1/2 cup chopped onion, divided
1 tablespoon olive oil plus more for frying
2 garlic cloves, coarsely chopped
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup bulgur
1 cup water
1 1/2 tablespoon soy sauce
1 cup canned pinto beans, rinsed and drained
3/4 cup walnuts
1/2 cup packed coriander leaves and stems, coarsely chopped
Sauce:
1/2 cup mayonnaise
Juice and zest of half of a large, juice lime
1/2 teaspoon chipotle puree (or Smoked Tabasco)
Accompaniments: toast or buns, lettuce, sliced tomato, red onion, jalapenos, pickles...
Cook the onion in the oil in a smallish pan over medium heat, stirring occasionally, until golden, around 5 to 7 minutes. Add the garlic and stir for a minute, then add the spices and stir for a few seconds, just until fragrant. Add the bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Stir in the soy sauce.
Pulse the bulgur mixture, pintos, walnuts, cilantro, 1/2 teaspoon kosher salt (or half as much etc.), and a few grindings of black pepper in a food processor until finely chopped.
Form the mixture mixture into 6 patties. Chill them for at least 10 minutes and up to a couple of hours. While patties chill, whisk together together the mayonnaise, lime juice and zest, chipotle, and 1/2 teaspoon salt.
Fry the burgers for about 10 min over medium heat, with a big glug of oil, until very brown and crisp on the outside, turning them over carefully when the first side is done.
Serve on buns with the sauce and lots of accompaniments.
What do the food critics say? I liked them, but no one else did.
What does the cook say? Easy enough - but they were a little lacking in chewiness for my taste. Maybe next time I won't puree the bulgur. I also added an egg to make them hold together better, and preferred them fried with less oil.
Source
Showing posts with label cumin. Show all posts
Showing posts with label cumin. Show all posts
Wednesday, September 21, 2011
Tuesday, September 20, 2011
Gâteau au lard
1kg flour
1 tsp salt
20g yeast
80ml milk, room temperature
100g lard
120g butter
40ml double cream
cumin seeds
200g bacon (or lard délicatesse, if you can get it) cut into pieces
Put flour in a bowl. Mix yeast in 2 tsp milk with the salt, pour into flour with the rest of the milk, work into a dough then knead and lift for 15-20 min.
When the dough no longer sticks to the bowl or your hands, mix in the lard and butter and form into a large ball, with a little extra flour to help. Divide into 4.
Roll each portion to a thickness of 1 cm, and 30cm in diameter. Put into a greased cake tin at room temperature, and let rise under a damp cloth in a warm place, approx 1-1.5 hours.
When the dough has risen, prick all over with a fork. Fold in the edges to make a rim about 1 cm wide. Pour in cream, to a depth of around 2mm. Sprinkle over with bacon, salt and cumin seeds.
Cook at 300C for 15 min. The pastry should be golden.
What do the food critics say? Is there any more?
What does the cook say? So, yes, this recipe is literally full of lard, and a bit time consuming, but worth it, especially for a large group.
Source: my sister-in-law's mum
1 tsp salt
20g yeast
80ml milk, room temperature
100g lard
120g butter
40ml double cream
cumin seeds
200g bacon (or lard délicatesse, if you can get it) cut into pieces
Put flour in a bowl. Mix yeast in 2 tsp milk with the salt, pour into flour with the rest of the milk, work into a dough then knead and lift for 15-20 min.
When the dough no longer sticks to the bowl or your hands, mix in the lard and butter and form into a large ball, with a little extra flour to help. Divide into 4.
Roll each portion to a thickness of 1 cm, and 30cm in diameter. Put into a greased cake tin at room temperature, and let rise under a damp cloth in a warm place, approx 1-1.5 hours.
When the dough has risen, prick all over with a fork. Fold in the edges to make a rim about 1 cm wide. Pour in cream, to a depth of around 2mm. Sprinkle over with bacon, salt and cumin seeds.
Cook at 300C for 15 min. The pastry should be golden.
What do the food critics say? Is there any more?
What does the cook say? So, yes, this recipe is literally full of lard, and a bit time consuming, but worth it, especially for a large group.
Source: my sister-in-law's mum
Monday, September 19, 2011
Carrot Ginger Soup
2 lbs carrots, peeled or scrubbed and chopped
4 cups stock
1 ½ tsp salt
Optional: 1 medium potato, chopped (for heartier soup)
½ cup chopped onion
¼ teaspoon cumin
2 T grated ginger
Bring to a boil, carrots, stock, salt, potato, and onion and cumin. Cook until carrots are tender, about 15 minutes. Add grated ginger and process until smooth. Stir in 1 cup dairy of your choice (or coconut milk). Chill until cold. Garnish with grated apple.
