Showing posts with label Tagine. Show all posts
Showing posts with label Tagine. Show all posts

Cheats Kefta Mkaouara - Meatballs in Spicy Tomato Sauce with Eggs

Kefta Mkaouara is a delicious, and very popular Moroccan Tagine of meatballs in a spicy tomato sauce and is usually served with flatbread.  
I’ve adjusted the amount of spiciness to make this suitable for children.  Also instead of coriander which is more common to finish the dish, I’ve used flat leaf parsley since it will appeal to the whole family. 

Life is so busy for pretty much everyone these days, but with my simple cheat you can still provide a delicious meal your family will love.  Scan Meatballs don't contain any artificial colour or flavour either so that's good to know. 


There's no need to faff about making meatballs; by using ready made Scan Authentic Swedish Meatballs (which only need to be reheated) this lovely Moroccan dish can be on the table and ready to eat in around 45 minutes.  Once you've added the eggs it can be bubbling away in your oven whilst you have a shower.
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Chicken Tagine with Chickpeas - Simple Recipe

A Tagine is historically a dish from North Africa and is the name given to the actual earthenware pot that the dish is cooked in.  Because the domed or cone-shaped lid of the Tagine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables.


Moroccan tagines are savoury stews typically made with meat, poultry or fish along with spices and vegetables and often fruit is added.  The result is melt in the mouth meat or poultry which is tasty, warming and proper feel good food.
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Moroccan Chicken Tagine with Dates and Honey

You may remember a while back I went to a Masterclass with Marco Pierre White and Knorr.  We all loved his idea of using something other than water to dissolve the Knorr stock pot.

Moroccan Chicken Tagine with Dates and Honey
 
Recently I was kindly sent another Seasonal box from Knorr which included two baby chickens and given the challenge to either cook Marco Pierre White's recipe of Spatchcocked Chicken with Chipolatas and Rosemary, or come up with a recipe of my own.....

Inspired by Marco's idea with the Knorr stock pot, I used tomato juice in this 'make it up as I go along recipe'.  Even if I do say so myself, the result was something truly delicious, chicken in a lightly spiced and slightly jammy rich and thick sauce.
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Chicken Tagine with Olives and Preserved Lemons

Easy to make recipe and the result, melt in your mouth chicken flavoured with amazing spices and enough delicious sauce that's perfect for dipping in some nice flat bread.

Chicken Tagine with Olives and Preserved Lemons

Of course you don't have to have a Tagine to make this, you can just use a lidded casserole dish. 
Preserved lemons are available in jars in any good supermarket as is rose harissa paste.  So with that said you now have no reason for not giving this a go.  If you really don't like olives just leave them out.
You can use chicken breasts but they will dry out during the longish cooking time.  The reason I cooked this for almost 2 hours is because it allows the flavours to really get into the chicken and the sauce to become nice and thick.   
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Kefta Mkaouara - Spicy Egg, Meatball and Tomato Tagine

Rick Stein's 'Mediterranean Escapes' cookbook has been out a good while now but in my opinion it's one of the best books I own. 


Even though I've made this time and time again, we still love it.  Of course you don't have to have a Tagine to make this, I didn't use mine as it's a bit on the big side, so I just used a shallow oven proof baking dish.
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Nicely Spiced Chicken Tagine with Apricots and Preserved Lemons

A nicely spiced, easy to make, very tasty Moroccan chicken dish.  Just the right amount of sweetness and great for a dinner party.
I think a Tagine looks impressive taken straight to the table and dinner served from the Tagine.
Don't you just love the combination of fruit and nuts used in Moroccan cooking?
 So - here's my much titivated 'made up as I went along' recipe that turned out very nice indeed!

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Roasted Aubergine and Butternut Tagine

I thought for a change I'd make an all vegetable Tagine of nice things.  Lovely spices mixed with nicely roasted butternut and aubergine.  I added a bit of this and a bit of that till it tasted good!

Although we're both meat eaters we didn't miss the absence of meat or chicken at all.

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Chicken and Apricot Tagine with Preserved Lemons

This is supposed to be along the lines of the M&S 'Cook' range, 'Moroccan style chicken tagine with giant Couscous'. However, I had nothing to go by - no packaging to check what they put in and so this is from memory.  
Another problem, I had no giant couscous!   
So I made it up as I went along and it turned out to be delicious.  I served it with ordinary couscous.  With that said I will be making it again.

It's best to buy your preserved lemons Belazu is best and they are available in any any good supermarket such as Waitrose, Sainsbury's or Tesco.  
You can make your own preserved lemons like I did a while back - see here.  
However, the lemons we get over here are large and so they have to be cut into wedges to fit in the jar.

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Lamb and Apricot Tagine Recipe

Really tender lamb with a nice spiciness and the sweetness of apricots and golden sultanas.

Totally made up by me as I went along, I wrote everything down as I added it and I will be making this again as it really was delish!

Lamb and Apricot Tagine

If you have a Tagine then now is the time to use it - this one by Emile Henry is excellent as it can go on the stove top and also in the oven.

