TAGINE RECIPES

My Eerste HOENDER- TAGINE**N.S>Bietjies te veel sousie maar volgende keer sal ek weet...Was baie baie Lekker 2h geneem..Helena Chilli Kruger 1/01/13*My verwerking van die onderste resep*

Hoender-Tagine met Groen-olywe en Ingelegde Suurlemoene

*Idees*
1,5 kg hoender (of 2 piepkuikens) 3 knoffelhuisies, fyngedruk
sap van ½ suurlemoen
5 ml growwe seesout
60 ml olyfolie
1 groot ui, gerasper
n knippie saffraan
5 ml fyn gemmer
5 ml swartpeper
1 kaneelstokkie
2 ingelegde suurlemoene (net die skil), in repies gesny
375 ml groen-olywe, ontpit en effens gekneus
n klein bossie koljander, gekap
1 Sit die hoender in ’n diep bak en vryf die knoffel, suurlemoensap en sout in die holte. Meng die olyfolie, ui, saffraan, gemmer en peper saam en smeer dit oor die buitekant van die hoender. Sit die deksel op en laat staan dit vir 30 tot 60 minute.
2 Sit die hoender in ’n tagine-skottel of groot swaarboomkastrol. Gooi die marineersappe daaroor en voeg die kaneelstokkie by en genoeg water om ’n kwart teen die hoender op te kom. Verhit tot kookpunt en verlaag dan die hitte. Sit die deksel op en laat prut vir ongeveer ’n uur – draai die hoender een of twee keer versigtig om. Voeg die suurlemoenrepies en olywe by en, indien nodig, nog ’n bietjie water om seker te maak daar is ’n sous onderin die skottel.
3 Maak die tagine-skottel oop aan die einde van die gaarmaaktyd. Drup van die sous oor die hoender en sit dit onder die rooster-element om te verbruin. Garneer met koljander en sit voor **Gwynne Key**8/9/12Helena

Helena Kruger
MOROCCAN LAMB TAGINE
** Yasmin Jaunbocus *
1lb lamb chopped into small chunks
2 cloves of garlic
2 onions
1 teaspoon of cumin
1 teaspoon of cinnamon
1 teaspoon of black pepper
A pinch of saffron (if available)
1 teaspoon of sugar
¾ of a can of tinned tomatoes
300 grams of prunes.
A sprinkling of flakes almonds (optional)
if you want to make the tagine go further for cheaper, add a can of chickpeas, chopped carrots or frozen peas just before step seven and you can freeze a couple of portions for when you just can't face cooking.
1. Sweat the chopped onions and garlic in 2 tablespoons of oil till the onions turn translucent
2. Add the lamb and sear till it starts to caramelise and a brown with a pinch of salt.
3. Add the black pepper, cumin and cinnamon and fry the spices
4. Add the sugar and continue to fry a little more
5. Add the tomatoes and a little water so all the meat is covered.
6. Simmer on a low heat for an hour/an hour and thirty minutes, till the meat is juicy and tender. If the meat is tough, add more water and continue to cook
7. Just before serving, add the prunes and cook for a further five minutes so they start to absorb the juices of the tagine.
8. Before serving, sprinkle with the almonds.
9. Serve with couscous or a hearty chunk of bread.**21/12/12*Helena Chilli Kruger

MOROCCAN LAMB TAGINE
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Preparation method
1.Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
2.Preheat the oven to 150C/300F/Gas2.
3.Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
4.In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
Technique: De-glazing pan gravy .De-glazing pan gravyWatch technique1:18 mins
5.Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
6.Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
Bron: BBC Food Recipes
Plasing: Henriette Wessels

Tagine Bil Kok (Lamb and Prunes)
adapted from Kitty Morse's recipe in Cooking at the Kasbah
serves 4
2 tblsp olive oil
1 tsp ground turmeric
1 tsp ground ginger
1 1/2 pounds legs of lamb, trimmed of fat and cut into 2-inch chunks
2 onions
3 carrots, cut diagonally
1 cup chicken broth
8 threads saffron, toasted and crushed
15 cilantro springs, tied together
1 cup pitted prunes
2 tblsp honey
1 tsp ground cinnamon
1/2 tsp black pepper
salt to taste
1 zucchini, cut in half lengthwise and then into 1/2-inch pieces
Immerse the tagine bottom in water (I use the kitchen sink) for at least one hour before starting your tagine.
Place the prepped tagine on a heat diffuser over low to medium heat and braise the olive oli, turmeric, ginger, and lamb for 2 to 3 minutes. Finely dice one of the onions and add it to the meat along with the broth, saffron, cilantro and carrots. Cover and reduce heat. Cook for about an hour.
Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon and pepper. Season with salt to taste, and cook another half hour, or until the meat is tender.
Add the zucchini and cook for 8 to 10 minutes, or until the zucchini is to your liking.
In Morocco Tagines are often served with warm bread. We like it with couscous or mixed grains*Gerrie Harmse

Gerrie Harmse
Beef Tagine with Green Olives
Ingredients
1 1/2 pounds stewing beef, cut in 1-inch pieces
1 teaspoon ground paprika
1 teaspoon ground cayenne chile
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cloves garlic, crushed
1/4 cup extra-virgin olive oil
2 tablespoons tomato puree
4 shallots, quartered
1 large potato, cubed
2 large carrots, diced
1 can chopped tomatoes
2 tablespoons chopped fresh flat leaf parsley
Salt
1/2 cup pitted green olives
Methods/steps
Mix the paprika, cayenne, cinnamon, ginger, and garlic in two tablespoons of the olive oil and tomato in a large bowl. Add the beef and toss to coat. Cover and marinate in the refrigerator overnight,
Heat the remaining oil in the bottom of the tagine or skillet and fry the shallots, potatoes, and carrots until they begin to color. Remove.
Add the beef and brown on all sides. Return the vegetables to the tagine along with the chopped tomatoes and any remaining marinade. Cover and cook over a low heat for 3 to 4 hours or until the beef is tender.
Add the parsley, season with salt, and stir in the olives. Continue cooking for 15 minutes.
Serve this tagine with plain couscous.

