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This appears to be a rather long- winded recipe but each of the components can be made in advance and kept for about a week. I wanted to serve a dish that was both hot and really flavoursome- flavoursome enough for 2 people with heavy colds to be able to taste! The addition of the preserved Lemons took this Moroccan stew right up to the next level and made me question why the heck i hadn’t preserved Lemons sooner. It is really worth it. The stew and the spice mix lend fresh, deep and complex flavours to this dish; a plethora of good stuff going on in each bite. The mix of toasted Almonds and succulent dried fruit add yet another dimension… Honestly, if you can be bothered- go the whole hog (as it were) for this supper- your mouth, belly and loved ones will thank you.

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(Vegan, Gluten- Free, Serves 2 large/ 4 smaller portions)

Spice Mix:

  • 2 teaspoons Cumin seeds
  • 1 teaspoon of: Coriander seeds, Nigella seeds, Caraway seeds, whole Peppercorns, Sea salt
  • tablespoon of broken up Cinnamon sticks
  • 6 cloves
  1. Heat everything in a small, heavy based pan and cook for 5 minutes, stirring constantly until the oils are released
  2. Pop in a pestel and mortar and bash up until very ground

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(This will keep for a few weeks but the intensity of the flavours will lessen with time).

Moroccan Stew Base:

  • 1/2 Red Onion
  • 1 White Onion
  • 4 cloves of Garlic
  • 2 small Green Chillis
  • 1 thumb of Ginger
  • 1 tablespoon of Olive Oil
  • 1 tin of Chopped Tomatoes
  • 1/2 bunch of fresh Coriander
  • 1/2 a preserved Lemon
  • 2 teaspoons of Sugar
  • 3 teaspoons of Spice Mix
  • 1 teaspoon of Ground Cinnamon
  • 1 teaspoon of Tumeric
  1. Blend all the ingredients until pretty smooth,
  2. Add to a medium pan on a medium heat and cook for 10 minutes
  • 25g Almonds
  • 2 handfuls of Sultanas
  • 35g Apricots
  • 1/3 Orange Pepper
  1. Toast the almonds for 5 minutes until they are starting to brown, then bash up in a pestel and mortar
  2. Roughly chop the other ingredients and add all to the tomato sauce in the pan

Millet:
I decided to substitute the usual Cous- Cous for Millet, not only is it Gluten- free but contains 18 amino acids and loads of vitamins and minerals, including Magnesium)

  • 1/2 (a coffee) cup of Millet
  • 1 1/2 (coffee) cups of fresh, cold water
  • tablespoon of Olive Oil
  • 1/4 teaspoon of Salt
  1. Pop the millet and water into a small pan
  2. Bring the water to the boil and cook on high for 5 minutes
  3. Reduce the heat and simmer for a further 10 minutes
  4. Take off the heat and stir in the oil and salt
  5. Cover with a tea towel until ready to use (fluff up the millet with a fork before serving)

Griddled Veg & Scrambled Tofu:

  1. Slice 1/2 an Aubergine and 1/2 a Courgette
  2. Arrange in a container with a tablespoon of Olive Oil, a pinch of Sea Salt and some of the preserving juice from your Lemons (about 1 1/2 tablespoons)
  3. Cover and leave to marinate for 1 hour
  4. Slice a block of firm Tofu and arrange on kitchen roll (three layers thick) add more kitchen roll on top and place something heavy on top (to dry out the Tofu)
  5. Leave for the same time as the marinated veg
  6. Cook the veg on a very hot griddle pan for 2 minutes on each side, until lovely charred lines appear
  7. Heat another pan with a splash of Olive Oil
  8. Sprinkle a teaspoon of sea salt, spice mix and plain flour over the tofu
  9. Add to the pan, breaking up the tofu and stirring until it resembles scrambled eggs, cook for 5 minutes, until golden patches cover most of your tofu

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To serve, i went: Salad leaves, Millet, Stew, Tofu, Griddled Veg and garnished with fresh Coriander

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