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Posts Tagged ‘Tagine’

Fish Tagine with Saffron & Almonds

Posted in Fish, Food, Gluten-free, Healthy, tagged , , , , , , , , , , , on 11 August 2021| 1 Comment »

A Moroccan-inspired fish dish for mid-week. Some couscous and yoghurt on the side are good additions.

Wine Suggestion: this works well with Grenache Blanc and we’ve fallen in love with one from Terra Alta in the south of Catalonia made by Edetaria. As it’s mid-week, the basic and joyful “via Terra” Garnatxa Blanca with its perfume and balance af fresh and ripe fruit flavours is perfect.

Fish Tagine with Saffron & Almonds – serves 4

  • 1 tbsp olive oil
  • 1 onion, chopped
  • a good pinch of saffron
  • 600ml hot fish stock or chicken stock
  • 2 cloves of garlic, crushed
  • a thumb-sized piece of ginger, peeled and grated
  • ½ a green chilli, thinly sliced (keep the other half to serve)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tbsp tomato purée
  • 10 cherry tomatoes, halved
  • 2 tbsp ground almonds
  • zest of 1 orange, juice of ½
  • 1 tbsp honey
  • 700g white fish, cut into large chunks, we used hake
  • a small bunch of coriander, chopped
  • a handful of flaked almonds, toasted
  • ½ green chilli, to serve

Heat the oil in a large pan. Add the onion and cook for a few minutes to soften.

Meanwhile, put the saffron in the hot stock and leave to steep.

Add the garlic, ginger and chilli to the pan and cook for another few minutes. Add the spices and tomato purée, stir for a few minutes until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-stock. Simmer, uncovered, for 10 minutes, until the tomatoes have broken down and the sauce has thickened slightly.

Add the fish and nestle it well down into the sauce. Cover with a lid and simmer on a low heat for 2-3 minutes or until just cooked. Season to taste, then add the coriander and scatter with the toasted almonds. Scatter with the extra green chilli to serve.

(Original recipe from BBC Good Food)

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Tomato, Date & Chickpea Tagine

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 1 November 2020| Leave a Comment »

We made this by accident having planned to do a different tagine from a magazine, only to realised that it required a slow-cooker, so this was a last-minute substitute. It is really and truly delicious, so you must try making this dish at some stage. You can serve with plain couscous but it’s particularly good with this. If chickpeas don’t float your boat as a main course for Sunday lunch both dishes would be excellent with some roast lamb. 

Wine Suggestion: this is great with a juicy, brambly Grenache, or a blend with this in it. We had the joyful Les Dissidents “le Paria” made by Domaine Ventenac from 100% Grenache and made without sulphur; fresh, juicy and minerally.

Tomato, date & chickpea tagine – serves 4

  • 2 tbsp olive olive oil or unsalted butter
  • 1 large onion, finely chopped
  • 1 x 400g tin plum tomatoes
  • 120g pitted dates, halved
  • 4 cloves of garlic, finely chopped
  • a small bunch of coriander, leaves roughly chopped and stalks reserved
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon or 1 cinnamon stick
  • 2 strips of lemon zest and the juice of ½ a lemon
  • 2 x 400g tins of chickpeas, drained and rinsed

FOR THE SEASONED YOGHURT

  • 200g natural yoghurt
  • juice of ½ a lemon

Heat the oil or butter in a frying pan over a medium heat, then add the onion and fry for 8-10 minutes, until soft. 

Whizz half the tomatoes with half of the dates, then add the rest of the tomatoes to the mixture and set aside. 

Add the garlic, coriander stalks and all of the spices to the cooked onions, stir and cook for 1 minute. Add the tomato mixture, the lemon zest and 100ml of water, season well with salt and pepper, then cook for 10 minutes or until rich and thickened. 

Meanwhile, make the seasoned yoghurt. Mix the yoghurt with the lemon juice and a good pinch of salt in a bowl, then set aside. 

