Moroccan Chickpea and Sweet Potato Stew. We’ve just spent an evening with friends, gladly sharing stories of the holidays and New Year’s resolutions. Even in light of the cynicism around this time of year (just how long are you REALLY going to go to the gym every morning?) , I still find the New Year to be a useful time to reflect on the old, and look forward to the new. This year, instead of beating ourselves up about what we’re not doing, we’re setting intention for what we want to do. We also have been pondering why we do what we do. We’ve been thinking about this blog, and about what is our driving passion.
It’s not just about taking great food photos or creating tasty recipes — for us, it’s about the connection between food, your health, community, and the world – and the way that your life can be transformed by cooking. So this year, we’re pondering new ways to explore this and inspire people to get in the kitchen! Speaking of the kitchen, this recipe is a great place to start. Enjoy, and here’s to a year of intention. Yogurt Lamb and Pea Tagine. Yogurt Lamb and Pea Tagine It’s been a while since I’ve made a tagine. The chicken tray bake with olives and preserved lemons that I made a few months ago is probably the closest thing I’ve eaten in a long while. Needless to say, I missed it. A lot. A quasi tagine-less winter is a first for me, I must say, but between the birth of a baby and a persistent post-partum sweet tooth, I’m hoping you’ll forgive me.
Will you? It is not pea season where I live but since I don’t mind frozen vegetables, this was hardly a problem. I was a little bit adventurous with this particular tagine. Roast Harissa Salmon with Lemony Giant Couscous - The Happy Foodie. Salmon is an oily fish that is packed with flavour, which makes it a great choice for partnering the chilli kick of harissa. Rose harissa has a more fragrant flavour than regular harissa but either would work well here. The beads of giant couscous absorb their lemony dressing, making them little flavour bombs. STEP 1: Mix the harissa with the crushed coriander seeds and half the lemon zest.
Rub this mixture all over the salmon and lay it on a baking sheet. Leave in a cool place to marinate for 30 minutes (or longer if you have time). STEP 2: Heat the oven to 170°C/325°F/gas 3. STEP 3: Meanwhile, bring the stock to a simmer in a large pan, add the couscous and cook for 6–8 minutes until tender. Grilled lamb with pomegranate and balsamic. Hey folks! Usually it’s me (this is Shauna) tumbling the words onto the page. But Danny wanted to write this post, especially because we grilled a leg of lamb in a marinade he made, inspired by the flavors of the season. Take it away, Chef. Hi there! Chef here. Today I’m writing this post about lamb. Not just any lamb, but lamb that comes from the Anderson Ranch down in The Willamette Valley of Oregon. You might be wondering about the difference between domestic lamb and Australian and New Zealand lamb. (I’m partial to Colorado lamb as well.
If you are feeling adventurous, take a stab at breaking down the lamb. Here, we’re going to grill the lamb in pieces. Make sure you get the lamb all lathered up:) Let it matinate overnight in the refrigerator. Cook the leg to an internal temp of 140 to 150 degrees, then allow the lamb to rest off the grill (or out of the oven) for 10–15 minutes before you try to slice it. Slice thin and serve. This dish is for a 10–12 pound leg of lamb. Slice it up! Food - Recipes : Harissa chicken and potato stew with herby chickpea salad. Baked Chicken with Artichokes, Cinnamon, and Preserved Lemons. Fish, fennel and pea tagine recipe. Cod and prawn tagine with olives and lemon recipe. Lamb and Bramley apple Moroccan meatball tagine recipe. Beef and pea tagine recipe. Sweet Potato, Zucchini And Chickpea Tagine Recipe. Aubergine and chestnut tagine with herb couscous Recipe. Vegetable tagine with almond & chickpea couscous recipe. Jebli Fisherman's Pot by Jenny Morris.
Vegetable tagine with chickpeas. 1. For the chermoula: grill the red pepper on all sides until the skin is blackened and the flesh is soft. Put into a bowl and cover with cling film for 5 minutes. 2. Meanwhile, lightly roast the cloves, coriander and cumin seeds in dry drying pan. Tip the spices into a mortar and pound until sufficiently broken down. 3. Remove the red pepper from the bowl, peel of the skin, remove the seeds and place in a blender with the rest of the chermoula ingredients. 4. 5. 6. 7. 8. Chicken and couscous tagine. 1. Place the almonds in a large casserole dish or saucepan with a lid on a high heat and cook, tossing frequently, for 2–3 minutes or until they are lightly browned (taking care not to let them burn), then transfer to a bowl and set aside. 2. Pour 2 tablespoons of olive oil into the dish or pan, still on a high heat, then season the chicken with salt and pepper and place in the hot oil.
Fry, stirring frequently, for 3 minutes or until browned all over. 3. 4. 5. Recipe taken from Rachel Allen's Easy Meals. Food - Recipes : Sweet potato tagine with lemon couscous. Moroccan seared tuna with peeled greens and olives. D in herbs with Moroccan squash and potatoes recipe. Spice-roasted butternut squash with tomatoes and capered yoghurt recipe. Moroccan chicken one-pot recipe. Spicy chicken couscous. Rosemary and Mint Lamb Stir Fry with Apricot Couscous. For lamb, combine garlic, olive oil, macadamia nut oil, honey, rosemary, mint, lemon, chile, salt and pepper in a wide, shallow dish.
Add lamb, stir to coat, cover and refrigerate up to 8 hours. For the couscous, bring 1 cup water to a boil in a small pot. Add couscous, apricots, mint, green onions, oil, salt and pepper and cook over medium heat, stirring constantly to ensure couscous does not stick to bottom of pan, for about 2 minutes. Remove from heat, cover and allow to sit for about 7 minutes, while couscous absorbs the remaining water. Meanwhile, make the stir fry. Heat canola oil in a wok or skillet over high heat until very hot. Return lamb wok and cook for about 3 minutes, just until lamb is cooked through. Food - Recipes : Red lentil stew with dates and cumin.
Food - Recipes : Harissa chicken and potato stew with herby chickpea salad. Food - Recipes : Halibut with spicy harissa sauce. Food - Recipes : Moroccan fish stew. Food - Recipes : Moroccan-style haddock. Food - Recipes : Chicken and lemon tagine with herby tabbouleh. Food - Recipes : Moroccan fish tagine with coriander couscous.
Food - Recipes : Fish tagine. Food - Recipes : Piri-piri prawns and harissa couscous. Food - Recipes : Moroccan flatbread wraps with harissa. Food - Recipes : Aubergine and bean casserole. Food - Recipes : Moroccan Puy lentil salad. Chickpea & roasted veg tagine recipe. Salmon, cranberry & couscous parcels recipe. Middle Eastern chicken & apricot stew recipe. Harissa chicken traybake with peppers & feta recipe. Beef tagine. Method I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop.
What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food – a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean. 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 cling film and put into the fridge for a couple of hours – ideally overnight - that way the spices really penetrate and flavour the meat. 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. At this point, add your squash, the prunes and the rest of the stock.
Pomegranate and walnut stew with chicken - Good Food Channel.