Having just cooked a delicious meal I thought I would note down the recipe to serve as a recipe reminder in the future…
Here’s what I did….
I browned 8 manchons de canards in my crock pot over the gas hob. Once browned I added 1 large roughly chopped onion, 3 large cloves of grated garlic, a pinch of sea salt, 2 dessert spoons of Ras el Hanout, 2 handfuls of dried apricots and a cup full of pre soaked lentils. Mix well together and then add 2 cups of boiling water and a small tin of tomato puree.
Cook for 6 hours on setting I of crock pot.
Serve with crusty bread or Nan style bread and a good bottle of Chateau Cambriel rouge…..et voilà!
I love trying out new recipes and often follow a hunch I have for something mixing flavours and textures to suit.
The following recipe is my own “concoction”. It serves 6 people
You will need
6 chicken portions
3 lemon confit
ras el hanout
1.5 litres of chicken stock
2 medium onions
4 large tomatoes
1 can of chick peas
handful of dried apricots
3 tablespoons of tomato puree
- Brown the chicken portions in a large pan / tagine
- Add chopped garlic and ginger, season.
- Add the lemons to the chicken (if you don’t have confit available I boil them and then squeeze insides through a sieve)
- Add 3 desert spoons of Ras el Hanout spice stir and slowly add about 0.5 litre of stock, bring to boil.
- Add chopped onions and chopped tomatoes along with chick peas and another 0.5 litres of chicken stock. Cover and simmer for 1 hour. Check every now and again to make sure it is not sticking, add extra stock if necessary.
- After about an hour taste, season if required, at this point I always add an extra desert spoon of spice and tomato puree along with the extra stock.
- Simmer again – the longer the better. In total I cooked mine for about 2.5 hours.
About 10 minutes before serving add the apricots
Serve with either rice, pitta or potatoes.
We had a crisp white wine to accompany the soup – Carte Noire from Bérail Laragrde, Luc Sur Orbieu
We have friends coming for dinner tonight. Manon Lily’s “guardians” from Domaine de Meilhac and a wonderful ceramiste & her partner from Gruissan Plage. The culinary thinking cap has been on for a while. I only have to cook two courses as Céline has offered a dessert.
So I have decided to make a cream of cauliflower soup with crisp fried mushrooms & garlic croutons followed by my own version of Chicken Tagine. I tend to make things up as I go along and then sit down afterwards and think wow that tasted wonderful so why didn’t I write it down….so this afternoon as the pinny comes out I will make an attempt to:
1) write it down
2) take some photos (although I may feel a bit daft taking pictures when our guests are here)
Over the last few weeks I have been contemplating blogging my cooking as I do think it’s good and Andy always says I can stay another night! So perhaps this is the start of a savoury chapter to these ramblings.
We have sunshine here – it’s wonderful clear blue skies….my sister texted to say it was snowing so here is a photo of the snow from two years ago when they said it would never snow in Luc Sur Orbieu – how wrong they were!