Beef and Prune Tagine

Spices are magical things that can take anything ordinary and turn it into something quite special. I'm a big lover of all things Asian having grown up in Malaysia. I thought I knew a lot about the taste and smells of different combinations of spices. I was SO wrong. I do know a lot about spices in Asian cuisine but this week I decided to tackle a cuisine I knew very little about. This week I decided to learn more about North African cuisine. I went to the book store, picked up a cookbook on Moroccan and North African cuisine and was completely blown away.

I decided to start on one of the infamous stews or tagines that are synonymous with Moroccan cooking. Traditionally stews are cooked in a special earthenware pot also called a tagine. I didn't have one but that was ok. I used a good old heavy based dutch oven which was just as effective. And so began my lesson in North African flavours.

I've never been a fan of adding fruit with meat but in the spirit of embracing something new I went with it and I am so very glad I did. I decided to make a beef and prune tagine/stew. Right from the moment I mixed the spices together I was blown away by the spectacular aroma. That's before I even turned the stove on. Then when the stew was simmering, OH MY GOD!! I don't know how to describe the wonderment that was filling my nostrils. So I shan't risk using big flowery words to try to describe it, I'll just type the recipe down, recommend you try it and hope you get transported to Morocco like I did.

I served the stew with an Almond and Olive Cous Cous because I wanted a salty cous cous to counter the sweet prunes. Really good match.

BEEF and PRUNE STEW

1 kg rump (or blade or any good stewing steak)
2 large onions (chopped fine)
2-3 tablespoons olive oil
1 tsp cracked black pepper
a pinch of saffron threads
1 tsp ground cinnamon
1/4 tsp ground ginger
50g butter
425g can of diced tomatoes
1 cup water
2 tablespoons sugar
100g roasted slivered almonds
250g prunes
1 tsp finely grated lemon rind
extra 1/4 tsp ground cinnamon

ALMOND and OLIVE COUS COUS

1 and 1/2 cup cous cous
1 and 1/2 cup boiling water
20g butter
2-3 tablespoons preserved lemon finely chopped
approx 1 cup olives chopped coarsely
1/3 up flat leaf parsley
50g roasted slivered almonds

1. In a large bowl add beef and toss in onions, oil and spices. Coat well.

2. In a heavy based saucepan put beef, butter, tomatoes, water, 1 tablespoon sugar and half of the almonds. Bring to boil then turn heat down to a simmer. Cover and let simmer for an 60-90 minutes (depending on what meat you used).

3. Then remove one cup cooking liquid and set aside. Simmer uncovered for another 30 minutes.

4. Meanwhile place prunes in a small bowl in hot water for 20 minutes. Drain. Then in a small saucepan cook prunes, lemon rind, extra 1/4 teaspoon cinnamon, remaining sugar and the 1 cup cooking liquid set aside before. Bring to a boil, then reduce heat and let simmer uncovered for 15 minutes.

5. Add to stew, give it a good stir, season with salt to taste, serve with remaining almonds sprinkled on top and be prepared to be taken to heaven!!!

6. To make COUS COUS .... just add water and butter to cous cous. Let stand covered for 5 minutes. Fluff with fork. Add all other ingredients and stir. YUM!

Flourless Chocolate Almond cake

One of my favourite nuts to have with chocolate is scorched almond. I had been craving for something almondey for a bit and since our twingroup catch up was coming up that was my perfect excuse to bake a cake. The mother's that come with their beautiful children are worth all the effort and time I can give for our fortnightly playgroups. Love em all to bits.

This recipe calls for roasting the almonds for 5-10 minutes, but I roasted mine for about 15-20 minutes until it went pass golden to brown, just on the verge of dark. I love the roasty toasty nuts breaking up the rich cake so it's up to you how far you take your nuts.

There are a gazzilion versions of flourless chocolate cakes but this recipe I love because it has a very high egg content which just takes the cake from airey to fudgey but not so heavy. The original is a gold old trusted taste.com.au recipe so you know it'll work and just be delish. This is my version, hope you like it.

