Wrens' Recipes

Wotcha Peeps, here's Nanna returned from hollybobs with a stunning recipe for you to play with. I've had a super time in sunny Tunisia, and was reminded of this recipe I had tucked away, and I thought I'd share it with you guys. It's a bit fiddly, but OH SO worth it in the end. IF you have a Tagine cook pot, then DO use it to cook this in, but if not, then a normal casserole will work just as well.

A hint for you as well, I was despairing over where to obtain the orange flower water, only ever having seen rose water. Fear not dear friends, trusty Waitrose stock it! So, whip out those aprons, and get yourself sorted to produce a marvellous....

Lamb and Apricot Tagine
Moroccan 170mins

Serves 4

You'll need all of this:
2 tbsp olive oil
½ tsp ground turmeric
½ tsp ground black pepper
½ tsp ground ginger
½ tsp cayenne pepper
Pinch saffron
2 tbsp finely chopped onion
675g/1½lb boned shoulder of lamb, cut into large cubes
2 onions, sliced
Water
300g/11oz dried apricots
450g/1lb butternut squash, peeled, seeded, cut into 5cm/2-inch pieces
90ml/3fl.oz honey
90ml/3fl.oz orange or rose blossom water (or plain water)
1 x 2.5cm/1-inch cinnamon stick
2 tbsp toasted almonds

Then this is what you have to do:

1. In a large bowl, mix together the oil, saffron, turmeric, pepper, ginger, cayenne and finely chopped onion until well blended. Add the meat and toss to coat.

2. Heat a large casserole or saucepan over moderately high heat until hot then add the meat and sear on all sides.

(Once you've done that, you can continue cooking in your Tagine if you have one.)

3. Add enough water to just cover the meat, bring to boil, then reduce the heat, cover and simmer for 1 hour.

4. Add sliced onions, cover and simmer for a further 45 minutes until the meat is very tender. (I simmered mine for longer, just keep checking on it until it's as you want it.)

5. Add the apricots, mix well then raise the heat a little and cook, uncovered, until the sauce is reduced to about 240ml/8fl.oz.

6. Meanwhile, place the squash, honey, orange or rose blossom water and cinnamon stick in a saucepan. Bring to the boil then reduce the heat and simmer for 15 minutes.

7. Reduce the squash cooking liquor by boiling rapidly until syrupy.

8. Add the squash mixture to the meat mixture, mixing well, then simmer for a further 5 minutes.

9. To serve place it all on a bed of Cous Cous* and sprinkle over the flaked almonds, toasted. ENJOY.

* I cheated, and used Ainsley Herriot's Morroccan Cous Cous, but added some lightly toasted pine nuts to it...YUMMY!

So you are asking, what about Nanna's second recipe? Well, I DID rack my brains over this one, trying to think up something that might go with the above. Now, Tunisians, and Moroccans, LOVE sweet stuff, and although the next recipe is not Tunisian, it is African (Congo to be precise) and it fits well with the overall theme, so, having made the above and got it cooking away, you can set to with this little beauty.

Coconut Pie

What you need:
8oz butter
4oz sugar
two eggs, beaten
125 ml milk
12oz grated coconut (you CAN add a little more or less as desired)
1 tsp vanilla
A pinch of baking soda
½ tsp grated nutmeg (optional)
One 9-inch pie shell, made from home-made or shop-bought pie crust dough baked in a pie pan for five to seven minutes in an oven heated to 350 degrees F (180 C) Gas Mark 4

Then this is what you have to do:

Preheat oven to 350° F/180c/Gas 4. In a large bowl make the filling by blending together all of the ingredients, starting with the butter and sugar, then adding other ingredients. Pour into the baked pie shell.
Bake until filling is done and the crust is golden brown -- 30 to 40 minutes. Serve warm, or cooled to room temperature.

Simple ain't it?

Trust me, if you serve this up as I did, with a fresh mango or lime sorbet, you'll be everyone's new bestest mate!

(c) Karen Dobbin 2008