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Chicken tagine – spicy, fruity and delicious |
Make casserole 'til the sun shines!
Long, warm evenings are not too far away but in the meantime, Clare Latimer has some comforting dishes to keep you going
THE days are getting longer and, hopefully, will soon be getting warmer, but until the clocks go forward I still think comforting, hot casserole-type dishes are a good idea for the evening meal.
Also, both these dishes are good to cook in advance and either freeze in portions or just keep for a few days in the fridge for a hungry mouth to turn up.
Chicken Tagine
This dish is one of my all-time favourites and if you wish you can use chicken thighs as they are cheaper and produce an equally good result.
Serve with couscous using 50g per person as this is traditional but also is the best accompaniment to soak up all the wonderful juices.
Ingredients
Serves 6
6 free range chicken pieces
1 tsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 small knob fresh ginger, peeled and grated
1 teasp ground cinnamon
Salt and freshly ground black pepper
1 teasp cumin seeds
125g ready to eat dried apricots or dates, chopped
1 x 400g tin tomatoes
2 tbsp runny honey
1 x 400g tin chickpeas
1 handful fresh coriander, chopped.
Method
Preheat the oven 150C / 300F / gas 2. Brown the chicken pieces in a large casserole dish with the olive oil and then remove them.
Add the onion, garlic and ginger and fry gently for three minutes. Add the spices and fry gently for a further two minutes.
Add the apricots, tomatoes, honey and 5fl oz of water. Bring to the boil and then remove from the heat.
Add the chick peas and return the chicken pieces to the casserole.
Stir gently and cover and cook in the oven for one to one and a half hours or until the chicken is cooked.
Just before serving. add the chopped coriander and then serve with the couscous.
Osoo Buco
I went to my local butchers in England’s Lane the other day and cast my eyes around his window display for new or forgotten ideas and suddenly they lighted on calf shin, alias Osso Buco, which translated means Bone Hole. I hadn’t cooked this dish for years.
That evening I was going to see a new-born baby and had promised to bring dinner – partly to help them out and partly because I had been given the title of Fairy Granny. It was absolutely delicious and everyone – except little Isobel Clare – had a good feast.
It is best served with fluffy mashed potato and not much else except perhaps a salad. You can also serve it on creamed polenta or on risotto but I think this a bit too rich.
Long, slow cooking is the trick for this dish.
Remember that the bit inside the marrow bone is the special treat of the dish so poke it out with the point of your knife or use a teaspoon.
Ingredients
Serves 4
4-8 thick cut calf shanks, prepared by the butcher – quantity depends on size
3 tbsp flour
25g butter
4 rashers bacon, rind removed and cut up
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tbsp olive oil
3 carrots, peeled and chopped
1 wine glass red or white wine
10 fl oz chicken or beef stock
2 bay leaves
3 sprigs fresh thyme
1 good sprig rosemary
2 tomatoes, chopped
Salt and freshly ground black pepper.
Method
Coat the calf shanks in the flour (either toss the shanks and flour in a clean plastic bag or coat using your hands on a plate).
Put the butter, bacon, onion and garlic into a large casserole dish along with the olive oil and fry gently for about three minutes.
Turn the heat up and fry to brown the calf shanks turning once. After reducing the heat add the rest of the ingredients.
Stir well, cover and then put over a medium heat and bring to the boil.
Reduce the heat to lowest level and leave to simmer for three hours.
Test that the meat is cooked and adjust the seasoning.
If the juice is a bit runny then just remove the lid and turn the heat up slightly and let it boil to reduce the liquid.
Serve hot. |
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