From
The Slow Cook Book, Heather Whinney,
Dorling Kindersley, 2011.
One of the good elements about this slow cook
book is that every recipe has instruction for two different methods of making
the dish: using the slow cooker or using traditional methods. I chose to use
the traditional method for this dish.
A red onion was chopped and added to a tagine
with a couple of tablespoons olive oil. It was cooked on a low heat until
softened. The heat was now turned up to medium and I added a little salt, 3
chopped garlic cloves, a pinch of ground cinnamon and a pinch of fennel seeds.
I stirred in 2 teaspoons harissa paste. I took 3 preserved lemon quarters,
sliced out the flesh and chopped the skin and added it to the mix.
After 2 or 3 minutes I added a can of chopped
tomatoes. The mixture was brought to the boil, the lid went on and it was
turned down to a simmer. This was left to simmer for about half an hour with an
occasional addition of some water to ensure that it did not become too dry.
Meanwhile broccoli was boiled in salted water
for about 3 minutes. It was drained and placed in cold water, then drained
again and placed aside.
Three zucchini were sliced and, though they
were required to be sautéed first before adding to the tagine, I dispensed with
this step and added them directly to the sauce. I gave them about 10 minutes
more to cook and then added the broccoli with a good couple of tablespoons chopped parsley and stirred it in until it was heated
through.
Tasty and a little hot with the preserved
lemon flavour riding beneath. I would add a little more fennel and cinnamon
next time for these were a little lost.
Taste: ✔✔✔
Ease of
cooking:
✔✔✔
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