Daily Archives: October 5, 2013

  • Recipe: Mackerel with kamut, preserved lemons and Extra Virgin Olive Oil

    Kamut works really well with ingredients such as mackerel that have a good assertive flavour, and is very good with Moroccan dishes.

    250g (9oz) kamut, soaked overnight in cold water and drained
    ½ tbsp ground cumin
    2 tsp ground cayenne pepper
    1 tsp dried chilli flakes
    ½ tsp ground ginger
    2 cloves garlic, crushed
    4 tbsp olive oil
    4 whole mackerel, cleaned and gutted
    ½ lemon
    2 small preserved lemons, plus 2 tbsp juice from the jar
    2 tbsp extra-virgin olive oil
    50g (1¾oz) green olives, stoned and chopped
    3 tbsp coriander, roughly chopped

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    Kamut works really well with ingredients such as mackerel that have a good assertive flavour, and is very good with Moroccan dishes. 250g (9oz) kamut, soaked overnight in cold water and drained ½ tbsp ground cumin 2 tsp ground cayenne pepper 1 tsp dried chilli flakes ½ tsp... 
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