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Posts Tagged ‘Honey’

Moroccan Stew

March 6, 2009 Leave a comment

This recipe combines the exotic appeal of North African cuisine, as imagined by this vegetarian, with the comfort and homeliness of a simple stew to make an aromatic and invigorating dish.

Ingredients

  • 4 onions
  • 6 cloves of garlic
  • 2 carrots
  • 8 small anya potatoes
  • 2 peppers
  • 4 finger chillies
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp pimento powder
  • ½ tsp cinnamon powder
  • 2 tbsp lemon juice
  • 1 can of chickpeas
  • 1 can of chopped tomatoes
  • 25g fresh coriander
  • 125g brown rice
  • ½ tsp honey
  • 2 large pinches salt
  • 1 large pinch of black pepper
  • 500ml vegetable stock
  • 2 tbsp toasted almonds

Method

Soak the rice in the vegetable stock along with the honey and salt and pepper for at least an hour before preparing the rest of the dish. Roughly chop the onions and peppers, crush the garlic cloves whole with the flat of a suitably broad knife and slice the potatoes in half lengthwise. Cut the carrots in quarters lengthwise and halve leaving you with 8 sticks per carrot.

Preheat a large stirfry pan with 5-6 tablespoons of olive oil and add the cumin seeds. Once they start to fry, add the chopped vegetables (including the chillies, whole) and stir until all are coated with oil. Add the spices and stir well. Next, add the chickpeas followed by the lemon juice. Chop the coriander roughly and stir into the mixture.

After 5 minutes add the chopped tomatoes and stir. When they start to simmer, add the rice and stock to the pan. Stir and let simmer for 5-10 minutes while preheating the oven to 150°C.

Pour the mixture from the pan into a preheated oven dish and place in the oven for 45-50 minutes or until most of the stock has been absorbed by the rice.

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Veggie Chilli (with Kidney Bean Marinade)

October 22, 2008 Leave a comment

My chilli recipe has been evolved over recent weeks in an effort to increase the character of the dish.

Ingredients

The marinade:

  • 250g soaked (or canned) kidney beans
  • 1 medium red onion
  • 4 large garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • ½ tsp pimento powder
  • ½ tsp cayenne pepper
  • ½ tsp chilli powder
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 10g 85% cocoa dark chocolate
  • ½ tsp honey dissolved in 2 tbsp warm water

The base and sauce:

  • 1 medium white onion
  • 2 medium carrots
  • 2 sticks of celery
  • 1 green pepper
  • 1 red pepper
  • 400g can of chopped tomatoes
  • 300ml vegetable stock

Method

Finely chop the onion and combine all the marinade ingredients in a large mixing bowl in the order listed and stir well. Cover and and set aside for at least half an hour.

Dice the onion, carrots, celery and peppers and add to a stir-fry pan with 4 tbsp olive oil preheated to a med-high heat and fry for 10 minutes.

Pour in the marinade and fry for a further 10-15 minutes until the mixture is quite dry.

Add the tomatoes in three batches allowing the mixture to return to the boil each time.

Add the stock in two lots allowing the mixture to return to the boil each time.

Simmer briskly for 15-20 minutes until the sauce has reduced and started to thicken.

Turn down the heat and simmer gently for a further 10 minutes until the sauce has thickened.