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Posts Tagged ‘Tagine’

Last Sunday we were spoilt by Mer & Stu with a magnificent Moroccan feast! It was AMAZING!! It felt so unbelievably indulgent to sit down to an exciting, home cooked, 3 course meal on a Sunday afternoon! and the fact that it was utterly delicious was a welcome added bonus!! Even served with freshly squeezed OJ – reminiscent of a morning in the Djemaa el Fna.

Moroccan food tops my favourite cuisine list – fabulous flavours, great combinations & textures, the mix of sweet & savoury – it all combines to make something really special.

Mer, Stu & Isobel recently visited Marrakech (one of my all time favourite places) and came home laden down with the most aromatic spices and kindly unloaded many in our kitchen – awesome! Beats store bought every time!!

Gorgeous Isobel in Marrakech

Mer’s menu for our Sunday feast came from Feast Bazaar by Barry Vera – which graces my bookshelf also and will definitely be put to use over the coming months. Just hope it lives up to Mer’s efforts!!

Beetroot & Yoghurt Dip

Ingredients:-

500g beetroot

500g plain yoghurt

1 Tbsp tahini

1 garlic clove, crushed

1/2 tsp ground cumin

Finely grated zest of  1 lemon

2 Tbsp lemon juice

sea salt & freshly ground black pepper

20 mint leaves, tinly sliced (optional)

EVOO, for drizzling

Peel the beetroot and trim the ends. Cut into chunks and place in a saucepan of boiling salted water. Cook for 30-45 minutes, or until tender. Use the point of a sharp knife to test of the beetroot is cooked – the knife should slide through, but the beetroot should still be firm. remove from the heat, drain and refresh under cold running water, then drain again.

When cool enough to handle, coarsely grate the beetroot into a mixing bowl, then fold in the yoghurt, tahini, garlic, cumin, lemon zest and juice. Season to taste, cover, and refrigerate for at least 2-3 hours until chilled.

To serve, fold in the sliced mint, if desired, and adjust the seasoning, to taste. Place in a serving bowl, drizzle with a little EVOO and serve with warm bread.

Served with Pitta Bread and Grilled Trout with Chermoula

Olive, Orange & Onion Salad

Ingredients:-

5 oranges

20 black olives

1 red onion, sliced into rings

2 1/2 Tbsp lemon juice

3 Tbsp argan oil or olive oil

1/2 tsp ground cumin

1/2 tsp paprika

pinch of ground chilli powder

1 handful flat-leaf parsley, chopped

Peel the oranges and make sure you remove any pith, then cut each orange into eight wedges. Lay the oranges on a large flat plate, then scatter over the olives and red onion.

To make the dressing, mix the lemon juice, oil, cumin, paprika, chilli powder and parsley. Season, to taste, and drizzle over the salad to serve.

Main Course - Duck & Peach Tagine with Couscous

And finally, when we could barely move let along eat another bite Mer presented the piece de resistance – Apple & Fig Bastilla. Somehow we found room to devour it and it was perfect!

Apple & Fig Bastilla

Ingredients:-

9 granny smith apples, peeled & thinly sliced

30g butter

60g caster sugar

12 dried figs, soaked in warm water until plump, drained and thinly sliced

20 sheets filo pastry

1 egg, lightly beaten

Icing sugar, to garnish

Ground cinnamon, to garnish

Preheat the oven to 180C. Line a baking tray with baking paper.

Put the butter, apples and sugar in a large frying pan over medium heat. Cook for 5 mins, or until the apples are tender. remove from th heat, drain off any juice and dscard. Set aside and allow to cool.

Place 5 sheets of pastry in the bottom of a bowl with a 20cm diameter and about 5 cm deep. Leave the pastry to overhang the edge – this will later be used to wrap and cover the bastilla.

Spread a thin layer of apple over the patry base, followed by a layer of fig. Press down gently and cover with 2 layers of filo which have been cut to fit snugly inside the bowl.

Repeat this layering with the apple, figs and pastry four more times, finishing with 5 sheets of pastry that have ben cut to fit the bowl. Finally, fold over the overhanging pastry from the original base layer and seal. Turn out the bastilla and invert onto the prepared tray so the base is now the top.

