BUTTERNUT SQUASH & SPINACH TAGINE Serves 6 1 tbsp sunflower oil 1 large red onion, finely chopped 4 cardamom pods 1/4 tsp ground nutmeg 1/2 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cinnamon 1 tsp chopped red chilli 1 tsp chopped root ginger 1 tbsp raw honey or agave syrup 700g butternut squash, cut into 2cm cubes 1 tsp bouillon powder 400ml boiling water 150g dried apricots, chopped finely grated zest of 1/2 lemon 140g blanched almonds (optional) 200g spinach 4 tbsp roughly chopped coriander leaves For the millet/quinoa coucous (optional) 200g millet/quinoa 1 onion, sliced 1 tsp sunflower oil 1 garlic clove, chopped 1 tsp ground cumin 2 tbsp mint leaves 2 tbsp flat leaf parsley 2 tbsp coriander juice of 1/2 a lemon Heat the oil in a frying pan and saute the onion for 2 mins until starting to soften. Add all the spices, chilli, ginger and raw honey/agave syrup, stir well and continue to cook for a further 5 mins. Add the butternut squash and continue to saute for a further 5 mins, adding a tbsp of water if the pan gets too hot. Add the bouillon powder to the boiling water to make a vegetable stick and stir until the powder has dissolved. Set aside. If using the almonds preheat the oven to 170C/gas 3. Add the apricots, lemon zest and bouillon to the squash mix and simmer on a medium heat until the squash is soft but not quite mashable. Toast the almonds on a baking sheet in the oven for around 5 mins until they start to release a delicious smell. Remove them from the oven, chop them finely and set aside. If serving the cousous with the tagine, cook the millet/quinoa as per packet instructions. While the millet is coking, caramelise the onions in a pan with the sunflower oil. Once they begin to develop a good colour, add the cumin and garlic and continue to saute for a further 2 mins. Remove from the heat and set aside. Roughly chop the herbs. Add the onions to the cooked millet/quinoa and stir through with the chopped herbs and salt. If the mixture is looking thick and stodgy, stir through some water to loosen it. Finally, stir through the lemon juice, check the seasoning and set aside until the tagine is ready. The sauce will have reduced a little during cooking. Five mins before serving, stir through the spinach until it has all wilted. Finally, stir through the chopped coriander and sprinkle over the almonds (if using) before serving. The tagine could be served with rice also. I quite often use white basmati/wild rice mix.
Posted on: Thu, 15 Jan 2015 09:27:54 +0000
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