Friday 22 July 2016

Chermoula Salmon Stir Fry



If you got chance to check out my previous blog post featuring a recipe for Harissa Lamb Tagine, then you will know that I am doing some recipe development for Taste Collectiv. The second base that I get to work with is another North African base known as 'Chermoula'. It is fragrant and fresh with a slight kick to it, works perfectly well with seafood or fish. With the sunshine finally gracing us with its presence, I have created a light Summers evening dish. The dish is quick and easy but most definitely hits the spot.



Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Ingredients:


  • Chermoula base
  • 650g fresh salmon
  • 1 punnet of cherry tomatoes- halved
  • 1 tbsp oil
  • 1 pack of baby corn- halved lengthways
  • 4 courgettes- spiralised
  • 25g parsley- finely chopped
  • Sea salt & cracked black pepper

Method:

  1. Preheat the oven to 160 degrees celsius (fan assisted) 
  2. Place the salmon and cherry tomato halves into an oven proof dish, season, place in oven and cook for 15 minutes
  3. After 10 minutes, heat the oil in a large wok, stir fry the baby corn and spiralised courgette with the Chermoula base
  4. Once the salmon is cooked, flake into chunks and add to the wok along with cherry tomatoes, turn off the heat
  5. Serve immediately sprinkled with the parsley. Serve alongside a crisp zingy white wine such as 'Chenin Blanc' or a 'Pinot Gris.' 

N.B. I was not paid to promote or feature the stated product, it is genuinely fantastic. 

Thursday 7 July 2016

Harissa Lamb Tagine


A new and exciting discovery this year at the BBC Good Food Show, Summer, Birmingham. I am so excited to introduce you to, Taste Collectiv. The company is new to the foodie world and is run by two very friendly people, Mark Robinson and Victoria Monaghan. Their shared love and passion for travel and food brought them to this point, in creating bases and marinades that will transport you back to those nostalgic holiday memories. They have designed a range of five products: Pesto, Romesco, Piri-Piri, Chermoula and Harissa. All of the bases are made with fresh ingredients that have been thoughtfully and carefully selected. This feel good product is aimed to inspire you in the kitchen and transport you on a culinary journey. I am so delighted and fortunate to be working with such fantastic products. I have created a Tagine dish using the Harissa base, this recipe was inspired by my upbringing and personal travels.



Harissa Lamb Tagine


Serves 4
Prep time: 30 minutes plus overnight to marinate the meat
Cook time: 1 hour 30 minutes
Total time: 2 hours
Equipment: Tagine or a heavy based ovenproof pan

Ingredients:


  • 1 Harissa base
  • 450g diced lamb, marinated overnight in the Harissa base
  • 1 tbsp vegetable oil
  • 2 tbsp plain flour
  • 20g unsalted butter
  • 2 large onions, sliced
  • 1 aubergine, largely diced
  • 450ml good quality lamb or beef stock
  • 200g stoned prunes
  • 100g whole blanched almonds, toasted
  • 1 pomegranate, seeds only
  • Half bunch of coriander, roughly chopped
Serve with:
  • Natural yoghurt
  • Grilled flatbreads

Method:


  1. Preheat the oven to 160 (fan assisted)
  2. In a Tagine or heavy based pan heat 1 tbsp of vegetable oil, add the meat and 2 tbsp of flour, cook until golden brown, remove and set aside
  3. On a low heat melt 20g butter, add the sliced onions, slowly cooking them until soft and sticky
  4. Turn up the heat, add the aubergine and return the meat to the pan
  5. Deglaze the pan with the stock, ensuring to scrape away any golden flavoursome bits stuck to the bottom, bring to the boil
  6. Place the dish in the oven, covered with a lid or foil, cook for 1 hour
  7. After an hour check on the dish, giving it a stir and adding a drop of water if necessary
  8. Add the prunes and cook for a further 30 minutes
  9. After 1 hour 30 minutes, the lamb should be tender and the prunes plump
  10. Serve in individual dishes or in a Tagine (if you do not mind sharing), scatter with the toasted almonds, pomegranate seeds and chopped coriander
  11. Accompany the dish with natural yoghurt and toasted flatbreads. I would also recommend 'Chateau Cantillac' 2014, a light and refreshing red wine that cuts through the richness of the dish.

If I could sum up this dish in a few words it would be: 'Dark, deep and rich'. If you can get your hands on some of this well balanced, smoky and intense Harissa base, please do! Visit their website to make a purchase (link above) and have a go at this recipe. Once the dish is in the oven, you can put your feet up, enjoy some wine and good company- perfect for a dinner party! Also, keep your eyes peeled as next week I will be featuring a dish using the Chermoula base.

N.B. I was not paid to promote or feature the stated product, it is genuinely fantastic.