Tahitian Fish Ceviche
Pr茅paration
20 mn
Ingredients :
Marinating time: 40 minutes
400ml coconut milk
400g fish fillets (whiting, salmon, scorpion fish, sea bream...)
12 prawns
1 carrot
1/2 red pepper
1/2 cucumber
Parsley
A handful chives
A bunch fresh mint
1 lime
2 lemons
1 dash chilli paste, harissa or tabasco sauce
Salt %26amp; black pepper
Recipe :
Wash fish, cut into small pieces. Arrange in a serving dish and sprinkle with salt.
Squeeze lemons and sprinkle juice over fish.
Prepare prawns, then cut in two lengthways.
Add to fish, then chill for 10 minutes.
Wash and peel vegetables, grate carrot, then dice red pepper and courgette.
Pour coconut milk and fish marinade into a large salad bowl, add fish, vegetables and prawns, then stir. Chill for at least 30 minutes.
Serve in a large bowl or on individual plates, sprinkled with chopped mint, parsley and chives.
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Algerian Tagine
Ingredients :
2kg meat (beef: brasing steak or shoulder; lamb: shoulder or shank; or one whole chicken, in pieces)
A few bones for flavour (if buying meat on the bone, retain these bones)
200g chick peas
3 onions
4 tomatoes
4 turnips
750g courgettes
500g pumpkin
1 stick celery
1 cabbage heart
3 tablespoons olive oil
1 teaspoon paprika
A few split coriander seeds
Salt %26amp; pepper
Quatre-茅pices or all spice if not available
1kg couscous
Small dash harissa (try Asian or North African chops)
Recipe :
The night before: soak chick peas if using dried.
On the day:
If using a coucous-maker (pan topped with a strainer), heat oil in lower part, then add chopped meat. If not, heat oil in a pan and add meat.
Add chopped onion and peeled and chopped tomatoes.
After 10 minutes, add 2 litres cold water, chick peas and bones.
Bring to boil over a medium heat.
After an hour and a half, add chopped turnips, celery, coriander and paprika. Season, then add a pinch of spice, to taste.
Blanch the cabbage in a separate pan for 2 or 3 minutes.
After a further 30 mintes, add cabbage, courgettes and pumpkin.
Steam couscous in top part of couscous-maker, or put in a bowl and cover with boiling water, cover and cook until light and fluffy.
When cooked, put couscous in a large serving dish and stir in a little olive oil.
Serve sauce (reduced to about a litre and a half) and chick peas in a tureen or large bowl.
Serve meat and vegetables together in another bowl.
Thin harissa with a little stock and serve as an accompaniment, in a small dish.Does anyone have recipes using the african spice harissa?
Harissa is a blended spice so any thing you want to add a little spicy zip to..chicken,soups casseroles or even dips try recipes.come type in harissa %26amp; they will give you some help.
web search: african spice harrisa recipe. I just did. lots of recipes
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