Thursday, 18 September 2014

To apricot or not to apricot...

Another dinner recipe form Dennis Cotter. So impressed was I by the previous ones that I have gone in for another. This one being 'squash, chickpea tagine with apricots'. At first I wasn't sure about adding dried apricots but somehow the whole recipe came together and, in spite of making enough for double the amount of people, this was another success. he really knows how to work the flavours as well as being healthy. Every mouthful hit with a different experience. Here goes...

The food bits: -      
1 Butternut squash
Olive oil
1 Courgette
1 red onion
2 garlic cloves
1/2 tbsp fresh ginger
1.2 tsp ground cinnamon
1/2/ tsp ground cumin
4 cardamon pods
1 400g tin of chopped tomatoes
100ml veg stock
Rind of 1 orange
6 dried apricots
200g tin of chick peas drained
1 tbsp fresh parsley
1 tbsp fresh coriander
1 lemon for squeezing

The cooking bits: -
1. Preheat the oven to 200C.
2. Peel, deseed and cube the squash and put it in the with olive oil for 30minutes.
3. thickly slice the courgette and halve lengthways then put in the oven for 15 minutes.
4. Reduce the oven to 170C
5. Saute the onion for 5 minutes in a casserole dish with olive oil.
6. Add the garlic, sliced, and spices for 2 more minutes of cokking. Stir frequently.
7. Add the tomatoes, stock, orange rind, apricots and chick peas. Bring to the boil, cove rand put in the oven to simmer for 45 minutes. 
8. When it is removed from the oven, stir in the chopped herbs and squeeze over with lemon juice.


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