Nicki's Chick Pea, Aubergine, and Mushroom Tagine

This is a recipe given to me by my friend Nicki, who I met in Portugal.

Serves 4
540 cals per serving
Preparation 20 minutes
Cooking time 40 minutes

105 ml (7tbsp) sunflower oil
1 large onion, peeling and thinly sliced
2 garlic cloves, peeled and finely chopped
10 ml (2 tsp) ground coriander
10 ml (2 tsp) paprika
5 ml (1 tsp) each ground cumin, cinnamon, and turmeric
1.25 ml (1/4 tsp) cayenne pepper
400g (14 oz) can chick peas
400g (14 oz) can chopped tomatoes
300 ml (1/2 pint) vegetable stock
1 large aubergine, about 350g (12 oz), diced
225 g (8 oz) button mushrooms, halved
75g (3 oz) read-to-eat dried apricots
salt and pepper

To serve
225g (8 oz) quick cook couscous
25 g (1 oz) flaked almonds, toasted
15 ml (1 tbsp) chopped fresh parsley

1. Heat 30 ml (2 tbsp) of the oil in a frying pan, add the onion, garlic and spices and fry over a medium heat for 5 minutes until golden. Using a slotted spoon, transfer to a saucepan, with the chick peas and their liquid, tomatoes and stock.
2. Heat another 45 ml (3 tbsp) oil in the frying pan, add the aubergine and fry, stirring, over a high heat for 5 minutes until evenly browned.
3. Add the aubergine to the chick pea mixture. Bring to the boil, cover and simmer gently for 20 minutes.
4. Heat for remaining oil in the frying pan and stir-fry the mushrooms for 4-5 minutes until browned, then add to the stew with the roughly chopped apricots and cook for a further 10 minutes. Check the seasoning.
5. In the meantime, steam the couscous in a muslin-lined steamer for 10 minutes, or according to the packet instructions. Fork through to separate the grains.
6. Pile the couscous onto warmed serving plates and top with the tagine. Scatter over the toasted almonds and chopped parsley and serve at once.

Chicken Kdra (Chicken Tagine with Chickpeas, Saffron and Almonds)

A 'Kdra' is a moroccan tagine/stew, which is cooked with olive oil (or smen - traditionally), onions, saffron, cinnamon and sometimes ginger.

Ingredients

1/2 cup blanched almonds, whole
1/2 cup chickpeas, soaked overnight and drained
4 large part-boned chicken breast portions, skinned
4 tablespoons olive oil
1/2 teaspoon saffron threads
2 Spanish (red) onions, finely sliced
1 litre chicken stock
1 cinnamon stick
4 tablespoons flat leaf parsley, finely chopped
Lemon juice, to taste (approx 1 lemon)
Salt and pepper to taste

Method

• Place almonds and chickpeas in a large flameproof casserole and cover with water. Bring to the boil and cook for 10 minutes, then reduce heat and simmer for 1-1/2 hours until chickpeas are soft.
• Drain in a sieve and set aside.
• Heat olive oil in the casserole dish and brown the chicken pieces.
  
• Add saffron, salt and pepper and onions, stirring until onions are opaque.
• Add stock and bring to the boil.
• Add almonds, chickpeas and cinnemon.
• Cover and gently cook for 50-60 minutes.
• Transfer the cooked chicken to a serving plate and keep warm.
  
• Bring the stock to the boil and cooker over a high heat and reduce for 5 minutes, stiring frequently.
• Add parsley and remaining saffron and cook for a further 2-3 minutes. Sharpen the sauce with lemon juice.
• Pour sauce over the chicken and serve with steamed couscous, garnishing with extra parsley.
  

French Saute' d'Agneau (Lamb Saute/Stew)

This sophisticated meat dish, Saute' d'Agneau is simple to prepare and cook. To make the dish slightly richer, espagnole or demi-glace sauce may be used instead of the stock, which I have used. However, this will increase prep time considerably. Serve with petits pois and sauteed potatoes.

Ingredients

3 tablespoons olive oil
1 kilo chunky lamb cubes
1 celery rib, cut into chunks
1 medium onion, cut into chunks
3 cloves garlic, roughly crushed and chopped
1/2 cup red wine
1 cup beef stock
1 tablespoon cornflour, mixed into a paste with 2 tablespoons of water
1 small tin of chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
100 grams button mushrooms, sliced

Method

1. In a non stick frying pay, heat 2 tablespoons of the oil.
2. Add the lamb and saute' for 10 minutes or until evenly browned and then remove from pan.
3. Reduce head and add an additional tablespoon of oil. Add the celery, onion and garlic and gently saute for 5 minutes until onions are clear.
4. Pour in the wine and stock, then add the cornflour and bring to a low boil to thicken, stirring constantly to avoid lumps forming.
5. Return the meat to the pan and add the tomatoes, salt, pepper, lemon zest and mushrooms.
6. Simmer on a low heat with the lid on for 1.5 hours
   
7. Serve piping hot into shallow pasta dishes.
   

Rojões – Portuguese Pork with Cumin, Paprika and White Wine

Here's my take on how to make Portuguese Rojões, a traditional northern Portuguese dish.

Ingredients

1 kilo pork, cut into large chunks
2 teaspoons coarse salt
4 garlic cloves, sliced thickly
1 teaspoon carraway seeds
2 teaspoons cumin
3 bayleaves, torn
1 bottle white wine
1/4 cup olive oil

extra olive oil for frying
2 large potatoes, cut into large chunks

Method

• Marinade the meat in all of the above ingredients over night. This must be prepared the day before for all the flavors to fuse, or you will not get the correct result.
• The following day, remove the pork from the marinade and set aside. It is important to keep the marinade for the cooking process.
  
• Heat oil in a large frying pan and brown pork on all sides.
• Place pork in a large saucepan and pour in the marinade.
• Bring to the boil then reduce heat to a low simmer and cover.
• Gently cook for 3 hours.
• Add potatoes and cook for a further 30 mins.
• Serve with rice and tomato salad.

...and that's how to make rojões!