Salted Caramel Apple Tart with Peanut Butter Whipped Cream is my take on a classic apple tart. Salted caramel, apple and peanut butter, this tart should be called ‘The Sound of Music’ because it’s topped it with my favourite things! I have a confession to …
Month: November 2017
Make Ahead Christmas Roast Potatoes are fluffy and golden with a hint of rosemary and garlic. They are easy to make and turn out perfect every time. Being fuss free makes them a superb choice for your Christmas dinner as they will cut your time …
My Slow Cooked Beef Tagine is a sensory overload, exotic aromas and fragrant flavours will warm and comfort you on a cold winters night. I think North African food is really exciting, they use fresh and fascinating ingredients to create the most wonderful dishes.
Ground frosts and dark evenings make me crave slow cooked food, I love the comfort you get from a home cooked stew. I get great joy knowing the beef is tenderising and infusing in a simmering bath of delicious flavours that will be ready for me to pour into a bowl and devour after a day at work. Stews also give me an excuse to raid my herb garden, thyme, sage, bay and rosemary are perfect for enhancing the flavour.
Slow Cooked Beef Tagine
450g Stewing beef, diced
1 Onion, thinly sliced
2 Garlic cloves, crushed
1 tsp Paprika
1 tsp Ground coriander
1 Cinnamon stick
1 tbsp Ras el hanout
1 tbsp Harissa paste
400g Beef stock (low salt)
1 tin Chopped tomatoes
1 Carrot, peeled and roughly sliced
1 Medium butternut squash, peeled and cut into large cubes
150g Dried apricots, roughly chopped.
Toasted almond flakes
Step one: Dry the beef with kitchen towel. Heat some olive oil in a frying pan, brown the beef and put into the slow cooker. You may need to do this in batches.
Step two: Sweat the onion in the frying pan on a medium heat for five minutes, add the garlic, paprika, ground coriander, ras el hanout and harissa paste and cook for a further minute to release the exotic aromas. Pour into the slow cooker along with the beef stock, tomatoes, carrot, squash, cinnamon stick and dried apricots then season. Cook on a low heat for 8 hours or high for 4 hours until the beef is nice and tender.
Step three: Serve with couscous, a dollop of natural yogurt and sprinkle with toasted almonds and fresh coriander.
This will serve four people. Leftovers can be cooled and kept for a couple of days in the fridge or up to a month in the freezer.
Love intense flavours? Try my Vietnamese Beef Stir-fry
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My Spiced Pumpkin Pecan Maple Cupcakes are little bites of winter heaven. The moist sponge has a subtle warmth from the spices, they are topped with a sweet maple cream cheese frosting and crunchy maple pecan. Whether you have grown your own pumpkins or bought …