Monday 18 April 2011

Week 6- Moroccan Vegetable Tagine




Welcome to our Vegetarian Kitchen and this week we are looking forward to Easter and hopefully another heatwave (some parts of the UK reached temperatures of over 70F). Thinking of sunshine leads us to the cuisine of North Africa, Morocco, for our recipe this week - "Vegetable Tagine". It is a lovely spicy dish, with the addition of fruit which is typically Moroccan. "Tagine" is the name of the pot it is cooked in and most of you won't have one but any earthenware pot or casserole dish with lid will serve the same purpose. Even if it rains, you will have sunshine on your plate. Happy Easter.

MOROCCAN VEGETABLE TAGINE

serves 4 to 6


INGREDIENTS

350 to 400g QUORN CHICKEN STYLE PIECES

400g TIN CHOPPED TOMATOES

6 DRIED APRICOTS or 6 PRUNES (you decide)

500ml Vegetable Stock (GREEN OXO)

1 Large Onion (chopped)

2 or 3 Cloves Garlic (chopped finely)

LEMON (Juice of one half lemon)

30g Black or Green Olives

3 tablespoons of Olive Oil (or vegetable oil)

1 teaspoon Cumin

one half teaspoon Turmeric

Fresh Coriander leaves or Parsley to garnish

Salt & Pepper to taste

METHOD

In a large saucepan heat olive oil, fry onion, garlic and Quorn pieces, add Turmeric and Cumin, add lemon juice. Stir. Add Tin Chopped Tomatoes and Vegetable Stock. Stir and bring to boil. Cut apricots in half and add these, together with olives. Taste and add salt & black pepper. Transfer to a casserole dish, cook in oven for about 45 minutes. GAS MARK 4 180C 350F

Remove from oven and decorate with coriander leaves (or parsley).

Serve with Couscous or if you prefer, boiled rice.

Couscous is easy to prepare. Simply empty couscous into bowel, add boiling water to cover and leave until water is absorbed. Stir, add lemon juice, salt and pepper.

This would go down very well with a glass of wine or, if you prefer, beer.

Happy Holiday!