BEEF TAGINE
I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food - a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean.
Provided by Jamie Oliver
Time 5h35m
Yield 4 to 6
Number Of Ingredients 16
Steps:
- Serving suggestion: Lightly seasoned couscous.
- To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.
THE BEST MOROCCAN FISH
This Moroccan fish recipe is gorgeous and packed with the full spectrum of flavors. Check out the video to see how it's made!
Provided by Jewlish by Jamie
Categories Fish
Time 50m
Yield 3
Number Of Ingredients 18
Steps:
- Add 2 tablespoons of olive oil to a pot, add the chopped garlic and fry on medium heat until the garlic turns golden. Add the tomato paste, sugar, salt and pepper. Stir. Add the red pepper and the spicy green chili pepper. If you want it to be very spicy, add the seeds. Without the seeds, it will only have a slight kick. Stir and fry for 2 more minutes. Add the whole garlic cloves and the water. Stir to scrape up the delicious caramelized flavor from the bottom of the pot. Cover and cook on medium heat for 15 minutes. In a mixing bowl, add ⅓ cup olive oil, turmeric and paprika. Mix. Dip the fish fillets into the mixture and coat on all sides. Add the fish to the pot, then pour the rest of the mixture into the pot. Squeeze the juice of ½ lemon, then place the slices of the rest of the lemon on top of the fish. Sprinkle with parsley or cilantro. Cover and cook on medium heat for 10 minutes. Garnish with fresh parsley or cilantro and serve hot with a scoop of the sauce.
Nutrition Facts :
FISH TAGINE WITH OLIVES (MOROCCAN STEW)
Here is another wonderful recipe for all you tagine lovers. This one is to be prepared in a cooking tagine.
Provided by FDADELKARIM
Categories Stew
Time 1h45m
Yield 3 serving(s)
Number Of Ingredients 21
Steps:
- Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
- Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
- While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
- Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
- Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
- Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
- Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.
Nutrition Facts : Calories 285, Fat 8.6, SaturatedFat 1.2, Cholesterol 61.6, Sodium 1483.1, Carbohydrate 31.9, Fiber 5.3, Sugar 5.9, Protein 21.2
MOROCCAN FISH TAGINE
This delicious healthy dish common to North Africa, particularly Morocco, is one of my favorites when entertaining guests. The wonderful spices blended with fresh vegetables and fish is a crowd pleaser. The fish is marinated in a chermoula sauce to soak up all the wonderful spices prior to cooking. This dish is prepared in a traditional method in a ceramic tagine, but can be prepared in a heavy lidded pot. This dish as it cooks emits some of the most wonderful smells throughout the house. Serve with couscous or rice and crusty bread to mop up all the wonderful sauce!
Provided by winechef
Time 3h50m
Yield 6
Number Of Ingredients 18
Steps:
- Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
- Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
- Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.
Nutrition Facts : Calories 368.1 calories, Carbohydrate 22 g, Cholesterol 40.9 mg, Fat 21.4 g, Fiber 4.2 g, Protein 23.1 g, SaturatedFat 3 g, Sodium 289.4 mg, Sugar 5 g
FRAGRANT FISH TAGINE
A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 1h
Number Of Ingredients 18
Steps:
- To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
- Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
- Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
- Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.
Nutrition Facts : Calories 282 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.76 milligram of sodium
MOROCCAN FISH TAGINE WITH TOMATOES, OLIVES, AND PRESERVED LEMONS
This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 17
Steps:
- Heat a small skillet over medium heat. Add cumin seeds and cook until toasted and fragrant; grind to a fine powder. Transfer cumin to a mortar or jar of a blender and add garlic, salt, paprika, parsley, cilantro, pulp of preserved lemon, and olive oil. Puree to make a charmoula, using a pestle or by blending.
- Rinse fish and pat dry. If using monkfish, cut away grey membrane and divide the fish into 4 equal pieces. Rub half of the charmoula all over fish; let stand for 1 hour at room temperature or up to 24 hours, refrigerated. Add 1/2 cup water to remaining charmoula, cover, and keep refrigerated.
- Preheat oven to 300 degrees. Spread 2 tablespoons reserved charmoula over the bottom of a tagine; sprinkle with carrots and celery. Add half of the tomatoes and bell peppers; top with fish and drizzle with some of the charmoula. Add remaining tomatoes and bell peppers and spread remaining charmoula over top.
- Chop preserved lemon peel and sprinkle around fish along with olives and bay leaves. Cover tagine with parchment paper-lined aluminum foil and bake for 1 hour.
- Remove tagine from oven and pour liquid from dish into a small nonreactive saucepan. Bring to a boil over medium-high heat until thickened and reduced to 1/2 cup; pour back over fish.
- Increase oven temperature to 500 degrees. Baste fish with pan juices and bake, uncovered, in top third of oven until a crust has formed over the vegetables, about 10 minutes. Transfer tagine to a wooden surface or a folded kitchen towel to prevent cracking. Garnish with cilantro sprigs; serve warm or hot.
MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES
Steps:
- Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
- Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
- Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
- Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.
FISH TAGINE WITH SAFFRON & ALMONDS
A low calorie Moroccan fish stew flavoured with saffron, almonds, cinnamon, ginger and more. It's ideal for entertaining- make a batch ahead and freeze
Provided by Cassie Best
Categories Main course
Time 40m
Number Of Ingredients 20
Steps:
- Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
- Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.
Nutrition Facts : Calories 299 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
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