Bistrot Pierre September recipe: tagine de legumes

As summer starts to close in, Bistrot Pierre have given us a warming comfort recipe ideal for September; tagine de legumes.


Try making this stunning chickpea and apricot tagine with roasted root vegetables and green harissa in mint yogurt dressing, served with cous cous tabbouleh..





Preparation time: 25 minutes

Cooking time: 20 minutes

Serves: 4


INGREDIENTS

200g Swede

300g Aubergines

20g Pine nuts

8g Parsley

50ml Extra virgin olive oil

10g Harissa

18g Baby capers

250g Moroccan tagine sauce*

40ml Mint and yoghurt dressing*

600g Cous cous tabbouleh*


MISE EN PACE:

1. Peel and wedge swede into 1cm chunks (similar to potato wedges).

2. Cut the aubergines in half lengthways.

3. Toast pine nuts until golden.

4. Mix harissa, capers and olive oil to make dressing.


METHOD:

1. Toss the aubergine halves in oil and salt – roast flat side up on a tray in oven at 250°C for 6 to 8 minutes until cooked through and are a golden colour.

2. Toss swede in oil and salt – roast oven for 8 to 10 minutes until tender and are a golden colour.

3. Heat Moroccan tagine sauce* in a pot with chopped parsley.

4. To serve, fill each tagine with sauce base and top with hot aubergine, swede pieces and toasted pine nuts. Drizzle over Harissa dressing, mint yoghurt* and serve with a warm bowl of cous cous tabbouleh.


*Moroccan tagine sauce


INGREDIENTS:

0.5g Ground cinnamon

0.5g Ground cumin

1g Lemon zest

0.5g Paprika

45g Diced red onion

8g Chopped garlic

5g Vegetable stock powder

19g Apricots

38g Chickpeas

8g Tomato purée

30g Peeled potatoes

60g Chopped tomatoes

21g Roasted red peppers

38ml Water


METHOD: Method

1. Fry onion, garlic and peppers until soft.

2. Add cumin, cinnamon, lemon zest, paprika, tomato purée, chickpeas and apricots.

3. Add chopped tomatoes, vegetable stock, potatoes and water.

4. Boil until potatoes start breaking up.


* Mint and yoghurt dressing


INGREDIENTS:

4ml Olive oil

4ml Lemon juice

2g Mint

30ml Natural yoghurt


METHOD:

1. Mix the yoghurt, chopped mint leaves, lemon juice and salt – add a splash of water if the yoghurt is too thick.



*Cous cous tabbouleh


INGREDIENTS:

100g Pearl cous cous

200ml Water

5g Vegetable stock powder

20g Parsley

10g Mint

60g Roasted red peppers

40ml Extra Virgin Olive oil

120g Plum tomatoes


METHOD:

1. Boil water, add veg stock powder and half the olive oil.

2. Add the cous cous and simmer for 2 to 3 minutes then cover and let it steam for 10 minutes.

3. When slightly cool, separate the cous cous gently with a fork.

4. Mix all ingredients together including remaining half olive oil.

---

Posted: Friday 1st September 2017
ID: 3109 - 1921