We've had some great recipe ideas sent in from our customers; feel free to use them or why not submit your own to share with everyone. Limed Prawns
I enjoy cooking these using the outdoor burner and griddle, shame the weather isn't always suited to it!
Ingredients:
115g Tiger Prawns (per person), 1 lime juiced, dash of olive oil, dash of balsamic vinegar, pinch of salt and pepper, crushed clove of garlic and a chopped chilli (red if you like it really spicy).
Preparation & Cooking instructions:
Mix together all of the ingredients (excluding the prawns) to form a marinade.
Place the prawns on metal skewers (add mushrooms or other veg if desired)
Pour the marinade over the prawns and leave for up to 12 hours in the fridge
To cook, place the skewers on the griddle for a few minutes each side, until cooked through.
Eat and Enjoy!
Beef & Vegetable Tagine - serves 6
I love our Tagine and this is a really easy recipe and tasty too.
Ingredients:
900g stewing beef (cubed), 5 tablespoons sunflower oil, 1 tablespoon butter, 2 onions chopped, 4 crushed garlic cloves, 1 teaspoon ginger, 1 teaspoon saffron, 1 teaspoon parsley, 1 teaspoon cumin, 1 teaspoon coriander, 500g potatos peeled & quartered, 400g carrots peeled & sliced, 4 chopped tomatos, 300g turnips peeled & sliced, salt & pepper to taste.
Preparation & Cooking instructions:
Heat the tagine on a medium heat and add the oil and butter until melted. Add the beef and fry until brown. Reduce the heat and add the onions, garlic, ginger, cumin, saffron & parsley. Cover with water and add the potatos, carrots, tomatos and turnips. Season with salt & pepepr and leave to cook for an hour. Cover with the lid and add more water if it becomes too dry, making sure you stir regularly. Before serving take the dish off of the heat and sprinkle with coriander.
Take the tagine to the table and let your guests help themselves
Vegetarian Tagine - serves 4
I'm vegetarian & found it difficult to find a tagine dish without lamb or beef, so I hope you enjoy this recipe.
Ingredients:
2 carrots, 4 courgettes, stick of celery, half green pepper, 8 artichoke hearts, 20 shallots, 1 fennel bulb, 100g chick peas, 40g black olives, 1 clove crushed garlic, 1 tablespoon preserved lemon (use juice if unavailable), 1 tablespoon coriander, 1 teaspoon cinnamon, 1 tablespoon olive oil, pinch of salt & pepper.
Preparation & Cooking instructions:
Soak the chickpeas for 12 hours in cold water (if not using tinned) and cook for 1.30 hours, until tender. Slice the carrots, courgettes, celery, fennel and green pepper and cut the artichoke hearts in half.
Warm the oil in the tagine on a low heat, add the fennel, carrots, pepper, celery, chickpeas. Then add the courgettes, artichokes, onions, garlic, cinnamon, lemon and cover with 1L of water & season to taste. Finally add the olives and heat through until all veg are hot and tender. Take off the heat and sprinkle with fresh coriander
Serve with couscous
Whilst we love to receive and include customer recipes cooked using our products, please ensure that the recipe is your own and not subject to copyright. Tierra Imports Ltd do not own the rights to these recipes, we do not condone any cooking suggestion nor have we tested them.