Stir the chickpeas and the rest of the dates into the tomato mixture and cook for 5 minutes to heat through. Add the lemon juice and check the seasoning. Discard the pieces of lemon zest, then remove the dish from the heat. 

Stir in the coriander leaves and serve with some seasoned yoghurt and golden couscous. 

(Original recipe from New Kitchen Basics by Claire Thompson, Quadrille, 2019.)

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Lamb & Saffron Tagine

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , on 27 July 2018| Leave a Comment »

Lamb & saffron tagine

We tend to avoid hot dishes like this in the summer time which is a bit silly really as they eat tagine all year round in Morocco which is usually hotter than Dublin whatever the time of year. Marinate the lamb up to 48 hours in advance, if you can, to maximise the flavour. Serve with herby couscous or bread.

Wine Suggestion: It was a hot day when we made this dish so we took inspiration from Spanish winemakers and chilled a red wine for 30 minutes and were delighted we did. Our choice was Massaya’s le Colombier from the Beqaa Valley in Lebanon, a wine we find naturally pairs with Middle Eastern, North African and Spanish cuisine effortlessly. This is a winery really on the up and we think each new vintage is better than the last.

Lamb & Saffron Tagine – serves 6

  • 1.8kg diced neck or shoulder of lamb
  • 2 tbsp vegetable oil
  • 2 large onions, chopped
  • 3 cloves of garlic, crushed
  • 2 cm piece of ginger, peeled and grated
  • 800ml passata or tinned chopped tomatoes
  • 750ml chicken stock
  • 2 tsp saffron strands, soaked in 1 tbsp of warm water
  • 200g dried dates, halved
  • 100g golden sultanas
  • 75g chopped pistachios

FOR THE MARINADE:

  • 2 tsp ground black pepper
  • 2 tsp turmeric
  • 2 tsp ground cinnamon
  • 1 ½ tsp paprika
  • 1 tsp cayenne pepper
  • 2 tbsp groundnut oil

Mix the marinade ingredients together in a large bowl, then add the lamb and mix until coated. Cover and leave in the fridge overnight or for up to 48 hours.

Heat the oven to 150C/130C fan/gas 2.

Put a large casserole over a medium heat with 1 tbsp of oil. Sauté the onions for about 10 minutes or until softened but not coloured. Add the garlic and ginger for the last 3-4 minutes.

Meanwhile, heat 1 tbsp of oil in a large frying pan and put over a high heat. Add the lamb and brown all over.

Pour half of the stock into the lamb pan to deglaze then transfer everything to the casserole with the onions.

Add the passata or tomatoes, the rest of the stock, saffron and soaking liquid, dates, sultanas and most of the pistachios. Season with salt and black pepper.

Bring to the boil, cover with a lid and cook in the oven for 2-2½ hours until the meat is very tender and the sauce thickened. Serve sprinkled with chopped mint and the rest of the pistachios.

(Original recipe from ‘Marcus at Home’ by Marcus Wareing, HarperCollins, 2016.)

 

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Lamb Tagine

Posted in Food, Lamb, tagged , , , , , , , , on 5 March 2018| Leave a Comment »

Lamb Tagine

An easy casserole with North African spices and fruit. Suitable for cold nights in as well as entertaining good friends –  which we have been doing lots of due to snow days. Serve with plain couscous or with Golden Couscous and Shirazi salad.

Wine Suggestion: A guest brought over a Roda Sela from Rioja, which had juicy red fruit flavours to complement the spices and a polished, refined finish.

Lamb Tagine – serves 6

  • 1 tbsp ground ginger
  • 1-2 tsp coarsely ground black pepper
  • 2 tsp ground cinnamon
  • 1 tbsp turmeric
  • 1 ½ tbsp paprika
  • ½ tsp chilli powder
  • 1.1kg cubed boneless lamb
  • 450g onions
  • 3 big cloves of garlic
  • ½ tsp salt
  • 5 tbsp olive oil
  • 175g ready-to-eat dried apricots
  • 50g sultanas
  • 85g toasted flaked almonds
  • 1 tbsp honey
  • 300ml tomato juice
  • 400g tin chopped tomatoes
  • 300ml hot lamb stock
  • fresh coriander, to serve
  • couscous, to serve

Preheat the oven to 170C/Fan 150C/Gas 3.

