Lamb Tagine

Dish: Lamb Tagine
Event: Moroco (21 July 2018)
Made By: Group Effort


Ingredients (6 people):

• 1kg chicken or lamb
• 1 teaspoon cayenne pepper
• 2 teaspoon ground black pepper
• 2 teaspoon paprika
• 2 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon 
• 1 1/2 tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 3 large onions, diced
• 5 garlic cloves, chopped
• 200ml tomato passata
• 400g chopped tinned tomatoes
• 100g dried apricots, halved
• 75g sultanas or raisins
• 100g flaked almonds
• 450ml chicken stock
• 2 tablespoons honey
• salt to taste

Method:

• Mix half the spices & toss the meat in them & refrigerate overnight if time allows
• Perheat oven to 150°C
• Fry the meat to seal it
• Add onions and rest of spices to heat in tagine until onions are soft
• Add garlic & fry for 1/2 mins more
• Add:
•  sealed meat
• passata
• chopped tomatoes
• apricots
• sultanas
• almonds
• stock
• honey
• Stir well and bring to boil
• Cover with tagine lid and put in oven
• Heat for min. 1hour (up to 2hours if desired)
• Serve with 
• couscous
• Breads

Veg Stock

Dish: Vegetable Stock (for Vegetarian Tagine)
Event: Moroco (21 July 2018)
Made By: Nathan Harris

Ingredients (12 people):

• 1 tablespoon olive oil
• 1 large onion
• 2 sticks celery, including some leaves
• 2 large carrots
• 1 bunch spring onions, chopped
• 8 cloves garlic, finely chopped
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• 2 litres water

Method:

• Chop scrubbed vegetables into 2.5cm chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavour.
• Heat oil in a stock pot. 
• Add onion, celery, carrots, spring onions, garlic, parsley, thyme and bay leaves. 
• Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to the boil. 
• Lower heat and simmer, uncovered, for 30 minutes. 
• Strain. Discard vegetables.

Other ingredients to consider: mushrooms, aubergine, asparagus (butt ends), corn on the cob, fennel (stalks and trimmings), peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Mint Yogurt Dip

Dish: Mint Yogurt Dip

Event: Moroco (21 July 2018)
Made By: Nathan Harris

Ingredients (1 cup):

• 1 cup Greek yogurt 
• 1/2 cup finely chopped mint leaves 
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh juice from 1 lemon
• 1/2 teaspoon ground cumin 
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper

Method:

• Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine. 
• Season with salt and pepper to taste. 
• Let sit for 30 minutes
• Serve, or transfer to an airtight container and store in refrigerator for up to a week.

Matbucha

Dish: Matbukha
Event: Moroco (21 July 2018)
Made By: Paschal O'Hara

Paschal: "I cooked the mutbacha in the garden . Fire roasted the tomato peppers garlic and chillis then simmered for around 4 hours on a camping stove.

 I used ideas from a couple of recipes but I enjoyed this from reading the thread where all these Jewish ladies criticise each other over methods and recipes . Gives a real feel for it."

Ingredients (8 people):

• 1 whole head garlic
• 2 red bell peppers, washed, cored, and seeded
• 2–3 jalapeño peppers
• 2 tablespoons olive oil
• 3 large beefsteak tomatoes, or 8 plum tomatoes, diced small (settle for 1 28-ounce can diced tomatoes, liquid and all)
• ½ cup olive oil
• 2 tablespoons paprika
• 3 garlic cloves, minced
• Salt and pepper to taste

Method:

• Preheat the oven to 425°F.
• Slice about ¼ inch off the pointed end of the head of garlic, leaving the cloves exposed. 
• Drizzle the olive oil onto the garlic and the peppers, place them on a cookie sheet, and roast for 30 minutes, or until the garlic is soft and the peppers are charred (the peppers might be ready a few minutes before the garlic). 
• Press the cloves out of their skins while still warm and mash with a fork. 
• Peel the peppers and cut them into thin strips.
• In a heavy, wide-bottom pot, bring the tomatoes, oil, and paprika to a boil.
• Reduce the heat to medium, add the roasted garlic and peppers, and cook covered for about 30 minutes, stirring frequently. Check the liquid.
• All of the liquid should evaporate, and the oil will resurface.
• If the oil has not resurfaced, cook uncovered for just a few more minutes, stirring to prevent scorching (if you neglect this step, you will not get the desired reduced Matbukha look and texture but a glorified tomato sauce). 
• Add the minced garlic and the salt and pepper to taste. 
• Let cool and store in a glass jar in the refrigerator. It will keep for up to two weeks (gentle reminder: No double-dipping!). 
• Use a slotted spoon to serve so the oil stays behind. Makes about 3 cups.