Tagine of Vegetables with Charmoula Couscous Fritters - Moroccan

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Tagine of Vegetables with Charmoula Couscous Fritters - Moroccan

 

Tagine;

2 teaspoon olive oil

1 Red onion, cut into wedges

2 Cloves garlic crushed

8 Baby carrots, fat; scraped

1 teaspoon coriander ground

2 teaspoon Harissa paste, or alternative hot paste

1 tablespoon Tomato puree

1 pound Sweet potatoes, orange-fleshed, peeled and cut into chunks

2 Baking potatoes, peeled and cut into wedges

2 Zucchini; thickly sliced on the diagonal

7/8 pound Chopped tomatoes, drained

1 7/8 cup Vegetable broth

3 tablespoon coriander fresh, chopped

Fritters:

1 3/4 ounce Couscous

3/8 cup water hot

1 1/8 ounce cilantro fresh

1 small cloves garlic

3 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon coriander ground

2 tablespoon Pine nuts; toasted

1 3/4 ounce Feta cheese; finely diced

2 medium eggs beaten

5 1/4 ounce Fine white bread crumbs

2 tablespoon all purpose flour

Vegetable oil; for deep-frying

salt

pepper

Fresh cilantro; to garnish

 

 

 

1) To Make The Tagine, heat the oil in a large pan, add the onion, garlic,

carrot and ground coriander and cook for 5 minutes over a moderate heat until

just beginning to brown. Add the harissa paste and tomato puree and cook for a

further 2 minutes.

 

2) Add the sweet potatoes, potatoes and courgettes and stir together. Cook for 2

minutes before adding the chopped tomatoes, stock and fresh coriander. Bring to

the boil, cover, and simmer gently for 25-30 minutes until the vegetables tender

and the sauce has thickened.

 

3) Meanwhile, place the couscous in a large bowl and pour over the hot water.

Leave to soak for 10 minutes until all the water has been absorbed and fluff up

with a fork.

 

4) Chermoula: Place the coriander and garlic in a small blender with the olive

oil and spices and process to a thick puree. Add to the couscous along with the

toasted pine nuts and feta. Season to taste and bind with half the beaten egg

and half the bread crumbs, to form a firm mixture. Shape into 12 small balls.

Dip each into the flour, the remaining egg, then the remaining breadcrumbs to

coat evenly.

 

5) Heat the oil until a piece of bread turns golden in 60 seconds, and fry the

fritters for 3 minutes until crisp and golden - you may need to do this in

batches. Drain on paper towels and keep hot while you cook the remainder.

 

6) Season the tagine to taste. Center a portion of the tagine on a plate. Place

fritters (about 3 per serving) around the tangine. You may wish to halve each

fritter; keep the halves together on the plate. Garnish with the fresh cilantro.

 

Preparation: 20 minutes; Cooking: 40 minutes; Serves 4.

 

Author: Paul Gayler, executive Chef, The Lanesborough Hotel, Hyde Park Corner,

London.

Source: recipedatabase.eu

Formatted by Chupa Babi: 03.10.08

 

Per Serving: 643 Calories, Fiber 6g, Carbohydrate 81g, Fat 30g, Protein 17g.

 

Paul draws on flavors from around the world, especially the Orient and the

Mediterranean -- he calls his style 'Eurasian'. Cookbooks: Virtually Vegetarian

(Harper Collins); Great Value Gourmet (Orion Books); A Passion for Cheese (Kyle,

Cathie). And there are two more books this year:

 

Tangine - a type of meat, fish, vegetable or even fruit stew -and the

traditional earthenware dish with a conical lid in which it is served.

 

Charmoula is a mix of fragrant herbs, spices, garlic and oil, used in Morocco to

marinate fish, but here incorporated into crispy cheese-speckled fritters to

provide a contrasting texture to the tagine.

 

Courgettes are zucchini.

Harissa Paste, a Moroccan chilli paste, may be purchased.

 

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