Mix the spices together in a small bowl.

Put the lamb into a large mixing bowl, then tip in the spices and mix well with your hands.

Peel and grate the onions (you might like to use a food processor if you have one to save your eyes). Peel and chop the garlic, then crush with the salt using the back of your knife.

Put a large frying pan over a high heat and add a tablespoon of oil. When the oil is hot, add a quarter of the lamb cubes and cook until browned all over. Remove with a slotted spoon into a large casserole dish. Brown the rest of the lamb in batches, adding another tablespoon of the oil each time.

When the meat is all browned, turn the heat down to low and add the last tablespoon of oil, then stir in the onions and garlic. Cook for about 10 minutes or until softened but not browned.

Add the lamb stock to the onions and stir to scrape any crusty bits from the bottom of the pan. Pour the onions and stock over the lamb, then add the remaining ingredients. Bring the casserole to the boil, then cover and cook in the oven for 2 hours or until the lamb is completely tender.

(Original recipe by Antony Worrall Thompson in BBC Good Food Magazine, January 2001.)

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Lamb Kofta Tagine

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , on 24 January 2018| 3 Comments »

This is really tasty and aromatic and much quicker to prepare than most tagine. You can serve with some plain buttered couscous but the Golden Couscous below is particularly good and the two brightly coloured dishes look fab when served in a bowl and scattered with fresh herbs.

Wine Suggestion: we love the wines from Lebanon as they tend to go well with the cuisine of the Middle East and North Africa. For this dish we opened the Massaya Terrasses de Baalbeck, a blend of Grenache, Mourvedre and Syrah from the slopes of Mount Lebanon, above the Temple of Baalbeck. Earthy spice and pure, it provided a nice lift to the drizzly days we’ve had recently.

Lamb kofta tagine – serves 4 to 6

  • 1 tbsp olive oil
  • 15g butter
  • 1 onion, chopped
  • 2-3 garlic cloves, crushed
  • 2 tsp finely chopped root ginger
  • ½ red chilli pepper, deseeded and finely chopped
  • 2 tsp ground turmeric
  • 2 tbsp lemon juice
  • 2 tbsp chopped coriander
  • 1 x 400g tin chopped tomatoes
  • 1 tsp sugar
  • 2 tbsp chopped mint

FOR THE KOFTA:

  • 500g lamb mince
  • 125g very finely chopped onion
  • 2 tbsp chopped parsley
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cardamom seeds (crush some green cardamom pods with a pestle & mortar or the end of a rolling pin to get the seeds)
  • ½ tsp paprika

Preheat the oven to 150°C/300ºF/Gas 2.

Put the oil and butter into a large casserole dish over a medium heat. When the butter has melted, add the onion, garlic, ginger and chilli and cook for 6-8 minutes or until starting to turn a light golden colour.

Stir in the turmeric, 1 tbsp of the lemon juice and half the chopped coriander. Add the tin of tomatoes and the sugar, then bring to the boil. Lower the heat and simmer with a lid on for 10 minutes.

Meanwhile make the kofta by placing all of the ingredients into a large bowl and seasoning with salt and black pepper. Mix together well using your hands, then roll into about 30 small balls.

Carefully lower the koftas into the pot with a spoon and gently roll them to cover in the sauce, then cook in the oven for 20 minutes. Season to taste, then stir in the remaining lemon juice and sprinkle with the chopped mint and coriander.

(Original recipe from Rachel’s Everyday Kitchen, HarperCollins, 2013.)

