I must be feeling better because I ventured into the kitchen today and did
some cooking. First up I chopped some
chicken to marinate in a harissa paste.
Later today I shall put this into a big pot with some dried apricots and
chickpeas to make a tagine. I was
prompted to make this after seeing it mentioned on a blog recently (Rachel) - it was on the menu of an Algerian café she visited.
 |
| chicken tagine |
After making the harissa paste I turned my attention to some left over puff
pastry and apples. The apples have
stored really well in their boxes outside but need to be used up quite quickly
now. I melted some sugar and butter in a
pan and made a Tarte Tatin. It came out okay (I left the skins on this time) but it wasn’t quite caramelised enough and the pastry could have done with extra cooking. Tastes good though, I
couldn’t resist trying a piece after it came out of the oven. I think I shall remove the skins the next time I make it.
 |
| crinkly skinned tarte tatin |
I like the sound of that tagine. You say youmade the harissa paste. Can you tell me how. I have been to Marrakech and loved their tagines - I would love to try one. Or can I buy harissa paste? We have a very good deli in our little town.
ReplyDeleteYou can buy harissa paste but I make my own using 1 red chilli, 2 garlic cloves, 2 tsp ground coriander, 4 tsp cumin, 1 tsp cinnamon, grated rind of a lemon and 1 tbs sunflower oil and a squirt of tomato puree.
DeleteI love tagine but I don't know how authentic my home made ones are. Tarte tatin is delicious too.
ReplyDeleteThere are hundreds of recipes for tagine out there. The tarte tatin tasted better than it looked.
DeleteMmmmm... the tagine dish sounds delightful. I hope that Paul enjoyed it.
ReplyDeleteIt was really good, and yes he did.
DeleteApricots go well in tagines and very popular in Marrakesh. I was given a Moroccan and North African cookery book by one of the departments I worked for at the Council. Your spice mix sounds just like the real thing as per the book. Harrisa paste or spice mix is easy to find in most supermarkets if Weave wants to buy it ready made.
ReplyDeleteI miss the spice stalls that were a feature of French markets, they were so colourful.
DeleteThat Tagine sounds delicious. So pleased to hear you are feeling better. My friend in Queensland has the second half of her thyroid removed on Thursday. The first half was removed over thirty years ago.
ReplyDeleteShe can be assured that the procedure is much easier than thirty years ago!
DeleteThat's good.
DeleteAll of that food sounds sooo good! All those flavours! Glad you are feeling better! -Jenn
ReplyDeleteSadly I didn't manage to lose any weight!
DeleteGlad you are feeling well enough to cook! Sounds delicious. I've never had a tagine but would love to try.
ReplyDeleteIf you like spicy food with a hint of sweetness then you would enjoy a tagine.
DeleteI was going to ask what harrisa paste was but got the answer in the comments. It all sounds very warming and filling...perfect for January.
ReplyDeleteEasy to make or you can buy it ready made.
DeleteDelicious! I haven't made a tagine in ages. When we get a cooler spell I'll have to crank one out. Glad you're feeling better! Cooking again is a good milestone.
ReplyDeleteI couldn't face the kitchen a week ago so I'm definitely making progress.
DeleteAvoid the crinkles by putting the cut side down in the sugary butter pan then it becomes the top later. Plus you still get the skins for a bit of healthy fibre.
ReplyDeleteGlad you are well enough to be back in the kitchen, gives Paul a rest. BTW our dog now has Hypothyroid-itus - pills twice a day for ever.
Poor doggo, I'm hoping I have enough thyroid left to avoid taking pills.
DeleteThe Tagine looks delicious - will definitely have to give it a go! Glad you are recovering so well as the op made me feel a bit week and wobbly for a while.
ReplyDeleteI meant weak!
DeleteIt's taken me a while to feel 'normal' again.
Delete