Lamb Tagine with spices

Every Moroccan cook his recipe variations around a stew of meat or fish with vegetables or even dried fruit. Must make sure to scent the whole, Spices and herbs are the elements that give the taste tagine also differentiates an ordinary stew. There tajine daily economic and modest, but still tasty tagine and festive, sophisticated and dazzling.
Ingredients:

    1.2 kg of lamb, diced
    1/2 teaspoon ground ginger
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    2 teaspoons sweet paprika
    1 teaspoon of chili powder
    1 teaspoon cinnamon, 1/2 cup almonds or pistachios, coarsely chopped
    1 teaspoon of white pepper
    1/2 teaspoon of cardamom
    1/2 teaspoon green pepper
    Zest and juice of 2 lemons
    2 tablespoons olive oil
    1 cup chicken broth
    3/4 cup dried apricots 1/2 cup raisins
    2 teaspoons of salt

Preparation:Mix spices and salt in a large bowl. Add the oil, lemon zest and half the juice and mix to form a paste. Add the lamb and stir until well-coated dough. Cover and refrigerate for 3 hours.Put the lamb in a tagine or heavy bottomed pan. Add broth and remaining lemon juice. Stir until the mixture is homogeneous.Cover and cook for 1 hour. Stir in dried apricots and raisins. Cook covered for 40 minutes or until the lamb is tender.Serve immediately lamb tagine, sprinkle with pistachios.The lamb tagine with spices accompany many good couscous.

ballad salmon vapor

A ballad salmon vapor in the oldest and largest temple in Bangkok ... remains to taste, to the end of our stay in Thailand, steamed salmon revisited Thai fashion ...

Ingredients for 4 people:

    4 salmon filets without skin
    
    2 green onions, chopped

    1 small lemon white

    5 cm fresh ginger

    2 c. in s. sweet chilli sauce

    1 small red chilli, seeded and finely chopped

    1 c. in s. of fish sauce

    2 c. in s. of lime juice

    1 lemon, thinly sliced

    1 c. in s. vegetable oil

    few coriander leaves chopped


Preparation:
Finely chop the lemon and put it in a dish with ginger, chilli sauce, chilli chopped, sliced ​​lemon, the fish sauce, lime juice, oil and half the coriander . Add salmon steaks, mix well and marinate for 1 hour in the refrigerator.

    Crouch parchment paper a bamboo basket, place in the salmon steaks, cover and cook for about 12 minutes steaming in a wok over simmering water (I use my pressure cooker with a basket vapor lock without its lid).
    Mix the remaining cilantro and green onion. Garnish the fish before serving.

Cod with Mango caramelized

Rich in vitamins with antioxidant properties and fiber, mango is one of the fresh vegetables (such as melon, carrot and greens) recommended in the diet. Its "action prevention" fight effectively against premature cell aging caused by some cancers and atherosclerosis.There are mangoes almost all year from Brazil, from September to January, Burkina Faso and Côte d'Ivoire from March to July.Mango like other tropical fruit is harvested slightly before full maturity and continues to mature on the shelves and baskets of fruit.Today, a sweet and savory dish very surprising! Mango and fish, this is a winning combination: Cod with caramelized mango (see other recipes on this blog)

Ingredients  :

    4 cod fillet (or other firm fleshed fish)
    2 mangoes (ripe but firm)
    2 sprigs of parsley
    1/2 lemon
    2 tablespoons peanut oil
    25 g butter
    1 pinch of ginger powder
    2 tablespoons of organic honey flowers
    Himalayan pink salt
    Sarawak white pepper freshly ground
Preparation:
 Peel the mango and cut into cubes. Wash and chop the parsley. Squeeze the lemon.In a large nonstick skillet, heat oil to sauté and fish for 2-3 minutes on each side. Keep warm, salt and pepper.Melt the butter in a pan, add the diced mango and honey. Sauté over high heat, blowing mango cubes in the pan (without using a spoon so as not to overwrite).Pour the lemon juice over the diced mango and saute one last time, then pepper.Divide the caramelized mango cubes in the plates. Place cod fillet over and sprinkle with parsley. Serve with plain rice.Perfect taste. The mixture of flavors is excellent (do not forget to sprinkle powdered ginger mango). The presentation is still a bit tricky (fish readily decomposable).

Chicken tajine with preserved lemon

tajine_poulet_citron : Cooked with a base element (beef, lamb, poultry, or fish), this rustic stew is completed according to your mood or the market, the tagine is a boon to any cook with a little talent and imagination. It can be prepared with all sorts of ingredients, the knack remaining roughly the same. This is the vegetables that can be used with the seasons.