Lamb Kofta Tagine with Golden Couscous

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Baked butternut squash, chickpeas, chilli & pomegranate

Posted in Food, Healthy, Vegetarian, tagged , , , , , , , , , on 8 March 2016| 1 Comment »

Baked butternut squash, chickpeas, pepper & pomegranate

This was tasty for a mid-week veggie night. The pomegranate molasses add a pleasant sour note but if you don’t have any you can substitute a few tablespoons of lime juice and a teaspoon of soft brown sugar drizzled over the top.

Baked butternut squash, chickpeas & green chilli – serves 6

  • 1kg butternut squash, deseeded and cut into chunks
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • medium piece ginger, grated
  • 1 green chilli, finely diced
  • 2 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 2 tbsp pomegranate molasses
  • 400g tin chickpeas, rinsed and drained
  • chopped parsley, pomegranate seeds, mint & Greek yoghurt and couscous to serve

Heat the oven to 180C/160C fan/gas 4.

Put the squash onto a baking tray, drizzle with 2 tbsp of the oil, season and toss to coat evenly. Roast for 25 minutes or until soft.

Put half the squash into a medium casserole dish and set the rest aside. Heat a medium-sized frying pan and add the rest of the oil, then the onion, garlic, ginger, chilli and paprika. Cook for 5-8 minutes or until the onion is soft. Add the tomatoes, pomegranate molasses and chickpeas, then simmer for a minute before turning off the heat.

Pour half the tomato sauce over the squash in the casserole dish in an even layer. Arrange the rest of the squash on top then finish with the rest of the sauce. Cover with a lid, transfer to the oven and bake for 25 minutes.

Remove the casserole from the oven and serve hot or at room temperature, scattered with chopped parsley, pomegranate seeds, and mint, with the yoghurt on the side. Serve with couscous.

(Original recipe by Bill Granger in BBC Good Food Magazine, March 2011.)

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Lamb, Squash & Apricot Tagine

Posted in Food, Lamb, tagged , , , , , , , , , on 21 September 2015| 2 Comments »

Lamb, squash and apricot tagine

This dish couldn’t be easier and the sauce is delicious. It can be made in an authentic tagine if you have one, or alternately in a large casserole dish like we used here, both work well. Serve with couscous and natural yogurt.

Wine suggestion: With all the spice and richness in this dish the best wines to match the tagine are medium to full-bodied reds with a juicier fruit like a Ribera del Duero. Our pick of the moment is the Condado de Haza Crianza  2011 which has a lovely, open and approachable nature whilst hiding a core of real depth, texture and personality. We’re sure this wine will age really well if you like but suspect most will be consumed soon after purchase; very moreish!

Lamb, squash & apricot tagine – serves 4

  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp ras el hanout
  • 1 tsp ground coriander
  • 600g-800g lamb leg, diced into 2cm cubes, excess fat removed
  • 200g butternut squash
  • 200g soft dried apricots
  • 400g tin chopped tomatoes
  • 500ml lamb or beef stock
  • zest of 1 lemon
  • small bunch of coriander

Heat the oven to 200C/180C fan/gas 6.

Heat the oil in a flameproof casserole, add the onion & cook for 5 minutes until softened. Add the garlic and spices, and cook, stirring, for another couple of minutes.

Stir in the lamb, squash and apricots, then add the tomatoes and stock and season well. Bring to the boil, put the lid on and transfer to the oven.

Stir after 1 hr and return to the oven, uncovered, for another 30 minutes.

Check the seasoning and sprinkle over the lemon zest and coriander to serve.

(Original recipe from BBC Good Food)

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Beef Tagine

Posted in Beef, Food, tagged , , , , , , on 30 June 2013| 2 Comments »

The quintessential Moroccan dish, which you don’t actually need a funny shaped pot for. We cooked this back in April when it looked like Spring, and the prospect of lighter dishes, was never going to arrive. Serve with lots of couscous (or bread if you want to be more authentic).

