When Lisa contacted me and said she was in Aus and would love to do a collaboration shoot with me, I knew it would be a fun day. Having not seen Lisa for five years, we had a lot to catch up on, but, after only a couple of minutes it was like those five years had been just five days. When you have friends like that, time and space don’t seem to matter.
We initially planned to do an outdoor, bush tucker cook-up, to help showcase the Primus gear that Lisa needed to shoot. But, due to one of the biggest storms to hit the East coast in years, flooding, wind and rain found us doing a cute little set-up in my backyard. It was really great working with another passionate foodie and photographer, and not to mention Daniel’s amazing fire-starter skills to keep us warm and set the scene.
The stew was one of the tastiest things I have ever eaten, everyone was really impressed by it yet it was so easy to make. You could use whatever seafood you like, or even change it to meat and vegetables. The flavours were amazing, especially the sauce soaked up with some nice thick sourdough. It also matched really well with the pearl cous cous salad, I love the texture of those little beads.
I also roasted some whole cauliflower in the fire. I haven’t included a recipe here as it is very straightforward. Just rub the whole cauliflower with some olive oil, salt and your favourite spices (I used cumin and sumac). Wrap in foil and cook in the fire or a hot oven for about 20mins, or until tender. It’s delicious dipped in the harissa cream…
Good company, cute set-up, delicious food, a few drinks and a little bit of work. It was a fun day!
Recipe (adapted from Valli Little)
Moroccan Seafood Stew
2 brown onions, sliced
4 cloves garlic, crushed
2 tbs fresh ginger, grated
2 tbs ras el hanout (spice blend, available in good spice stores)
1 tsp ground cinnamon
2 tsp harissa paste
2 x 400g can crushed tomatoes
1L chicken or veg stock
1 kg seafood marinara mix
1 kg mussels
2 salmon steaks, cubed
2 x 400g cans chickpeas, drained
2 tsp honey
Fresh coriander and toasted almonds to serve
Heat oil in a large saucepan over medium to high heat. Add onion and cook, stirring, for 2 mins or until soft. Add the garlic and ginger and cook for a further 1min. Add as el hanout, cinnamon, harissa, tomato, chickpeas, honey and stock. Reduce heat to medium low, cook for 10 mins, or until slightly reduced. Add marinara mix, salmon and mussels. Cook for about 10mins, without stirring too much to avoid breaking up the fish. Check for seasoning and add salt and pepper to taste. Top with fresh coriander and flaked almonds.
Serve with cous cous and harissa cream.
Pearl Cous Cous (a rough idea, amounts were not measured on the day)
Pearl cous cous (cooked to packet instructions in chicken or vegetable stock)
White wine vinegar
Kalamata olives, sliced
Salt and pepper
Flaked almonds, toasted
Combine all ingredients except for the almonds. Check for seasoning and adjust if necessary. Place in serving bowl and top with almonds just before serving.
2 red capsicums, roasted, skin removed
200ml sour cream
2 tbs harissa paste
1 tsp lemon juice
Using a stick blender or in a small processor, blend the capsicum, Harissa paste and lemon juice together until smooth. In a bowl, combine the capsicum mixture with the sour cream. Add a little salt to taste. Refrigerate until ready to serve.