1 tablespoon sweet red paprika (not the dark of Hungarian one it will be too bitter)
1 tablespoon cumin
3 star anise left whole for removing before serving
tiny piece of mace crunched up
4 tablespoons sugar
scatter of coriander seeds
generous teaspoon of lemon anise seeds, ground in your hands until the aroma floats around you
head of pink garlic flattered and peeled and roughly chopped
1 large red onion - sliced in fine rings and then chopped
cover the bottom of the sauce pan with olive oil..if you can't find Moroccan, then swish Spanish
handful of soft plump sultanas
5 tomatoes peeled with a vegetable peeler then finely chopped
Put all the ingredients, except for the tomatoes into the saucepan, over a diffuser and caramelize down until everything begins to stick to the side of the saucepan but not the bottom.
This will take around 20 minutes to half an hour. Add the chopped tomatoes and cintinue to cook down over the diffuser until it is quite reduced. This divine dish freezes wonderfully.
250gms twice minced beef or lamb
1 tablespoon cuminhandful of finely chopped coriander
4 garlic cloves finely, finely chopped
juice of a fat lemon
Mix all ingredients together and roll into balls the size of big marbles
Place your tajine on its diffuser, on top of the stove over a gentle heat.
Add about 1/3 cup of boiling water to your tajine.
Fill the base of your tajine up to the first "rim", with tomato jam, remembering to take out the star anise otherwise it will like you are eating bits of the forest floor.
Warm the tomato jam and add the kefta balls in a circle, pushing the down into the jam but not hitting the bottom.
Simmer for about 15 minutes
Break 4 eggs close to the sides and when the white begin to turn white, fork the yolks dragging them across the top. Be careful not to dig up the jam when doing this.
Place the lid on the tajine and leave for about 5 minutes still on the diffuser over a low, low heat.
When cooked, add coriander and sweet red paprika floats.
It's divine to eat traditionaly, from the tajine, with bread, rather than a fork.
Fabulous Sunday Brunch.
SALAD OF FIELD GREENS
Toasted Walnuts, Green Apple
Oloroso Sherry Vinaigrette,
Shaved Vella Family Dry Jack
8 oz. mixed baby lettuces
2 oz. walnut pieces
2 Granny Smith apples
1 tsp olive oil
2 oz. dry jack cheese, shaved with a peeler
1 tbl shallot, minced
1 tbl lemon juice
2 tbl Oloroso sherry vinegar
½ cup extra virgin olive oil, best quality
2 pinch vitamin c powder, crushed vitamin c supplements or ascorbic acid
1 gram gelatin powder
1. Preheat oven to 350 degrees.
2. Toss walnuts with 1 tsp olive oil, salt and pepper.
3. Bake walnuts on a baking sheet until 10 minutes or until golden brown.
4. Cool nuts to room temperature before serving.
5. Whisk together shallot, lemon juice, vinegar, salt and pepper.
6. Then whisk in best quality olive oil in a drizzle.
7. Wash and clean mixed baby lettuces.
8. Prepare a mixture of 1 cup cold water and a pinch of vitamin c powder.
9. Peel apples, place peel in vitamin c water.
10. Cut apples into nice square medium dice, saving scraps and place diced apple in vitamin c water.
11. Place apple peels and scraps in a food processor with a pinch of vitamin c powder.
12. Puree until smooth, scraping down when necessary. Place in a fine strainer and push liquid through.
13. Place a quarter of mixture in a heatproof bowl, sprinkle on gelatin.
14. Let gelatin mixture sit for 5 minutes to bloom gelatin.
15. Whisk over a double boiler until gelatin has melted.
16. Off heat, whisk into the rest of the apple juice.
17. Place over an ice bath and let cool until thickened.
To present: toss lettuces with dressing to taste, place lettuces on 4 salad plates. Drag a line of the apple coulis sauce on plate. Decorate with diced apples and toasted nuts. Sprinkle salad with shaved dry jack cheese.
4 leaves of gelatine
extra raspberries for garnish
Need inspiration for yummy recipes?
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