Spicy Potato Tomato And Pepper Tagine Food

SPICY POTATO, TOMATO, AND PEPPER TAGINE

Steps:

• Sauce: In a mortar (or a small bowl) smash the garlic with salt, paprika, cumin, and cayenne into a smooth paste. Add the herbs and pound them into the paste (they don't have to completely break down). Stir in lemon juice, vinegar, and oil. Vegetables: Preheat the oven to 375. Oil a large fairly deep baking dish. Paraboil potatoes unitl just tender (~10 minutes) & drain. Mix potatoes, peppers, celery, and tomatoes together and season with salt & pepper. Combine the sauce and the vegetables, then pour the mix into the baking dish. Drizzle oil over the top, cover with aluminum foil, and bake for 35 minutes. Remove the foil and bake for another 15 minutes (or vegetables completely tender).

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

Steps:

• Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
• Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
• Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
• Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
• Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

LENTIL TAGINE

Steps:

• Heat a 6 quart Sauce Pot over medium high heat.
• Add in olive oil and coat the pan.
• Add in onions and spices.
• Sweat onions until translucent.
• Add in garlic, ginger and lentils and stir to coat with mixture.
• Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
• Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
• Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
• If tagine gets too thick, adjust consistency with vegetable stock or cold water.
• Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.

ALOO PHUJIA

Steps:

• Lightly brown onion in oil in a medium size skillet.
• Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
• Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

POTATO, GREEN PEPPER, & TOMATO GRATIN

Steps:

• Preheat oven to 350 degrees.
• Grease the sides and bottom of a 9x13 inch baking dish.
• Arrange 1/3 of the Potatoes in the baking dish.
• Top the Potatoes with 1/3 of the sliced Green Peppers.
• Top the Green Peppers with 1/3 of the sliced Tomatoes.
• Mix the melted Butter with the Olive Oil.
• Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
• Season with 1/3 of the salt and pepper.
• Repeat steps 3-7 until all of the ingredients are used up.
• Bake 1 1/4 hour or until tender, golden brown and bubbly.

SPICY POTATO TAGINE WITH PRESERVED LEMON AND OLIVES

Steps:

• 1. Peel the potatoes and thickly slice into a bowl of cold water.
• 2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
• 3. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 cups hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.
• 4. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.
• Paula Wolfert shares her tips with Epicurious:
• • To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard.
• • Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don't put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that's placed over the burner) to distribute heat evenly.