Tagine

So while Sim’s studying for her big film next week and I’ve had a day off I thought I’d make this Apple and Pork Tagine. We’ve had this Tagine for a couple of years but amazingly never gotten around to using it. So with some spare solo time on my hands I thought I’d make this. Note that I’m making it as we speak and I stole the recipe off the interweb and messed with it a lot.

I’m going to make a ricotta & blueberry strudel for desert.

I’ll let you know how it goes

250g pork fillet
1 tbs plain flour
2 tsp olive oil
1 red onion cut into 6 wedges
1 bunch baby carrots,
1/2 tsp ground ginger
1 tsp ground coriander
1/2 tsp allspice
1 tsp rosemary
1 cinnamon stick
3 cloves
1 1/2 cups low salt vegetable stock
1.5 royal gala apples
Fresh mint and parsley
Slivered almonds

Method:

Cut the pork fillet into strips about 3cm thick. Place flour in a shallow dish. Season with salt and pepper. Dip the pork into the flour, so it’s lightly coated. Shake off any excess flour. Heat olive oil in a flameproof casserole dish, over a medium-high heat. Once heated, add the pork in small batches and cook for 2 – 3 minutes, until browned on all sides. Transfer browned pork to a plate and set aside.

Turn the heat down to medium – low. Add the onions and carrots to the pan and cook gently for about 5 minutes, stirring occasionally. Add the pork and spices to the pan and cook for a further 30 seconds, until all the ingredients are coated with the spices. Add the stock and bring to the boil. Turn the heat down, place the lid on top and simmer gently for 15 minutes.

Cut the apples into quarters and remove the core (leave the skin on). Add apple to the pork and vegetables. Stir gently and then replace the lid. Continue cooking for another 15 minutes, until the pork is cooked through.

To serve: Remove the cloves and cinnamon stick, and serve on couscous.

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