Try the following
Lamb tagine
1,2kg lamb, preferably shouder meat
1kg onions
4 tbsp olive oil
1 tbsp cumin
1 tsp powdered ginger
1 tsp coriander
1/2 tsp chilli
2g saffron
2 cloves garlic
2 crystallised lemons
Juice of 1 lemon
100g black olives
Recipe :
1. Crush the spices and garlic together.
2. Dice the meat and cut the lemons into quarters, then put in a saucepan with 2 tablespoon olive oil and the lemon juice.
3. Add garlic and spices.
4. Cover and leave to simmer for at least 3 hours.
5. After 2 1/2 hours, brown onions in 2 tablespoon olive oil in another pan.
6. Once browned, add to meat, along with black olives. Leave to simmer.
7. Serve with rice.
or Moroccan duck tagine
For the couscous
1 tbsp olive oil
2 garlic cloves, finely chopped
15g/陆oz fresh ginger, finely chopped
录 tsp ground nutmeg
陆 tsp ground cinnamon
录 tsp ground cumin
1 orange, zest only
150g/5陆oz couscous
olive oil, for drizzling
salt and freshly ground black pepper
For the duck
1 duck breast
1 tbsp olive oil
陆 tsp ground coriander
陆 tsp ground cinnamon
录 tsp ground cumin
录 tsp ground nutmeg
salt and freshly ground black pepper
For the aubergine
2 tbsp olive oil
1 aubergine, cut into two 1cm/陆in discs
salt and freshly ground black pepper
For the apricots
drizzle olive oil
55g/2oz dried apricots, halved
100ml/3陆fl oz hot water
1 tbsp clear honey
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the couscous, heat the olive oil in a small pan, add the garlic and ginger and saut茅 for one minute. Add the nutmeg, cinnamon, cumin and orange zest and fry for one minute.
3. Add the couscous, stir well and pour over enough boiling water to cover the couscous by 1cm/陆in. Cover with a lid, remove from the heat and leave for 2-3 minutes or until all the water has been absorbed and the couscous is tender. Drizzle with a little olive oil, season with salt and freshly ground black pepper and then fluff up the couscous grains with a fork.
4. For the duck, score the skin of the duck breast with a sharp knife and then rub with a little olive oil and the ground coriander, cinnamon, cumin and nutmeg. Season well with salt and freshly ground black pepper.
5. Heat an ovenproof frying pan until smoking hot, add the duck skin-side down and fry for five minutes or until golden-brown and slightly crisp. Turn over the duck breast and place in the oven for 6-8 minutes, or until cooked through but still slightly pink in the middle. Remove from the heat and leave to rest for five minutes, covered with foil.
6. For the aubergine, rub the aubergine with olive oil, and season well with salt and freshly ground black pepper. Heat a griddle pan until hot, then add the aubergine and fry, turning, for five minutes or until golden-brown on all sides.
7. In a separate pan, heat a little olive oil, add the apricots and stir well. Add 100ml/3陆 fl oz of hot water and bring to the boil. Add the honey and cook for 1-2 minutes.
8. To serve, place one griddled aubergine slice into the middle of a serving plate. Place a chefs' ring on top of the aubergine, fill with couscous, press down and then remove the ring. Place the other slice of aubergine on top of the couscous. Top with the sliced duck and pour over the hot apricots.
or Moroccan vegetable and chickpea tagine
If you haven't got an authentic tagine, use an ovenproof casserole at 180C/Gas 4.
2 tbsp olive oil
2 onions, finely chopped
2 cloves garlic, sliced
2 turnips, quartered
2 large carrots, peeled and sliced
录 tsp ground ginger
录 tsp saffron
Freshly ground salt and pepper
1 can chickpeas
3 courgettes sliced or half a marrow cut in cubes
120g fresh shelled broad beans
2 tomatoes, quartered
4 tbsp fresh parsley, finely chopped
3 tbsp fresh coriander, chopped
1 tsp paprika
Cayenne or chilli pepper to taste
1 Heat the oil in a medium-sized frying pan. Add the onions and garlic and saut沤 gently for 5 minutes until soft, but not coloured. Transfer to the tagine.
