Recipes
Lamb With Chestnuts
Lamb With Chestnuts
Equipment
- Tagine
Ingredients
- 2 tablespoons smen or ghee
- 2 onions finely chopped
- 4 garlic cloves finely chopped
- 25 g fresh root ginger peeled and finely chopped
- 1½ teaspoons cumin seeds
- 1,5 cinnamon sticks
- 500 g lean lamb cut into bite-size pieces
- 600 ml lamb or chicken stock
- 450 g shelled chestnuts
- 1½ tablespoons honey
- seeds of 1 pomegranate with the pith removed
- To garnish
- small bunch of mint finely chopped
- small bunch of coriander finely chopped
Instructions
- Heat the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions, garlic, ginger and cumin seeds and cook for 3 minutes to let the flavours mingle.
- Add the cinnamon sticks, stir in the lamb and cook for a further 1,5 minutes.
- Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for about 1 hour to cook the lamb and flavour the stock.
- Add the chestnuts and honey, topping up the liquid if necessary to just cover the lamb and chestnuts.
- Re-cover and cook gently for a further 20–25 minutes until the chestnuts are tender.
- Stir in most of the pomegranate seeds, season to taste and cook, covered, for 5 minutes.
- Garnish with the mint and coriander and the remaining pomegranate seeds.
- Serve with couscous, if liked.
Notes & Wine Advice
For lamb with chestnuts & pomegranate syrup,
make as for Lamb with chestnuts, replacing the honey with 2 tablespoons pomegranate syrup. Omit the pomegranate seeds and stir some of the chopped mint and coriander into the tagine for the last 5 minutes of the cooking time.
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Ginger Beef With Sweet Potatoes
Ginger Beef With Sweet Potatoes
Equipment
- Tagine
Ingredients
- 2 tablespoons smen or ghee
- 40 g fresh root ginger peeled and finely chopped
- 1 onion finely chopped
- 500 g lean beef cut into bite-size chunks
- 1½ teaspoons ras el hanout
- 2 small sweet potatoes peeled and cubed
- 600 ml beef stock or water
- sea salt and black pepper
- small bunch coriander finely chopped, to garnish
Instructions
- Heat the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the ginger and onion and cook for 3 minutes to let the flavours mingle.
- Add the beef, stir to coat well and cook for a further 1,5 minutes, then stir in the ras el hanout.
- Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for about 40 minutes to cook the meat and flavour the stock.
- Add the sweet potatoes and top up the liquid with water, if necessary, to just cover the beef and sweet potatoes.
- Re-cover and cook gently for a further 25–30 minutes until they are tender.
- Season to taste and garnish with the coriander.
- Serve immediately with plain, buttery couscous, if liked.
Notes & Wine Advice
For beef with new potatoes, peas & ras el hanout,
follow the recipe as for Ginger beef with sweet potatoes, replacing the sweet potatoes with 6–8 new potatoes, peeled and cut into bite-size pieces. After adding the new potatoes to the beef mixture, cook for 15–20 minutes, then toss in 250 g peas, re-cover and cook for a further 10 minutes. Season to taste and garnish with the coriander. Serve with couscous.
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Beef With Beetroot & Orange
Beef With Beetroot & Orange
Equipment
- Tagine
Ingredients
- 2 tablespoons smen or ghee
- 4 garlic cloves finely chopped
- 1 onion finely chopped
- 25 g fresh root ginger peeled and finely chopped
- 1 red chilli deseeded and finely chopped
- 2 teaspoons coriander seeds
- 2 cinnamon sticks
- 4 beetroot peeled and quartered
- 500 g lean beef cut into bite-size chunks
- 1 orange cut into thin segments with the skin on
- 1 tablespoon honey
- 1 tablespoon orange flower water
- sea salt and black pepper
- small bunch of flat leaf parsley finely chopped, to garnish
Instructions
- Melt the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, onion, ginger and chilli and cook for 3 minutes until just beginning to colour.
- Stir in the coriander seeds, cinnamon sticks and beetroot and cook for a further 3 minutes.
- Stir in the beef and pour in enough water to almost cover the meat and beetroot.
- Bring to the boil, then reduce the heat, cover and simmer for 1–1½ hours until the meat is very tender.
- Add the orange segments, honey and orange flower water and season with salt and pepper.
- Re-cover and simmer for a further 15 minutes.
- Season to taste and garnish with the flat leaf parsley.
- Serve hot with couscous or fresh crusty bread, if liked.
