Sunday, May 24, 2009

Moroccan Tagine of Goat

500g Goat meat
250g dates, pitted and quartered
1 red onion, sliced
1-2 carrots, roughly chopped
4 coariander roots
1 clove garlic
pinch salt
1-2 tsp turmeric
2 tsp ground ginger
2 tsp ground cumin
1 tsp white pepper
pinch saffron threads
250ml water
juice of 1 lemon
2-3 cinnamon sticks
handful coariander leaves
handful slivered almonds, lightly toasted in a dry frypan

Preheat oven to 190C
Place goat meat in a large shallow dish suitable for marinating
Mix together dates, red onion and carrot and add to the meat
Break down coariander root and garlic in a mortar & pestle to make a paste
Add turmeric, ginger, cumin, pepper, saffron, water and lemon juice to paste and mix well
Pour over meat and leave to marinate for 30mins

Heat tagine over medium heat with some vegetable oil and add lightly brown the goat meat for a few minutes
Pour vegetables & marinade over the meat, add cinnamon sticks, place lid on tagine and place in oven
Cook for 1 1/2 - 2 hours, turning meat once or twice.
Let stand for 20-30min with the lid on.
Sprinkle coriander leaves & almonds over and serve.

Serves 4-6

Source: Surfing the Menu

Saturday, May 9, 2009

Chocolate Crackles

4 cups rice bubbles
1 1/2 cups icing sugar, sifted
1 cup dessicated coconut
3 Tbsp cocoa, sifted
250g Copha, melted, cooled slightly

Combine rice bubbles with icing sugar, cocoa and cocnut in a large mixing bowl.
Stir in the Copha and mix well.
Using two teaspoons of the mixure per patty case, divide the mixture between 24 patty cases. Place on a scone tray and refrigerate until firm.
Makes 24

Sprinkle the chocolate crackled with hundreds and thousands, various coloured sprinkles or silver or coloured cashews, prior to refrigerating