Brush all over with the beaten egg. Place in the oven and bake for 15-20 mins, or until golden brown. Remove from the oven, dust liberally with icing sugar and cinnamon and serve immediately.

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Made in Morocco

Today has been a great day in the kitchen. I love Moroccan food – something about the spices, the combination of sweet and savoury and the delicious ingredients. James and I first went to Morocco in 1999 in order to avoid the whole millenium hoo-ha. We spent 2 weeks on a tour starting in Casablanca and ending in Marrakech. What an amazing country! At the time James and I were not particularly ‘foodie’ orientated but memories of the food on that trip lingered. Although there is a small confession to be made here…….by the time we hit Marrakech we were all a bit ‘couscous and tagined out’ (I don’t think that would happen these days!) and a group of us jumped in a cab and shouted those words that need no translation …..’McDONALDS!’. It’s a shameful thing to admit!!!

We returned to Marrakech in 2006, along with Amy & Daz and Mum, to celebrate the big 3-0!! and this time we were far more appreciative of the food on offer. A trip to Marrakech would never be complete without a dinner in the Djemaa El Fna (which is the square & market place in Marrakech’s medina quarter) – it’s a crazy place and walking around is an experience and a half. Everyone wants your business. You either love it or hate it, but regardless it is an assault on all your senses and there is a dazzling array on offer. For the more adventurous visitors (and many locals!) there are cooked goats heads ready to be split open for the brains inside (sorry, am just not brave enough for this!), and then there are delicious juicy kebabs and succulent meat everywhere you look, served with breads and salads. It’s a must do culinary experience! During the day it is full of carts selling fresh dates, figs, pistachios, almonds..and then there are the orange juice carts. We ended up visiting the same vendor every day and savoured our glass of OJ which helped kick start another day in the souks.

Marrakech is also full of top class restaurants and after a bit of research we booked Dar Moha for my 30th dinner. It has the most beautiful setting around a candlelight pool – just perfect for a light balmy evening. The food is a step away from the traditional Moroccan fare and has a modern twist – delicate and delicious.

So, hopefully from the above you can tell that I enjoy some Moroccan grub!! As I had some time this afternoon I decided it was time to crack out the tagine pot. Perusing the cookbook shelf I pulled out Julie LeClerc’s (fellow Kiwi) Made in Morocco and started thumbing through.

After having a bit of a clear out in the cupboards this week I found we have about 3 bags of red lentils and so decided to make the quick Spiced Split Lentil Soup. James then jumped in and decided that bread was required and so he quickly knocked up Barley Bread to accompany.

The soup as so simple and although there is a consider amount of spice required in the Simple Moroccan Spice I did cheat and use the mixed Moroccan spice that I picked up in the souk in Marrakech. Considering the length of time I have had it we were not surprised to learn it may have lost some of its strength and pungency and unfortunately this meant that the soup was nutritious and filling but a bit bland. Next time I will make up a batch of JLC’s Simple Moroccan Spice and ditch my authentic but out of date spice blend! Not a great choice for Izzy though as she has proved to be averse to onions and tomatoes. We keep trying although the gag reflex kicks in even when we sneak it onto the spoon unnoticed!

Spiced Split Lentil Soup (courtesy of Made in Morocco – Julie LeClerc)

Ingredients:-

3 Tbsp olive oil

2 onions, finely diced

2 Tbsp Simple Moroccan Spice blend (recipe to follow)

2 x 400g cans choppped tomatoes

2 cups chicken stock (or substitute vegetable stock for a vegetarian version)

1 cup split red lentils

sea salt & freshly ground black pepper

1/4 cup chopped fresh parsley or coriander

Heat a large saucepan, add oil and cook onions for 3-4 minutes to soften but not colour. Add spice blend and cook for 1 minute to release essential spice flavours.

Add tomatoes, stock or water and red lentils and bring to the boil, then simmer for 15 minutes, stirring regularly. Add more water if the mixture becomes too thick. Season with salt and pepper to taste and serve sprinkled with chopped parsley or coriander as preferred.

