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The full recipes - Chicken Tagine, Baba Ganoush, Tabbouleh and Almond, Lemon and Honey cake

  • Thanks for watching!

First of all, thanks to all of you who participated in the live show this Saturday! As promised, we leave you with the four complete recipes.

 

James Stuart cooking on Facebook 'Live'

Chicken and preserved lemon tagine

4 chicken thighs
3 medium peeled potatoes
1/2 lemon macerated from the Caliph (in case you don't have macerated lemon use normal lemon)
1 onion 3 cloves of garlic 
Parsley 1 teaspoon black pepper 1 teaspoon ginger 1⁄2 teaspoon ground saffron or pinch of string 
1⁄2 teaspoon curcuma Pinch of salt 8 green olives 1 small glass of virgin olive oil 1 glass of water 

Split the macerated lemon in half and remove the entire interior, leaving only the peel. Chop half of the lemon into very small pieces. Set aside the other half. In a bowl mix the chopped lemon, parsley, spices, salt and oil. Mash the chicken in the mixture for at least half an hour. 
Make a little oil at the bottom of a tagine (typical Moroccan clay bowl) or a pot with a heavy base. Chop the onions into slices and put them at the bottom of the pot. Put the potatoes and olives on top. Put the chicken on top and macerate it.

Add a glass of water directly to the tagine (not on top of the chicken). Cover the pot and put it on a hot flame for at least one hour or until the chicken is done. 

Babaganoush or Mutabal

2 large aubergines
Tahini (Greek yoghurt is a substuitute if unavailable)
2 lemons
2 cloves of crushed garlic
Salt
Olive oil

Char the aubergines on a gas stove or barbecue, turning them regularly with tongs, until they are completely charred and collapsed. Leave to cool and it will be easy to remove the skin (under running water). Place them in a strainer and let them drain for 30 minutes, or squeeze them if you are in a hurry. Season. In a serving bowl, stir the lemon juice into the tahini until it loosens. Add garlic and season again to taste. Add a little more lemon juice if necessary.
Mash eggplants gently with a fork, add the lemon and 2 tablespoons of tahini or yogurt (or both!). Never mix with a thermomix or similar. Cover with some herbs for decoration. Pour some oil around the rim and serve.

Decorate the dish with carrots and cucumber cut lengthwise.

 

 

Tabbouleh

1 very large bunch of parsley 
1/4 bunch of mint usually about a quarter of mint to 1 of parsley
60gr. of cous cous (in the Califa we use burghul wheat but sometimes it is difficult to get) quinoa also goes very well.
1 sweet onion or spring onions
2 lemons
3 not too ripe red tomatoes
Olive oil
Preparation
Chop everything carefully and very small, make sure the parsley and mint does not get crushed. Add lemon to taste and olive oil.

- If you want to make a gluten-free version (without cous cous) you can add 1 cucumber to the list of ingredients -

*A note about tabbouleh. In the Jardín del Califa we prepare this dish following the Lebanese recipe. It is totally different from the tabbouleh found in most restaurants in Spain, as here they use a lot of cous cous and very little vegetables. The traditional recipe is the other way around, i.e. with lots of vegetables and little wheat.

 

Lemon and almond cake with honey

350 grams of butter.
350 gr. of ground almond (you can also make half almond, half baking flour)
200 gr. of brown sugar.
4 eggs.
2 lemons.
200 gr. of honey or agave syrup if you prefer

Preparation
Melt the butter and sugar. Add the flour, grated lemons and eggs to a mixing bowl. Add the melted butter and sugar and mix well. Bake for 20-25 minutes at 180°C. We have used a 23-centimetre silicone mould. When you prick it, with a fork for example, and it comes out clean, take it out of the oven. Let it cool down for 20 minutes.

Prick everything and add the honey and lemon syrup (previously heated so that it gets well mixed). In the photo we are using flowers from the 'tree of love' (Circis Silquastrum) in our garden now in flower in Andalucia in many places. Yes! the flowers are edible!

As we mentioned a few days ago, we would be delighted to receive your comments, photos or videos through our social networks or by e-mail to desi@vejer.com to see how they look. They are sure to be delicious! 

 

 

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