Additional Tips
This recipe from Le Creuset demonstrates how simple it is to prepare a tagine. The conical shape of the lid allows the steam that is produced by cooking to re-condenses as it hits the cool sides of the lid and, instead of evaporating, flows back down to the food keeping it moist.

Tagine:
Morocan lamb with fennel and dates
Deon Huysamen
(dates is nie girls nie, dis dadels).

 Porsie vir 4-6, 25 voorbereiding, 3-3,43 ure kook:
2 tblesp olive oil;
 1 red onion thinly sliced;
1 fennel bulb, trimmed, thinly sliced;
 2 garlic cloves, thinly sliced;
3/4 kg lmb fillet cut into thick pieces;
1 level tablsp ground ginger;
2 teasp ground cumin;
 2 teasp ground cilantro (coriander);
 1/4 level teasp cayene pepper;
1/4 level teaspoon salt;
150g (1 cup) pitted chopped dates;
375 ml (1 1/2 cups) water;
 freash cilantro to garnish.
Heat 1 tablesp oil in pan (tagine base) medium heat and slightly brown onion, garlic and fennel - put labbaside.
Add remaining oil and fry lamb brown. Add all spices and salt to meat and continue to cook for 1 minute.
Return fennel, union, garlic to the tagine and add dates and 3/4 cup of water and stirr well. Cover and cook very gently stirring occasionally for 3-3,5 hours.
Check after 1,5 hrs and start adding remaining water bit by bit. Serve with plain couscous II use rice instead)


MAROKKAANSE TAGINE
(HG Leefstyl/kos)


Genoeg vir 4 mense
Bestanddele:
60ml (1/4k) koekmeel;
60ml (1/4k) dukkah spice mix;
500g hoenderborsfilette in blokkies gesny;
sout & vars gemaalde peper; bietjie meel;
30ml olie;
1 ui gekap;
250ml koeskoes;
500ml hoenderaftreksel;
80ml (1/4k) gekapte dadels;
6-8 sagte appelkosies gekap;
'n goeie hand vol vars koljander;
50g amandel vlokkies(gerooster).


METODE:
1) Meng die meel & dukkah spice mix. Geur hoender met sout & peper & rol in meelmengsel. 2) Braai hoender in verhitte olie tot bruin & gaar. Skep uit.
3) Braai ui in nog bietjie olie tot ligbruin. Voeg koeskoes by & giet aftreksel oor. Bedek & stoom tot gaar.
4) Roer vrugte, koljander & hoender by. Sprinkel amandelvlokkies oor.

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/tagine-recipes.html

KEKERERTJIE TAGINE                          

Keker-ertjie-tagine
Genoeg vir: 4-6
Bereidingstyd: 15 minute
Gaarmaaktyd: 30 minute

Jy benodig:
• olyfolie
• 1 ui, in skyfies gesny
• 2 knoffelhuisies, fyngekap
• 2 ml elk fyn kaneel, rissiepoeier, gemmer, paprika en komyn
• 1 ml borrie
• 2 blikke gekapte tamaties
• 250 ml groenteaftreksel
• 1 blik keker-ertjies, gedreineer
• 1 blik klein witboontjies, gedreineer
• 1 eiervrug, in blokkies gesny en gesout
• 1 geel soetrissie, ontpit en in blokkies gesny
• 30 ml ontpitte olywe, in skyfies gesny
• 30 ml heuning
• 1 bossie vars koljander, gekap

Koeskoes
• 200 g koeskoes
• sap en gerasperde skil van 1/2 suurlemoen

1 Verhit ‘n bietjie olyfolie in ‘n groot kastrol en soteer die ui tot sag. Voeg die knoffel en speserye by en braai dit vir een minuut. Voeg die tamaties en groenteaftreksel by. Verhit die mengsel tot kookpunt, verlaag die hitte en laat dit vir vyf minute prut.
2 Voeg die keker-ertjies en boontjies by en laat dit vir nog 10 minute prut.
3 Spoel die eiervrugblokkies af en braaidit in ‘n bietjie olyfolie in ‘n aparte pan tot goudbruin. Voeg dit saam met die soetrissie by die tamatiemengsel. Laat dit vir 10 minute prut voordat jy die olywe, heuning en die helfte van die koljander byroer. Geur dit na smaak en haal dit van die plaat af, maar hou die deksel op.
4 Koeskoes Bedek die koeskoes met kookwater. Roer die suurlemoensap by. Bedek die koeskoes en laat dit vir vyf minute stoom. Haal die deksel of kleefplastiek af en roer ‘n bietjie olyfolie saam met die suurlemoenskil en die res van die gekapte koljanderblare by. Sit dit voor saam met die keker-ertjie-tagine.

Slim idee Om seker te maak jy kry genoeg proteïene in, probeer om peulgroente (lensies, keker-ertjies, bone of sojaboontjies) met graan (koring, mielies, koeskoes, quinoa of rys), sade en neute te kombineer. Sojabone én quinoa is volmaakte proteïene
(Idees)
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/tagine-recipes.html