2 Add the turnips, carrots, ginger and saffron, season well with salt and pepper and add enough water to cover. Then cover and place on a moderate heat until the mixture begins to boil. Lower the heat and allow to simmer for 45 minutes.
3 Add the chickpeas, courgettes, beans, tomatoes, parsley, coriander and paprika and cook for a further half an hour. Taste the sauce, and add the chilli to taste.
4 Serve immediately with buttered couscous.
or Spicy Tagine
2 tbsp plain flour
Sea salt and freshly ground black pepper
500g mutton, cut into smaller chunks
4 tbsp olive oil
1 large onion, finely sliced
2 crushed garlic cloves
1 tbsp grated fresh root ginger
11/2 tbsp Ras el-hanout
1 tbsp tomato pur茅e
500-600ml vegetable stock
100g dried apricots, chopped
1 preserved lemon, chopped, or a few
squeezes of lemon juice
1 tsp clear honey
Couscous, for serving
Method
1 Season the flour with salt and pepper and coat the mutton pieces in the mixture. Heat half the oil in a large heavy-bottomed pan or a cast-iron casserole and cook the meat until browned all over.
2 Add the onion and a little more oil, if necessary, and cook for 5 minutes until it starts to soften. Add the garlic, ginger, spice blend and pur茅e and fry for a few minutes until fragrant and the mutton is coated in the mixture.
3 Pour in enough stock to cover and bring to the boil, then reduce to a simmer. Cover the pan with a lid and gently cook, stirring occasionally, for 11/2 hours.
4 Remove the lid and stir in the apricots, preserved lemon and honey. Simmer uncovered for another 30-40 minutes, stirring frequently, until the mutton is tender. Taste and adjust the seasoning.
5 If you like, reheat the stew in an earthenware tagine and serve with a large serving of couscousHi i have been given a tagine for christmas, any good ideas for recipes?
Moroccan lamb tagine
Serves 4
Preparation time overnight
Cooking time over 2 hours
Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1陆 tbsp paprika
1陆 tbsp ground ginger
1 tbsp turmeric
2 tbsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about
1.1kg/2陆lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil (see note)
3 cloves garlic, crushed
570ml/1 pinttomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Method
1. Preheat the oven to 150C/300F/Gas2.
2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with 录 pint of tomato juice and add these juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2陆 hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
Note: Argan oil is a Moroccan oil from the argan tree, you should be able to find it in specialist food shops.
Chicken tagine with lemons and olives
Ingredients :
2kg chicken legs
4 onions
4 cloves garlic
4 large tomatoes
1 piece fresh ginger
Juice of 1 lemon
4 handfuld green olives, fresh if possible
6 lemons, preserved in salt
1 bunch fresh coriander, chopped
1 30cm tagine dish, or similar
For the marinade:
1 glass olive oil
1 tablespoon turmeric
1 tablespoon paprika
Salt
1 dash cayenne pepper
4 saffron stamens
Blak pepper
Recipe :
The night before:
Mix marinade with olive oil, paprika, turmeric, cayenne pepper, salt and black pepper.
Marinate meat overnight.
The next day, remove chicken and saute in marinade until golden. remove and put to one side.
Peel and chop onions, then saute in same pan. Add crushed garlic and chopped tomatoes, stirring frequently. Add ginger and saffron, then leave to simmer for 10 minutes over a low heat.
Pour into tagine or covered oven dish, add chicken pieces and drizzle with lemon juice.
Cover and cook for 20 minutes at a low heat, then add coriander, olives and preserved lemons, cut into quarters.
Cook until olives and lemons heated through, then serve with couscous.
You lucky thing you - what a smashing present.
I would really like one too, they reckon they are excellent.
Unfortunately, I don't have any recipe books either to offer you a menu.
However I know W H Smith have a good selection on Tagine cooking. Because I have already been hanging my nose over them.
I don't mean to be rude but if however, you are sometimes limited to a tight budget - as I am at times.
I have a mosey around the charity shops.. - see if you could pick up a bargain. Happy cooking...!!!...xxxHi i have been given a tagine for christmas, any good ideas for recipes?
Try this one :
http://www.bbc.co.uk/food/recipes/databa鈥?/a>
I suggest you order Coucous and other Moroccan recipes from Amazon.com. Hundred of recipes in there.
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