Simple Moroccan Spice blend

2 tsp each of ground cumin, coriander, paprika, ginger and cinnamon.

1 tsp each of white pepper and turmeric

14 tsp each of chilli powder and ground nutmeg

Combine all spices and store in a sealed jar.

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Barley Bread (also courtesy of Made in Morocco – Julie LeClerc)

Ingredients:-

1/2 cup warm water

3 teaspoons active dried yeast

1 teaspoon sugar

2 1/2 cups whole wheat flour (or barley flour if available)

1 cup strong flour

1 tsp sea salt

2 Tbsp olive oil

1 cup tepid water

extra flour for kneading

Place warm water in a small bowl and sprinkle with yeast and then sugar. Set aside in a warm place to activate for 5-10 minutes (when activated the mixture will be frothy).

Place the flours and salt in a large bowl and make a well in the centre. Pour in the frothy yeast mixture, oil and tepid water and mix to form a firm dough. Turn dough out on a lightly floured work surface and knead for 10 minutes until smooth and elastic.

Divide dough into two and shape each portion into a large flat disc. place on a lightly floured oven tray and cover with a clean cloth. Leave in a warm place to rise for 1 hour or until when dimpled with a fingerprint the dough returns to its former shape.

Preheat oven to 200C. Bake for 15 mins or until golden brown. Remove to a wire rack to cool.

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Onto the main course……..

Tagine of Chicken with Prunes & Almonds (courtesy again of Made in Morocco – Julie LeClerc)

Ingredients:-

1.4kg free-range chicken, cut into 8 portions (I used about 1.1kg of chicken thighs and drumsticks)

2 onions, tickly sliced

2 cloves garlic, peeled and crusshed

1 tsp each of ground cinnamon and ground ginger

1 cup pitted prunes

1 cup green olives

1/2 cup blanched almonds

1/4 cup white wine viegar

1 1/2 cups chicken stock

sea salt & freshly ground black pepper

1/4 cup chopped fresh parsley

Place chicken portions in a tagine or large casserole. Scatter over remaining ingredients in the order listed, except the parsley, and season with salt & pepper.

Cover the pan and bring the liquid to the boil, then turn down the heat to simmer for 1 1/2 hours, turning the chicken pieces once or twice, until the chicken tests cooked and the liquid is much reduced, The cooking can alternatively be done in an oven heated to 180C.

Adjust seasoning of sauce if necessary before serving. Serve scattered with parsley.

So very easy!! The only problem I encountered was that my tagine pot was a bit small and I ended with chicken stock flooding my stove top! Oh well, it’s only a bit of mess!

The perfect accompaniment to tagine must be couscous – a perfect partnership. My couscous has always been a little hit and miss – sometimes fluffy and light and other times stodgy and lumpy. Tonight I took my time, googled it, checked recipes and think I finally came up with a, hopefully consistent, method.

Couscous should be prepared with 1 1/2 cups of water or chickenstock (or a combination) to 1 cup of couscous. Heat up ¬†saucepan and melt a small knob of butter and then lightly stir in some chopped spring onions. After a minute or two I added the stock/water. Once it is almost boiling take it off the heat and pur into the bowl of couscous. Then cover with cling film (or glad wrap as we Kiwi’s call it) and leave to steam for about 10 mins. We had a couple of peppers and courgettes in the vege bin and so James grilled these on the BBQ and then chopped into small pieces while I toasted a handful of pine nuts. When the couscous has steamed then add some lemon juice and a small glug of extra virgin olive oil before fluffing up with a fork. I then added in the chopped veg and pine nuts and gave it a good stir.

Serve alongside the tagine.

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Overall, I think we can call tonight’s dinner a success! Even a partial success for Izzy – she devoured the chicken and couscous once the peppers and courgettes had been removed. Although I did bribe her to try a courgette so it’s a start. The prunes were a no go even with bribery on the table and trying to sell them as a big sultana once they had been cut up didn’t help. Olives are never a problem though – Izzy is mad for them!

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