A tagine is such a wonderful way to prepare and serve a complete meal at once.
The combination of meat, vegetable and carbs makes this possible and super easy!
The special spice mix, which I call “Moroccan Spice Mix”, is a wonderful very versatile balanced combination of flavours; I use this in many different ways, mostly spontaneously according to the ingredients I have on hand at home.
In the recipe below, I added some honey from our own production; this made the plate really really delicious!
2 teaspoon ras el hanout spice mix, if available, optional
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
2 tablespoons olive oil
500 g chicken skinned, cut into big pieces (if you prefer deboned)
2 medium onions, peeled and cut into quarters (wedges)
1/2 lemon with peel, cut vertically in wedges (skin on)
2 cloves garlic, chopped
1 tablespoon ginger, peeled and chopped
6 teaspoons Moroccan Spices Mix (see above)
1 teaspoon paprika
4 Roma tomatoes
1 cup chicken or vegetal broth
1 can chickpeas, about 2 cups cooked chickpeas
½ lemon juice
2 tablespoon honey
3 tablespoon raisins (+ some for decoration)
Salt and pepper to taste
Parsley for decoration
Prepare in advance the ingredients taking care to prepare the tomatoes. To peel the tomatoes dip them in boiling water for two minutes, place in cold water and remove the skin. Cut into half and with your fingers remove the seed, cut into 1-2 cm pieces.
Heat the oil in a non-stick skillet (provided of lid) and fry chicken for 2 minutes, add onion and lemon wedges and fry for other 3 minutes.
Add garlic, ginger and spices. Stir fry shortly until fragrant.
Add tomatoes and sauté for 1-2 more minutes. Set aside a few pieces tomatoes, one lemon and one onion wedge for decoration.
Add the broth and stir well-
Add chickpeas, lemon juice, honey and raisins.
Adjust salt and pepper to taste.
Cover and let simmer covered for about 30 minutes or better one until the chicken results tender. Stir and add little water from time to time as it should not result dry.
Just before serving top with the reserved lemon and onion wedges, the pieces of tomatoes, a few raisins. Cover for a few seconds.
Lentils with tomatoes sauce and smoked speck or “zampone” (Pork sausage foot) are a very traditional North Italian dish. Try this Moroccan recipe very similar to the Italian one but enriched with a lot of spices and a delicious yogurt sauce.
The quantity of spices can be adapted to your taste; I know, I tend to use a lot of them!
This serves 4-6 persons, but if you have leftovers, you will see that the lentils are even better the day after.
The cooking time depends on the lentils, mines needed about 40 minutes.
In a wide pot (about 4 liters size) roast the merguez with the oil on oil sides until lightly browned. Pinch them while cooking to that they will release the fat and liquid. If you like add little water to help releasing the fat. Continue to cook until water is evaporated. At this point you will see the released fat which will be needed to fry the vegetables. If you want you may reduce the fat by discarding part of the fat.
Set merguez aside in a warm place (wrapped with foil) and fry the vegetables in the oil until onion are translucent.
Add spices and fry for a few more minutes.
Add lentils, canned tomatoes and the first “can” of water, season with salt and pepper. Let simmer until water is almost adsorbed. Add gradually more water until lentil are soft but not mush. Season again and stir in the fresh coriander.
While the lentils are cooking prepare the yogurt sauce combining the ingredients best do this just after adding the lentils to the pot so that the yogurt sauce will have time to rest and develop the flavors.
The merguez may be cooked with the lentils, or reheated by placing them over the ready lentils before serving.
This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.
I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.
This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Morocco).
1/2 teaspoon basil salt or 1/2 teaspoon salt + 5 basil leaves chopped
Pepper to taste
2 beef tenderloin steaks
1/2 teaspoon balsamic vinegar cream
Seasoned salt to taste (I used my basil salt)
Pepper to taste
2 tablespoon olive oil
1 tablespoon butter
2 tender rosemary springs
1 tablespoon white balsamic vinegar (dark balsamic vinegar works as well)
1/2 cup broth
1 tablespoon olive oil
1/2 red onion finely diced
1 red pepper
Salt and pepper to taste ( I used my basil salt)
teaspoon basil salt to taste or teaspoon salt + basil leaves chopped to taste
Marinate the meat with the balsamic cream, salt and pepper for about 30 minutes (the time you need to prepare the polenta and vegetables)
Bring water to boil, add corn flour and stir until water is adsorbed. Remove from heat.
