‘ Alternative for a Sunday Roast My 20 Diners Loved This Recipe ‘


In the mood for a Moroccan dish this week? If so, you can’t get more authentic than lamb tagine, which originates with the country’s first inhabitants, the Berbers.

Alternative to Sunday Roast - Lamb Tagine '

Alternative to Sunday Roast – Lamb Tagine ‘

Today’s lamb tagine recipes show the influence of later inhabitants of the land, including spices and dried fruit from the Arab culture, and olives and olive oils from the Moors. For a completely authentic twist, serve this large, hearty meal at lunch instead of dinner, which is the biggest meal in most Moroccan households.

Lamb Tagine Ingredients:

1 tsp. cayenne pepper
2 tsp. black pepper
2 tsp. cinnamon
1.5 tbsp. paprika
1.5 tbsp. ground ginger
1 tbsp. tumeric
1 shoulder of lamb, trimmed into 2 inch chunks
2 tbsp olive oil
2 tbsp argan oil
2 large onions, grated
3 cloves garlic, crushed
1 pint tomato juice
2 – 14 oz cans of chopped tomatoes
4 oz dried apricots, cut in half
2 oz dates, cut in half
2 oz sultanas or raisins
3 oz flaked almonds
1 tsp saffron stamens, soaked in cold water
1 pint lamb stock
1 tbsp honey
2 tbsp coriander, chopped
2 tbsp parsley, chopped

Lamb Tagine Preparation:

  1. Preheat oven to 300 F
  2. Combine the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl. Place the lamb in a large bowl and toss together with half of the spice mix. Cover, place in fridge, and leave overnight.

  3. Heat 1 tbsp olive oil and 1 tbsp argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over low heat for 10 minutes, or until the the onions are soft but not coloured. Add the crushed garlic for the last three minutes.

  4. In a separate frying pan, heat the remaining oil and brown the lamb chunks on all sides. Add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice, and add juices to the casserole dish.

  5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey. Bring to a boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is tender.

  6. Place lamb in a tagine or large serving dish and sprinkle with the chopped herbs.

Source: 

@AceFoodNews

‘ Tried and Tested Classic Pork Pie Recipe ‘


Classic pork pie – made with pork shoulder, bacon and lard. Flavoured with herbs and baked until deep golden brown.

Classic Pork Pie
Classic Pork Pie

Ingredients

For the filling
For the pastry

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the filling, place half of the pork shoulder and bacon into a food processor and pulse to a coarse mince.
  3. Combine with the rest of the pork, bacon, sage, rosemary, nutmeg, allspice and anchovy essence (or 1-2 fresh salted anchovies, finely chopped, or two teaspoons of Worcestershire sauce), and season well with salt and freshly ground black pepper.
  4. For the pastry, sift the flour and salt and freshly ground black pepper into a bowl and set aside.
  5. In a pan, heat the milk, water and lard together and gradually bring to a simmer, or until all the lard has melted.
  6. Bring the milk mixture up the boil and then pour this onto the flour mixture. Mix well with a wooden spoon to create a firm dough.
  7. Turn the dough out onto a floured work surface and knead the dough quickly for a few minutes.
  8. Roll the dough out flat, then press the dough into a pork pie tin, saving a quarter of the dough for the lid.
  9. Spoon the meat mixture into the pastry-lined pork pie tin.
  10. Roll out the remaining quarter of pastry so that it’s slightly larger than the tin all round.
  11. Brush the beaten egg yolk all over the pastry lid, then place the pastry on top of the meat mixture and press down the edges to seal.
  12. Cut a small hole in the top of the pastry and transfer into the oven for 45 minutes to one hour, or until the pastry is golden-brown and the meat is completely cooked through.
  13. Remove from the oven and allow to cool in the tin.
  14. To serve, turn the pie out of the tin and slice.

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