TBT re-blog of Mickala’s Best Ever Tex Mex GF Chilli & my Chicken Tagine with Rosemary & Nispero’s x

Happy Thursday Folks,
I hope you have all had a good week so far, I will be blogging  new recipes soon, but have just come back from a mini holiday :-)!!
Here are some throw back recipes just  in case you missed them the first time, the first recipe is from my YOU page where you can share your recipes, photos’s and ideas:
This is Mickala’s Best Ever Tex Mex GF Chilli it went down well with my followers the first time, check it out…
Lulu xx ❤ xx

Mickala’s Best Ever Tex Mex GF Chilli

First Published 26/04/15

Thank you to Mickala for sending me her Chilli con Carne recipe, it’s gluten-free and low in fat…but still looks really delicious. She has sent me her recipe along with her method 🙂 have a read and give it a go…..

 Ingredients:

1 Garlic Clove
1 Medium Onion
1 Large carrot
2 Peppers (any colour)
1 Tsp Ground Coriander
1 1/2 Tsp Ground Cumin
1 Tsp Hot Chilli Powder
Sprinkles Of Chilli Flakes – optional
1 1/2 Tsp Bovril
1/2 Tsp Sugar
Red Wine
2 or 3 Small Squares Of Grated Dark Chocolate  (check it’s gf)
Salt & Pepper
500g Decent Mince Beef (from your local butcher)

1 Jar Medium Sized Bolognese Sauce (check labels for gluten)
1 Tin Plum Tomatoes
1 Tin Kidney Beans
Bunch Of Coriander
Grated Cheese

Method:

Chop onions, garlic, carrot and peppers. Not too big, not too small.

Heat up a good splosh of olive oil in a large heavy based saucepan and add the chopped veggies and garlic.

Fry for a few minutes until softened, add the cumin, coriander and hot chilli powder and stir every minute for 7 minutes.

At the same time fry off the minced beef in a separate pan.

Add the can of tinned tomatoes and the jar of bolognese sauce to the veggies and spices. Give it a big stir.

Carefully pour hot water into the sauce jar so its half full, swish it around so none of the sauce is wasted and add this to the pan.

Drain the fat off the cooked mince and add the meat to the saucy veggie pot.

Drain the kidney beans and throw these into the mix.

Grind some salt and pepper into the pan, a splash of wine (optional), the bovril (trust me), grated chocolate pieces, chilli flakes and sugar. Big stir.

Set aside some coriander leaves for later, chop up the coriander stalks and add them to the chilli.

Bring to the boil and then simmer with the lid askew for 1 hour. Stir every now and again to stop your delicious dinner sticking to the bottom of the pan.

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Once the chilli has been cooking for 40 minutes its time to put your rice on. Rinse the rice well in running water to remove the yucky starch, add to a pan of salted boiling water for about 5-10 minutes, drain saving the water and then steam over the reserved water in a fine metal colander for 10 minutes.

Taste chilli to check it is hot & spicy enough for you, season with S & P to taste and serve with the fluffy rice.

Chop the coriander leaves and sprinkle on top.

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Tasty x

I always like to grate some cheddar cheese on the top for extra indulgence.

Give yourself a huge pat on the back for making the tastiest chilli ever.

Wash it all down with a frozen margarita 🙂

Arriba Arriba xx

mexican

Arriba Arriba xx

Thanks Mickala again for this recipe! Next I would like to re-blog my Chicken Tagine with Rosemary & Nispero, it was so delicious! You could replace the Nispero’s for Apricots, or even Nectarines….or something sweet and fruity….the flat breads in the recipe are amazing…..lulu xx

Chicken Tagine with Rosemary & Nispero’s

First Published 28/04/15

Once again we had some Nispero’s to use up, so after racking my brain for what to do I remembered a Tagine recipe I use to cook for friends which had dried apricots in, I thought I would give this a go using Nispero’s replacing the Apricots. What I love about this Tagine is that it isn’t overloaded with spices yet it still tastes delicious. Sometimes less is more!!!

