As mentioned in the , I, Sometime last year, D and I were invited to take part in a fun tradition that friends of ours, Yotam Ottolenghi is a chef I admire greatly; his recipes often have Mediterranean or middle Eastern influences and he's perhaps best known, I love Yotam Ottolenghi’s cookbooks: Plenty, Plenty More, Ottolenghi, and Jerusalem, from which this fragrant rice, Iron Chef Shellie attended the Yotam Ottolenghi Brunch thanks to and . Thanks for visiting and commenting. Heat the oil in a large pan and fry the onion gently for a couple of minutes to soften it. Add the butternut squash, making sure each piece is coated in the spices. Be warned: It stains badly, and if you don't wear gloves to do this your fingers will end up looking like those of a heavy smoker. Glen Rix (author) from UK on February 12, 2020: I think my family is now flexitarian. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Less is more when using preserved lemons - they are very salty and the flavor is intense. Place the carrots, sweet potatoes, eggplant, plum tomatoes, zucchini, and raisins in the pot with the … We rarely eat red meat, because of the methane produced by cows, (as well as being bad for the arteries!) But any vessel that cooks the stew very slowly will be ok - I used the hob. Spread, skin down, on a baking sheet and roast for 40 minutes until the 1 large onion, thinly sliced. Heat the oven to to 220C/425F/gas mark 7. I chopped the onion super fast in a small bowl attachment to my Kenwood stick blender (a reasonably priced, compact and essential item in my kitchen for a variety of processes). Stir well, bring to the boil and then simmer, stirring occasionally, until the butternut squash is … 4 tbsp chopped parsley. Traditionally a tagine is made in a pot that is also called a tagine - a casserole dish with a conical lid, often cooked over charcoal. Searching for a recipe for a butternut squash languishing in my larder, I came across several recipes for butternut squash tagine written by celebrity chefs. I know, I know. . ), 200ml/7fl oz stock (I'm not a vegetarian so I used chicken stock), 2 tbsp cooking oil (olive oil or rapeseed oil are best). https://www.themediterraneandish.com/moroccan-vegetable-tagine-recipe Cauliflower, pomegranate and pistachio salad (SIMPLE, pg 91) A cup of cubed butternut squash also provides 582 mg of potassium, more than the amount available in a banana. Good served with fish. I have a visiting house guest for the next two weeks. https://www.jamieoliver.com/recipes/vegetable-recipes/wonderful-veg-tagine Add finely chopped preserved lemon to couscous or rice, 2 tbsp chopped coriander and flat leaf parsley. Our delicious vegan tagine recipe is perfect for a chilly autumnal evening. Serves four. Taste and add salt and pepper to taste, if required (I found that none was needed). https://www.theguardian.com/lifeandstyle/2008/feb/16/foodanddrink.recipe As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish. Add the chopped garlic and continue to fry for another 2 minutes. Some people recommend rinsing preserved lemons to reduce the saltiness but I don't do that - just add less salt to the dish. If you can't find preserved lemons in the shops they are easy to pickle in salt at home - you just have to wait at least a month before they can be used. . Small pinch saffron. 4 tbsp vegetable oil. I think this is a tasty recipe. I combined his recipe with the one offered by James Martin. Serve the tagine with easy-to-prepare couscous flavoured with herbs and lemon zest. https://www.deliciousmagazine.co.uk/recipes/vegetable-tagine 3 cardamom pods. and eat beans and pulses as the main component of our evening meal on 3 occasions each week. Pinning this to my vegetables board so that I can easily find it and make this dish sometime soon. Half a preserved lemon chopped and added to mashed potatoes adds a dash of sophistication. Add the spices and stir until they start to release their fragrance. This looks delicious. Add the tomatoes and the stock, followed by the bay leaf, the chopped preserved lemon, the honey and the apricots. I combined his recipe with the one offered by James Martin. Add the butternut squash, making sure each piece is coated in the spices. Yotam Ottolenghi and Ramael Scully, head chef at his acclaimed restaurant Nopi, reveal the secret of their tastiest vegetable starters, sides and main courses Published: 5 Sep 2015 https://www.themediterraneandish.com/moroccan-vegetable-tagine-recipe it has been ages! Place sufficient couscous for four servings in a large bowl. The base is wide and shallow, and the tall lid fits snugly inside. Peggy Woods from Houston, Texas on February 11, 2020: My husband and I both enjoy eating butternut squash, and your recipe sounds delicious. Traditional tagines in a pottery shop in Morocco. I didn't find that it was necessary because the tagine that it will accompany has very robust flavourings. Stir well to coat all of the cubes of squash with spices, Butternut squash tagine simmering in the pan, Pre-chopped butternut squash is available from the freezer in many supermarkets. . I will look for those in the store. Peel the butternut squash and scoop out the seeds. Liz Westwood from UK on February 11, 2020: My daughter is a vegetarian so I will make a note of this recipe for her next visit. 1 tsp ground coriander. Add salt and pepper to taste, if required. Glen Rix (author) from UK on July 08, 2020: Butternut squash soup with grated nutmeg stirred in is also a winner as far as I’m concerned. When all of the water has been absorbed, fluff the couscous with a fork. A tangine is new to me and also the lemons. Approximately 30 minutes. Chop the herbs and the spring onion. Be sure to choose a waxy variety of potato which will hold its shape, such as Charlotte or Anya. Do give it a try and thanks for visiting. Sweet and sour tagine Sweet and sour tagine. Stir well, bring to the boil and then simmer, stirring occasionally, until the butternut squash is soft but still in chunks. The tagine’s conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. The result, cooked on my hob in a deep sauté pan, was a colourful and aromatic feast for the senses—soft chunks of vivid squash mingled with sweet apricots and intense bitter lemon, nestling in a rich red, fragrant and spicy … 1 butternut squash, peeled, seeds removed, and chopped in 1/2-inch cubes, 1 tsp ground coriander (I had only the seeds, so I wrapped some in clingfilm and crushed them with a rolling pin), 1 cinnamon stick (or 1/4 tsp ground cinnamon), 1 tsp ground turmeric (I only had root turmeric, which I finely chopped. I did this in seconds in the bowl attachment for my Kenwood stick blender. ½ tsp ground ginger. Yotam Ottolenghi is an Israeli who runs seven immensely popular Mediterranean restaurants in London. Thanks for posting it. . Thanks for sharing. ½ chilli, thinly sliced. Add the herbs, spring onion, and the lemon zest. www.cookandpost.com/recipes-yotam-ottolenghi-lamb-tagine.htm Glen Rix (author) from UK on February 18, 2019: A tagine is a North African stew, also made in the MIddle East. You can prepare the cousous whilst the tagine is simmering. Add the tomatoes and the stock, followed by the bay leaf, the chopped preserved lemon, the honey and the apricots. Yotam Ottolenghi is an Israeli who runs seven immensely popular Mediterranean restaurants in London. She is really fun, expressive, silly, yotam ottolenghi's stuffed aubergine with lamb & pine nuts, almost yotam ottolenghi’s mejadra (spiced rice & lentils), good food month – yotam ottolenghi brunch, chestnuts and lamb tagine / tagine d'agneau aux châtaignes, Yotam Ottolenghi's Stuffed Aubergine with Lamb & Pine Nuts, Yotam Ottolenghi’s Szechuan pepper lamb with steamed aubergine. Remove the flesh before using - only the peel is needed. ½ tsp ground turmeric. https://www.olivemagazine.com/.../healthy/moroccan-veg-and-chickpea-tagine