成人快手

Tagine of butternut squash, shallots, sultanas and pomegranate syrup

by Ghillie Basan from Vegetarian Tagines and Couscous: 65 Recipes for Authentic Moroccan Food (Ryland, Peters and Small)

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Variations of this sweet and spicy tagine are often served in the restaurants of Tangier, Casablanca, Rabat and Fes, where the influence of the French, the Moors and the Arabs, is often evident in the dishes.听 Enjoy the flavours of this tagine with a lemon or herb couscous and a tangy salad.

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Serves 4

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Prep time: 15mins

Cooking time: 30mins

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Ingredients

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2 tbsp olive or argan oil

4 garlic cloves, peeled and smashed

2 tsp fennel seeds

8-12 shallots, peeled and left whole

2-3 tbsps sultanas/golden raisins

1-2 tsp harissa (see recipe below)

1 butternut squash, peeled, deseeded and cut into bite-sized chunks

2 tbsp honey

2 tbsp pomegranate syrup (Nigel used pomegranate molasses)

a small bunch of fresh coriander, finely chopped

sea salt and freshly ground black pepper

1-2 tbsp pomegranate seeds to garnish

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Method

Heat the oil in the base of a tagine, or a heavy-based saucepan, stir in the garlic and fennel seeds and saut茅 for 1-2 mins, until fragrant.听

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Add the shallots, rolling them around in the oil and cook for a further 2 mins.听

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Toss in the sultanas/golden raisins and cook until they plump up, then stir in the harissa and the butternut squash.

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Pour in enough water to just cover the base of the tagine,听 or if using a pan cover the ingredients and bring to the boil.听听

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Put on the lid and cook the tagine/pan over a medium heat for 15 mins, until the butternut squash is tender.听

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Stir in the honey and pomegranate syrup and cook over a medium heat for a further 10 mins.

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Season the tagine with salt and pepper, stir in most of the coriander and garnish with the rest of the coriander and the pomegranate seeds.

Top tip - If there is too much liquid left in your tagine or pan, pour it into another pan and reduce it on the stove by half, over a medium heat.

Harissa

You can try varying it with fennel or caraway seeds, fresh or dried mint, ground black pepper and roasted chillies instead of dried ones.

Makes a small jar

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Ingredients

12 dried red chillies, deseeded

1 tsp cumin seeds

2 tsp coriander seeds

1 tsp salt

3-4 garlic cloves, roughly chopped

a small bunch of fresh coriander, finely chopped

4 tbsp olive oil

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A small sterilized jar

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Method

Put the chillies in a bowl and pour over enough warm water to cover them. Leave them to soak for 2-3hrs, then drain and squeeze out any excess water.

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Using a mortar and pestle, pound the cumin and coriander seeds to a coarse paste with the salt.听 Add the garlic and pound until creamy, then add the chillies and pound to a thick paste.听 Stir in the fresh coriander and bind with most of the olive oil.

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Transfer the paste to a small sterilized jar and pour in the remaining oil so that there is a thin layer floating on top.听 It will keep well in the fridge for up to 1 month.

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