Tagine


You need to use really good quality tinned tomatoes, I used a nice tin of Italian cherry tomatoes. You will also need a jar of Passata (skinned tomatoes which have been passed through a sieve removing the seeds and any lumps)

Cherry Tomatoes



Cooking time about 2 and a half hours


You will need:
*Please note; I used 350g of lamb to make this for two people, but if you used 700g it will easliy serve 4 and there will be no need to add anymore of anything apart from probably all of the whole 300 ml of stock. I only needed 200ml.

a couple of tablespoons of olive oil
a couple of knobs of butter (say 25g in total)
350g or 700g (see above) of nice lean lamb, cut into 1inch chunks 
2 large onions, chopped
2 fat cloves garlic, chopped
1 tablespoon of Ras el hanout (available in any good supermarket)
2 teaspoon turmeric
1 teaspoon of cumin
2 teaspoons ground cinnamon
250ml of Passata di pomodoro (available in any good supermarket)
1 x 400g tin of cherry tomatoes - get good quality ones
2 good sized teaspoons of Rose Harrisa
(available in any good supermarket)
100g or about 10 dried soft apricots
a small handful of golden sultanas
a small handful of toasted flaked almonds
a pinch of saffron strands
300ml chicken stock made from a Knorr stock cube
a good squeeze of runny honey
2 courgettes (zucchini) sliced 
salt and black pepper to taste

How to do it:
Preheat the oven to 150C/300F/Gas2

You can use your Tagine if you have one that can go the stove top, if not use a large frying pan for this part. Heat about a tablespoon of olive oil and a knob of butter and quickly brown the lamb.
Turn the heat off and stir in the Ras el hanout, turmeric, cumin and cinnamon. Give it all a good stir to coat the lamb. Now remove the lamb and set aside.


Without washing the Tagine or frying pan, add another tablespoon of olive oil and a knob of butter. Gently cook the onions and garlic until they are nice and soft but not coloured.

When that's done, put the lamb back in the pan and add the tomatoes, apricots, sultanas, saffron, honey and just 200ml of the stock - keep the rest of the stock in case you need it later.
Add only half of the almonds as you will want some later for serving.


Bring to the boil and then put everything into the Tagine if it isn't already in one, or you can use a casserole dish with a lid. 
Pop it into the oven and leave for about 1 hour after which you will need to give it a good stir and have a taste. 


Add a little more honey or Rose harrisa and stock if you think it needs it.

Put it back into the oven for another 30 minutes and then you can add the sliced courgettes.
It will then need to go back into the oven for another 45 minutes by which time the meat will be really lovely and tender.


Just before serving, add a little salt and pepper to taste and sprinkle over the rest of the almonds and serve with couscous or flat bread.

Lamb and Apricot Tagine


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Chicken with Ras el Hanout, Sultanas and Honey

I based this on a recipe by Valentine Warner from his TV programme 'What to Eat Now' he used partridges, which I didn't fancy, so I used chicken instead. It's a shame as my end picture doesn't do this dish justice so I decided not to publish it!  You will need some nice fresh crusty bread to mop up all the lovely juices.
Ready for the Tagine lid to go and and to pop into the oven:

Click here if you want to make your own ghee.
You will need:
4 chicken breast fillets - skin on
8 teaspoons of ras el hanout
2 handfuls golden sultanas
100ml of water
3 red onions - finely chopped
3 fat cloves of garlic - finely chopped
80g ghee
2 tablespoons of clear runny honey
sea salt
2 free-range eggs

How to do it:
Put the chicken on a plate and sprinkle with the Ras el Hanout. Rub the spice all over so they are well coated on both sides. Cover and put to one side.
Preheat the oven to 220C/425F/Gas 7
Place the onions and garlic into a Tagine or lidded casserole.
Add half of the ghee in small bits around the onions, then arrange the chicken fillets on top of the onion and garlic. Now sprinkle over the sultanas.
Dollop the remaining ghee onto the fillets and then drizzle over the honey.
Season with salt, then put the lid on the Tagine and cook in the oven for 20 minutes. After this time, you can have a look and baste with the juices.
Now is a good time to put on your boiled eggs. Boil in water for about 10 minutes. Then run under cold water for a good few minutes (this will stop a grey line appearing around the yolk).
Now turn down the oven temperature to 180C/360F/Gas 4 and cook for another 30 minutes.
After about 50 minutes of cooking, check to make sure the chicken is cooked through. The juices should run clear. If not cook for another 5-10 minutes, or until cooked through.

Remove the Tagine or casserole from the oven and add the hard-boiled egg halves. Cover and leave to stand for ten minutes.
Serve with the halved boiled eggs and the lovely sweet, spicy onion sauce and of course, some nice fresh crusty bread.


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I seem to have bought a Tagine!

I'm starting this food blog that probably only my mum will ever look at - but hey ho here I go!

I recently bought Rick Stein's cookery book 'Mediterranean Escapes' which is filled with the yummiest recipes from the Med which of course includes Morocco. Well as you can imagine, I just had to buy a Tagine!


I looked on the net for ages trying to decide the best one to buy. In the end I thought this one was the best. It's made by 'Emile Henry' and had the best customer reviews.

The first recipe I tried was, of course from my newly purchased Rick Stein book.
I made Spicy Egg, Meatball and Tomato Tagine (Kefta Mkaouara) which I will do a post about soon.

 
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A GLUG OF OIL