Notes & Wine Advice
For beef with orange & ginger,
melt the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, add the garlic and onion with 50 g fresh root ginger, peeled and finely chopped, and 1½ teaspoons finely chopped dried red chilli and sauté for 3 minutes to let the flavours mingle. Omit the coriander seeds, cinnamon sticks and beetroot, toss in the beef chunks and continue to cook as for Beef with beetroot & orange.————————————————————————————————–
Zesty Orange-Ginger Vegan Chocolate Cupcakes
Zesty Orange-Ginger Vegan Chocolate Cupcakes
Ingredients
For the Cupcakes:
- 1.5 cups all-purpose flour
- â…“ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup natural cane sugar
- ¾ cup + 1 tbsp water
- ½ cup grapeseed oil
- 1 tsp vanilla extract
- 1 tbsp freshly grated ginger
- 2 tbsp orange zest
- 2 tsp orange juice
- 2 tbsp apple cider vinegar
For the Frosting:
- ½ cup vegan margarine
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp orange juice
- ¼ cup cocoa powder
- 1 tbsp cocoa powder for dusting
Instructions
- Preheat the oven to 375°F (190°C).
- Line a cupcake tin with paper liners.
- In a large bowl, sift together the flour, cocoa powder, baking soda, salt, and sugar.
- Create a well in the center of the dry ingredients and add water, grapeseed oil, vanilla extract, grated ginger, orange zest, and orange juice.
- Stir gently until just combined.
- Pour in the apple cider vinegar and stir gently to thoroughly mix it in.
- Be careful not to overwork the batter.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool for a couple of minutes in the tin before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting.
- In a large mixing bowl, beat the vegan margarine until creamy using an electric mixer.
- Gradually add the powdered sugar on medium speed until combined.
- Mix in the vanilla extract, orange juice, and cocoa powder until well combined and fluffy.
- If the frosting is too thick, add soy or almond milk, one teaspoon at a time, until you reach the desired consistency.
- Once the cupcakes are completely cooled, frost them generously with the prepared frosting.
- Optionally, decorate with additional orange zest or candied ginger pieces.
- Serve and enjoy these zesty, indulgent vegan chocolate cupcakes!
Notes & Wine Advice
Wine Advice:
Pair these indulgent chocolate cupcakes with a glass of sweet red wine like a Ruby Port or a fruity Rosé to balance the rich flavors of chocolate and the zesty orange-ginger twist.Nutrition values
Calories: 320 kcal | koolhydraten: 45 g | Eiwitten: 2 g | Vet: 16 g | Suiker: 30 g
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Ginger & Honey Lamb Tagine
Ginger & Honey Lamb Tagine
Equipment
- Tagine
Ingredients
- 1½ tablespoons olive or argan oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 25 g fresh root ginger peeled and finely chopped
- 450 g lean lamb cut into bite-sized pieces
- 2 teaspoons ground cinnamon
- 175 g ready-to-eat dried apricots
- 2 tablespoons runny honey
- salt and pepper
Instructions
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic and ginger and cook for 1,5 minutes to let the flavours mingle.
- Add the lamb and cinnamon and stir to coat well.
- Pour in enough hot water to just cover the meat and bring to the boil.
- Reduce the heat, cover and simmer for 15 minutes.
- Add the apricots and honey, re-cover and simmer for a further 10 minutes.
- Season to taste and serve hot with plain, buttery couscous, if liked.
Notes & Wine Advice
For spicy ginger & honey lamb tagine,
heat 1½ tablespoons olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 1 chopped onion, 2 chopped garlic cloves, 1,5 deseeded and finely chopped red chillies and 25 g fresh root ginger, peeled and chopped, and cook for 1,5 minutes until they begin to colour. Stir in 500 g cubed lamb and 2 tablespoons runny honey and pour over enough hot water to cover. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Season to taste and toss in 1 tablespoon finely chopped coriander. Serve with plain buttery couscous or a herb couscous.————————————————————————————————–
Sweet Couscous With Pistachios
Sweet Couscous With Pistachios
Ingredients
- 175 g raisins
- 300 ml warm tea made with green or black leaves
- 450 g couscous
- 600 ml warm water
- ½ teaspoon salt
- 1½ tablespoons sunflower oil
- 1½ tablespoons cane sugar
- 2½ tablespoons orange blossom water
- 1 tablespoon ground cinnamon
- 25 g butter
- 2 tablespoons shelled unsalted pistachios
- 2 tablespoons icing sugar
- 4 tablespoons runny honey
- 5 tablespoons single or double cream
Instructions
- Put the raisins in a bowl and pour in the warm tea.
