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Kefta mkaouara (spicy egg, meatball and tomato tagine) April 19, 2011

Filed under: Meat,Rice and Grains — delishuss @ 9:08 pm
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I saw this on Saturday’s kitchen. It’s a recipe from Rick Steins. I have a tagine (first time I tried it out :-)) but you can do them in the frying pan first and then put them in the oven in a casserole dish. Serve with cous cous. Rick says that you can also use prawns instead of the meatballs. Yummy!

Ingredients

  • 3 tbsp olive oil
  • 4 very fresh medium-sized free-range eggs
  • salt and freshly ground black pepper
  • a small handful fresh coriander leaves, coarsely chopped, to garnish
For the meatballs
  • 450g/1lb minced beef or lamb
  • 2 tbsp finely chopped parsley
  • 1 tsp ground cumin
  • 1 tsp salt
  • freshly ground black pepper
  • ½ tsp hot paprika
For the sauce
  • 1 medium onion, finely chopped
  • 900g/2lb ripe tomatoes, skinned, seeded and chopped, or 2 x 400g/14oz cans chopped tomatoes
  • 1 tsp ground cumin
  • ½ teaspoon hot paprika
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves, crushed
  • salt to taste

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the meatballs, put the minced beef, parsley, cumin, paprika, one teaspoon salt and some freshly ground black pepper into a bowl and mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm/1in balls.
  3. Heat two tablespoons of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
  4. For the sauce, add the onion to the tagine or pan with the remaining tablespoon of oil and cook gently for ten minutes until very soft and just beginning to brown. Add the remaining sauce ingredients and leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
  5. Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.
  6. Scatter with the chopped coriander and serve with warm flatbread
 

Healthy Egg and Chips October 16, 2010

Filed under: Healthy Eating,Potatoes — delishuss @ 9:10 pm
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These are great, I really enjoyed them. Just good tasty food.

Ingredients

 910g of potatoes

Frylight

4 eggs

Instructions

  1. Pre-heat oven to 200 degrees Celsius.
  2. Chopped the potatoes into chip shapes.
  3. Place in a saucepan of boiling salted water and boil for 6-7 minutes.
  4. Remove from the boiling and drain. Place on a baking tray with kitchen paper to drain the water out of the chips. Leave to dry for 15 minutes.
  5. Place the chips into the dry saucepan and shake to rough the edges up. Remove from the saucepan and place on the oven tray.
  6. Spray with frylight lightly. Don’t overdo it or it will take the chops longer to cook.
  7. Place in the oven and cook until crispy, about 35-40 minutes.
  8. Remove from the oven and make four wells in the chips. Break in the eggs and place back in the oven for a further 5-6 minutes depending on how well you like your eggs cooked.
  9. Remove and egg.