MOROCCAN BEEF TAGINE

O love tagines soft meat, a lovely spicy gravy, chickpeas, a sweetness derived from fruit, and fluffy couscous to soak it all up. This one is one of Jamie Oliver's from his book Jamie Does. I used a different cut of meat to his which I think gives it more richness as the bone is still in. I also used chicken stock instead of vegetable stock, purely because I didn't have any vegetable stock. I also used sweet potato instead of pumpkin, which held it's shape even after 3 hours of cooking time. In the original recipe, you add the pumpkin after 1.5 hrs of cooking time. when I slow cook I like to forget about it after it's all in the pot so this suited me well.

INGREDIENTS

1 kg osso bucco beef shin
olive oil
1 onion diced
small bunch of coriander
1 tin chickpeas drained and rinsed
1 tin tomatoes
800 mls chicken stock
800 g diced sweet potato chunks
100 g prunes pipped

Spice Rub:
1 level tbs ras el hanout
salt and pepper
1 level tbs ground cumin
1 level tbs ground cinnamon
1 level tbs ground ginger
1 level tbs sweet paprika

Mix all the spice rub ingredients together and massage into the meat. Cover and refrigerate over night or a couple of hours minimum, this allows all the flavors to penetrate the meat.

The next day, pour some olive oil into heavy bottom frying pan, and fry meat with spice, until golden. remove from pan and add onion and chopped coriander stalks (reserving the leaves until after the tagine is cooked). When softened, add tomatoes, chickpeas, sweet potato, prunes and stock, bring to boil and add meat, reduce to simmer cook covered for 3 hours on a very low heat or until meat falls apart. When meat is cooked and the sauce looks too runny remove lid and increase heat so sauce thickens. Serve on top of couscous and sprinkle with coriander leaves.

RAS EL HANOUT

Ras el hanout translates to top shelf. It is a Moroccan spice mix and used widely through the cuisine.

INGREDIENTS

1 tsp cumin seeds
1 tsp coriander seeds
6 cardamon pods seeds only
1/2 tsp fennel seeds
1/2 tsp black pepper corns
2 tsp sweet paprika
1 tsp cinnamon powder
1 tsp turmeric powder
1 tsp cayenne powder
1 tsp salt
1/2 tsp sugar
1/2 tsp all spice

Place all ingredients in pestle and mortar and grind to a fine powder. Store in an airtight container for up to 3 months.

ENCHILADAS

These are so easy to make, so very tasty and easy on the hip pocket!

INGREDIENTS
1 portion homemade taco seasoning
2 chicken breasts in strips
500ml chicken stock
2 cans crushed tomatoes
tortillas (this makes around 6)
grated cheese around 150 g

Fry chicken until golden in a little olive oil, add seasoning and toast for a couple of minutes, add stock and one can of tomatoes, simmer for 30 minutes or until sauce is reduced and thick. Spoon 1/2 cup of mixture onto each tortilla shell and roll up and place on baking sheet. top with the other can of crushed tomatoes and grated cheese and bake at 160C for 20 minutes.

HOMEMADE TACO SEASONING

I LOVE MEXICAN FOOD! My first job was in a Mexican restaurant, stemming after my stint in work experience i was nearly 15. My boss could see my passion for food and cooking, so she allowed me in the kitchen. I would cook fajitas, tacos, nachos (we had these awesome ones that stood up not lay flat, and we were only 1 of 3 restaurants in Victoria that serves them this way) burritos, enchiladas, quesidillas, toquitos, and many more Mexican goodies! I learnt a lot in my time working here, I thought  taco meat was made with mince, oh so wrong! I was also taught to use both hands in the kitchen, what a valuable lesson! So i have been searching for years and years to find out what meat she used in her tacos. I came across a recipe for pulled beef and I adapted it for my Mexican meat. You can use chuck/casserole beef, brisket or skirt steak to get the desired effect.

My Mexican Pulled Beef

TACO SEASONING - I use organic spices and herbs. You can usually get them from your local organic shop.

1 tbs chili powder (I like things HOT but if you family doesn't half this dose)
1/4 tsp garlic powder
1/4 tsp onion powder or flakes
1/1 tsp red pepper flakes
1/4 tsp oregano
1 1/2 tsp ground cumin
1 tsp salt
1 tsp pepper
2 tsp smoked paprika
1/4 tsp cayenne pepper (i like things HOT but if your family doesn't please omit)

Mexican Seasoning

Mix together! I have been know to times this recipe by many so I have a stock pile on hand for a quick and easy dinner.

There are so many way's to use this powder, here are some of my suggestions

- Fry a couple of chicken breasts cut into strips, once coloured nicely add the spice mix, toast. Add a can of tomatoes and beans. Eat this as is or with rice. You can wrap in a burrito, enchilada, use it in a taco.

- Make frijoles (re-fried beans) by frying an onion and some garlic toast half the spices, add a can of red kidney beans and half a tin of tomatoes, roughly mash. Add a couple of tablespoons of roux (equal parts flour and butter cooked out) allow to thicken a couple of minutes serve as a side dish to your Mexican feast.

- Fry big chunks of chuck, brisket or skirt steak, add seasoning and toast. add 1 can of tomatoes and 200 mls of stock (chicken or beef). Cook for a couple of hours until meat falls apart. Remove meat from sauce and simmer rapidly until a very thick sauce is achieved add pulled beef and stir through sauce. You can use this meat in tacos, burritos, enchiladas, quesidialls, toquitos and under tacos.

Use it under Nachos

Nachos!