Tagine, the name sounds interesting? It got its name because its cooked in a tagine dish, it has a shallow base and conical lid. The combination of spiciness, sweetness and dry fruits with the slow cooked lamb gives this dish a wonderful taste.
Yield: 3 portions
Ingredients olive oil – 2 tbsp onion – sliced thin – 1 medium size garlic – minced – 2 clove fresh ginger – minced – 1 tsp lamb – diced into 5cm cube – 500 g ground cumin – 1 tsp ground coriander – 1/2 tsp paprika – 1/2 tsp cinnamon – 1/2 stick pureed tomatoes – 200 g stock – 100 ml sweet potato – skinned and cut into 4cm cubes – 150 g dried prunes – 100 g salt to season fresh coriander to garnish flaked almonds to garnish – optional
Heat 1 tbsp oil and brown the meat in batches. Place them aside.
Add 1 tbsp oil in casserole pan and add the onion and cooked until the soft.
Add the garlic and ginger and sauté for 2 minutes.
Place the browned meat in the casserole pan along with the sautéd onions.
Add cumin, coriander, paprika, cinnamon and mix well so they are coated well with meat and onion.
Mix the pureed tomatoes and stock and add it to the casserole pan.
Make sure the liquid covers the meat. Season with salt, cover and simmer for an hour.
Add the sweet potatoes and prunes and cook for 20 mins, until the sweet potato is softened.
To serve, garnish with fresh coriander and flaked almond.
I always talk about simplicity, in most of my dish. Thats me, I really apprepricate a quick home cooked meal, with few ingredients. This is also one of the kind.
Simple oven baked fish with a tomato pepper sauce which compliments the fish. The sauce gives a bit of a moisture to the baked fish and adds an extra texture too.
Yield: 2 portions
Ingredients Sea Bream fillet – 2 aluminium foil – to wrap the fish for cooking Tomato – 2 medium size (chopped) Red onion – 1/4 (chopped) Pepper orange/yellow – 1/2 (chopped in 1cm x 5cm) garlic – 1 clove minced olive oil – 1 tbsp plus extra for drizzling on the fish black olives – 6 deseeded and chopped dried oregano – 1/2 tsp capers – 6 drained and chopped salt & pepper for seasoning
For the Fish:
– Preheated oven to 180C (fan)
– Tapped the salt and pepper on each side of the fillet.
– Place the fillets in aluminium foil.
– Drizzle with olive oil, then wrap the foil like a parcel.
– Place the parcel in the oven and let it cook for 12 mins.
For the sauce:
– Add 1 tbsp olive oil to the frying pan and heat it to medium hot.
– Add the onions, garlic and peppers to the pan. Let it sweat for few minutes.
– Add the tomatoes, olives, cappers and oregano to the pan.
– Reduce the heat and simmer for 10 minutes. Season with salt and pepper.
To serve plate the fish with sauce on the side. Its deliciously, with the note of
mediterranean flavour from oregano.
Its not anything like other beans that I have tasted before. It has distinct sharp taste with a mild pungent note. The seasoning blends well with these beans and makes the chilli incredibly delicious.
200g uncooked bean (cook according to packet instruction) or 400g (drained weight) prepacked cooked bean
250g canned chopped tomatoes
1 tbsp cooking oil
1 medium onion, diced
2 clove garlic, grated
1 tbsp dried oregano
1 tsp cayenne pepper
1 tbsp red wine
1/2 tsp lemon juice (optional)
salt and pepper for seasoning
Cheese shaving to serve
Serves : 4
Heat the oil in a casserole pan.
Add the onion, garlic and let it sweat for few minutes.
Add the tomatoes and cook for 10 minutes under moderate heat.
Add the oregano, cayenne pepper and cook for 1 minute.
Add the beans, followed by red wine and lemon juice.
Cover the casserole and simmer for an hour.
Season well with salt and pepper.
Serve the chilli with cheese shavings. It goes wonderfully well with jacket potato or by itself. Its very delicious and always make me think “Why is the chilli always gone!!!”
Its quick to make, yet delicious and nutritious with lots of vegetables. In simple terms, it is noodles with stir fried vegetables accompanied with a poached egg. For me, the crunchiness of pak choi adds an extra edge to tho dish.
Sometimes, I like to have spicy chicken. This is one of my recipe for such craving.
Simple dinner with not much work to be done. Just mix the masala ingredients, stuff
it underneath the chicken drumstick skin and bake it oven along with some potatoes.
Chicken drumstick – 4
new potato – 15 to 20 based on the size of your baking dish (half the large ones)
Masala for stuffing:
white onion – 1/2 of a small size onion (chopped fine)
garlic – 1 clove (minced)
coriander powder – 2 tsp
cumin powder – 1 tsp
cayenne pepper powder – 1/4tsp (for medium hot) or 1/2 tsp(for really hot)
lemon juice – 1 tbsp
olive oil – 1 tbs
salt for seasoning
– Preheat the oven to 180C (fan)
– Add all the masala for stuffing in a small bowl, give it a good mix.
– Insert the back of the spoon beneath the chicken drumstick skin and rotate it around the drumstick, it creates a pocket.
– Stuff the masala mix inside the pocket. Try to evenly spread the masala mix around the drumstick. Finish off by sealing the skin at the edge. Do not overfill the masala mix.
– Drizzle the baking dish with oil. Place the chicken inside dish with even space between each. Roughly throw in the new potatoes inside the dish. Cover the dish with aluminium foil, this helps to trap the moisture and keeps the chicken from drying.
– Baked at 180C (fan) for 40 minutes. After 20 minutes, remove the aluminium foil, then turn the chicken and potato. Place the dish inside the oven uncovered for the remaining of the time.
Its so tasty and delicious with spicy chicken and creamy roasted new potato to go with it.
Like “Hobbits”, I too like the seed-cakes very much. This is one of my favourite seed cake and its very easy to make. The cake itself is very light with refreshing lemon flavour. The crunchiness from poppy seed makes it really good combo to this cake. The drizzle(lemon syrup) keeps the cake moist, its a pleasure to enjoy it when it is still warm.
Deliciously and chunky vegetable soup with barley and lots of veggies. I used variety of veggies- carrots, celery, potato and green cabbage. Add the croutons for extra crunchiness.
Handful of Barley – rinse throughly, place in a saucepan filled with cold water and bring it to boil, reduce the heat and simmer for 45 minutes or as per pack instruction.
In a casserole or saucepan, add a tbsp of oil, then sweat quarter of an onion(chopped) and a clove of garlic(grated). Add the chopped vegetables to the saucepan and cook for few minutes. Fill the saucepan with hot water, until the vegetables are immersed. Add the stock cube(s), according to the volume of water added. Reduce the heat and simmer for 25~30minutes or until the vegetables are cooked. To thicken the soup, take half cup of vegetables from the soup and blend it in a blender. Finally, add the cooked barley to the soup. Season with salt and pepper. Add the croutons before serving.