Add cheeses, olives, red pepper and season with salt and pepper to taste. Stir well o combine.
Press the polenta into square molds (or a bigger mold and cut into pieces when cold).
Let cool down until firm, remove form the mold and place on an oven safe plate. Place into the oven and keep warm (about 90°C).
In the meanwhile fry the vegetables at medium low heat in a skillet with the oil and season to taste. Set aside in a warm place until serving.
In a skillet heat at very low heat the oil and the butter for the meat. Place the rosemary springs in the skillet and let dry slowly to give a delicate flavor to the oil and butter mix. Don’t heat too much and don’t let the rosemary turn brown. When the rosemary is dry remove it from the skillet and set aside. Pour 3/4 of the oil and butter mix into a small bowl add the white balsamic vinegar.
Preheat the broiler.
Now heat the remaining oil and butter mix to high. When the temperature is reached, place the meat in it and fry the steaks for 2 minutes on each side (or more if you prefer well done), then wrap well into foil to rest for about 5 minutes. In the meantime dissolve the fond with the broth. Sieve the broth into the cup with scented oil.
Place the polenta under the broiler for about 3-5 minutes! Check from time to time.
Arrange the broiled polenta with the rosemary spring and vegetables on the plates (best if using warm plates). Now unwrap the meat, pour the juice into the bowl with the rosemary-oil and the broth. Adjust the meat on the plates and serve with bowl with the sauce.
I sprinkled some salt with the dried basil flowers over the meat just before serving!
Vitello tonnato or vitel toné (veal with tuna sauce) is a traditional Piemontese (from Piemonte, and Italian region) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna and anchovies. It may be served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as “an exceedingly elegant antipasto for an elaborate dinner.
In my version turkey cooked at low temperature for a few hours; but you can use turkey leftovers form the Thanksgiving Day for this!
Originally fresh white tuna (in most restaurants canned tuna is used today to reduce cost and preparation time) is simmered until fully cooked in white wine, cider vinegar, white onion and garlic, and then puréed with a mix of olive and vegetable oil and egg yolks in an electric blender or food processor to form a thick sauce. A variety of seasonings can be used, including anchovies, cayenne pepper and lemon juice. The thick, smooth purée is then somewhat thinned with a little water and cooking liquid from the veal and a few capers are stirred in. Some of the sauce is spread out on a serving platter and the cold slices of veal are arranged in a single layer on top. The rest of the sauce is then poured over the veal so that it is, generally, completely covered.
This is a double recipe; the slow roasted turkey breast and the tonnato sauce.
500 g turkey breast with tonnato would feed about 4 people, so I suggest to prepare 1 kg of breast, enjoy half of it warm the half of this with the tonnato sauce. Or simply double the sauce ingredients for the whole turkey breast and this make about 8-10 servings.
Note: you may also try to cook “sous-vide” the breast with the wine and the spices. Finish by quick broiling it in the oven.
Tacchino Tonnato – Slow Cooked Turkey Breast with Tuna Sauce
Pat the turkey dry all over with paper towels and place it in a bowl and rub with spices, salt and pepper.
Preheat the oven to 85-90°C together with the mold.
Heat oil in a skillet and brown the breast on all sides (this takes about 7-8 minutes).
Place the breast in the preheated mold, dissolve fond in the skillet with the wine and pour it over it over the breast. Place it immediately in the oven at 85-90°C and bake for about 4 hours. Best if you can measure the temperature in the center of the meat. This should reach 75°C.
Remove turkey form the oven and enjoy about half of it warm with the favorite sauce (for example a cranberry sauce or the sauce I suggest in recipe in my recipe of Meatstars or Meatballs with Asian Flavor)
Let cool down the remaining the remaining and place it overnight in the fried.
Slice thinly the breast and arrange it on a serving dish.
Place all the ingredients for the sauce into the blender and process until smooth. Adjust taste with salt and pepper or add more capers.
Spoon the sauce over the sliced turkey and top with capers.
Finish to garnish with the ingredients you like and you have on hand.
Ww 11 smart points per portion (4 portions from 500 g turkey breast)
This Indian famous dish cannot be missed as this is one of our most favorites.
Serve with naan or rice and add some salads, raita and/or vegetables.
If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.