Recipe Archives->Vegetarian->Tajine 01

Vegetable Tajine
6 Portions

6 Tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1/2 tsp ginger, finely chopped
1 tsp ground coriander
1 tsp ground cumin
pinch freshly ground black pepper
1 large or 2 small carrots, peeled and sliced into 6 or more lengthwise
400g pumpkin, deseeded, peeled and cut into at least 6 thin wedges
6 medium tomatoes, sliced into 4-6 wedges
6 small turnips, peeled and quartered
zest of 1/4 of a lemon
3 Tbsp finely chopped coriander
pinch saffron strands
pinch maldon salt
1 chilli, finely chopped
1 cinnamon stick
1 aubergine (eggplant) sliced into 6 or more wedges lengthwise 
1 large courgette, sliced into 6 lengthwise
400-500g cabbage, sliced into 6 wedges (attached at the base)
40g dried apricots

40g blanched almonds, toasted
cooked couscous 

Place the oil in a casserole pan or very large pan or saucepan and
place it over a moderate heat. When the oil is hot add the onion
to the pan and sweat it fro 2-3 minutes until soft and transparent.
Stir in the garlic, ginger, ground coriander, cumin and pepper and
cook for 1 minute. Add the tomatoes, carrot, pumpkin tomatoes, and
turnips to the pan and scatter over the lemon zest, coriander,
saffron, salt and chilli. Pour in just enough water or vegetable
stock to cover the vegetables add the cinnamon stick and leave the
tajine to simmer for 30 minutes.

After 30 minutes add the aubergine, courgettes, cabbage and apricots
to the pan and leave the tajine to simmer gently for a further
20-30 minutes so that all the ingredients are tender. Remove the
cinnamon stick and serve.

Distribute the couscous among the 6 plates and evenly distribute
the vegetables in the centre of each plate. Scatter over the almonds
and serve.

Place 500g of couscous in a large bowl with 40g butter.  Pour 750ml
of boiling vegetable stock or water over the couscous. Cover the
bowl with cling film and leave the couscous to absorb the liquid
for 5-10 minutes. The couscous should be tender if it is still firm
add a little more boiling stock or water. Fluff the couscous up
with a fork and serve.

Printable version: tajine01.txt.