Moroccan Shallot Relish Food

BRAISED COD WITH CHICKPEAS

Steps:

• If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
• Preheat the oven to 400 degrees.
• Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
• Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.

RED HAZERET -- HORSERADISH-BEET RELISH

Steps:

• Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
• Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
• Drain and let cool.
• Peel the beets, quarter and add to the food processor.
• Whirl until a desired consistency is reached.
• Add to the horseradish; stir well.
• Add sugar, salt and vinegar according to taste.
• Check for taste after two days; relish develops best flavor after about a week.
• Keep covered in the refrigerator.

GRILLED SCALLIONS

Steps:

• Herb Vinaigrette:.
• Place all ingredients except oils, in a jar and shake well. Add oils and shake again. Or, place in food processor and add oil slowly with motor running to make this creamy. Set aside.
• To grill scallions:.
• Trim both ends of scallions and leave whole. Brush liberally with vinaigrette.
• Place directly on grill and barbecue 5 minutes on each side or until slightly charred and crispy.
• Serve as a side dish. Enjoy!

ROASTED SHALLOTS

Steps:

• Preheat the oven to 400ºF.
• Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
• Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
• Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.