Mmorocco

Tagine of monkfish with potatoes

Recipe suggested by: Imane
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 30 min
Cooking Time: 0 h 45 min
Difficulty: Easy
Price: reasonable

Ingredients:

1.5 kg monkfish tail steaks
1.5 kg of small potatoes
5 large ripe tomatoes, sliced
6 cloves garlic, unpeeled
3 peppers into strips
3 dried chili peppers
1 dose of saffron
10 cl oil oil
1 preserved lemon, 30 ounces of water
50 g pitted green olives
2 green peppers, 1 tablespoon chopped fresh cilantro
juice of 1 lemon
10 cl oil tournosol
1 teaspoon of salt
1 teaspoon freshly ground white pepper

Preparing monkfish tagine with potatoes:

To prepare the recipe tagine of monkfish with potatoes:

Preheat oven to 180 ° C (gas mark 6). Sprinkle salt monkfish over its entire surface and let rest 30 minutes, then rinse quickly under cold running water and dry with paper towels. Practice three or four incisions diagonally on a side of the fish.

Peel the potatoes, wash them and cut them into slices 7 mm. Salt and pepper and place them in a large dish or tagine in a baking dish.

Book a dozen tomato slices to garnish the dish and arrange the rest of the potatoes. Add the garlic cloves and green pepper strips reserving six of them for garnish.

Wash the dried chili peppers and soak for 5 minutes in hot water. Drain, remove the stem and seeds. Cut each pepper into four pieces and arrange on the vegetables.

Salt and pepper. Add half of the saffron, sunflower oil and water. Put the tagine, without cover, 30 minutes in preheated oven.

Remove the inside of the lemon confit, wash skin and rinse. Dry with absorbent paper and cut it into strips.

After 30 minutes of cooking, remove from oven. Add the olives and place the pieces of monkfish over the vegetables. Decorate the fish with tomato slices and pepper strips and arrange around the rest of the tomatoes, peppers and green peppers.

Add the lemon juice, olive oil and the rest of the saffron. Cook for 30 minutes in the oven.

After 15 minutes, sprinkle the dish with cilantro and cook
15 minutes. Remove the tagine from the oven, cover it with a lid
and serve hot.

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Tajine of Beef with Vegetables

Recipe suggested by: Lilia-85
Origin of the recipe: Moroccan Cuisine
Number of persons: 4 Persons.
Preparation Time: 0 h 20 min
Cooking time: 1 h 45 min
Difficulty: Easy
Price: reasonable

Ingredients:

600g beef tajine for (scoters)
500g pumpkin, peeled, seeded, cut into 4 cm
200g celeriac, peeled, cut into 2 cm pieces
6 tomatoes, halved lengthwise
2 carrots, cut two thick slices
400 g cauliflower bouquet
2 zucchini, cut into thick slices 6cm-diagonal
125ml beef stock (1/2 cup)
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon of ras el hanout
chopped fresh parsley, to serve

Preparation of beef tagine with vegetables:

To prepare tagine recipe Beef with Vegetables:

Mix beef and seasoning in a bowl. Cover with plastic wrap and refrigerate for 30 minutes to marinate.

Place the tomatoes in the tagine. Garnish with meat, pumpkin, celeriac, carrots, cauliflower and zucchini. Add the broth. Cover and simmer for 1 hour 45 minutes or until meat is very tender.

Garnish with parsley tajine.

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Vegetable tagine with honey

Recipe suggested by: BGDC
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 15 min
Cooking Time: 0 h 30 min
Difficulty: Easy
Price: cheap

Ingredients:

1 medium zucchini, thickly sliced
400 g of crushed tomatoes
650g pumpkin, peeled, cut into 3cm cubes
1 medium carrot, cut into thick slices
(500g) small cauliflower, cut into florets
1 medium brown onion, finely chopped
400g can chickpeas, drained and rinsed
2 tablespoons honey soup
1 tablespoon olive oil
1 teaspoon of ras el hanout
1 3cm piece of ginger, grated
3 cloves of garlic, crushed
2 cups of vegetable broth
sprigs of fresh coriander, salt and pepper
couscous, to serve

Preparation of vegetable tagine with honey:

To prepare the recipe vegetable tagine with honey:

Heat the oil in a large, heavy pot over medium heat. Add the onion. Cook, stirring, for 3 to 4 minutes or until onion is softened. Add the ras el hanout, cinnamon, ginger and garlic. Cook, stirring, for 1-2 minutes or until the flavors mingle.

Add carrots and squash. Cook, stirring, for 1 minute. Add broth and tomatoes. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until the vegetables begin to soften.

Add the cauliflower. Mix well. Cover. Bake for 10 minutes or until the vegetables begin to soften. Add chickpeas, zucchini, and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

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