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Beautiful colours

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Simple spices….chilli, ginger, rosemary, cinnamon and garlic

Ingredients:

Whole Chicken (I bought this already chopped up into pieces)

1 Onion Finely Diced

320g Nispero’s Halved

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Nispero’s Halved

2 Tbsp Oil

25g Butter

50g Ginger Grated (I grated this straight into the pan with its skin)

1 Chilli Finely Diced

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Finely Chopped Chilli…with seeds if you like it spicy, remove these if not.

1 Rosemary Sprig Finely Chopped

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Finely Chopped Rosemary

2 Rosemary Sprigs Halved

2 Cloves Garlic Grated

2 Cinnamon Sticks

2 Tbsp Honey

1 Tsp Salt

1 Tbsp Tomato Puree (try my homemade organic tomato paste https://lululemonandlace.com/recipes/organic-tomato-paste/  )

2 Tins Plum Tomatoes

Handful of Basil green & Purple

Method:

I removed the skin from the chicken as it produces a lot of oil. I left the skin on the wings only. I prefer to use chicken on the bone as the meat is so much more tender than the breast. You can just use thighs but I think its nice to eat all of it!

Heat the oven to 180 degrees.

In a deep pan/tagine heat the oil and the butter add in the onion, ginger, chilli’s and rosemary. Soften the onions, you will already smell the aroma it instantly smells good!

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Now grate in your garlic.

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Once the onions are soft add in the rest of the rosemary and the cinnamon.

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Stir this through and add in your chicken and the salt.

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Brown the chicken.

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Now pour in your nispero’s and the honey.

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Stir this well, then add in your puree.

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Coat the chicken in the puree then pour in the tin tomatoes.

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Let this bubble away for a few minutes, if the tomato liquid does not cover the chicken add a little water. Now pop it in the oven uncovered.

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Check on it after about half an hour, there might be a lot of oil, I skim this off…

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Oil…

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Skim the oil carefully, do not remove any of the tasty juice

I cooked this for about an hour, the chicken should be falling off the bone, the bones will be soft, the sauce with be rich and thicker.

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Now you’re ready to serve up!! Sprinkle over the basil leaves and extra sprigs of rosemary for decoration.

I served this with homemade Moroccan flatbread and roasted vegetable couscous, recipe’s are below.

(This chicken tagine recipe originated from a book by Ghilli Bason ‘Tagines & couscous’)

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So tasty!!


 Flatbread:

I used a mix of two recipes I found online:

http://moroccotravelblog.com/2011/04/16/moroccan-bread-flatbreads-and-pancakes-recipes-for-msemen-and-meloui-your-morocco-travel-guide/

http://muslimahinsolace.blogspot.com.es/2012/07/food-i-make-and-eat-mafrouk-moroccan.html

Ingredients:

3 1/2 cups flour (340 g)

1/2 cup fine semolina (90g)

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon yeast

1 1/2 cups warm water

For folding:

1/2 cup fine semolina

Method:

Mix all the dry ingredients in a large bowl.

Add 1 1/2 cups of warm water, and mix to form a dough.

Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, until the dough is very smooth and elastic. I popped this in the Kitchen Aid…

It took around 10 minutes on highest speed to get this to be smooth and elastic.

Now cover with Cling film and leave to rest in a warm place for about 25 minutes.

I then cut the dough into 4 and pressed them into shape with my hands and not a rolling-pin.

Once you have them as thin as you can pull the corners into the middle each time you do this sprinkle with semolina. You’ll be left with small rectangles.

Then heat a skillet (brush with a little oil)

With your hands again press the dough to form a large rectangle then fry until brown and bubbly.

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Couscous

My Aunt Roasted red onions, aubergine, courgette, rosemary, garlic and mushrooms and oil in the oven.

I used half a pack of couscous for 4 people. Pop it in a pan that has a lid and pour over boiling water so it just covers the couscous, then place the lid on it for 5 minutes.

Then drop a knob of butter in and squeeze half a lemon give it a mix. Tip the couscous straight into the roasted veg tray and mix well.

Viola xx

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Roasted Vegetable Couscous

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Enjoy your Moroccan Feast 🙂 xxxx

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Lulu ❤ xx

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