 50ml golden rapeseed oil
- 10ml Classic Argan Oil
- 25g spring onions
- 5g fresh mint (finely sliced)
- 5g coriander (finely sliced)
- Pinch of sea salt
- Pinch of black pepper
- Preheat oven to 200°C.
- Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet.
- Add the rapeseed oil, ras-el-hanout, harissa and garlic to a blender and blitz until it’s a fine paste.
- Finely chop the mint and coriander.
- Finely slice the spring onions.
- Cut off the pointy ends of the sweet potato.
- Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
- Place the sweet potato wedges in a large bowl, then add in the spice paste.
- Mix well, making sure each wedge is coated with oil and spices.
- Arrange the sweet potato wedges in a single layer on the prepared baking sheet.
- Bake for 30 minutes, then turn on the grill and grill for another 3-5 minutes, or until they’re well browned and crispy.
- Keep an eye here – it’s easy to burn when the broiler is on.
- Garnish with the spring onions, coriander and mint.
- Drizzle with the Argan Oil and serve.
Flat breads and hummus recipe
crafted by Chef Philip Mayo
“This dish is a great side or as a little sharing starter with friends, or just for yourself! Feel free to change the spices you use, but these are my personal favourites. The Argan Oil really gives this a deeper, richer flavour that sets this recipe above all others."
For the flat breads (makes approx. 10):
- 350g self-raising flour
- 350g natural yogurt
- 1 tsp baking powder
- ½ tsp of turmeric, curry powder, paprika
- Pinch of salt
For the hummus:
- 500g drained chickpeas
- 150ml natural yogurt
- 2 cloves of garlic
- 50ml Traditional Argan Oil
- Pinch of sea salt
- 1tsp paprika
- 1 tsp turmeric
- Water to thin if necessary
- Add the dry ingredients into a mixer with a dough hook attachment. If doing it by hand, then make a well in the middle.
- Pour the yogurt into the mixture and start to mix together. You want it fully combined, but not over worked. If doing by hand, slowly mix in a bowl until it comes together, transfer onto the work top and gently kneed until it is fully combined. Put in a bowl and leave in the fridge; covered and resting for 20 minutes.
- For the hummus: Place the chickpeas, yogurt, garlic and spices in a food processor. Blitz the ingredients until they become smooth - if needed, add a small amount of water to thin it out. Season to taste. When serving, drizzle the Argan Oil over the hummus and add a pinch of paprika.
- Now take the flat breads out of the fridge, divide the dough into 8 equal-sized balls on a floured work surface. Gently roll out each ball to a size of a small plate - this is how they will look like once cooked.
- Place a pan on a medium heat. Once hot, add a small amount of olive oil and place the flat breads in one at a time and cook for 3 minutes each side. Once coloured and cooked, leave to cool and serve with the hummus. Delicious!
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100ml / 200ml | Our delicious cold pressed Classic Argan Oil has a fantastic smoky and nutty taste.
30ml | Have a Gourmet Sampling Session of Classic / Traditional Argan Oil on us.
100ml / 200ml | Our exquisite cold pressed Traditional Argan Oil has a deeper and nuttier taste compared to the Classic variety.