Moroccan Vegetable Tagine with Herbed Quinoa. Marocký zeleninový Tagine s bylinkovou quinoou.

 

 

 

 

Autumn. Crispy air. Fallen leaves on the streets. Foggy morning. Root vegetables. Spices.
Moroccan Vegetables Tagine. Celebration of pretty autumn colours.

This is the meal I turn to when I need to nourish myself, calm my mind and warm myself up. Beautifully grounding meal full of autumn colours, gorgeous spices – this is one of my favourite meals to cook.. and eat with a big spoon next to a beautiful herbed quinoa, chickpeas and toasted nuts!

I first ate this dish when we visited this little restaurant in Plymouth, owned by a couple – an exotic man and a Slovak woman. I ordered tagine, that blew up my mind and warmed every cell in my body. It arrived in this gorgeous, authentic clay tagine pot and when I lifted the lid up, all the warming spices and flavours of tagine started tickling all of my senses. It was beautiful.
Then I´ve started re-creating the dish at home while studying the original versions of it. And I think I nailed it.

The beauty of this dish is, that you can use up any root vegetables you have around, and because it´s autumn, there is plenty to choose from. Use carrots, butternut squash, sweet potato, new potatoes, pumpkin, courgettes and maybe even aubergine and parsnips if you like. Make it your own. Remember to chop them into big chunks-you are going for a lovely vegetable ´stew´ with texture, not for mushy vegetables that can´t even hold their shape. We have got a long way to go for the teethless times. :-)

To spice it up, I use flavours of Morocco and Middle East – cinnamon, ginger, harrisa, lemon (even preserved lemon is gorgeous!), dried fruit like apricots and prunes – use whatever you fancy or is in your cupboard. Dried raisins, dates..Something to bring the sweetenes to the whole meal. And for balancing the sweetness out, use juice of lemon, or preserved lemons, or even apple cider vinegar.

Serve it with herbed quinoa, like I do, or feel free to opt for cous cous (wholemeal if possible) or millet.

This dish is for celebrating every day life with all its coldness and grey moments.

Moroccan Vegetable Tagine

(makes a big pot)

1 big onion, chopped
4 cloves of garlic, finely chopped
quite a big chunk of fresh ginger, finely shredded (around 2 tablespoons)
1 tablespoons ground cumin
1 tablespoon harissa powder (mix of lovely herbs and spices)
1 tablespoon ground cinnamon
1 butternut squash, peeled and chopped into chunks
2-4 carrots, chopped into thick rounds
1 large sweet potato, chopped into big chunks
2 smaller courgettes, chopped into big chunks
2 cans of choped tomatoes
handful of dried fruit (I love using prunes and apricots)
juice of 1 lemon or a few splashes of apple cider vinegar
some coconut oil or olive oil (or butter/ghee)
salt

Put a big pan with deep bottom over a medium heat. Pour some olive oil or fat of your choice on the bottom. Add onion and cook until golden. Add ginger and garlic and cook for a couple of minutes more. Add two cans of tomatoes, 1 can of water, cinnamon, cumin and harrisa powder, big pinch of salt. Bring to a boil and add all of your chunky vegetables, except courgettes. We will add them in later because they cook really fast. Stir everything around with the juice of lemon and dried fruit. Mix through, cover with a lid, lower the heat down and cook for 40 minutes. After 40 minutes of not opening the lid, uncover the pot, add in chopped courgettes, mix them in very gently. Check the seasoning and add more salt or spices if you prefer. Put the lid back on the pan and cook for 20-25 minutes more. Try not to mix it more than the 1 one, you want your lovely vegetables to hold their shape and soak up all the aromas and flavours in. By opening the pan, a lot of steam will escape and the vegetables won´t be as moist. It will be tempting to take a sneak peak, but be strong.

Serve with your herbed quinoa, alongside cooked chickpeas and toasted almonds and cashews. Enjoy when dressed in a cozy sweater on a cold day.

Tagine can be frozen, it defrosts amazingly and is a fix for a quick and nourishing meal when there is no time on our hands.

Herbed quinoa

1 cup cooked quinoa (black or white – I prefer black here for its crunchiness and nutty flavour)
1 big handful of mint leaves (chopped or left whole
1 big handful of coriander or parsley leaves (chopped or left whole)
olive oil
sea salt
pepper
lemon juice

And now, it´s easy. Mix everything together, season to taste.
Serve with your beautiful vegetable tagine, alongside cooked chickpeas and toasted almonds and cashews. Enjoy.

——–

Jesenne pocasie. Sviezi, cerstvy vzduch. Popadane farebne listy pod nohami. Hmliste rana. Korenova zeleninka. Koreniny. Marocky zeleninovy Tagine, Oslava krasnych farieb jesene.

Toto je jedno z tych jedal, ktore nam varim, ked chcem, aby sme sa zahriali, upokojili a zahriali. Uyasne jesenne jedlo, plne krasnych farieb jesenne a korenin, ktore zahreju na dusi a v tele – toto je jedno z jedal, ktore varim najradsej.. a ktore aj najradsej jem poriadnou velkou lyzicou!

