Back in the “olden days” nobody ate the shank part of the lamb, unless you were poor, because everyone seemed to believe the “cheap cut” wouldn’t taste good. As I have learnt more and more about food over the years, I have come to the realisation that food today has benefited …
Moroccan food, in my book, is absolutely gorgeous. This tagine is no different because it’s filled with delicate flavours, amazing freshness and the pangs of yumminess that come from lemon and olives.
I admit, there are a few ingredients in this dish – but that’s why it’s a Weekly Cook Up recipe. It needs a little love and time to ensure you are left with a succulent, tender and flavourful dish.
I generally get annoyed when people call dishes like this a tagine – when they didn’t actually use a tagine to cook it in. I mean, that’s the whole point! So, I apologise to myself right now. I am calling this a tagine, because the flavours deserve that title. I didn’t have mine handy because we were house-sitting for my brother and his girl while they were off sunning themselves in warmer places of Australia. Also, this is a large batch, which will serve 6 to 8 to allow for freezing, so it wouldn’t probably fit in a tagine anyway. Feel free to halve the quantities and break out your tagine, if you have one. They are definitely a worthwhile investment.
You will see below that the first component of the recipe involves making a chermoula. This is like the equivalent of a curry paste – but in this case the consistency is more like a watery salsa. This is a critical step in making this dish as it’s where you start to build the flavour base. Keep in mind when making this dish that you really need to marinade the meat for about two hours after adding the chermoula.
Marinating meat is a great way to not only save time, but to inject lots of awesome flavour into a week-night meal. This week I’m going to share with you three really awesome marinades, which can be used on chicken, beef and lamb which will have your family raving not …
Today, I am feeling nervous and excited – because today is the day one of my Christmas presents comes to fruition – to have a cooking masterclass with one of the Geelong region’s best chefs. I am sooo excited to be cooking lobster, oysters and mud crab. Not only that, but I’ll …
Good morning ladies and gentlemen and welcome to the final recipe in The Inspiration Challenge – which was for me to share with you 30 Recipes in 30 Days – during the month of November. As I prepare to share with you the final recipe in the challenge (which I …
Welcome to Day 25 of The Inspiration Challenge – this is the day I am going to tell you all about my love for lamb shanks. Back in the “olden days” nobody ate the shank part of the lamb, unless you were poor, because everyone seemed to believe the “cheap cut” …
Many people traipse through shopping centres for hours on end, trying to find that perfect gift for the people we care about to show our affection at Christmas. But have you ever thought that a nice way to give is to actually make something yourself? I think it says more …