A hearty dish that will take centre stage on any dinner table.
Chickpea, potato and olive tagine
Ingredients1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chilli powder 100ml white wine 100g large green olive with 1 tsp brine 2 preserved lemons, sliced into eighths 800g waxy potatoes, washed and sliced 1.5cm thick 1 bay leaf, fresh if possible 400ml Essential Cuisine vegetable stock salt 3 tbsp fresh coriander, chopped, plus extra to garnish 400g tin of chickpeas, drained 1 lemon, zested salt and pepper |
MethodPreheat an oven to 220°C. Place the chickpeas on a roasting tray and toss with olive oil, lemon zest, salt and pepper. Place in the oven and roast for 15 minutes until they start to crisp up and the skins are blistering, then remove and set aside. Meanwhile, sweat down the onions and garlic with the spices and a pinch of salt in the oil for 8 minutes in an ovenproof pan. Add the green peppers and cook for another 5 minutes. Add the white wine to the pan and reduce by half. Add the olives with the brine, preserved lemons, potatoes, butternut squash, aubergine, bay leaf and vegetable stock. Turn the oven down to 190°C and place in the oven for 45 minutes or until cooked through and the potatoes on top are starting to crisp up a little. Stir through some of the chopped coriander Taste and season. Serve topped with more coriander and the crispy chickpeas. |
Sweetcorn foam
Ingredients300g tinned corn 160g brine from tinned corn 100g water 5g salt |
MethodMix the corn with the brine, water and salt by placing in a blender and blend to a paste. Strain and place in the proespuma and blend for a minute. Put the mixture into a siphon gun and add 2 charges. Rest for 1 hour to hydrate before serving. |
Spiced crispy kale
Ingredients100g kale leaves 1 tbsp olive oil 1tbsp ras el hanout |
MethodHeat the oven to 150°C. Line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, drizzle over oil, then ‘massage’ into the kale. Sprinkle over the ras el hanout and some sea salt. Bake for 18 minutes until crisp. Leave to cool and serve. |
Red pepper pearls
Ingredients250g roasted pepper puree 100g water 30g Sosa vegetable setting gel 3g salt 250ml sunflower oil |
MethodMix all the elements in the cold water and bring to a boil. Leave to stand at 60°C in a bottle. Keep the oil in the freezer and drip with the squeeze bottle on the very cold oil to form pearls. Strain and wash in cold water. |
Pickled raisins
Ingredients220g raisins 1 cup white wine vinegar 50g sugar 11/2 teaspoons coriander seeds 11/2 teaspoons cumin seeds 1 bay leaf 1 pinch salt 1/2 small onion, finely chopped |
MethodPut the raisins in a small heatproof bowl. Combine the white wine vinegar, sugar, coriander seeds, cumin seeds, bay leaf, salt, and onion in a small saucepan and bring to a boil over medium heat. Boil gently for a minute or two, stirring occasionally, until the sugar is completely dissolved. Pour the brine over the raisins. Refrigerate overnight before using. |
Assembly
MethodServe the tagine mixture while hot in an earthenware dish with a lid. Place the foam, pearls and raisins on top as a garnish. Use the kale crisps to gain height to the dish and serve. |
Recipe courtesy of Steve Griffiths
