Nov 02 Vegetable Tajine with Bulgur Wheat

Vegetable 'Tajine' served with Bulgur Wheat & a Pomegranate Salsa

Serves 4-6

Vegetable Tajine:

Ingredients:

• 2 cinnamon sticks
• 1.5tsp cloves
• 3 tbsp coriander seeds
• some olive oil
• 1 tbsp ground turmeric
• 1 large onion, finely chopped
• 100g fresh root ginger, grated
• 1 red chilli, deseeded and chopped
• 6 garlic cloves, crushed
• 600-800g tinned chopped tomatoes
• 100g dried dates, pureed
• 1 potato, cut to 2cm dice
• 1 aubergine, diced
• 1 courgette, diced
• 150g fresh baby spinach leaves
• handful coriander leaves, chopped
  

Method:

1. Lightly toast the cinnamon sticks, cloves and coriander seeds in a dry pan until their aroma is released. Grind them finely using a coffee grinder or a pestle and mortar.
2. Heat a little olive oil in a saucepan with a lid, and stir the above spices and turmeric in it briefly. Add the onion and saute for a few minutes, then add the ginger, chilli and garlic. Turn the heat down and simmer for 10-15 mins. Add the tomatoes, dates and all the vegetables except the spinach. Cover the pan and simmer gently for 40 mins, stirring occasionally.
3. Just before serving stir in the spinach and coriander, and season to taste.
   

You can substitute the potato, aubergine and courgette with lamb if you prefer.Preheat the oven to 425F or 220C.

Bulgur Wheat:

Ingredients:

• 200g bulgur wheat
• 400ml hot stock
• 1 red chilli, deseeded and chopped
• bunch flat-leaf parsley or mint, chopped
• juice of 1 lemon
• olive oil

Method:

1. Put the bulgur wheat into a bowl, drizzle lightly with olive oil and add the boiling stock until it just covers the grains. Cover and set aside for a few mins.
2. Add the chilli and parsley or mint, season with salt and pepper, add a small drizzle of olive oil then add the lemon juice. Toss together and fluff up with a fork, then it is ready to serve.
   

Pomegranate Salsa:

Ingredients:

• seeds from 1 pomegranate
• 2 spring onions, finely chopped
• juice of 1 lime
• handful of mint, finely chopped
• 3 tbsp extra virgin olive oil
  

Method:

1. Mix all the ingredients together well, then refrigerate until ready to use. It cab be stored in this way for up to a week.
2. To get the seeds from the pomegranate, cut it in half and flex it a little back and forward. Then put half cut side down in your hand and tap the back of it firmly with a spoon. The seeds should then drop out easily, if a little messily!