- Leave the raisins to soak for about 1 hour, until nice and plump then drain them thoroughly.
- Tip the couscous into a bowl, Stir the salt into the water and pour it over the couscous.
- Leave it to soak for 10–15 minutes.
- Rub the oil into the grains, using your fingertips, and toss in the cane sugar, orange blossom water and half the cinnamon, Add the soaked raisins and mix thoroughly.
- Spoon the mixture into a smaller bowl, pressing it down so that it all fits in snuggly, then invert the bowl onto a serving plate, so that you have a couscous dome.
- Melt the butter in a skillet and stir in the pistachios for 1,5 minutes, until they emit a nutty aroma.
- Scatter the pistachios over and around the couscous dome.
- Dust the rest of the cinnamon in decorative lines from the top of the dome to the base, and sift the icing sugar over the top.
- Heat the honey in a pan and serve the couscous with a drizzle of cream and warm honey as a sweet snack or at the end of a meal.
Notes & Wine Advice
For couscous with raisins and honey,
follow the recipe for the soaking and oiling of the couscous. Toss in 2½ tablespoons raisins, soaked in tea, and tip the mixture into individual serving bowls. Heat 6 tablespoons honey in a small pan and drizzle it over the couscous in each bowl. Serve on its own with yogurt as a quick snack or for breakfast.————————————————————————————————–
Couscous With Lemon, Feta & Mint
Couscous With Lemon, Feta & Mint
Ingredients
- 350 g couscous
- 400 ml warm water
- 1½ tablespoons sunflower oil
- finely chopped rind of 1 preserved lemon
- 200 g feta cheese cut into cubes
- 1½ teaspoons dried mint
- sea salt and black pepper
- small bunch of mint finely chopped, to garnish
Instructions
- Tip the couscous into an ovenproof dish.
- Stir ½ teaspoon salt into the measurement water and pour over the couscous.
- Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10–15 minutes.
- Rake a fork through the couscous to break up the grains.
- Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Stir the preserved lemon rind, feta and dried mint through the couscous until thoroughly mixed, then season with salt and pepper.
- Cover with a piece of damp greaseproof paper and place in a preheated oven, 180°C , Gas Mark 4, for about 15–20 minutes until heated through.
- Garnish with the fresh mint.
- Serve with tagines or grilled meat and poultry.
Notes & Wine Advice
For couscous salad with preserved lemon & feta,
soak and oil the couscous following the recipe as for Couscous with lemon, feta & mint. Toss in the finely chopped preserved lemon rind and feta. Omit the dried mint and add 2 tablespoons cracked green olives, pitted and finely sliced, and finely chopped bunches of flat leaf parsley and mint. Toss in the juice of 1 lemon and season well with salt and pepper. Serve with grilled and roasted meat and poultry.————————————————————————————————–
Couscous With Tomato Sauce
Couscous With Tomato Sauce
Equipment
- oven
- ovenproof dish
- Tagine
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2½ garlic cloves finely chopped
- 1½ teaspoons harissa paste
- 1 x 400 g can chopped tomatoes
- 1½ teaspoons sugar
- 1 bunch mint finely chopped
- 1 bunch coriander finely chopped
- salt and black pepper
- finely chopped rind of ½ preserved lemon rind to garnish
Couscous
- 350 g couscous
- ½ teaspoon sea salt
- 400 ml water warm
- 1½ tablespoons sunflower oil
- 25 g butter cut into small pieces
Instructions
- Tip the couscous into an ovenproof dish.
- Stir the salt into the measurement water and pour over the couscous.
- Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
- Rake a fork through the couscous to break up the grains.
- Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Scatter over the butter and cover with a piece of damp greaseproof paper.
- Place in a preheated oven, 180°C , Gas Mark 4, for 20 minutes until heated through.
- Meanwhile, heat the olive oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 3 minutes.
- Stir in the harissa, tomatoes and sugar, then cover and cook over a medium heat for 10–15 minutes.
- Toss in most of the herbs and season with salt and pepper.
- Pile the couscous in a conical mound on a shallow serving dish and use a spoon to create a hollow in the top.
- Spoon the spicy tomato sauce into the hollow and garnish with the rest of the herbs and the preserved lemon rind.
- Serve with tagines or grilled meat, poultry or fish.