Category Archives: Tagines and stews

Slow roast Spanish pork belly

I have no idea if they cook pork belly this way in Spain, but if they do not, they certainly should. The flavours I have used a definitely Spanish. The meat came out very tender and succulent, and the crackling … Continue reading

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Lamb and vegetable tagine with steamed medium couscous

I bought some medium sized couscous from the South Melbourne Market and have been experimenting with it. I had found that simply soaking it in boiling water like you do with normal small couscous did not cook it through, so … Continue reading

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Pyrenees chicken cooked in sweet peppers and tomatoes

This is a recipe from the first Movida cookbook with the addition of creamy potatoes to thicken the sweet rich sauce. Ingredients 1 whole free range chicken cut into 12 pieces, you may be able to get your butcher to … Continue reading

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Pork cooked in yoghurt with ginger with lightly spiced rice and lentils

These are two Nigel Slater recipes, on the Guardian which are brilliant. Pork cooked in yoghurt with ginger Ingredients pork fillet juice of half a lemon Knob of fresh ginger garlic 2 large cloves natural yogurt 200ml cumin seeds 2 … Continue reading

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Chicken and feijoa tagine on almond and courgette couscous

This is a fantastic fusion tagine, with all the hints of Moroccan spices but with the tangy hit of feijoas. You could make this with pears or apples in place of feijoas and add items such as dates for extra … Continue reading

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Puy lentils with carrots and sausages

This is a very French dish, it is very warming and comforting during the colder months. The tastier way to make it is to use the fat from the sausages to flavour the lentils, while the healthier method is to … Continue reading

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Roast wild duck and port ragout

A very tasty dish, that is ideal for the tougher wild duck as you pot roast the duck. This dish comes from Logan Brown in Wellington. This dish makes a large amount, so if you have only one wild duck, … Continue reading

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