Figs, Dates and Harissa Chutney
I just came back from Marrakech where I had the best time! I was there as a guest chef to launch Salt Marrakech’s autumn menu. How cool is that?
The restaurant is based in this magnificent riad called Dar Les Cigognes. Everything about this place is charming and makes you feel so special. The menu is a 6 course-meal focusing on seasonal ingredients and modern Moroccan cuisine. I served things like a verbena and yellow melon (also known as louisa and batikh in Morocco) cooler and a deconstructed version of zaalouk with khobz and goats cheese mousse. My favourite meal was the brown butter and preserved lemon sea bream served on a bed of cardoons. Actually, everything in this menu is one of my favourite things! 6 courses could sound like a lot of food but while everything was super tasty, I also made sure to keep a good balance between each meal so the guests won’t feel like balloons after their meal. Feedback was very positive and plates came back empty almost every time which made me sooooo happy. If you happen to be in Marrakech and hungry, book a table at Salt! I left my menu in the hands of their adorable in-house team, they will take a very good care of you.
Now I am back in London, working on other exciting projects and all I can think about is my next holiday! I think being in Morocco when it’s 34 degrees and not wearing a swimming suit is not something I am used to. The sad news is there will be no holidays for me for a looooong time, oh well!
This figs, dates and harissa chutney is a direct consequence of my life as a foodie in London. When I moved here 6 years ago I didn’t know what a “chutney” was. I discovered it at a Christmas party we organised with my university friends. While I was in charge of the stuffing for 30 people another girl was in charge of the chutney to go with all the cheeses. When I was introduced to it, I was very confused at first. Why would anyone have their cheese with jam? But they explained to me that it was much more than jam. And they were right! It was sweet, savoury, spicy and I quickly became addicted to it. Since then, there’s no cheese party at home if we don’t have a jar of my favourite chutney around!
A few weeks ago I made and photographed this delicious fruity and spicy chutney so I could share the recipe with you! It was great because it gave me the best excuse to eat cheese and bread for 2 days straight. Enjoy!
p.s: also pictured are yummy krachel!
Figs, dates and harissa chutney
Ingredients
200g red onions, sliced
300g tomatoes, deseeded and roughly chopped
250g figs, stalks removed and roughly chopped
140g dates, pitted and finely chopped
70ml apple cider vinegar
2 teaspoons harissa or more to taste
1 ½ teaspoon finely chopped garlic
1 teaspoon salt
Generous pinch saffron
Method
• Place all the ingredients in a deep skillet and stir well to combine under medium-low heat. Simmer for 40 minutes until all the liquids have evaporated. Transfer into a clean jar and leave to cool before storing in your fridge. Enjoy with your favourite cheeses or as a spread in a sandiwch.
Notes
• Keep for up to 4 weeks in the fridge.