Text 27957, 97 rader
Skriven 2015-06-09 05:26:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1214
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Berber Tajine
 Categories: Lamb/mutton, Herbs, Vegetables, Fruits
      Yield: 3 servings

MMMMM-------------------------TOMATO JAM------------------------------
      1 tb Sweet red paprika; NOT the
           - dark Hungarian
      1 tb Cumin
      3    Star anise left whole for
           - removing before serving
           Tiny piece of mace crunched
           - up
      4 tb Sugar
           Scatter of coriander seeds
           A generous teaspoon of lemon
           Anise seeds, ground in your
           Hands until the aroma floats
           Around you
      1    Head pink garlic; flattened,
           - peeled, rough chopped
      1 lg Red onion; in fine rings,
           - then chopped
           Handful of soft plump
           - sultanas
      5    Tomatoes; peeled w/vegetable
           - peeler; fine chopped

MMMMM------------------------KEFTA BALLS-----------------------------
    250 g  Twice minced lamb
      1 tb Cumin
           Handful fine chopped
           - coriander
      4 cl Garlic; fine chopped
           Juice of a fat lemon

  MAKE THE TOMATO JAM: Cover the bottom of the sauce pan
  with olive oil..if you can't find Moroccan, then swish
  Spanish

  Put all the ingredients, except for the tomatoes into the
  saucepan, over a diffuser and caramelize down until
  everything begins to stick to the side of the saucepan but
  not the bottom.

  This will take around 20 minutes to half an hour. Add the
  chopped tomatoes and cintinue to cook down over the
  diffuser until it is quite reduced. This divine dish
  freezes wonderfully.

  MAKE THE KEFTA BALLS: Mix all ingredients together and
  roll into balls the size of big marbles

  Place your tajine on its diffuser, on top of the stove
  over a gentle heat.

  Add about 1/3 cup of boiling water to your tajine.

  Fill the base of your tajine up to the first "rim", with
  tomato jam, remembering to take out the star anise
  otherwise it will like you are eating bits of the forest
  floor.

  Warm the tomato jam and add the kefta balls in a circle,
  pushing the down into the jam but not hitting the bottom.

  Simmer for about 15 minutes

  Break 4 eggs close to the sides and when the white begin
  to turn white, fork the yolks dragging them across the
  top. Be careful not to dig up the jam when doing this.

  Place the lid on the tajine and leave for about 5 minutes
  still on the diffuser over a low, low heat.

  When cooked, add coriander and sweet red paprika floats.

  It's divine to eat traditionaly, from the tajine, with
  bread, rather than a fork.

  Fabulous Sunday Brunch.

  Gourmet on Tour | October 2011

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... Never eat more than you can lift. -- Miss Piggy

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)