Tuesday, 14 January 2014

Recipe - Fish Tagine with Saffron Rice and Roasted Cauliflower

Hey, I rediscovered my Moro cookbook. As I'm fond of telling people, a law firm I worked for took me to Moro to make me want to work for them. It didn't have the desired effect but not because the food wasn't up to scratch - it was - it's just that I could eat good food without working in law. Anyway, after eating there, I paid a lot more attention to the Moro cookbook I received as a gift aged 17. And in second year, I remember paying particularly keen attention to it. But then my approach to recipes changed and became a lot more off-the-cuff. However, giving up my do-gooding has meant that I once more having the time to do very little in vast expanses of time. This is intensified by the fact that the Explorer's still isn't back yet. But I suppose it has also made it acceptable to read cookbooks, amble around the market looking for obscure ingredients, and follow recipes correctly. Well, as far as I can be bothered. Anyway, Juicy (this is Incredibly's girlfriend and she now requires her own nickname) had cooked for me a couple of weeks previously. She'd made a REALLY delicious meatball and broad bean dish of Ottolenghi's and it had made me reflect on the fact that when people come to eat at mine, I don't really make particularly noteworthy food. So I was determined to have her over and cook some Ottolenghi (chicken sofrito, to be exact) but then Contrary can't eat meat so I looked to Moro for inspiration and found this tagine. I exhaled a sigh of relief when Incredibly reached for seconds.


Chermoula marinade
2 garlic cloves
1 tsp salt
2 tsp cumin
1 lemon, juice only
Half tbsp red wine vinegar
1 tsp paprika
1 bunch coriander, chopped
1 tbsp olive oil

Combine using a food processor/pestle and mortar. Place most of it (I'd say about three quarters) on the fish and stand in the fridge for at least 20 minutes.

Fish tagine
2 onions
1 large green chilli, sliced
4 cloves garlic, sliced
1 thumb sized piece ginger
200g cherry tomatoes
Green peppers, blackened under a hot grill then skinned, deseeded and cut into strips

Fry the onion, garlic, ginger and chilli over a medium heat in vegetable oil for around ten minutes until the onions are very soft and browning.
Add the cherry tomatoes and fry for a further two minutes.
Stir in the peppers and the remaining chermoula.

5 white fish steaks/fillets
20 new potatoes, peeled
10 pimento stuffed green olives
100ml water

Boil potatoes for about 10 minutes. Halve lengthways.

Layer the tagine: potatoes, tomato mixture, fish, a little more tomato mixture, olives.
Add water and a drizzle of olive oil.
Place fish on top and steam over a medium high heat for 15 minutes.

Saffron rice
80g butter
Half cinnamon stick
5 cardamom pods
3 peppercorns
200g basmati rice
Rice water infused with saffron
Salt

Wash rice and soak in salted water for 3 hours
Melt butter. Add spices. Add washed rice, frying for a minute.
Pour in water and salt. Cover with greaseproof paper and lid.
After 5 minutes, drizzle over saffron water. Replace the lid and cook for a further 7 minutes.
Throw some caramelised onions on top.

Roasted cauliflower
Toss cauliflower with a quarter teaspoon of salt, a teaspoon of turmeric, a teaspoon of ground coriander and 1 chopped red chilli and placed in oven for 30 mins until crisp.

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