The Hairy Bikers' Chicken & Egg
We made this exotic ice cream in a Moroccan hamam in 40-degree heat when we were filming so it should be a cinch at home. It goes beautifully with the gazelle horn pastries opposite. For the best colour, rub the skins off the pistachios – or buy nibbed pistachios which are already skinned.
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You Will Need
Put the pistachios in a large frying pan and toast them very lightly for
a couple of minutes. Leave the pistachios to cool, then grind them as finely
as possible in a food processor.
Put the pistachios in a saucepan with the milk and 40g of the sugar and
heat until the sugar has dissolved. Allow the milk to come almost to boiling
point, then remove the pan from the heat, cover, and leave to infuse.
Leave the mixture for at least an hour for a decent flavour, or overnight if
Strain the milk and pistachio mixture thoroughly, then reheat, again to just
below boiling point. Put the egg yolks in a bowl with the remaining sugar
and whisk until the mixture is light and mousse-like. Pour the infused milk
over the egg yolks, stirring to combine, then pour everything back into the
saucepan. Stir over a very low heat until the mixture is the consistency of
a fairly thin custard. If you are worried about the mixture curdling, you can
pour the mixture into a bowl and place it over a pan of simmering water,
Remove the custard from the heat and leave it to cool down. Chill
thoroughly, then pour in the double cream. Mix to combine then gradually
add the rose water, tasting as you go.
Churn the mixture in an ice cream maker, then put it in the freezer for
a couple of hours before serving. If you don’t have an ice cream maker,
freeze the mixture in a plastic box and whisk at regular intervals to get air
into it. Continue until it is too hard to work. Serve garnished with candied
rose petals and chopped pistachios.
The proper name for these Moroccan sweet treats is ‘kaab el ghazal’.
They’re made of a super-delicate pastry, filled with a pistachio paste. Be
careful about over filling them as the mixture will expand as it bakes.
First make the pastry. Put the flour in a bowl with the salt and make a
well in the centre. Break the egg into the well and start whisking it in with
a fork. Gradually add in the melted butter and a little water or orange
blossom water – just enough to give you a firm dough. Turn the dough out
on to your work surface and knead until smooth – you shouldn’t need any
flour. If the dough feels dry and is cracking, wet your hands and coat the
surface, then continue kneading. When the dough is smooth and elastic,
put it in a bowl, cover it with cling film and leave to rest for an hour.
To make the filling, grind the pistachios in a food processor with the sugar
until fine, then mix with the butter and a little water or orange blossom
water to make a paste. Preheat the oven to 170°C/Fan 150°C/Gas 3½.
Divide the pastry into 4 pieces and roll it out as thinly as you can. You can
do this with a pasta roller if you like. Cut out 8cm rounds, using the fluted
end of a cookie cutter. Place a teaspoon-sized piece of the filling in the
centre of each round and fold over into a crescent, sealing the edges with
Put the pastries on a baking tray and brush them with egg. You can use a
sharp needle to make holes for a design on the top if you like. Bake for
10–15 minutes. The pastry should be cooked through, but just starting to
turn a very light brown and still soft to touch – it will firm up when it comes
out of the oven. Sprinkle with orange blossom water and dust with icing
sugar and serve with the ice cream.