Beef Tagine – serves 4-6

  • 600g stewing beef
  • 1 onion, finely chopped
  • small bunch of coriander
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas
  • 800ml vegetable stock
  • 1 small squash
  • 100g prunes, stoned and roughly chopped
  • 2 tbsp flaked almonds, toasted

FOR THE SPICE RUB: 

  • sea salt and black pepper
  • 1 tbsp ras el hanout spice mix
  • 1 tbsp ground cumin
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tbsp sweet paprika

Mix the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover and leave in the fridge overnight (or for as long as you have).

Heat some olive oil in a heavy-based casserole and fry the meat over a medium heat for 5 minutes. Add the onion and coriander stalks and fry for another 5 minutes. Add the chickpeas and tomatoes, then pour in 400ml of stock and stir. Bring to the boil, cover and reduce to a simmer for 1½ hours.

Add the squash, prunes and remaining stock and continue to cook for another 1½ hours. You might need to add a splash of water if it starts to dry.

If the tagine looks to runny you can simmer for 5-10 minutes with the lid off to thicken. Taste and season with salt if needed. Serve scattered with the coriander leaves and toasted almonds.

Wine Suggestion: A youthful and vibrant red Rioja would do the trick here: find either a joven or crianza with lots of primary fruit. Our pick was the Paco Garcia Seis 2012 – vibrant and youthful with juicy dark fruit and an attractive inkiness. The tannins were perfectly ripe and complimented the beef and the juicy fruit and spice in the wine worked with the spices in the dish. Yum

(Original recipe from Jamie Does by Jamie Oliver, Penguin Books Ltd., 2010.)

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Lamb & Apricot Tagine

Posted in Food, Lamb, Uncategorized, tagged , , , , , , , on 18 August 2011| 3 Comments »

Jono liked this so much he swears that if he’d been on his own he would have scoffed the lot! The combination of lamb shoulder, spices, apricots and preserved lemons give this dish such richly and multi-layered flavours that are all exceptionally well balanced and moreish. Make the most of fresh apricots while we can get them!

This needs time to marinate which will add even more depth of flavour and tastiness, but if you forget even a short marinating time will still give a very nice result.

Lamb Tagine with Apricots (serves 4)

  • 1kg lamb shoulder, diced
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground turmeric
  • 1 tablespoon sweet paprika
  • 1 teaspoon hot paprika
  • 2 tablespoons olive oil
  • 3 onions, roughly chopped
  • 4 garlic cloves, finely sliced
  • 60g sultanas
  • 2 tablespoons runny honey
  • 1 teaspoon saffron
  • 750 ml vegetable stock
  • 2 x 400g tins chopped tomatoes
  • 350g fresh apricots
  • 1 preserved lemon, pulp discarded and skin finely chopped
  • 1 handful coriander leaves, torn
  • 1 small handful mint leaves, torn

Mix ground spices thoroughly together then toss lamb in half the ground spices and leave for at least 4 hours, but try to marinate from the night before (we didn’t read the recipe properly so didn’t marinade it at all and it was still fab!).

Heat oven to 160C/Gas 3. Warm olive oil gently in a deep, heavy-based casserole and add seasoned meat in small batches; brown on all sides and then remove. Next add the onions and garlic with the remaining spices and soften, stirring regularly. Add a little more oil if it dries too much because of the spices. Be careful to moderate the heat as you don’t want to burn the spices.

Add sultanas, honey, saffron, stock, tomatoes and whole apricots and then return the meat to the pan. Bring to the boil, season with salt and black pepper, cover with a lid and place into the oven.

Cook for 2.5 hours.

Remove tagine and stir in the preserved lemon. Lift meat out with a slotted spoon and boil sauce over a high heat until reduced and thick.

Return meat to sauce and stir in the coriander and mint.

Serve with couscous.

[Original recipe from Nigel Slater: Tender Volume II (fruits)]

Wine suggestion: a lighter Pinot Noir from New Zealand’s 2009 vintage. This vintage is excellent all the way across NZ so that even the €6.00 Tesco Finest: Marlborough Pinot Noir 2009 was a delight; and a complete bargain! (Thanks Michael!)

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