Tajine with raisins hake

Tajine with raisins hake


  Recipe suggested by: Imane
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 20 min
  Cooking Time: 0 h 40 min
  Difficulty: Easy
  Price: reasonable





Ingredients:

6 fillets of hake
6 large onions
250g raisins
4 cloves of garlic
4 tablespoons olive oil
1 capsule of saffron
1 teaspoon grated ginger
1 tablespoon coriander
1/2 tsp. coffee cinnamon
chopped fresh cilantro


Preparation of hake tajine with raisins:

To prepare the recipe tagine with raisins hake:


Peel and chop the onions and garlic. Fry the hake fillets in a pan with 4 tablespoons of olive oil.

Sprinkle saffron, cinnamon and ginger. Add the onions and garlic. Add salt and pepper and cook for 10 minutes, while stirring.

Moisten with 20cl of water. Pour the contents of the pan into the tagine and bake th.7 / 8 for 50 minutes by adding a little water if necessary short cooking.

Add the raisins. Continue cooking for 15 minutes, lowering the oven th.4 / 5.

Serve immediately the tajine with raisins hake with a few sprigs of fresh coriander garnish.

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Tagine of monkfish with potatoes

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

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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