You can also add nutmeg, cinnamon, mint, and even puree it with almonds or cashews for added protein.
Source
4 cups stock
1 ½ tsp salt
Optional: 1 medium potato, chopped (for heartier soup)
½ cup chopped onion
¼ teaspoon cumin
2 T grated ginger
Bring to a boil, carrots, stock, salt, potato, and onion and cumin. Cook until carrots are tender, about 15 minutes. Add grated ginger and process until smooth. Stir in 1 cup dairy of your choice (or coconut milk). Chill until cold. Garnish with grated apple.
You can also add nutmeg, cinnamon, mint, and even puree it with almonds or cashews for added protein.
Source
Pumpkin Enchiladas with Mole Sauce
8 tablespoons (about) olive oil
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.
Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.
Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.
Source
Roasted Carrot Dip
1 ½ lbs carrots, ends removed
3 T extra virgin olive oil
2 T freshly squeezed lemon juice
2 minced garlic cloves
2 teaspoons ground cumin
1 t sweet paprika
1 t ground coriander
½ t salt
1/8-¼ t cayenne, depending on how hot you want it
Scrub carrots, slice lengthwise, and cut into chunks. Lay in a flat pan big enough for all carrot pieces to have space around them.
Drizzle with 1 T of the olive oil, and mix to coat. Roast at 425 F for 10-15 minutes or until soft, turning once.
Combine the carrots and all other ingredients in a food processor. Mix until smooth. Can add more lemon juice or more oil if it is too thick.
Serve with crackers or as a spread on bread.
Source
3 T extra virgin olive oil
2 T freshly squeezed lemon juice
2 minced garlic cloves
2 teaspoons ground cumin
1 t sweet paprika
1 t ground coriander
½ t salt
1/8-¼ t cayenne, depending on how hot you want it
Scrub carrots, slice lengthwise, and cut into chunks. Lay in a flat pan big enough for all carrot pieces to have space around them.
Drizzle with 1 T of the olive oil, and mix to coat. Roast at 425 F for 10-15 minutes or until soft, turning once.
Combine the carrots and all other ingredients in a food processor. Mix until smooth. Can add more lemon juice or more oil if it is too thick.
Serve with crackers or as a spread on bread.
Source
Cauliflower and Potato Curry
1 medium cauliflower
2 medium potatoes
3 T cooking oil
1 t cumin seeds
1 teaspoon fresh ginger, chopped
½ t cayenne pepper (or less if you don’t want it spicy)
1 teaspoon turmeric powder
1 t salt
1 medum-size tomato, chopped
3/4 cup good quality yogurt or coconut milk
2 T fresh corriander, chopped
Cut cauliflower into medium-size florets. Peel and cut potatoes into ½ inch cubes.
Heat oil on medium heat in a nonstick frying pan. Add cumin seeds and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.
Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix well so the vegetables are coated with spices. Cover and cook on medium heat, stirring occasionally.
When cooked (potatoes should easily break with slight pressure), add tomatoes. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.
Add yogurt and warm through.
Sprinkle with corriander and serve hot with basmati rice.
Source
2 medium potatoes
3 T cooking oil
1 t cumin seeds
1 teaspoon fresh ginger, chopped
½ t cayenne pepper (or less if you don’t want it spicy)
1 teaspoon turmeric powder
1 t salt
1 medum-size tomato, chopped
3/4 cup good quality yogurt or coconut milk
2 T fresh corriander, chopped
Cut cauliflower into medium-size florets. Peel and cut potatoes into ½ inch cubes.
Heat oil on medium heat in a nonstick frying pan. Add cumin seeds and fry for a few seconds. Stir in ginger, chili powder, and turmeric powder.
Reduce heat to medium-high. Add cauliflower, potatoes, and salt. Mix well so the vegetables are coated with spices. Cover and cook on medium heat, stirring occasionally.
When cooked (potatoes should easily break with slight pressure), add tomatoes. Cook another 2 minutes or until tomatoes become soft and liquid is absorbed.
Add yogurt and warm through.
Sprinkle with corriander and serve hot with basmati rice.
Source
Persian Eggplant
4 medium-sized baby eggplants or 8 small Japanese eggplants, stems on
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
Sunday, September 18, 2011
Moroccan fishcakes with harissa yoghurt dip
FOR THE FISHCAKES
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying
FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Source
Spicy carrot and lentil soup
½tsp chilli flakes
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve
Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.
Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.
Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.
Source
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve
Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.
Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.
Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.
Source
Grilled eggplants with spicy chickpeas and walnut sauce
4 tbsp olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g/7oz tomatoes, chopped
Juice ½ lemon
2 aubergines, sliced lengthways
FOR THE WALNUT SAUCE
200g tub Greek-style yoghurt
1 garlic clove, crushed
25g/1oz walnuts, chopped
Handful coriander leaves, roughly chopped
Heat 2 tbsp oil in a pan, add the onion and fry until lightly browned for about ten minutes. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for ten minutes. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Source
Beef tagine
600g (1lb 5oz) stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted
For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.
Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.
Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.
Source
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted
For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.
When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.
Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.
At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.
Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.
Source
Spiced sweet potatoes
4 sweet potatoes
50g (2oz) butter
1 heaped tsp cumin seeds
A good pinch of ground coriander
¼tsp crushed chilies
Scrub and halve the sweet potatoes lengthways and season the flesh well.
Cut thick foil into 4 large sheets and place two potato halves on each one. Combine the butter with the remaining ingredients and spread over the cut side of each potato.
Sandwich the potato halves together and tightly wrap in the foil.
Cook around the outside of the embers (the heat in the middle is too ferocious), turning occasionally until tender and lightly charred. This should take around 45 minutes.
Source
50g (2oz) butter
1 heaped tsp cumin seeds
A good pinch of ground coriander
¼tsp crushed chilies
Scrub and halve the sweet potatoes lengthways and season the flesh well.
Cut thick foil into 4 large sheets and place two potato halves on each one. Combine the butter with the remaining ingredients and spread over the cut side of each potato.
Sandwich the potato halves together and tightly wrap in the foil.
Cook around the outside of the embers (the heat in the middle is too ferocious), turning occasionally until tender and lightly charred. This should take around 45 minutes.
Source
Lime & corriander fish
4 thick MSC-certiifed white fish fillets, about 200g (7oz) each, skinned
Fresh banana leaves to serve (from Asian grocers), or use lightly oiled squares of foil
2tsp ground cumin
2tsp ground coriander
1½tsp golden caster sugar
150g (5½oz) freshly grated coconut
2 fresh red chillies, deseeded and chopped
8-10tbsp chopped coriander leaves
4tbsp chopped mint leaves
3 garlic cloves, crushed
1tsp peeled and finely grated root ginger
3tbsp vegetable oil
Juice of 2 limes
Preheat the oven to 200°C/gas 6. Cut the banana leaves into four 24cm (9½in) squares, and soften them by dipping into a pan of very hot water for a few seconds, then dry with kitchen paper.
Grind into a paste the cumin, ground coriander, sugar, coconut, chillies, fresh coriander, mint, garlic, ginger and oil, with a pinch of salt.
Apply the paste liberally to both sides of the fish and drizzle with lime juice. Place a piece of fish on each leaf and wrap, securing with bamboo skewers or string.
Place on a baking sheet, and cook for 15 - 20 minutes.
Source
Fresh banana leaves to serve (from Asian grocers), or use lightly oiled squares of foil
2tsp ground cumin
2tsp ground coriander
1½tsp golden caster sugar
150g (5½oz) freshly grated coconut
2 fresh red chillies, deseeded and chopped
8-10tbsp chopped coriander leaves
4tbsp chopped mint leaves
3 garlic cloves, crushed
1tsp peeled and finely grated root ginger
3tbsp vegetable oil
Juice of 2 limes
Preheat the oven to 200°C/gas 6. Cut the banana leaves into four 24cm (9½in) squares, and soften them by dipping into a pan of very hot water for a few seconds, then dry with kitchen paper.
Grind into a paste the cumin, ground coriander, sugar, coconut, chillies, fresh coriander, mint, garlic, ginger and oil, with a pinch of salt.
Apply the paste liberally to both sides of the fish and drizzle with lime juice. Place a piece of fish on each leaf and wrap, securing with bamboo skewers or string.
Place on a baking sheet, and cook for 15 - 20 minutes.
Source
Stuffed capsicums
1 cup quinoa, rinsed well several times
3 T olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded (or for a less spicy alternative, Anaheims)
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
½ pound spinach leaves
½ cup chopped corriander
¼ lb feta cheese, cut into small cubes
4 yellow, orange, or red capsicums
Cook quinoa in 2 cups water until the grains are tender, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons of water. When the spinach is wilted, add the corriander, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.
Slice the capsicums in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill with quinoa mix and put in a large baking dish.
Drizzle the rest of the oil over the capsicums and bake at 400 degrees F until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.
Source
3 T olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded (or for a less spicy alternative, Anaheims)
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
½ pound spinach leaves
½ cup chopped corriander
¼ lb feta cheese, cut into small cubes
4 yellow, orange, or red capsicums
Cook quinoa in 2 cups water until the grains are tender, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons of water. When the spinach is wilted, add the corriander, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.
Slice the capsicums in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill with quinoa mix and put in a large baking dish.
Drizzle the rest of the oil over the capsicums and bake at 400 degrees F until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.
Source
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