Flourless Chocolate Almond cake

150g almonds (I used a mix of slivered and flake for the different texture)
125g butter, chopped
1 massive tablespoon instant coffee diluted in 3 tablespoons hot water
220g dark chocolate, broken to pieces
1/3 cup cocoa powder
3/4 cup caster sugar
5 large eggs separated
cream, vanilla bean paste and strawberry for serving

1. Preheat oven to 180 degrees and line a springform cake pan. I used a 23cm round.

2. Roast the almonds for 5-10 minutes if you want just toasty and golden or 15-20 minutes if you want slightly scorched and intensely nutty.

3. In a microwave safe jug add butter, chocolate and coffee mixture. Heat in microwave for 2-3 minutes on medium high power but stir after each minute.

4. Once mixture is melted, smooth and glossy sift in the cocoa powder. Stir through and then add 1/2 cup sugar, egg yolks and nuts. Mix that well making sure sugar is well stired and not clumpy. Transfer to bigger mixing bowl (unless your bowl is already a big one).

5. Whisk egg whites to soft peaks and then add the remaining sugar a little at a time. You want the meringue to be stiff. Then fold into chocolate mixture and mix well. (but try not to knock all the air out of the egg whites)

6. Bake for approx 40 minutes. Test with skewer, you want to see moist bits on skewer. If the skewer is completely covered in batter it's not cooked enough, if skewer is completely clean then cake might be too dry.

7. Cool cake before removing pan. You'll see a lovely crunchy shell over top of cake, almost macaron like in texture, try not to peel it off and eat (I failed).

8. I whipped cream and vanilla paste to serve with cake along with some luscious strawberrys to cut into the rich cake. Cake is also lovely when zapped in microwave for 15 seconds as it makes the middle fudgier and warm.

 

Coconut and Almond Tart

One of my all time favourite tart in the world is this Coconut and Almond Tart. The tart is based on a Dutch recipe of a coconut cake called Klappertaart. Like all old amazing recipes the world over many people have their own version and this is mine. I must admit that I got inspired by looking at a recipe from a South African site but the name eludes me at the moment. I will give it credit when I come across it again.


You can make one large tart or lots of little bite size ones. If you love coconut like I do, this is a must try. The short pastry with that salty buttery goodness, followed by the amazing texture filled coconut filling countered with a little tang from the jam .... mmmmmmmmmm!

Coconut and Almond Tart
Filling
2 cups desiccated coconut
1 cup sugar
2 Tablespoons butter
1 cup water
2 eggs (separated) 
1 teaspoon vanilla essence
1/2 teaspoon almond essence
2 or 3 (or more if you really like almonds) handfuls of slithered or sliced almonds
approx 3 tablespoon jam (anything that's not too sweet)
pinch of salt
Crust
1 cup plain flour
125g butter (cubed)
1 egg yolk (lightly beaten)
pinch of salt
cold water



1. Preheat oven to 180 degrees. Grease a loose bottom pie dish or individual moulds if you're making bite size ones.
2. Put coconut, sugar, water, butter and salt for in a saucepan and simmer for 10-15 minutes.
3. While the coconut mix is simmering start making the pastry. In a large mixing bowl put flour and salt and then with your fingertips rub in butter. Once the mixture starts looking like breadcrumbs add the beaten yolk and some ice water. Add the water a tablespoon at a time. Knead the dough until it comes together in a ball. Press dough on to the pie dish or individual moulds. Spread the jam over the crust.
4. Whip 2 egg whites until it reaches stiff peaks.
5. Add egg yolks, sliced almonds and vanilla and almond essences into coconut mixture.
6. Fold in egg whites and spoon mixture into crust.
7. Place on bottom shelf of oven for approx 40 minutes until a golden crust is formed and coconut mix is set.

I didn't use a loose bottom dish -
when I should have really