TAGINE OF KNUCKLE OF VEAL WITH ARTICHOKE AND PEAS
Ask your butcher to saw the knuckle of veal into rounds, retaining the marrow in the center of the bone (as for Italian osso buco). You can buy very good frozen artichokes, which come from Egypt, from Middle Eastern stores. They come in packages weighing 14 ounces and containing about 9 small artichoke bottoms. If you want to use fresh artichoke hearts or bottoms, see page 8\. Use young fresh peas or frozen petits pois.
Yield serves 4
Number Of Ingredients 13
Steps:
- Heat the butter or oil in a wide pan or casserole. Put in the onion, garlic, ginger, saffron, and meat. Cook over a low heat for about 5 minutes, turning over the meat.
- Cover with water, season with salt and pepper, and simmer, with the lid on, for 1 1/2 to 2 hours, or until the meat is so tender it almost comes away from the bone. If necessary, add water to keep the meat covered, and stir occasionally to make sure it does not stick to the bottom of the pan. Remove the lid toward the end to reduce the sauce.
- Add the artichoke bottoms, cut in half or quartered, lemon juice, and preserved lemon peel cut into strips, if using, and cook for 5 minutes. Then add the peas and coriander, and, if you like, the olives. Cook for 5 minutes, or until the vegetables are tender. The sauce should be reduced and thick.
TAGINE OF KNUCKLE OF VEAL WITH EGGPLANT
Number Of Ingredients 0
Steps:
- For this tagine, follow the recipe for Tagine of Knuckle of Veal with Artichokes and Peas (page 103), but instead of adding the artichokes and peas at the end, serve the meat with a purée of mashed eggplants poured over it.
- Roast 2 pounds of eggplants in the hottest oven. Peel, chop, and mash them as described on page 8. Heat 2 tablespoons extra virgin olive oil in a skillet with 4 crushed cloves of garlic. When the aroma rises, add the eggplant purée with a squeeze of lemon and cook for 1 to 2 minutes. Pour over the meat and heat through just before serving.
- You can also add a 14-ounce can of chickpeas, drained of their water, to the meat toward the end of the cooking.
TUNISIAN TAGINE OF LAMB WITH ARTICHOKE AND PEAS
This recipe came with a tagine I bought at Eastern Market in DC. It is easy to play with and can be made with chicken or beef instead of lamb.
Provided by Wileysmom
Categories Stew
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make a mixture of 2 Tbsp.
- olive oil, ginger, saffron, and garlic.
- Bath the meat pieces in the mixture until all sides are coated.
- Put 1 Tbsp.
- olive oil in the center of the tagine and place the meat pieces on top of it.
- Clean the artichoke, take out the leaves and the core and only use the heart.
- Skin the preserved lemon.
- Place artichokes on top of the meat.
- Scatter olives on the tagine and then the skin of the preserved lemon.
- Squeeze the pulp from inside the lemon all over the vegetables.
- Add 1/2 cup water.
- Place in a preheated oven at 300 F.
- for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
- Then add the green peas and cook for 10 more minutes.
- (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.
Nutrition Facts : Calories 933.9, Fat 40.6, SaturatedFat 11.9, Cholesterol 120, Sodium 923.9, Carbohydrate 89.5, Fiber 37.8, Sugar 19.4, Protein 62.2
TAGINE OF KNUCKLE OF VEAL WITH FENNEL
Number Of Ingredients 0
Steps:
- Bulb fennel has an attractive intense aniseed flavor. Follow the above recipe for Tagine of Knuckle of Veal (page 103) but, instead of artichokes and peas, use 4 medium-size fennel bulbs. Trim the base, cut away the hard ends of the round stalks, and remove the outer layer if it is stringy or bruised. Cut in half or quarters, lengthwise. Add to the meat and cook for 30 minutes, or until very soft.
VEGETABLE TAGINE WITH JERUSALEM ARTICHOKES
Provided by Molly O'Neill
Categories dinner, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Fill a large saucepan 2/3 full of salted water and add the Jerusalem artichokes. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes, or until the artichokes just begin to soften. Drain and set aside.
- In a large kettle, heat the oil over high heat and add the onion, peppers and harissa sauce. Cook, stirring, for 2 to 3 minutes. Add the saffron, drained Jerusalem artichokes, chickpeas, olives, preserved lemon and stock. Lower the heat and simmer 10 minutes, or until the Jerusalem artichokes are very tender. Season to taste with salt.
- Meanwhile, prepare the couscous according to the package directions. Mound the couscous in the center of a deep serving platter and spoon the vegetables around it. Garnish with cilantro and serve with harissa sauce on the side.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 8 grams, Carbohydrate 99 grams, Fat 11 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 16 grams
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