“My version of the traditional Moroccan crumpet is crisper and airier, yet denser at the same time. The addition of a little semolina in the batter and on the base of the rings is the secret to a crisp crumpet. The clementine marmalade is lovely, especially with the earthy touch of saffron, but you can serve these with whatever jam you like.” Shane Delia, Shane Delia’s Moorish Spice Journey
- 1 kg clementines or mandarins
- 2 tbsp lemon juice
- 1.1 kg (5 cups) sugar
- 2 g saffron threads
Orange blossom yoghurt
- 500 g plain Greek-style yoghurt
- 1-2 tbsp orange blossom water
- 7 g sachet dried yeast
- ½ tsp caster sugar
- 300 ml lukewarm water
- 240 g plain flour
- 130 g coarse semolina, plus extra for sprinkling
- ½ tsp cream of tartar
- 1 tsp salt
- 200 ml lukewarm milk
- ½ tsp bicarbonate of soda
- olive oil, for greasing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe one day ahead.
Proving time 1 hour
To make the marmalade, peel the fruit and finely slice the peel. Place the fruit segments, sliced peel, lemon juice and 2 litres water in a large non-reactive bowl. Cover and stand overnight.
The following day, transfer the mixture to a large, heavy-based saucepan and bring to the boil over high heat. Add the sugar and stir to dissolve, then add the saffron. Return to the boil, then reduce the heat to low and cook for 40 minutes, stirring regularly to prevent the jam from catching. To test if the marmalade is ready, place a small saucer in the freezer to chill for 10 minutes, then drop a teaspoon of jam onto the plate. If you draw a line through the jam and it holds, then it is ready. Pour into hot sterilised jars and seal.
Meanwhile, to make the orange blossom yoghurt, combine both ingredients in a bowl, then pour into a muslin-lined sieve placed over a bowl. Refrigerate for 1 hour or until well drained and thickened.
To make the crumpets, place the yeast and sugar in a bowl, then whisk in the lukewarm water. Stand in a warm place for 15 minutes or until frothy. Using an electric mixer fitted with a paddle attachment, combine the flour, semolina, cream of tartar, salt and milk. Add the activated yeast and mix for about 8 minutes on low speed. Leave the mixture to prove for 1 hour or until it starts to form bubbles. Add the bicarbonate of soda and mix on high speed for another 2 minutes or until well combined. Transfer the mixture to a jug.
To cook the crumpets, lightly oil 4 non-stick egg rings and place in a large non-stick frying pan over medium heat. Sprinkle a little extra semolina into the base of each ring, then pour just enough mixture into the egg rings to cover the base well and cook for 5 minutes or until holes form on the surface and the top begins to set. Remove the rings, then turn and cook the other side for 1-2 minutes or until golden. Repeat with the remaining batter, then serve hot with the marmalade and orange blossom yoghurt.
Shane Delia's Moorish Spice Journey starts Thursday 15 October 2015 at 8pm on SBS and finishes 17 December 2015. Visit the Shane Delia's Moorish Spice Journey program page to catch-up on episodes online, scroll through recipes and read our interview with Shane.