Ingredients for 6 persons:

    1 large chicken ready to cook
    2 large onions, chopped
    3 cloves of garlic
    2 tbsp olive oil
    1 pinch of saffron
    250 g olives
    2 lemons
    1/2 teaspoon ground ginger
    1 teaspoon ground cumin
    1/2 teaspoon paprika
    4 small zucchini
    1 large eggplant
    Two peppers
    30 cl chicken broth
    1 bunch of cilantro
    salt and pepper


Preparation:
Cut the chicken into six part (2 wings, 2 thighs and 2 threads). Heat the oil in a large pan and fry the meat with the onions. When everything is colored, add the crushed garlic, spices, salt, pepper, one of the two lemons cut into quarters and broth.
Bring to a boil and simmer, covered, over low heat for 30 minutes.
Cut the lemon confit last four. Keep only the bark and cut into sticks. Add to the casserole with olives. Mix, place on top of the zucchini, eggplant and peppers chopped (they cook with steam the dish). Cook for fifteen minutes, at least until cooked vegetables.Separately, prepare the couscous.
In flat or individual plates, divide the meal in the background. Ask over a piece of meat. Add vegetables and olives. Pour a little sauce and serve hot tajine

guinea fowl tajine with dried apricot

The tajine is a simple dish whose success depends mainly cooking method : it should be slow so that meat or fish, vegetables and spices intermingle their scents.
It is important that the sauce is the most condensed possible to enhance the flavors.
Moroccans tagines accompany cold drinks: mineral water, fruit juice, sodas ... And do not forget a traditional Moroccan meal can not be complete without a cup of coffee served in a glass or a delicious sweet tea flavored with fresh mint .
Ingredients:

    1 large farm ready to cook
    250 g dried apricots soft
    200 g blanched almonds
    4 large ripe tomatoes
    2 large onions
    4 cloves of garlic,
    1 small bunch of coriander
    40 cl chicken broth
    1 small piece of fresh ginger
    1/2 c. to c. ground cumin
    1/2 of cinnamon,
    1/2 sweet pepper powder
    1/2 of saffron (filaments + powder)
    1 c. in s. coriander seeds
    10 cl of olive oil salt and pepper


Preparation:

    Cut the fowl into pieces. Heat the broth and pour it over the dried apricots in a bowl. Let rise until use.
    Peel and cut the tomatoes in the épépinant. Peel and chop the onions. Peel and crush the garlic cloves. Wash and finely chop the cilantro.
    Heat the oil in the bottom of a tajine. Fry the pieces of guinea fowl 5 min on all sides, just grab them and they begin to color, then add the onions, garlic and tomatoes. Fry all 10 minutes, until the vegetables are well blended.
    Then add the apricots and their broth, ginger, cumin, cinnamon, pepper, saffron, crushed coriander seeds and half the cilantro. Salt and pepper, stir, put the lid on the tagine and simmer 30 minutes over low heat.
    Meanwhile, brown the almonds in a dry nonstick skillet on 2 sides. Insert them into the tagine and the rest of cilantro and mix.
    Continue cooking 5 minutes and serve hot.
Can be replaced by turkey fowl. In season, you can combine the dried apricots with fresh apricots. And fall, you can prepare this recipe with fresh figs: do not peel, score them lightly cross and put them in the tagine than 15 minutes before end of cooking.

How to recognize a ripe avocado?

How to recognize a ripe avocado?

To recognize a ripe avocado is simple: press lightly on the base of the peduncle. If it is soft to the touch, the lawyer can be enjoyed now! Harder it will be, the longer you will need to ripen.


visit also :   Potted sardines in olive oil , Flour fritters ,  Chalosse beef fillet grilled with olive tapenade ,  Maki cucumber and radish sprouts France , Chicken Thighs with Spanish

 

 

Potted sardines in olive oil

Ingredients: 
Potted sardines in olive oil

- 2 cans of sardines in olive oil
- 70 g butter
- 1 tsp. vinegar or wine of Banyuls or the juice of half a lemon
- 50 g pitted green olives
- 50 g pitted black olives
- 2 tablespoons of chopped parsley

Prerequisite :
 forPotted sardines in olive oil

1 / mixer box half of sardines in olive oil, drained with 70 g of butter ointment for the consistency of soft butter.
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2 / In a small bowl, mash coarsely with a fork remaining sardines, gently stir in the butter cream.
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3 / Adjust seasoning with vinegar or lemon juice. Add a little oil to make the box more smooth.
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4 / Crush half of green and black olives. Added to the preparation.
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5 / rillettes Spread on slices of bread toasted or better, olive bread. Garnish with remaining olives and parsley, coarsely chopped

Chalosse beef fillet grilled with olive tapenade

 Ingredients :

- 4 beef fillet Chalosse of about 160gr
- 1 tablespoon tapenade
- 20cl veal
- 2 tablespoons oil

Preparation :

To make your Chalosse beef fillet grilled with olive tapenade:
1 / Have the veal cut in half in a saucepan. Off the heat, add the tapenade, keep the sauce warm without boiling.

2 / Cook beef fillets in a skillet in oil.

3 / Serve immediately with sauce, serve with fried potatoes with pepper strips.

  your Chalosse beef fillet grilled with olive tapenade is ready!

Chicken Thighs with Spanish

ingredient :
 
- 12 skinless chicken thighs
- A little chopped garlic
- 1 onion
- Salt and pepper
- Oil for frying
- A little flour

Preparation :

1 / Make heat your oven to 150 ° C.