Prvy krat som jedla Tagine v jendnej malickej restauracii v Plymouthe, ktoru vlastni mlady par – muz z exotickej krajiny a velmi prijemna Slovenka. Objednala som si Tagine, ktory mi na stol priniesli v tradicnej hlinenej zapekacej Tagine nadobe. Ked Tagine predomnou odokryli, spod pokrievky zacali unikat nadherne vone, ktore mi steklili vsetky moje zmysly. Bolo to dokonale jedlo.
Postupne som sa ho ucila varit aj doma, kde som popri vareni studovala tie najtradicnejsie a najstarsie recepty. A myslim, ze som vytvorila jedlo, ktore je naozaj uzasne.

Najlepsie na Tagine je to, ze v nom mozete pouzit kadejaku zelenikou, ktora sa vam povaluje v dome. A kedze je jesen, nie je lepsi cas ako teraz na zuzitkovanie krasnej korenovej zeleninky. Pouzite mrkvu, tekvicu, sladke zemiaky (bataty), zemiacky, cuketku, alebo aj baklazan a petrzlen. Je to vas tagine, dajte si tam zeleninku, ktora chuti vam. Len nezabudajte na to, aby ste ju pokrajali na poriadne kusy-pri vareni chete zachovat texturu a tvar zeleniny. Varime tu nieco ako hustu dusenu zeleninu, nie popucene, kasovite jedlo-na take jedla, mame este veru cas! :)

Na korenenie a vysperkovanie tagine pouzivam typicke koreniny a chuti Maroka a krajin dalekeho vychodu ako skoricu, rascu, harissu, zazvor, citron (paradny je aj nakladany citron!) a susene ovocie. Velmi rada mam chut susenych sliviek a marhul, dodaju jedlu nadhernu sladkost, ktoru prave ten citron perfektne vybalancuje. A ak citron nemate, mozte pouzit aj par splechov jablcneho octa-medze sa nekladu.

Tagine podavajte s bylinkovou quinoou, uvarenym cicerom a oprazenymi mandlami a kesu orieskami. Jednoducho dobrota. Podavajte v miske pocas chladnych dni, ked budete mat na sebe teplucky, vytahany sveter. Dobru chut!

Marocký zeleninový tagine s bylinkovou quinoou

(suroviny na jedny velky hrniec)

1 velka cibula, pokrajana
4 struciky cesnaku, pokrajane na jemno
poriadnu kus cerstveho zazvoru, postruhaneho (asi tak 2 velke lyzice)
1 lyzica mletej rasce
1 lyzica mletej skorice
1 lyzica harissa korenia (zmes byliniek a korenin)
1 maslova tekvica, olupana, ocistena a nakrajana na kusy
1 sladky zemiak, nakrajany na vacsie kusy
2-4 mrkvy, zbavene koncov a pokrajane na sirsie platky
2 mensie cuketky, pokrajane na vacsie kusy
2 konzervy paradajok
hrst suseneho ovocia (ja mam najradsej marhule a slivky)
stavu z 1 citronu alebo par splechov jablcneho octa
sol
olivovy olej, kokosovy olej alebo tuk podla vyberu na oprazenie cibulky
cerstvy koriander alebo petrzlenova vnatka na dozdobenie

Velku hrniec s hrubym dnom si postavte nad stredny plamen. Rozohrejte v nom olivovy olej alebo tuk podla zelania a oprazte na nom cibulku do zlatova. Pridajte cesnak a zazvor a chvilku orestujte. Pridajte 2 konzervy paradajok. Jednu konzervu naplnte vodou a vlejte tiez do hrnca. Vmiesajte do hrnca aj skoricu, rascu a harissu korenie, poriadnu stipku soli. Premiesajte, privedte k varu. Nahadzte do hrnca vsetku zeleninu okrem cuketky spolu so susenym ovocim, stavou z citrona, premiesajte, zakryte pokrievkou. Stiste plamen a varte 40 minut. Po 40 minut odkrte, vlozte do hrnca nakrajanu cuketku, jemne premiesajte. Dochutte pridanim viacej korenia ak treba. Hrniec zakryte a nechajte vsetko este bublat asi tak 20-25 minut. Zbytocne hrniec pocas varenie neodkryvajte, inak vam len zbytocne ujde z hrnca para, ktora pomaha tomu, aby bola zelenina uzasne stavnata. Bude to tazke, ale odolajte.
Tagine podavajte s cerstvym koriandrom alebo cerstvou vnatkou spolu s bylinkovou quinoou, uvarenym cicerom a oprazenymi mandlami a kesu orieskami. Mnam!

Tagine sa da perfektne zmrazit. Zmrazte si ho po porciach (ja na to pouzivam sklenene flasky) a nasledne len rozmrazte, ked budete vnudzi a budete potrebovat nieco carovne skvele na potesenie celeho cloveka.

Bylinkova quinoa

1 salka uvarenej quinoi (najradsej tu pouzivam ciernu quinou-velmi mi chuti jej chrumkavost a orieskova chut)
velka hrst cerstvej maty (posekane alebo cele listky)
velka hrst cerstveho koriandru alebo petrzlenovej vnatky (posekane alebo cele listky)
morska sol
korenie
olivovy olej
citronova stava

A teraz je to velmi jednoduche. Vsetko spolu pemiesajte, dochutte a podavajte spolu s vasim tagine.

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