The Alderley Market
Great food direct from the people who made it.

Tagine Of Butternut Squash

This recipe has the use of gentle spices to enhance and counter balance the natural flavour of Butternut Squash; it is a lovely dish for the Vegetarian palate.

Ingredients

60ml Rapeseed Oil
2 Butternut Squash (Peeled,
      De-seeded and Diced – 1 inch)
4 Shallots finely chopped
3 Cloves Garlic
4oz Dried Apricots
1 Pinch Saffron
4 Tomatoes (chopped)
75ml Water – more if necessary
1 tblsp Fennel Seeds
½ tblsp Coriander Seeds crushed
4 Cardamom Pods
½ stick Cinnamon sticks
1 tblsp Ras-el-Hanout
½ tsp Chilli Powder
Zest 1 Orange
1 tblsp Tomato Puree
½ Bunch Fresh Coriander Leaves
Salt and Pepper
 
 
Method

Using 30ml of Rapeseed oil quickly flash fry the diced squash until caramelized, set aside.  In a separate pan gently fry in 30ml of oil, the Shallot, Garlic, Apricots, Saffron, all spices until softened, now add Fresh Tomato and Tomato Puree.  Return the squash to pan at this point add water, now add Zest of Orange, cover and cook until squash is just tender.  Season to taste and fold in Fresh Coriander.

Braised Lentils

50ml Rapeseed Oil
100g Puy Lentils
2 Shallots (finely chopped)
250ml Vegetable Stock
2 Cloves Garlic (Puree)
1 tsp Cumin Powder
3 tblsp Chopped Coriander

Method

Gently fry Shallots, Garlic, Cumin Powder until soft, add Lentils and stock simmer now until tender.  Add Chopped Coriander and season with Salt and Pepper. 1 Bunch of Baby Leek Blanched in Salted Water, refreshed in iced water, dried then char grilled. Grill 3oz of whole blanched Almonds until golden and scatter on dish.
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