2 / Make Heat a little olive oil in a skillet. Lightly flour the chicken thighs. Make-cook the chicken thighs until browned.

3 / Once the chicken golden, remove from the pan and remove excess oil.

4 / Put the pan on the fire. Sauté the garlic and parsley.

5 / In a bowl, add the breadcrumbs. Dip the chicken thighs. These must be fully covered with breadcrumbs.

6 / Then put the chicken thighs in a dish and bake all of twenty minutes.

For freshness you can accompany your chicken thighs in Spanish with some peppers and some tomatoes!

 

Couscous Moroccan

Couscous is a Moroccan months eaters for being so delicious that they cook every Friday. This recipe called couscous with seven vegetables and this page contains how to prepare couscous and gravy.
 This recipe is easy to setup and not time consuming. Just follow these steps:

Ingredients

    Kilo of couscous 1
    1 kg of meat
    1 small cup of oil
    2 teaspoon of margarine
    3 liters of water per
    ½ pound Islands
    Beslten Moktotain 2
    ½ pound of pumpkin Red
    ½ pound of green pumpkins
    ½ pound green beans

    ½ pound cabbage
    ½ half a kilo of tomatoes
    ½ pound draw
    1 bunch of Coriander
    100 grams of Homs drenched in water
    1 teaspoon salt
    1 teaspoon black pepper (Sowing)
    1 teaspoon saffron
    1 teaspoon of ginger 

 How to prepare couscous

    Place 1 pound of couscous in a bowl and then spray with half a liter of salted water then  separate the grains from each other
    Add two tablespoons of oil, and in the mind of even couscous grains do not stick together
    Place the couscous in Alkskas after Ivhen little oil then Place Alkskas over the estimated gravy
    When steam rises heavily over couscous, place couscous in a bowl and sprinkle with cold water with a twist to separate the grains from each other and place the couscous again as gravy
    This step is re-two more times and was in the bowl one last time Ivhen shortening long hot couscous
 

    Put the meat and onions and oil and salt and black pepper, saffron and ginger in a cooking pot (Twine) and fry for 5 minutes with constant stirring
    Add to liters of water and then let it simmer for ½ hour
    Add tomatoes and chickpeas, carrots, turnips and cabbage and red beans and lots and lots and green bouquet off Coriander then add enough water to complete the cooking over medium heat until cooked
    Place the couscous in a bowl, then place it meat and vegetables, then pour the broth and hisYou can modify these amounts as you want or as desired quantity. Not necessarily be bound by this method or content.

Meat and plum Tajine

Meat plum is one of the tastiest eating Moroccan. So is cooked in honor of guests and mustahabb in concerts and weddings.  
This recipe is easy to setup and not time consuming.Just follow these steps:

 





Ingredients

    1 kilo lamb or beef (no fat)
    7 cloves garlic
    1 cup vegetable oil
    1 kilo of onions
    100 grams fried almonds
    3 hard boiled eggs

    250 grams of plum
    50 grams of sesame
    1 teaspoon Skinajabir (Ginger)
    1 teaspoon black pepper
    1 teaspoon of margarine
    ½ teaspoon of saffron

Preparation

    Place the garlic, cinnamon, ginger, black pepper and oil, ghee and saffron in a bowl and mix total
    Rubbed pieces of meat in the previous mixture to soak
    Put oil, onions and meat mixture into the cooking pot over medium heat
    Add a cup of water, stirring constantly so as not to burn spices
    Leave the pot for 45 minutes or until tender, at the same time set up a plum
    Put a cup of water in a pot to cook different over medium heat
    Add plum and sugar or honey and leave it for 10 minutes or until Atasl
    Make sure that the meat very mushy before applying
    Application in a vase, place meat and gravy and Zain Balbrkoq sesame Almgams and boiled eggsYou can modify these amounts as you want or as desired quantity. Not necessarily be bound by this method or content.

Roasted chicken

Roasted chicken acid and olive are delicious eaters and cooks occasionally and even on ordinary days. Considered the best choice when the man is awaiting guests. They evidence Generous. This recipe is easy to setup and not time consuming. Just follow these steps:

 
Ingredients

    1 chicken
    3 onions chopped
    3 pills of crushed garlic
    1 cup of green olives
    1 tart pickled
    2 tablespoons chopped Almadnos
    1 teaspoon Skinajabir (Ginger)
    1 teaspoon of white pepper and black
    1 teaspoon salt
    ½ teaspoon saffron dissolved in a cup of warm water

Preparation

    Place the chicken, oil, onions, garlic, ginger, salt and spices in a pot cooking over medium heat for 5 minutes, stirring constantly
    Add water and then leave it for 30 minutes or until chicken is cooked
    Add cut acid (lemon pickle) and leave it for ten minutes
    Place the chicken in a serving dish and Zina with olive and ferrite grains (potatoes)

You can modify these amounts as you want or as desired quantity. Not necessarily be bound by this method or content.