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Brookvale Public School
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Green
Peas and Artichokes Tagine
Country of Origin : Morocco
Given by : Ranya Chikhaoui (SCL) - 2003
Ingredients
* 200g of green peas washed and drained.
* 4 artichokes peeled and washed.
* 2 Spanish onions peeled and chopped.
* 1/2 bunch of coriander chopped very fine
* 1/2 bunch of parsley chopped very fine.
* 2 cloves of garlic chopped.
* 1 teaspoon of saffron.
* 1 teaspoon of chopped ginger
* Salt and pepper to taste.
* 2 tablespoons of olive oil.
Method
Saute Spanish onions in olive oil.
Add parsley, coriander, garlic, saffron, salt, pepper & artichokes.
Cook for 10 minutes, add peas & a little water.
Cook on low heat until the green peas and artichokes are cooked.
Lamb
Zucchini Tagine
Country of Origin : Morocco
Given By : Ranya Chikhaoui (SCL) - 2003
Ingredients
* 15 zucchinis washed and peeled
* 2 Spanish onions peeled and chopped
* 1 small bunch coriander chopped very fine
* 1 small bunch parsley chopped very fine
* 1 teaspoon fresh ginger chopped very fine
* 3 cloves of garlic chopped very fine
* Salt and pepper to taste
* 1/2kg lamb shoulder cut in pieces
* 3 tablespoons of olive oil
* 1/2 teaspoon of saffron.
Method
* Saute Spanish onions in olive oil
* Add lamb, coriander parsley, garlic, ginger, saffron, salt and pepper
* Cook until lamb is tender by adding water from time to time
* Add zucchinis and cook on low heat until the zucchinis are soft and
the sauce is reduced.
* Served with bread.
Moroccan
Chicken Tagines
Country of Origin : Morocco
Given by : Ranya Chikhaoui (SCL) - 2003
Ingredients
* 2 kg chicken breast, drum sticks, thigh
* 4 spanish onions, peeled and chopped
* 2kg potatoes peeled and cut into quarters
* 2 cloves of garlic finely chopped
* 4 tablespoons vegetable oil
* 1/2 teaspoon each salt, black pepper, fresh ginger and saffron
* 1 tablespoon parsley finely chopped
* 1 tablespoon coriander finely chopped
* 2 preserved lemons
* 150g green olives (optional)
* 2-3 cups of water
Method
Put chicken breast into a large saucepan.
Mix all the spices and spanish onions.
Pour the mixture on the top of chicken
Saute for 20 minutes.
Put the mixture in an oven tray with potato quarters, preserved lemons
and olives.
When the potatoes and the chicken are cooked, leave them to cool down
for 5 minutes, then serve.
Serves 4 to 6.
Tagine
of Beef with Prunes and Almonds
Country of Origin : Morocco
Given by : Ranya Chikhaoui (SCL) - 2003
Ingredients
* 100g blanched almonds, fried in oil
* 50g sesame seeds, baked in the oven
* 1kg beef cut into pieces
* 2 large Spanish onions, chopped
* 1 teaspoon fresh ginger
* 1/2 teaspoon saffron
* 1 teaspoon cinnamon
* 2-3 short cinnamon sticks
* 450g dried prunes
* 1/2 each bunch parsley and coriander
* 2 tablespoons honey
* 2 tablespoons olive oil
* 2-4 cups warm water
Method
Put beef pieces into a large saucepan
Add olive oil spices and herbs
Saute for 10 minutes and cook until the beef is tender.
Add water if necessary from time to time.
Add powdered cinnamon, honey and prunes
Leave to cook for another 10 minutes.
* Serve with fried almonds, sesame seed and pour sauce on top.
